Cheesecake Pumpkin Cookies (Print Version)

# Ingredients:

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

# Instructions:

01 - Blend cream cheese, sugar, and vanilla until creamy.
02 - Heat butter until melted, then let it cool down.
03 - Use paper towels to blot excess water from the puree.
04 - Stir cooled butter with sugars. Add the pumpkin, egg, and vanilla.
05 - Mix flour, spices, salt, baking soda, and baking powder. Add to the wet mixture.
06 - Chill dough in the fridge for an hour.
07 - Form balls, coat in spiced sugar, press centers down, and add the filling.
08 - Bake at 175°C (or 350°F) for 9-11 minutes per tray.

# Notes:

01 - Pumpkin pie spice works as an alternative to the spices listed.
02 - Cookies not yet baked should stay in the fridge while waiting.
03 - These taste the best when they're completely cool.

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