Pumpkin Cookies
"Decadent Pumpkin Spice Cookies with Cheesecake Centers
INGREDIENTS:
🧀 8 oz cream cheese, softened
🍚 1/4 cup powdered sugar
🌿 1 teaspoon vanilla extract (divided)
🧈 1/2 cup unsalted butter, softened
🍬 1 cup granulated sugar
🍂 1/2 cup light brown sugar, packed
🎃 1 cup canned pumpkin puree
🥚 1 large egg
🌾 2 1/2 cups all-purpose flour
🥄 1 teaspoon baking soda
🥄 1 teaspoon baking powder
🌰 2 teaspoons ground cinnamon
🌰 1 teaspoon ground ginger
🌰 1/2 teaspoon ground nutmeg
🌰 1/2 teaspoon ground cloves
🧂 1/2 teaspoon salt
INSTRUCTIONS:
1. In a medium bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
2. Scoop small teaspoon-sized dollops of the cream cheese mixture onto a parchment-lined baking sheet and freeze for at least 30 minutes until firm.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Mix in pumpkin puree, egg, and the remaining vanilla extract until well combined.
5. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined to form the cookie dough.
7. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Using a tablespoon or cookie scoop, scoop dough balls and flatten each slightly in your hand.
9. Place a frozen cream cheese dollop in the center of each dough piece, then wrap the dough around the filling and shape into a sealed ball.
10. Place the stuffed dough balls on the baking sheets about 2 inches apart.
11. Bake for 12-15 minutes until the edges are set and tops are lightly golden.
12. Let the cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
13. Serve with milk or coffee and store leftovers in an airtight container in the refrigerator." #fallcookies #Recipe #recipes #ccookies #pumpkin
If you're a fan of cozy fall flavors, these pumpkin spice cookies with cheesecake centers will quickly become a favorite. The combination of warm spices like cinnamon, ginger, nutmeg, and cloves complements the rich pumpkin puree, creating a fragrant and moist cookie dough. The secret to the luscious surprise inside is the smooth cream cheese filling, which is first softened with powdered sugar and vanilla extract, then frozen to maintain its shape inside the cookie while baking. To get the best texture, make sure your cream cheese and butter are properly softened before mixing — this ensures smooth blending and a creamy filling. When wrapping the dough around the frozen cream cheese dollops, try to seal them well to prevent leakage during baking. Baking the cookies at 350°F for 12-15 minutes develops a lightly golden edge with a soft middle, ideal for that melt-in-your-mouth experience. These cookies pair wonderfully with a warm cup of coffee, tea, or milk, making them perfect for holiday gatherings or a comforting snack on chilly days. For storage, refrigerate leftovers in an airtight container to preserve the cream cheese filling and maintain freshness. Feel free to customize the recipe by adding chopped nuts like walnuts or pecans for extra crunch or a drizzle of caramel on top for added decadence. This homemade-easy recipe is not only delicious but also captures the essence of autumn, making it an inviting treat to share with friends and family under the fall colors.
🥰Those look amazing🥰