Description
Pumpkin Cheesecake Cookies combine the comforting flavors of pumpkin and cheesecake into a delightful treat with a soft, chewy texture and a creamy filling. Perfect for fall gatherings or a sweet indulgence any time.
Ingredients
Scale
- For the Cheesecake Filling:
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
- For the Spiced Sugar:
- 1/4 cup granulated white sugar
- 1/2 tsp pumpkin pie spice
- For the Pumpkin Cookies:
- 1/2 cup canned pumpkin puree (Libby’s)
- 1 3/4 cups 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 unsalted butter, softened
- 1 cup light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
Instructions
- Prepare the cheesecake filling: Beat 6 oz cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract until fluffy. Scoop into 16 equal portions, place on a parchment-lined tray, and freeze for 1-2 hours.
- Prepare the spiced sugar: In a small bowl, whisk together 1/4 cup sugar and 1/2 tsp pumpkin pie spice. Set aside for coating the cookies later.
- Prepare the cookie dough: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Pat the canned pumpkin dry with a paper towel to reduce moisture. In a medium bowl, whisk 1 3/4 cups flour, 1 tbsp pumpkin pie spice, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- In a large bowl, cream 3/4 cup butter and 1 cup light brown sugar until fluffy. Add 2 egg yolks and 2 tsp vanilla, mixing until just combined. Gradually add the dry ingredients to the wet mixture and stir in the pumpkin puree until well incorporated.
- Assemble the cookies: Scoop 16 equal portions of dough, flatten slightly, and place a frozen cheesecake ball in the center. Fold the dough around the cheesecake filling and roll in the spiced sugar mixture.
- Bake for 12-13 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For a lighter option, use Neufchâtel cheese in place of cream cheese.
- Ensure the pumpkin is patted dry to avoid excess moisture in the dough.
- Chill the dough for 30 minutes for thicker cookies that hold their shape better.
- Check the cookies frequently toward the end of the baking time to avoid overbaking.
- Prep Time: 30 minutes
- Cook Time: 12-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 19 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: Pumpkin Cheesecake Cookies, Pumpkin Cookies, Fall Cookies, Cheesecake Cookies, Pumpkin Spice Cookies