Description
Delicious pumpkin cookies with a creamy cheesecake filling, perfect for the fall season!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0 cup granulated sugar
- 1 large egg yolk
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0 teaspoon ground ginger
- 0 teaspoon ground nutmeg
- 0 teaspoon ground cloves
- 0 teaspoon fine sea salt
- 0 cup granulated sugar
- 1 teaspoon ground cinnamon
- 8 ounces cream cheese, softened
- 0 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 0 teaspoon fine sea salt
- 1 cup powdered sugar
- 1 tablespoon milk
- 0 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt, then set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg yolk, pumpkin puree, and vanilla extract to the butter mixture and beat until smooth and well combined.
- Add the dry ingredients to the wet ingredients and mix on low speed just until no streaks of flour remain, scraping down the bowl as needed.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours for thicker cookies.
- When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, stir together the 0 cup granulated sugar and 1 teaspoon cinnamon for the coating.
- Scoop the chilled dough into 1 tablespoon portions, roll each into a ball, and coat completely in the cinnamon sugar mixture.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies for 10 to 12 minutes, or until the edges are set and the tops look puffed and slightly crackled but still soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before filling.
- While the cookies cool, prepare the cheesecake filling by beating the softened cream cheese and butter together in a medium bowl until smooth and creamy.
- Add the powdered sugar, vanilla extract, and salt to the cream cheese mixture and beat until thick, fluffy, and spreadable; chill briefly if you prefer a firmer filling.
- Once the cookies are completely cool, flip half of them over so the flat side is facing up and spread or pipe a generous layer of cheesecake filling onto each.
- Top each filled cookie with a second cookie, flat side down, gently pressing to create sandwich cookies without squeezing the filling out.
- For the drizzle, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth and thick but pourable, adding a drop more milk if needed.
- Drizzle the icing over the tops of the sandwich cookies in thin zigzags, then let the drizzle set for 10 to 15 minutes before serving or storing.
- Store the finished Pumpkin Cheesecake Cookies in an airtight container in the refrigerator for up to 4 days, bringing them out 10 minutes before serving for the best texture.
Notes
- Chilling the dough will enhance the flavors and texture of the cookies.
- Feel free to adjust the spices to your liking!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg