These cookies are soft, chewy, and have an outstanding cream cheese center! Not going to lie, these are probably some of the BEST eggless cookies I’ve ever made. What’s great about this recipe is that the cheesecake filling ALSO doubles as the drizzle, so you can make both at the same time!
Egg Free, Nut Free, Peanut Free, Soy Free
*A Note about the Cookie Recipe:
The pumpkin spice cookie I made in this recipe is adapted from one of my favorite eggless baking blogs. Here’s the link if you want to check out the original recipe:
Filling/Drizzle Ingredients
4oz cream cheese, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1 TBSP flour
pinch of salt
Cookie Ingredients
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 cup butter, softened
1/4 cup + 2 TBSP white sugar
1/4 cup brown sugar, packed
1 TBSP molasses
1 tsp vanilla extract
1/4 cup canned pumpkin puree
Directions
First, make the filling/drizzle. Combine all ingredients in a bowl and beat with an electric mixer until smooth. Divide batter in half. Spoon first half into a plastic bag with the corner snipped off. Use the open corner to pipe approximately 15-20 1/2inch mounds of frosting (size can vary depending on how much filling you want and how big you plan to make your cookies) onto a cookie sheet lined with parchment paper (make sure to use a tray that will fit inside your freezer!). Transfer the balls of filling to the freezer and freeze until solid, at least 2 hours. Store the excess filling in the fridge, which will be used as the drizzle later.
While the filling is freezing, you can start making the cookie dough. Whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. DO NOT ADD THE SUGAR.
In a separate bowl, beat together both sugars, butter, molasses, and vanilla extract until fluffy. Beat in pumpkin puree and continue mixing until well combined.
Slowly, beat the dry ingredients into the wet ingredients until a well incorporated dough forms. It might be a little sticky.
Cover the bowl with the cookie dough with plastic wrap and refrigerate until the filling is ready.
Preheat the oven to 375F. Take out the filling and the cookie dough. One at a time, form a 1 inch ball of cookie dough and then press a filling mound into its center. Wrap the cookie dough around the filling, using more dough if needed to cover it completely so that no cream cheese is showing. Shape the cookie back into a ball, and place on a cookie sheet lined with parchment paper or a silicone mat. Repeat with remaining filling and cookie dough.
Once the oven is preheated and the cookies are assembled, bake for approximately 10-12 minutes, or until the cookies are just beginning to brown around the outside. The center will still be soft.
Once out of the oven, allow the cookies to cool on the cookie sheet for about 10 minutes before removing them with a spatula (be careful because the center will be very soft).
Allow the cookies to cool completely on a wire rack. While cooking, take the remaining filling out of the fridge and let it come to room temperature. Once it is fluid but still thick, transfer to a plastic bag with a small portion of the corner removed (only about 1/8 of an inch). Use the “piping bag” to zigzag the filling across the cookie, trying not to let the frosting go over the edges.
Enjoy your masterpiece!
