Ingredients
- 1 1/2 cup unbleached all-purpose flour
- 1 1/2 tsp. Watkins Organic Pumpkin Pie Spice
- 1 1/2 tsp. Watkins Cream of Tartar
- 1/2 tsp. baking soda
- 1/4 tsp. Watkins Fine Himalayan Pink Salt
- 1/2 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1/2 cup plus 3 tbsp. granulated sugar, divided
- 1 large egg yolk
- 1 tsp. Watkins All Natural Original Gourmet Baking Vanilla
- 1/4 cup canned pumpkin puree, do not use pumpkin pie filling
- 6 oz. cream cheese, softened
- 1/3 cup cinnamon sugar blend ( In a small bowl, whisk together 1/4 cup granulated sugar 1 Tbsp. Watkins Organic Ground Cinnamon)
Pumpkin Cookie Dough Instructions: Requires 1 hour to overnight refrigeration time.
- In a medium bowl, whisk flour, Watkins Pumpkin Pie Spice, Watkins Cream of Tartar, baking soda, and salt until combined.
- In a stand mixer or large bowl with a hand mixer, beat butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 1 minute.
- Add egg yolk and Watkins All Natural Original Gourmet Baking Vanilla and beat until well combined.
- Add pumpkin puree and dry ingredients and beat on medium-low speed until just combined.
- Cover bowl and refrigerate until cold - at least 1 hour or overnight.
Cheesecake Filling Instructions: Requires 1 hour to overnight refrigeration time.
- In a medium bowl, combine cream cheese and 3 tablespoons of granulated sugar until smooth.
- Cover the bowl and refrigerate until cold for at least 1 hour or overnight.
Baking Instructions
- Place racks in upper and lower thirds of oven; preheat to 350°.
- Line 2 baking sheets with parchment.
- Roll pumpkin dough into level tablespoon-sized balls.
- Flatten two balls into disks.
- Using a spoon or a piping bag, place 2 level teaspoons of cheesecake filling in the center of one disk.
- Place the second disk on top of the first disc and close using your fingers. Pinch around the edges to seal, then gently roll into a ball.
- Pour the cinnamon sugar blend into a wide, shallow dish.
- Roll the cookie ball in cinnamon sugar and arrange it on prepared sheets.
- Repeat with the remaining dough.
- Bake cookies for 12 to 14 minutes, rotating sheets halfway through, until golden brown and beginning to crack.
- Firmly bang the pan a few times on the countertop or stove to slightly flatten cookies.
- Transfer cookies to a wire rack and let cool.
