Name: Pumpkin Cheesecake Cookies
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 1 1/2 c. (180 g.) unbleached all-purpose flour -; 1 1/2 tsp. pumpkin pie spice -; 1 1/2 tsp. cream of tartar -; 1/2 tsp. baking soda -; 1/4 tsp. kosher salt -; 1/2 c. (1 stick) unsalted butter, softened -; 1/4 c. (52 g.) packed light brown sugar -; 1/2 c. plus 3 tbsp. (100 g. plus 37 g.) granulated sugar, divided -; 1 large egg yolk -; 1 tsp. pure vanilla extract -; 1/4 c. (60 g.) pumpkin puree -; 6 oz. cream cheese, softened -; 1/3 c. homemade or store-bought cinnamon sugar -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cheesecake Cookies

1. 1 1/2 c. (180 g.) unbleached all-purpose flour -

2. 1 1/2 tsp. pumpkin pie spice -

3. 1 1/2 tsp. cream of tartar -

4. 1/2 tsp. baking soda -

5. 1/4 tsp. kosher salt -

6. 1/2 c. (1 stick) unsalted butter, softened -

7. 1/4 c. (52 g.) packed light brown sugar -

8. 1/2 c. plus 3 tbsp. (100 g. plus 37 g.) granulated sugar, divided -

9. 1 large egg yolk -

10. 1 tsp. pure vanilla extract -

11. 1/4 c. (60 g.) pumpkin puree -

12. 6 oz. cream cheese, softened -

13. 1/3 c. homemade or store-bought cinnamon sugar -

How to cook deliciously - Pumpkin Cheesecake Cookies

1. Stage

In a medium bowl, whisk flour, pumpkin pie spice, cream of tartar, baking soda, and salt until combined.

2. Stage

In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 1 minute. Add egg yolk and vanilla and beat until well combined. Add pumpkin puree and dry ingredients and beat on medium-low speed until just combined. Wrap bowl with plastic wrap and refrigerate until cold, at least 1 hour or up to overnight.

3. Stage

Meanwhile, in a medium bowl, stir cream cheese and remaining 3 tablespoons granulated sugar until smooth. Wrap bowl with plastic wrap and refrigerate until cold, at least 1 hour or up to overnight.

4. Stage

Place racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment.

5. Stage

Roll dough into level tablespoon-sized balls. Flatten 2 balls into disks. Using a spoon or a piping bag, place 2 level teaspoons cheesecake filling in the center of one disk. Close with second disk. Using your fingers, pinch around edges to seal, then gently roll into a ball.

6. Stage

Pour cinnamon sugar into a wide, shallow dish. Roll ball in cinnamon sugar and arrange on prepared sheets. Repeat with remaining dough.

7. Stage

Bake cookies, rotating sheets halfway through, until golden brown and beginning to crack, 12 to 14 minutes. Firmly bang pan a few times on the countertop or stove to slightly flatten cookies. Transfer cookies to a wire rack and let cool.