Cheesecake-Stuffed Cookies (Print Version)

Ingredients:

01 - Cream cheese: 4 oz, softened for cheesecake filling.
02 - Granulated sugar: 1/4 cup, for filling sweetness.
03 - Pumpkin purée: 2 tbsp, for fall flavor in filling.
04 - Pumpkin pie spice: 1/2 tsp, for spiced filling flavor.
05 - Vanilla extract: 1/2 tsp, for filling flavor.
06 - Unsalted butter: 3/4 cup, softened for cookie dough.
07 - Granulated sugar: 1 cup, for cookie dough sweetness.
08 - Egg: 1 large, for binding.
09 - Vanilla extract: 1 tsp, for flavor.
10 - All-purpose flour: 2 cups, for structure in cookie dough.
11 - Baking soda: 1/2 tsp, for leavening.
12 - Baking powder: 1/2 tsp, for leavening.
13 - Salt: 1/4 tsp, to balance sweetness.
14 - Pumpkin pie spice: 1 tsp (optional, for extra flavor).
15 - Granulated sugar: 1/4 cup, for rolling.
16 - Pumpkin pie spice: 1/2 tsp, for spiced rolling mixture.

Instructions:

01 - In a small bowl, beat together softened cream cheese, 1/4 cup sugar, pumpkin purée, 1/2 tsp pumpkin pie spice, and 1/2 tsp vanilla extract until smooth.
02 - Scoop small dollops (about 1 teaspoon each) onto a parchment-lined plate or tray. Freeze for at least 30 minutes until firm.
03 - In a large bowl, beat softened butter and 1 cup sugar until light and fluffy.
04 - Add egg and 1 tsp vanilla extract, mixing until combined.
05 - In another bowl, whisk together flour, baking soda, baking powder, salt, and 1 tsp pumpkin pie spice (if using).
06 - Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
07 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
08 - Scoop about 1 1/2 tablespoons of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Wrap the dough around the filling, sealing the edges.
09 - In a small bowl, mix 1/4 cup sugar with 1/2 tsp pumpkin pie spice, then roll each stuffed cookie ball in the spiced sugar mixture.
10 - Place cookies on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden and centers are set.
11 - Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes:

01 - These Pumpkin Spice Cheesecake-Stuffed Sugar Cookies are soft and cozy with a creamy pumpkin spice cheesecake center—perfect for fall.
02 - Ideal for fall gatherings, cozy afternoons, or as a special seasonal treat.
03 - Enjoy warm for the best texture, as the center remains creamy and spiced.