CHEESECAKE FILLED PUMPKIN COOKIES

DIRECTIONS

Filling:    

1. In a small bowl, mix cream cheese, sugar, and Vainilla Molina.   

2. With a small cookie scoop, scoop the cream cheese mixture, place it on a plate with waxed paper, and freeze. Makes about 16 balls.   

   

Streusel topping:  

1. Put all ingredients in a bowl and mix with your hands.   

2. Cover the bowl with plastic wrap and refrigerate while we make the cookies.   

   

Cookies:  

1. In a medium bowl, mix flour, baking soda, salt, cinnamon, and pumpkin spice with a whisk. Set aside.   

2. In another bowl with an electric mixer, mix the cold butter and sugar until smooth.   

3. Add the pumpkin, Vainilla Molina and mix again with the electric mixer.   

NOTE: It may look curdled but the texture will improve with the flour.   

4. Add dry ingredients, a little at a time, and be careful not to over-mix. 

  

Assembling cookies:  

1. Preheat oven to 325 F and line a cookie sheet with waxed paper.   

2. Prepare 4 to 5 cookies per batch and store the rest in the refrigerator while the first batch bakes.   

NOTE: Filling in freezer, dough in refrigerator.   

3. Scoop some of the cookie dough (with large ice cream scoop or 1/3 measuring cup), approx. 15 cookies will come out.  

4. Push one of the cream cheese balls into the center. Seal the dough on the side where the filling goes in.  

5. It may be a little sticky, but make sure the cream cheese does not show through.   

6. Smooth the dough with your hands as best you can and place them in the pan.  

7. Top with a small mound of the streusel.  

8. Bake for 20-23 minutes or until the top is no longer shiny.   

9. The edges will not brown, so be sure not to overbake them.   

10. Place the cookies on a cooling rack and enjoy.