PUMPKIN CHEESECAKE COOKIES RECIPE RECIPES

Steps:

• 1. Make the Filling: In a medium bowl, mix the cream cheese and sugar together with a silicone spatula. Add the egg yolk and vanilla, and mix well to combine. Stir in the flour and mix until smooth. Cover the bowl and chill for 1 hour. 2. Meanwhile, Make the Dough: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 4 minutes. 4. Add the egg and vanilla, and mix well to combine. Add half the flour mixture and mix on low speed to combine. Add the pumpkin puree and mix to combine. Add the remaining flour mixture and mix to combine. Cover the bowl and chill for 30 minutes, or until the filling is fully chilled. 5. Use a tablespoon cookie scoop to scoop all the dough onto a parchment-lined baking sheet (this will make assembling the cookies go faster). Line two or three additional baking sheets with parchment. 6. Assemble the Cookies: Preheat the oven to 350?F. Flatten one piece of scooped dough and place it on one of the prepared baking sheets. Scoop 1 teaspoon cheesecake filling into the center of the cookie. Flatten another piece of the scooped dough and place it on top. Press firmly around the edge to seal. 7. Repeat the process, using all the dough and filling. The cookies don't spread a lot, so they can be spaced about ? inch apart on the baking sheets. Bake the cookies until they are golden around the edge and appear set in the center, 12 to 15 minutes. Cool completely on the baking sheets before serving.

Steps:

• Preheat oven to 350°. Line two baking sheets with parchment and grease with cooking spray. Make the cookies: In a medium bowl, whisk flour, pumpkin pie spice, baking soda, salt, and baking powder until combined. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin.  Add dry ingredients to the wet and fold to combine. Drop by rounded tablespoonfuls 2” apart onto prepared baking sheets.  Bake for 8 minutes, then remove from oven and use a greased teaspoon to make indentations in the center of cookies. Continue baking until edges are golden, about 7 more minutes.  If indentations have puffed, press down while cookies are warm. Let cool two minutes then transfer to wire racks to cool completely. Make the filling: In a medium bowl, beat butter with cream cheese, powdered sugar, and vanilla.  Transfer to a pastry bag and pipe into cooled cookies. Sprinkle with more pumpkin spice mix.