Pumpkin Cheesecake Cookies Recipe

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Cheesecake Filling:

1. In a mixing bowl, add 1 cup of Britannia Cream Cheese.
2. Add the powdered sugar and vanilla essence to the cream cheese.
3. Mix well and set the filling aside until assembly. 

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Cookie Dough

1. In a large mixing bowl, add ½ cup softened unsalted butter.
2. After adding in the brown sugar and white sugar, whisk until combined.
3. Add in 1 egg and continue whisking until mixed.
4. In the same bowl, add the pumpkin puree to the pumpkin cheesecake cookie.
5. Put in your refined flour, baking powder, and a splash of vanilla essence and mix until it forms a dough.

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Pumpkin Spice Sugar

1. In a small bowl or plate, add in powdered brown sugar.
2. Spice it up with ginger and nutmeg powder and mix well.

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Assembly 

1. Form the dough into small balls and flatten them with your fingers.
2. Once flattened, add a small dollop of cheesecake filling and wrap the ends shit. 
3. Gently shape it into a cookie-like formation and flip it around in the pumpkin spice sugar mix.
4. Bake all the pumpkin cookies at 180°C in a preheated oven for 10–15 minutes.
5. Serve them up and enjoy!

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