Kristy Cook
Ingredients
For the Pumpkin Spice Sugar Cookies:
All-Purpose Flour: 2 ⅓ cups (290g)
Cornstarch: 2 tsp (5g)
Baking Powder: 2 tsp (6g)
Salt: ½ tsp
Pumpkin Spice: 2 tsp
Unsalted Butter: 1 cup (226g), softened
Light Brown Sugar: 1 cup (200g)
Granulated Sugar: ¼ cup (50g)
Egg: 1 large, room temperature
Egg Yolk: 1 large, room temperature
Vanilla Extract: 2 tsp (10ml)
For the Cheesecake Filling:
Cream Cheese: 8 oz, softened
Granulated Sugar: ¼ cup (50g)
Vanilla Extract: ½ tsp
Salt: ¼ tsp
For Rolling:
Pumpkin Spiced Sugar:
Granulated Sugar: ¼ cup
Pumpkin Spice: 2 tsp
Step-by-Step Directions
Prepare the Cookie Dough:
In a bowl, whisk together flour, baking powder, cornstarch, salt, and pumpkin spice.
In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, egg yolk, and vanilla extract, mixing well after each addition.
Gradually incorporate the dry ingredients into the wet ingredients until combined.
Cover and chill the dough for 30-45 minutes until firm.
Make the Cheesecake Filling:
Beat cream cheese, sugar, vanilla extract, and salt until smooth.
Chill in the freezer for 15 minutes or in the refrigerator for 30 minutes.
Assemble the Cookies:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the pumpkin spiced sugar by mixing granulated sugar and pumpkin spice in a shallow bowl.
Take 1 tablespoon of chilled dough, flatten into a disk, and place a teaspoon of cheesecake filling in the center.
Cover with another flattened disk of dough, seal edges, and gently roll into a ball.
Roll the cookie ball in the pumpkin spiced sugar and place on the prepared baking sheet.
Repeat with remaining dough, spacing cookies about 2 inches apart.
Bake and Cool:
Bake for 8-12 minutes until the cookies are golden and set.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
