The wait is over- it's pumpkin spice time! Time to pull on a sweater, grab a hot mug of something with a cinnamon stick sticking out of it, and dig into a pile of @inbloom bakery's Pumpkin Cheesecake Cookies. They are pumpkin cookies with a center of sweet cheesecake filling and a coating of spiced sugar. They are fantastic. We've added some tips so you can make them without a worry- check out the video below or print a version to put in your "keeper" file!
Pumpkin Cheesecake Cookies
16 cookies
2 hours, 15 minutes
Ingredients
Cheesecake filling (make 1 1/2 hr. ahead):
6 oz. cream cheese (about 3/4 cup),
softened
3 tbsp. granulated sugar
1/2 tsp. vanilla extract
Cookies:
1/2 cup canned pumpkin puree
1 3/4 cups flour
1 tbsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter (1 1/2 sticks)
1 cup packed brown sugar
2 egg yolks
2 tsp. vanilla extract
1/4 cup cinnamon-sugar
Instructions
Beat the cream cheese, sugar and vanilla until creamy. Spoon in 16 mounds (about 2 tsp. each), on parchment-lined baking sheet and freeze 1 1/2 hr. or until firm.
Heat oven to 350°F. Spread pumpkin on plate and press with paper towel to absorb moisture (do not skip this step!).
Beat brown sugar and butter with mixer on high until creamy. Add egg yolks and vanilla and beat on medium until fluffy. Mix in pumpkin.
Stir flour, pumpkin pie spice, baking powder, baking soda and salt in another bowl. Add to pumpkin mixture and mix on low.
Shape dough into 16 balls (about 2 tbsp. each). Flatten slightly and top each with 1 filling ball. Roll dough around filling. Sprinkle with cinnamon-sugar.
Bake for 12 min. or until golden brown.
Why do I have to dry out the pumpkin?
Drying out the pumpkin might seem like an unnecessary step, but it's actually really important to make sure the cookies have the right amount of liquid. So, don't skip!
If I don't have cinnamon-sugar, can I make my own?
Definitely! You can make your own cinnamon-sugar by mixing 1/4 cup granulated sugar with 1/2 tsp. ground cinnamon. Or, for a pumpkin pie spice version, use 1/2 tsp. pumpkin pie spice!
Nutrition (per cookie)
Calories 233, Total Fat 13 g, Carbs 28 g, Sugars 16 g, Protein 3 g, Sodium 152 mg, Fiber 0.7 g
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