Maple Cheesecake Pumpkin Cookies
Ingredients
Cheesecake Filling
- 6 oz cream cheese
- 1/2 tbsp maple syrup 100% dark amber
- 3 tbsp sugar add vanilla extract for a flavor boost
Cookie Batter
- 1/2 cup pumpkin puree remove excess moisture
- 2 cups flour
- 3/4 cups butter kerry gold brand works best
- 1 cup light brown sugar
- 1 tbsp pumpkin pie spice or a blend of cinnamon, cloves, ginger and nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Sugar Coating
- 1/2 cup vanilla sugar regular sugar works just fine
- 1/4 tbsp pumpkin pie spice
Instructions
- Blend 6 ounces of cream cheese, ½ tbsp of maple syrup and 3 tbsp sugar. Roll into balls and press down until they are somewhat flat and about 1 inch round. Freeze for 30-60 minutes.
- Preheat oven to 350 degrees F.
- Blend 3/4 cups butter (room temperature) with 1 cup of light brown sugar until creamy peaks form. Set aside.
- Mix you dry ingredients in a separate bowl - 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tbsp pumpkin pie spice.
- Slowly blend your dry ingredients with the sugary butter mixture. Dab excess moisture from the 1/2 cup pumpkin puree and blend into batter.
- Roll batter into 3 inch balls and flatten.
- Remove cheesecake balls from the freezer and add one ball to the center of each cookie. Wrap the cookie batter around the cheesecake balls and press flat.
- Roll each ball around on a plate of the sugar and pumpkin pie spice blend until coated.
- Place each coated cookie onto a greased cookie sheet about 1 inch apart.
- Bake at 350 F for 10-12 minutes.
- Let rest and enjoy!