A festive fall treat, these pumpkin spice sugar cookies are filled with creamy cheesecake, creating the perfect balance of sweet and spicy flavors. The chewy, spiced exterior pairs perfectly with the rich, creamy center, making them ideal for autumn celebrations.
Ingredients:
For the Pumpkin Spice Sugar Cookies:
2 ⅓ cups (290g) all-purpose flour 🌾
2 tsp (5g) cornstarch
2 tsp (6g) baking powder
½ tsp salt 🧂
2 tsp pumpkin spice 🎃
1 cup (226g) unsalted butter, softened 🧈
1 cup (200g) light brown sugar 🍬
¼ cup (50g) granulated sugar 🍬
1 large egg 🥚 (room temperature)
1 large egg yolk 🥚 (room temperature)
2 tsp (10ml) vanilla extract 🌿
For the Cheesecake Filling:
8 oz cream cheese, softened 🧀
¼ cup (50g) granulated sugar 🍬
½ tsp vanilla extract 🌿
¼ tsp salt 🧂
For Rolling:
¼ cup granulated sugar 🍬
2 tsp pumpkin spice 🎃
Directions:
Prepare the Cookie Dough: In a bowl, whisk together the flour, baking powder, cornstarch, salt, and pumpkin spice. In a separate bowl, beat the 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 fully combined. Cover and chill the dough for 30-45 minutes.
Make the Cheesecake Filling: In a medium bowl, beat the 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. In a shallow bowl, mix the granulated sugar and pumpkin spice for rolling. Take 1 tablespoon of chilled dough, flatten it into a disk, and place 1 teaspoon of cheesecake filling in the center. Cover with another flattened disk of dough, seal the edges, and gently roll into a ball. Roll the cookie ball in the pumpkin spiced sugar. Place on the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake and Cool: Bake for 8-12 minutes, or until the cookies are golden and set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Chill Time: 45 minutes | Total Time: 1 hour 25 minutes
Kcal: 180 kcal | Servings: 18 cookies