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Pumpkin Cheesecake Cookies Recipe

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4.8 from 96 reviews

Delight in these Pumpkin Cheesecake Cookies featuring a creamy cheesecake filling wrapped in spiced pumpkin cookie dough. Soft, flavorful, and perfect for fall, these cookies combine the warmth of pumpkin pie spice with a luscious cream cheese center for an irresistible treat.

Ingredients

Scale

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

Spiced Sugar

  • 1/4 cup (50 g) granulated white sugar
  • 1/2 tsp pumpkin pie spice

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

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add cold cream cheese, sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until fluffy and sugar is dissolved, about 2 minutes. Scoop the filling into sixteen 2-teaspoon portions onto the cookie sheet. Freeze until the cheesecake balls are frozen and very firm.
  2. Make Spiced Sugar: In a small bowl, whisk together granulated white sugar and pumpkin pie spice. Set aside the spiced sugar for coating later.
  3. Dry the Pumpkin Puree: Spread canned pumpkin puree on a plate, place paper towels over it, and press lightly to absorb excess liquid. Repeat this process multiple times until the liquid reduces to just under 1/4 cup, ensuring the pumpkin is dry enough for baking.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  5. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and light brown sugar using an electric hand mixer on high speed until fluffy, about 2 minutes.
  6. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for one minute until the mixture is pale and fluffy.
  7. Add Dried Pumpkin: Incorporate the dried pumpkin puree into the wet mixture on medium speed until well combined.
  8. Combine with Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined.
  9. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion out 16 dough balls. Slightly flatten each dough ball, place a frozen cheesecake ball in the center, then wrap the dough around the cheesecake completely and roll into a ball. Roll each cookie dough ball in the prepared spiced sugar. Keep cheesecake balls frozen until assembly.
  10. Bake Cookies: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Place six cookies per sheet and bake for 12-13 minutes until edges are set but centers remain soft.
  11. Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your pumpkin cheesecake cookies!

Notes

  • Drying the pumpkin puree is critical to prevent cakey cookies and ensure proper texture.
  • Keep cheesecake filling frozen until assembling and baking to prevent leakage.
  • Baking in small batches helps maintain even cooking.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Store cookies in an airtight container refrigerated for up to 4 days due to cream cheese filling.

Keywords: pumpkin cheesecake cookies, pumpkin cookies, cream cheese cookies, fall desserts, pumpkin pie spice cookies

Find it online: https://yumwithmia.com/pumpkin-cheesecake-cookies-recipe/