Step-by-Step Instructions
Prepare the Cheesecake Filling
In a small bowl, beat together the softened cream cheese, granulated sugar, pumpkin purée, pumpkin pie spice, and vanilla extract until smooth. Scoop small dollops (about 1 teaspoon each) and place them on a parchment-lined plate or tray. Freeze for at least 30 minutes, until firm.
Make the Sugar Cookie Dough
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add the dry mixture to the butter mixture, mixing until a soft dough forms.
Assemble the Stuffed Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1 ½ tablespoons of the cookie dough and flatten it slightly in your hand. Place a frozen cheesecake dollop in the center and wrap the dough around, sealing the edges. In a small bowl, mix the rolling sugar with pumpkin pie spice, then roll each stuffed ball in this mixture.
Bake the Cookies
Place the cookies on the prepared baking sheet, making sure to keep them about 2 inches apart. Bake for 10-12 minutes until the edges are lightly golden and the centers are set. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Best Ways to Enjoy It
These cookies are best served warm, when the pumpkin spice cheesecake filling is still slightly gooey. They make for a delightful dessert paired with a warm cup of cider or a steaming latte. For an added touch, sprinkle them with a bit of powdered sugar or drizzle with chocolate for an extra decadent treat!
How to Store & Freeze
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for up to a week. If you want to enjoy them later, you can freeze the baked cookies. Just place them in a zip-lock bag separated by parchment paper and store them in the freezer for up to three months. Reheat them in the oven to bring back their warm, fluffy texture!
Helpful Cooking Tips
- Make sure your cream cheese is at room temperature for easy mixing.
- Don’t skip freezing the cheesecake filling; it’s key to the success of these cookies!
- For a more intense pumpkin flavor, consider adding a bit of extra pumpkin purée in the filling.
Creative Twists
Feel free to play around with flavors! Try adding chocolate chips, cinnamon, or even nuts to the cookie dough for a different texture. You can also experiment with various spices, like nutmeg or cardamom, to create a unique twist on this classic recipe.
FAQ
How long does this recipe take to prepare?
The total time for preparing and baking these cookies is about 1 hour, including the freezing time for the filling.
Can I use a sugar substitute for the filling?
Yes! You can use sugar substitutes like Stevia or erythritol, but be aware that the texture may vary slightly.
What should I do if I don’t have pumpkin purée?
If you don’t have pumpkin purée on hand, you can use unsweetened applesauce as a substitute; however, the flavor will be different. For a closer flavor, consider using sweet potato purée!
Now you’re ready to dive into the delightful world of Pumpkin Spice Cheesecake Stuffed Sugar Cookies! Enjoy this scrumptious treat as you embrace the flavors of fall.
