Pumpkin Cheesecake Cookies (Print Version)

# Ingredients:

01 - 115g cream cheese, full-fat.
02 - 2 tablespoons granulated sugar for filling.
03 - ½ teaspoon vanilla extract for filling.
04 - 110g butter.
05 - 100g granulated sugar.
06 - 100g dark brown sugar.
07 - 120g pumpkin purée.
08 - 1 large egg.
09 - 1 teaspoon vanilla extract.
10 - 240g all-purpose flour.
11 - 2 teaspoons ground cinnamon.
12 - ¼ teaspoon ground allspice.
13 - ¼ teaspoon ground nutmeg.
14 - ¼ teaspoon ground ginger.
15 - ½ teaspoon baking powder.
16 - ½ teaspoon baking soda.
17 - ½ teaspoon salt.
18 - 50g granulated sugar for coating.
19 - 1 teaspoon ground cinnamon for coating.
20 - ⅛ teaspoon each of allspice, nutmeg, and ginger for coating.

# Instructions:

01 - Mix cream cheese, sugar, and vanilla until smooth.
02 - Melt butter and cool to room temperature.
03 - Remove excess moisture from pumpkin purée using paper towels.
04 - Combine cooled butter with sugars, then mix in pumpkin, egg, and vanilla.
05 - Combine flour, spices, baking powder, baking soda, and salt, then mix into wet ingredients.
06 - Refrigerate dough for 1 hour.
07 - Scoop dough, roll in spice sugar, make indents, and fill with cheesecake mixture.
08 - Cook at 175°C/350°F for 9-11 minutes one tray at a time.

# Notes:

01 - Can substitute individual spices with pumpkin pie spice.
02 - Keep unbaked cookies refrigerated between batches.
03 - Best enjoyed when completely cooled.

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