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Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
- 1/4 cup (50 g) granulated white sugar (for rolling)
- 1/2 tsp pumpkin pie spice (for rolling)
- 1/2 cup (122 g) canned pumpkin puree (Libby's)
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice (for cookies)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
Instructions
- Mix cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until fluffy.
- Scoop into portions and freeze until firm.
- Combine 1/4 cup sugar and 1/2 tsp pumpkin pie spice for rolling.
- Preheat oven to 350°F (175°C) and prepare baking sheets.
- Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Cream softened butter and brown sugar until fluffy.
- Add egg yolks and vanilla, mixing until pale and fluffy.
- Mix in drained pumpkin puree, then gradually add dry ingredients.
- Form dough into balls and flatten to add frozen cheesecake center.
- Roll in spiced sugar and place on baking sheet.
- Bake for 12-13 minutes, then cool for 10 minutes before transferring.
Notes
Ensure pumpkin is well-drained to prevent cakiness.
Keep cheesecake balls frozen until ready for assembly.
Do not skip the spiced sugar coating for added flavor.
- Prep Time: 30 minutes
- Cook Time: 12-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg