Soft Creamy Pumpkin Cookies (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
8 oz cream cheese, softened
02 -
1/4 cup granulated sugar
03 -
1/2 tsp vanilla extract
→ Dry Ingredients
04 -
2 1/4 cups all-purpose flour
05 -
1 1/2 tsp baking powder
06 -
1/2 tsp baking soda
07 -
1/2 tsp salt
08 -
2 tsp pumpkin pie spice
09 -
1 tsp ground cinnamon
→ Dough Ingredients
10 -
1/2 cup unsalted butter, melted
11 -
3/4 cup packed brown sugar
12 -
1/4 cup granulated sugar
13 -
1 tsp vanilla extract
14 -
1/2 cup pumpkin puree
15 -
1 large egg yolk
→ Topping
16 -
2 tbsp granulated sugar
17 -
1/2 tsp ground cinnamon
# Instructions:
01 -
Beat cream cheese, granulated sugar, and vanilla extract together until smooth. Portion into small dollops on parchment paper and freeze for at least 1 hour.
02 -
Combine flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon in a bowl and whisk thoroughly.
03 -
In a separate bowl, mix melted butter, brown sugar, and granulated sugar until combined. Add pumpkin puree, egg yolk, and vanilla extract, then gradually incorporate dry ingredients. Chill dough in refrigerator for 30 to 45 minutes.
04 -
Preheat oven to 350°F (175°C). Portion dough, flatten each piece, place a frozen cheesecake ball in the center, cover with another flattened dough piece, and seal edges. Shape into balls and optionally roll in cinnamon-sugar mixture.
05 -
Arrange cookies spaced apart on a baking sheet. Bake for 12 to 14 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
06 -
Whisk powdered sugar, milk, and vanilla extract. Drizzle over cooled cookies as desired.
# Notes:
01 -
Use pure pumpkin puree rather than pumpkin pie mix for best results.
02 -
Freezing the cheesecake filling prevents leakage during baking.
03 -
Chilling the dough controls spreading and improves texture.