Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups granulated sugar
  • 3/4 cups unsalted butter (softened)
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/8 teaspoon ground ginger
  • 8 ounces softened cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoons vanilla extract
  • 1/4 cup sugar
  • 1 teaspoon pumpkin pie spice

Instruction

  • Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
  • In large bowl, use a hand mixer to beat together butter and sugar until fluffy, about 1-2 minutes. Add in egg, pumpkin and vanilla then mix to combine.
  • In a separate bowl, mix together flour, baking powder, salt, ground cinnamon, nutmeg, cloves, and ground ginger. Mix with a spoon until well combined.
  • Combine the dry mixture into the wet mixture a little at a time until all is mixed in and blend for another 30 seconds to ensure all is incorporated.
  • Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Meanwhile, make your cheesecake filling by beating your cream cheese with a hand mixer until light and fluffy. Add in your sugar and vanilla, and beat until smooth.
  • In a small bowl, stir together sugar and pumpkin pie spice for rolling.
  • Remove the chilled dough from the refrigerator. Form the dough into 1-inch balls. Roll balls in sugar mixture and place on prepared baking sheet.
  • Bake in the 350 degree oven for about 12 minutes, until slightly golden. Remove from oven. While still warm, use the back of a 1/2 or 1 tablespoon measuring spoon to create a bowl shape to hold the cheesecake filling.
  • Let cookies cool on pan for about 5 minutes before transferring to a cooling rack to cool completely. Once cooled, spoon cheesecake filling into the center to fill. Sprinkle with any remaining cinnamon sugar mixture or pumpkin spice as desired.