Ingredients (makes 16)

• Cheesecake Filling
  • 4oz cream cheese- softened
  • 2 TBSP granulated sugar
  • 1/2 tsp vanilla extract
• Cookie Dough
  • 1/2 cup butter- room temp
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin spice seasoning
  • 1/2 tsp cinnamon
  • 1 1/2 cups Kamut flour or 2 cups all-purpose flour
• Topping
  • 1/4 cup granted sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice

Directions

• In a small box, mix the cheesecake filling ingredients. I used a mini muffin tin and filled 16 of them 1/2 way full. Place the muffin tin in the freezer. This will allow you to create cream cheese disks that you will coat with the dough before baking to get the cream cheese filling
• Once the cream cheese has been in the freezer for about 30 minutes, begin the dough
• Set the oven to 350. Line two baking sheets with parchment paper
• Mix all cookie dough ingredients together
• Scoop the dough into large balls (about 3 TBSP worth)
• Take the frozen disks out of the freezer and push the disks into the cookie dough, making sure to cover the cheesecake completely
• Roll the cookie balls in the sugar topping mixture and place them on the cookie sheet
• Bake the cookies for 12 – 14 minutes (they are done once they have a golden rim around the outside)
• Allow to cool completely before eating

Thank you so much for visiting the blog! This is an ad-free blog thanks to your support of my commissionable links. If you need a new kitchen item, here are all of my kitchen essentials: https://sarahbowmar.com/2021/10/kitchen-essentials/