Name: Delicious Pumpkin Cheesecake Cookies Perfect for Cozy Evenings Recipe
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Cuisine: American
Ingredients: 8 oz Cream Cheese (cold for optimal texture); 1/4 cup Granulated White Sugar; 1 tsp Vanilla Extract; 1 cup Pumpkin Purée (drained of excess moisture); 1/2 cup Unsalted Butter (softened to room temperature); 1/2 cup Light Brown Sugar; 2 large Egg Yolks (room temperature); 1 tsp Vanilla Extract; 2 cups All-Purpose Flour (spooned and leveled); 1 tbsp Pumpkin Pie Spice (or cinnamon if preferred); 1 tsp Baking Powder; 1 tsp Baking Soda; 1/2 tsp Salt; 1/4 cup Granulated Sugar; 1 tbsp Pumpkin Pie Spice

Ingredients

8 oz Cream Cheese (Ensure it’s cold for optimal texture)

1/4 cup Granulated White Sugar (Consider using coconut sugar for a less refined option)

1 tsp Vanilla Extract (Enhances the flavor of both the filling and cookie dough)

1 cup Pumpkin Purée (Use Libby’s and drain excess moisture for a chewier texture)

2 cups All-Purpose Flour (Spoon and level off for accuracy)

1 tbsp Pumpkin Pie Spice (Can be replaced with cinnamon if desired)

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1/2 cup Unsalted Butter (Softened to room temperature for easy mixing)

1/2 cup Light Brown Sugar (Use dark brown sugar for a deeper taste)

2 large Egg Yolks (Room temperature helps them mix better)

1/4 cup Granulated Sugar (Mix with pumpkin pie spice for coating the cookies)

Instructions

Step 1: Prepare the cheesecake filling by beating the cold cream cheese with 1/4 cup granulated white sugar and 1 tsp vanilla extract until fluffy. Scoop out 16 small balls and freeze them for about 30 minutes until firm.

Step 2: In a small bowl, mix the 1/4 cup granulated sugar with 1 tbsp pumpkin pie spice to create the spiced sugar coating. Set aside.

Step 3: Pat the canned pumpkin purée dry with paper towels to reduce moisture, aiming for about 1/4 cup of pumpkin purée.

Step 4: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tbsp pumpkin pie spice, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt until well combined.

Step 5: In a large bowl, beat the softened 1/2 cup unsalted butter with 1/2 cup light brown sugar until fluffy. Add 2 egg yolks, 1 tsp vanilla extract, and the dried pumpkin purée. Mix until the dough is smooth.

Step 6: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.

Step 7: Divide the dough into 16 equal portions. Flatten each portion slightly, place a frozen cheesecake ball in the center, seal it inside, and roll into a smooth ball.

Step 8: Roll each cookie ball in the spiced sugar mixture, then place them on a baking sheet. Bake at 350°F (175°C) for 12-13 minutes until set.

Tips & Variations

For a chewier texture, be sure to drain excess moisture from the pumpkin purée before adding it to the dough.

Substitute pumpkin pie spice with cinnamon for a simpler spice profile.

Use dark brown sugar instead of light brown sugar for a richer, deeper flavor.

Freeze the cheesecake balls thoroughly so they hold their shape when wrapped in the cookie dough.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to 2 months. Reheat cookies gently in a low oven or microwave before serving to restore their soft texture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, canned pumpkin pie filling contains added spices and sweeteners that will affect the cookie’s flavor and texture. It’s best to use plain pumpkin purée.

What if I don’t have pumpkin pie spice?

You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves. Use about 1 tablespoon of cinnamon plus 1/2 teaspoon of the other spices combined for a similar flavor.