Ingredients
For the Cookies:
- ½ cup 113g unsalted butter, softened to room temperature
- ½ cup 100g granulated sugar
- ¼ cup 50g light brown sugar, packed
- ½ cup 120g pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 ½ cups 190g all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Cheesecake Filling:
- 4 oz 113g cream cheese, softened to room temperature
- 2 Tablespoons 25g granulated sugar
- ½ teaspoon vanilla extract
For the Topping (Optional):
- ½ cup 100g granulated sugar (for rolling)
- Step 1: Prepare the Cheesecake Filling
- In a small bowl combine the softened cream cheese, 2 Tablespoons of granulated sugar, and ½ teaspoon of vanilla extract. Mix until smooth and creamy. Set aside.
- Step 2: Make the Cookie Dough
- In a large mixing bowl cream together the softened butter, ½ cup granulated sugar, and ¼ cup brown sugar until light and fluffy (about 1-2 minutes). Add the pumpkin puree and 1 teaspoon of vanilla extract. Mix until well combined.
- In a separate bowl whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 3: Assemble the Cookies
- Preheat your oven to 350°F 175°C and line a baking sheet with parchment paper.
- Scoop about 1 ½ Tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center of the dough. Gently fold the edges of the dough over the filling sealing it completely. Roll into a ball.
- Optional Roll each dough ball in granulated sugar for a sweet, crunchy coating. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Step 4: Bake the Cookies
- Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 5: Serve and Enjoy!
- Serve the cookies warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.