Ingredients
Equipment
Method
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop teaspoon-sized balls onto a tray and freeze for 30 minutes.
- In another bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add pumpkin puree, egg yolk, and vanilla. Mix well.
- In a separate bowl, whisk flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Add gradually to wet mixture until dough forms.
- Take 1 tbsp dough, flatten it, place a frozen filling ball in the center, cover with more dough, and roll into a sealed ball.
- Roll each ball in cinnamon sugar mixture until fully coated.
- Bake at 350°F (175°C) for 10–12 minutes until edges are golden and centers puffed. Cool on pan for 5 mins, then transfer to rack.
Nutrition
Notes
Chill the cheesecake filling to prevent leaking. Use room temperature ingredients for smooth mixing. You can freeze the unbaked dough balls and bake directly from frozen. Sprinkle sea salt before baking to balance the sweetness.