Cheesecake Stuffed Pumpkin Cookies

149

By Angie Barrett

Prep Time:

15m

Bake/Cook Time:

10m - 12m

Yield:

16 Cheesecake Stuffed Pumpkin Cookies

Plan for:

30 minutes chill time

Cheesecake Stuffed Pumpkin Cookies are soft, pumpkin pie flavored cookies with a center of sweetened cream cheese. Made with pumpkin purée, pumpkin spice, and stuffed with cheesecake, these cookies fill your kitchen with the scent of Fall flavors and taste delicious with a warm mug of apple cider.

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Products Used

Confectioners Powdered Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

8 ounces cream cheese, softened
1 cup Dixie Crystals Confectioners Powdered Sugar
1/2 cup unsalted butter, room temperature
1 cup Dixie Crystals Extra Fine Granulated Sugar
1 cup Dixie Crystals Light Brown Sugar
1 egg
1 teaspoon vanilla extract
1/2 cup pumpkin puree
3 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups white chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Cream together cream cheese and powdered sugar until smooth. Place in fridge for at least 30 minutes.
Once ready to bake cookies, preheat oven to 350°F. Prepare cookie sheets with parchment paper or a silicone baking mat. Set aside.
Cream together butter and both sugars until smooth. Add in egg and vanilla and mix. Mix in pumpkin puree.
Whisk together flour, baking soda, salt, and pumpkin spice.
Add flour mixture and mix until combined. Do not overmix batter. Stir in 1 1/2 cups white chocolate chips.
Scoop 1 tablespoon of dough onto prepared cookie sheet. Dough will be sticky.*
Flatten dough just a bit and add 1 teaspoon cheesecake filling into center of dough.
Scoop out another tablespoon of dough and place it on top of filling.
Press around edges to seal in cheesecake filling. Press a few white chocolate chips into the top of each cookie.
Bake 10 -12 minutes. Remove from oven and let cool on cookie sheet.

Dixie Crystals Insight

*If dough becomes too sticky, either place dough into fridge for a few minutes to chill or wet your hands with cold water and use your fingers to smooth dough on cookie sheets.

Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.

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