Pumpkin Cheesecake Cookies
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These chewy Pumpkin Cheesecake Cookies are all the best parts of fall wrapped into a thin and chewy cookie.
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They’re packed with tons of cozy pumpkin spice flavor and have a creamy, rich cheesecake center that is completely irresistible.
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To make,
use a hand mixer to beat the cream cheese, powdered sugar, flour, vanilla, and salt until smooth and fluffy (about 2–3 minutes).
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Drop teaspoon-sized mounds onto a parchment-lined baking sheet or plate that fits in your freezer. Freeze for at least 1½ hours, or up to 3 days.
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Place the ½ cup of pumpkin puree on a plate or shallow bowl. Add a few layers of paper towels on top and blot it until reduced to ⅓ cup.
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In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
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Add the blotted pumpkin, egg, egg yolk, and vanilla extract. Whisk again until thoroughly combined and creamy.
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In a separate bowl, whisk together the flour, pumpkin pie spice, a pinch of cinnamon, baking soda, and salt.
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Gradually stir the dry ingredients into the wet ingredients using a spatula or wooden spoon. Then chill the dough.
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Scoop dough into 1½-2 tablespoon-sized balls, and flatten into a disk.
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Place a frozen cheesecake ball in the center.
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Wrap the cookie dough around it, sealing it completely.
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Roll into smooth balls, then roll in the spiced sugar mixture.
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Arrange dough balls about 2 inches apart on the baking sheet.
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Bake for 9–11 minutes, or until the edges are set and the centers still look slightly soft.
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Let cookies cool then sprinkle the tops with a little more cinnamon/sugar if you have extra and ENJOY!
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