Pumpkin Cheesecake Cookies

It is now OFFICIALLY fall! Which means I can bombard the Test Kitchen with all sorts of autumn-inspired recipes using pumpkin, butternut squash, and apples and not feel bad about it.

So what better way to kick off fall than with some pumpkin cheesecake cookies?

These guys are soft and chewy and honestly pretty easy to make. I mean besides the pumpkin, you probably already have all of the ingredients you need in your pantry. Try them out, and let us know what you think!

Ingredients
Cookies::
3¾ cups flour
1½ teaspoons baking powder
pinch of salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice
1 cup unsalted butter, room temperature
1 cup sugar
½ cup light brown sugar, packed
¾ cup pumpkin puree
1 egg
2 teaspoons vanilla
Filling::
8 ounces cream cheese, room temperature
¼ cup sugar
2 teaspoons vanilla
Cinnamon-Sugar Coating::
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
pinch of allspice

2 DoveWare Casserole Dishes
24 cookies
Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 15 minutes

Directions
1. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside.
2. With a stand or hand mixer, beat together the butter and white and brown sugar on high speed until fluffy, about 2 minutes.
3. With the mixer at medium speed, blend in the pumpkin, egg, and vanilla.
4. Slowly add the dry ingredients to the wet a little at a time on low speed until combined.
5. Cover the dough and chill for an hour.
6 To make the cream cheese filling, blend the cream cheese, sugar, and vanilla together. Cover and chill for an hour.
7. After chilling the dough and filling, preheat the oven to 350° Fahrenheit. Line 2 casserole dishes with parchment paper.
8. In a small bowl, combine the sugar and spices for the cinnamon-sugar coating and set aside.
9. To make the cookies, take about 2 tablespoons of the cookie batter. Flatten it in your palm like a pancake. It might help to coat your hands with flour to prevent sticking.
10. Place about 1 teaspoon of the cream cheese filling in the center of the flattened cookie dough.
11. Pull up the edges of the dough so they meet in the center, fully covering the cream cheese. Pinch the edges together so the cream cheese is completely inside. Gently roll the cookie into a ball.
12. Roll the cookie in the cinnamon sugar and then place in the casserole dish.
13. Continue forming the cookies and placing in the casserole dishes so there are 3 cookies down and 4 across for a total of 12 cookies in each casserole dish.
14. Slightly flatten the cookie dough balls with the bottom of a measuring cup.
15. Bake the cookies for 12-17 minutes until the are starting to turn golden brown and the tops feel firm to the touch.
16. Let the cookies cool in the casserole dish for 5 minutes, then carefully remove the parchment paper with cookies still on it to let them cool fully on a wire rack.

Recipe inspiration from The Recipe Critic

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