The BEST Gluten Free Pumpkin Cheesecake Cookies
Click here!
Instructions
Cream together the butter, granulated sugar, and brown sugar, until light and fluffy.
Click here!
Instructions
Add the eggs, one at a time. Then add the pumpkin puree and vanilla extract, creaming until well mixed.
Click here!
Instructions
Add the dry ingredients to the butter mixture, and cream until just combined.
Click here!
Instructions
Scoop onto a sheet pan, and place in the refrigerator while making the cheesecake filling
Click here!
Instructions
To make the cheesecake filling, cream together cream cheese, sugar, salt, and vanilla.
Click here!
Instructions
Make a pumpkin spice sugar mixture, and roll dough balls in the mixture before placing on a sheet pan, about 2 inches apart.
Click here!
Instructions
Press your thumb into the center of each cookie before filling with the cheesecake mixture.
Click here!
Instructions
Fill with cheesecake mixture using a small scoop.
Click here!
Instructions
Bake at 375 degrees F for 6-8 minutes, or until golden brown.
Click here!
For this recipe and more, click below!
Click here!