Ingredients

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar (for cheesecake filling)

1/2 tsp vanilla (for cheesecake filling)

1/4 cup (50 g) granulated white sugar (for spiced sugar)

1/2 tsp pumpkin pie spice (for spiced sugar)

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

Instructions

Step 1: Prepare the cheesecake filling by lining a small cookie sheet with parchment paper. In a small bowl, mix the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until fluffy and sugar has dissolved, about 2 minutes. Scoop into sixteen 2-teaspoon portions onto the parchment-lined sheet and freeze until firm.

Step 2: Make the spiced sugar by combining 1/4 cup granulated sugar with 1/2 teaspoon pumpkin pie spice in a small bowl. Whisk and set aside.

Step 3: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 4: Dry the pumpkin puree to remove excess moisture. Spread the pumpkin on a plate, cover with paper towels, and gently press to absorb liquid. Repeat this process at least four more times until the pumpkin reduces to just under 1/4 cup.

Step 5: In a medium bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

Step 6: In a large bowl, cream the softened butter and light brown sugar with an electric mixer on high speed until fluffy, about 2 minutes.

Step 7: Add the egg yolks and 2 teaspoons vanilla to the butter mixture; mix on medium speed for one minute until pale and fluffy.

Step 8: Add the dried pumpkin puree and blend on medium speed until fully combined.

Step 9: Gradually add the dry ingredients and mix on low speed until just combined.

Step 10: Scoop the dough into sixteen 2-tablespoon portions and roll into balls. Flatten each slightly, place a frozen cheesecake ball in the center, then wrap the cookie dough around it to enclose completely. Roll into balls again and coat each in the pumpkin spice sugar.

Step 11: Place the cookie dough balls on the prepared baking sheets. Bake 6 cookies at a time for 12-13 minutes.

Step 12: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

Drying the pumpkin puree is key to prevent cakey cookies and achieve the perfect texture.

You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand.

For a festive touch, sprinkle some colored sugar crystals on top instead of the spiced sugar.

Keep the cheesecake balls frozen until you’re ready to assemble each batch to make handling easier.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but be sure to cook and puree the fresh pumpkin first, then dry it thoroughly as described to remove excess moisture for the best cookie texture.

Why do I need to dry the pumpkin puree?

Drying the pumpkin removes excess moisture that can make the cookies cakey and prevent proper baking. It helps achieve the ideal soft yet sturdy cookie texture.