Ingredients
Method
Make and freeze cheesecake
- In an electric mixer, beat the softened cream cheese, sugar, and vanilla extract.
- When combined, scoop small drops about 2-3 tsp in size balls on a parchment paper lines tray.
- Freeze cheesecake balls for at least 1 hour or until firm.
Prepare cookie dough
- In a large mixing bowl, cream together softened butter and sugars until fluffy.
- Mix in pumpkin puree and vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Gradually add dry mixture to wet until a soft dough forms. Mix until flour is combined but do not over mix.
- Let the sticky cookie dough chill in the refrigerator for at least 30-45 minutes before shaping.
Roll cookie dough
- Pre-heat oven to 350℉ and line a baking tray with parchment paper.
- In a small bowl, mix together cinnamon sugar coating and set aside.
- Grab your cookie dough and cheesecake balls, and scoop about 2 tablespoons of dough, flatten slightly in your hand, and place a frozen cheesecake ball in the center.
- Carefully wrap dough around cheesecake filling and seal edges and roll in your hands.
- Roll each cookie ball in the cinnamon-sugar mixture and line on baking tray.
- Place cookies 2 inches apart on prepared sheet.
- Bake 12–14 minutes, until edges are set but centers look slightly soft.
- Cool on tray and serve warm.