Ingredients
Scale
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- ⅓ cup pumpkin puree (blotted to ¼ cup)
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1½ cups all-purpose flour
- ¼ cup granulated sugar for coating
- 1 teaspoon cinnamon for coating
- 1 teaspoon pumpkin pie spice for coating
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, mix cream cheese, granulated sugar, and vanilla until smooth. Form into 2-teaspoon balls and freeze for 30 minutes.
- In a large bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- In another bowl, cream butter and sugars until light and fluffy. Beat in pumpkin puree and egg yolk.
- Gradually mix dry ingredients into the wet mixture until a dough forms.
- Roll dough into balls about 1 inch in diameter. Flatten slightly and place a cheesecake ball in the center. Fold dough over and seal.
- Roll each cookie in the cinnamon sugar mixture to coat.
- Place cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 12 minutes or until edges are set.
Notes
To remove excess moisture from pumpkin puree, use paper towels or cheesecloth. Store cookies loosely wrapped to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20