Cheesecake Filled Pumpkin Spice Sugar Cookies

Ingredients:
For the Cookies:

• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 2 tsp vanilla extract
• ½ cup canned pumpkin purée

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract

Directions:

1. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
2. In a separate large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the egg, vanilla extract, and pumpkin purée until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Chill for 30 minutes.
5. While the dough chills, prepare the cheesecake filling: Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Place the filling in the refrigerator for 10-15 minutes.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Scoop out 1 tablespoon of cookie dough and flatten it slightly. Add 1 teaspoon of cheesecake filling in the center and cover with another flattened piece of dough. Seal the edges to enclose the filling.
8. Place cookies 2 inches apart on the baking sheet.
9. Bake for 12-15 minutes or until the edges are set and lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 40 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 180 kcal per cookie | Servings: 24 cookies

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