Ingredients
Equipment
Method
- In a small bowl, mix softened cream cheese, powdered sugar, and a few drops of vanilla extract until smooth. Scoop teaspoon-sized portions onto parchment paper and freeze for 30 minutes.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Cream butter, brown sugar, and granulated sugar until fluffy. Add pumpkin puree, egg yolk, and vanilla. Mix until smooth.
- Gradually add the dry ingredients into the wet mixture. Stir until just combined to avoid overmixing.
- Scoop 2 tbsp of dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap dough around it and roll into a ball.
- Place cookies on parchment-lined baking sheet, spaced 2 inches apart. Bake at 350°F (175°C) for 13–15 minutes until edges are golden.
- Cool on baking sheet 5–10 minutes, then transfer to rack. Serve warm or let cool completely for storage.
Nutrition
Notes
Blot excess liquid from pumpkin puree to keep cookies thick and chewy. For a bakery-style look, gently tap the baking tray midway through baking. Freeze the cream cheese filling beforehand to ensure it stays creamy inside. Sprinkle sea salt on top after baking for a gourmet finish.