Luscious Pumpkin Crème Brûlée Cheesecake Cookies

Ingredients:

1 ¾ cups all-purpose flour

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ cup unsalted butter, softened

¾ cup granulated sugar

½ cup brown sugar, packed

½ cup pumpkin puree

1 large egg

1 tsp vanilla extract

8 oz cream cheese, softened

2 tbsp granulated sugar (for topping)

2 tbsp brown sugar (for topping)

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop out a tablespoon of cookie dough and flatten it in your hand. Place a small spoonful of cream cheese in the center, then wrap the dough around it to form a ball.

In a small bowl, mix the granulated sugar and brown sugar for the topping.

Roll each cookie ball in the sugar mixture and place it on the prepared baking sheet.

Bake for 12-14 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Prep Time: 20 minutes | Cooking Time: 14 minutes | Total Time: 34 minutes

Kcal: 180 kcal | Servings: 20 cookies