Description
Soft sugar cookies filled with a creamy pumpkin spice cheesecake center, making them the ultimate fall-inspired treat.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Add egg and vanilla, mixing until combined.
- Gradually add dry ingredients into wet mixture until dough forms.
- In a separate bowl, beat cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth.
- Scoop about 1 tablespoon of cookie dough, flatten slightly, and place 1 teaspoon of cheesecake filling in the center. Wrap dough around filling and roll into a ball.
- Roll cookie dough balls in granulated sugar and place on baking sheet.
- Bake for 10-12 minutes, until edges are set but centers remain soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill dough for 30 minutes if it’s too sticky to work with.
- Store cookies in the refrigerator for up to 5 days due to cream cheese filling.
- For extra fall flavor, sprinkle with cinnamon sugar before baking.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American