Seasonal pumpkin desserts abound. My Pumpkin Spice Cupcakes and Crème Brûlée are favourites.Pumpkin lovers will love these chewy, warm-spiced pumpkin cookies in autumn.
Make Cheesecake Filling Beat cream cheese, sugar, and vanilla until smooth in a bowl. 1 cup Cream Cheese, ¼ cup White Sugar, 1 tsp Vanilla
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Spoon teaspoon-sized cream cheese blobs onto a small parchment-lined baking sheet. You should make 16 blobs. The cheesecake blobs should freeze completely on the baking sheet for 2 hours before making the cookie dough.
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Pumpkin Cookie DoughBlot paper towels on pumpkin puree on a plate. Avoiding soggy cookies requires this. Absorb moisture with paper towel over puree. Use a fresh paper towel to almost dry the pumpkin.1/3 cup Pumpkin Puree
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Microwave the butter and add it to a bowl with white sugar, brown sugar, andblotted pumpkin puree Combine One stick butter, half cup white sugar, half cup light brown sugar Mix in egg yolk and vanilla 1 egg yolk, 1 tsp vanilla
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Mix flour, baking soda, baking powder, salt, cinnamon, and ginger until a lump-free dough forms.Use 1 ½ cups Combine all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon cinnamon.Chill dough 30 minutes.
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After chilling the dough, preheat the oven to 350°F / 180°C and line a large cookie sheet with parchment. You can hand-flatten 1 tablespoon dough balls on the cookie sheet. Press your thumb into the dough's centre.
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Remove cheesecake balls from freezer and place in dents. Use another tablespoon of dough to make another disc. Place it over the cheesecake balls and press the dough sides to seal. Roll them into a smooth ball without letting the cheesecake poke through.