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['Close-up view of a cardamom pear trifle with layers of madeleines and custard.', 'Side view of a colorful trifle showcasing poached pears and sweet dukkah.', 'Detailed image of a luxurious trifle featuring creamy layers and spices.', 'Close-up of a decadent dessert with cardamom, pears, and long pepper cream.']
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PUMPKIN CHEESECAKE COOKIES Recipe

Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 16 cookies
Calories 150
Delight in these soft, spiced pumpkin cookies with creamy cheesecake centers, perfect for fall treats.

Ingredients

Dough

  • 6 oz cream cheese, cold
  • 3 tablespoons granulated white sugar
  • 0.5 teaspoon vanilla
  • 0.25 cup granulated white sugar
  • 0.5 teaspoon pumpkin pie spice
  • 0.25 cup canned pumpkin puree Libby’s
  • 1.75 cups all-purpose flour, spooned and leveled
  • 1 tablespoon pumpkin pie spice
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 2 egg yolks egg yolks, at room temperature
  • 2 teaspoons vanilla

Instructions 

  • Line a small cookie sheet with parchment paper.
  • Mix cream cheese, sugar, and vanilla until fluffy; freeze into 16 portions.
  • Preheat oven to 350°F and prepare baking sheets.
  • Mix dry ingredients; cream butter and sugar, then add egg yolks and vanilla.
  • Wrap frozen cheesecake balls with cookie dough, roll in spiced sugar, and bake for 12-13 minutes.

Notes

Ensure pumpkin is thoroughly dried for best dough consistency.
Calories: 150kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin