Description
These Pumpkin Cheesecake Cookies are the ultimate fall treat, featuring super chewy pumpkin cookies stuffed with creamy cheesecake filling and rolled in a fragrant pumpkin spice sugar. Perfectly balanced with warm spices and rich cream cheese, they are sure to become a favorite for pumpkin lovers craving a soft, indulgent cookie.
Ingredients
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
For the Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
- 1/2 cup (122 g) canned pumpkin puree (Libby’s)
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until the mixture is fluffy and the sugar dissolves, about 2 minutes. Scoop 16 portions of 2 teaspoons each onto the lined baking sheet. Freeze these cheesecake balls until very firm.
- Make the Spiced Sugar: In a small bowl, whisk together granulated sugar and pumpkin pie spice until evenly combined. Set aside to coat the cookies later.
- Dry the Pumpkin Puree: Spread the canned pumpkin puree on a plate and cover with paper towels. Press lightly to absorb excess moisture. Repeat this process at least four more times until the liquid reduces from 1/2 cup to just under 1/4 cup, ensuring the cookies won’t be cakey.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and light brown sugar using an electric hand mixer on high speed until light and fluffy, about 2 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for one minute until pale and fluffy.
- Incorporate Pumpkin and Dry Ingredients: Add the dried pumpkin puree to the bowl and mix on medium speed until combined. Then add the flour mixture and mix on low speed until just combined into a dough.
- Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion 16 balls of dough. Flatten each slightly, place one frozen cheesecake ball in the center, then fold the dough around it, rolling into a smooth ball ensuring the filling is fully enclosed. Roll each cookie dough ball in the spiced sugar mixture to coat.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Bake 6 cookies at a time for 12-13 minutes until the edges are set but the center remains soft.
- Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy your chewy, creamy pumpkin cheesecake cookies!
Notes
- Drying the pumpkin puree is essential to prevent cakey cookies and ensure chewy texture.
- Keep the cheesecake filling balls frozen until just before baking to maintain shape during cooking.
- You can store baked cookies in an airtight container for up to 3 days for best freshness.
- Brown the butter slightly before creaming for a nuttier flavor if desired.
- Use room temperature egg yolks for better integration and fluffiness.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
