Ingredients
For the Cheesecake Filling
6 oz (170 g) cream cheese, cold
3 tablespoon (38 g) granulated white sugar
½ teaspoon vanilla
For the Spiced Sugar
¼ cup (50 g) granulated white sugar
½ teaspoon pumpkin pie spice
For the Pumpkin Cookies
½ cup (122 g) canned pumpkin puree Libby’s
1 ¾ cups (219 g) all-purpose flour, spooned and leveled
1 tablespoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (168 g) unsalted butter, softened
1 cup (220 g) light brown sugar
2 egg yolks, at room temperature
2 teaspoon vanilla
Instructions
For the Cheesecake Filling
Line a small cookie sheet with parchment paper.
Mix cream cheese, sugar, and vanilla in a bowl on medium-high until fluffy (about 2 minutes).
Scoop into 16 portions, freeze until very firm.
For the Spiced Sugar
Whisk together sugar and pumpkin pie spice; set aside.
For the Pumpkin Cookies
Preheat oven to 350°F. Line baking sheets with parchment.
Dry pumpkin puree using paper towels to remove excess moisture.
Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Add egg yolks and vanilla, mix well.
Combine dried pumpkin and dry ingredients.
Encase each cheesecake ball with cookie dough, roll in spiced sugar.
Bake 12-13 minutes.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
Nutrition
- Calories: 290 kcal