These soft, spiced pumpkin cookies feature a tangy, frozen cream cheese center that creates the perfect balance of flavors. Combining the warmth of cinnamon, nutmeg, and cloves with the smooth, acidic bite of cream cheese, these handheld treats are the quintessential fall dessert. Perfectly cake-like in texture and rich in seasonal flavor, they are a sophisticated addition to any autumn gathering, satisfying cravings without feeling overly dense or heavy.
1/2 cup pumpkin puree (not pumpkin pie mix)
8 oz cream cheese, softened to room temperature
2 tbsp granulated sugar (for filling)
1/2 tsp vanilla extract
2 cups all-purpose flour, sifted
3/4 cup brown sugar, packed
2 tsp pumpkin pie spice
1/2 cup unsalted butter, melted
1 tsp baking powder
1/4 tsp salt
Mix softened cream cheese, 2 tbsp sugar, and vanilla until smooth.
Scoop small dollops of the cream cheese mixture onto parchment paper and freeze for 30 minutes until firm.
Whisk flour, baking powder, salt, and pumpkin spice in a medium bowl.
Beat melted butter and brown sugar together until light and fluffy.
Add pumpkin puree to the butter mixture and combine thoroughly.
Fold the dry ingredients into the wet mixture until just incorporated.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Flatten a spoonful of dough in your hand, place a frozen cream cheese dollop in the center, and fold the dough edges over to seal.
Place on the baking sheet and bake for 12 minutes.
Cool completely before serving.
Ensure the cream cheese dollops are fully frozen before wrapping them in dough to prevent them from melting into the cookies during the baking process. Store leftovers in the refrigerator due to the cream cheese filling.
Find it online: https://itisrecipes.com/pumpkin-cheesecake-cookies/