Description
Tender brown sugar–cinnamon cookies topped with luscious cheesecake frosting and a dollop of warm apple pie filling—a trifecta of fall favorites in every bite.
Ingredients
90 g unsalted butter (room temperature; about 6 ⅓ tbsp)
150 g light brown sugar (¾ cup)
1 egg (room temperature)
1 tsp vanilla extract
160 g all-purpose flour (1 ⅓ cups)
1 tsp ground cinnamon
1 tsp baking powder
½ tsp salt
100 g cream cheese (room temperature; ½ cup)
42 g unsalted butter (room temperature; 3 tbsp)
⅛ tsp salt
160 g powdered sugar (1 ⅓ cups)
½ tsp vanilla extract
8 tbsp apple pie filling
Instructions
- In the bowl of a mixer (hand or stand with paddle attachment), beat butter and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla; mix until fully incorporated.
- Fold in the flour, baking powder, cinnamon, and salt until no streaks of flour remain. Avoid overmixing.
- Cover the dough and chill in the refrigerator for at least 30 minutes or up to 2 days.
- When ready to bake, preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper or a silicone baking mat.
- Use a 3-tablespoon scoop to portion out cookies onto the prepared sheet, spacing them evenly to allow for spreading.
- Bake for 10–12 minutes, until the edges start to golden.
- Immediately after removing from the oven, place a bowl (slightly larger than the cookies) over each one and swirl gently to shape them into neat circles.
- Beat the cream cheese, butter, and salt together until smooth.
- Add powdered sugar and mix until completely lump-free, then mix in the vanilla.
- Allow the cookies to cool completely before frosting.
- Generously frost each cooled cookie with cheesecake frosting.
- Top each cookie with about 1 tablespoon of apple pie filling. Enjoy immediately!
Notes
- Use homemade apple pie filling for a fresher taste.
- Add chopped toasted nuts—such as pecans or walnuts—for crunch.
- Stir a pinch of nutmeg or cardamom into the cookie dough for extra warmth.
- Swap cream cheese frosting for whipped mascarpone for a lighter finish.
- Add a drizzle of caramel on top for extra sweetness.
- Use gluten-free flour blend to make this recipe gluten-free.
- Include a sprinkle of cinnamon sugar on top before baking for extra flavor.
- Opt for mini cookie sizes and reduce bake time to 8–10 minutes.
- Add a touch of bourbon or rum to the apple filling for a cozy twist.
- Use brown butter in the cookie dough for a richer, nuttier flavor.
- Prep Time: 15 minutes (+ chilling)
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
