Honey Pumpkin Cheesecake Cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup pumpkin purée
1 large egg
1 teaspoon vanilla extract
4 oz cream cheese, softened
2 tablespoons honey
1 tablespoon sugar (for topping)
A pinch of cinnamon sugar
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
In a separate large bowl, beat the butter, granulated sugar, and brown sugar until creamy and fluffy.
Add the pumpkin purée, egg, and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
In a small bowl, beat the softened cream cheese with honey until smooth.
Roll about a tablespoon of cookie dough into balls and place them on the prepared baking sheet.
Flatten each dough ball slightly, then place a teaspoon of the cream cheese mixture in the center.
Carefully fold the dough over the cream cheese, sealing the edges to encase the filling.
Sprinkle a small pinch of cinnamon sugar on top of each cookie.
Bake the cookies for 12-14 minutes, or until the edges are golden brown.
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.