Description
These delicious Pumpkin Cheesecake Cookies combine the warm spices of pumpkin pie with a creamy cheesecake center, making them perfect for cozy evenings. Soft pumpkin-spiced cookie dough encases a smooth, tangy cheesecake filling, delivering a delightful fall-inspired treat.
Ingredients
Scale
Cheesecake Filling
- 8 oz Cream Cheese (cold for optimal texture)
- 1/4 cup Granulated White Sugar
- 1 tsp Vanilla Extract
Cookie Dough
- 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
Dry Ingredients
- 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
Coating
- 1/4 cup Granulated Sugar
- 1 tbsp Pumpkin Pie Spice
Instructions
- Prepare the Cheesecake Filling: Beat the cold cream cheese with 1/4 cup granulated white sugar and 1 tsp vanilla extract until fluffy and smooth. Scoop out 16 small balls and place them on a baking sheet lined with parchment paper. Freeze these cheesecake balls until firm, about 30 minutes.
- Make Spiced Sugar Coating: In a small bowl, mix 1/4 cup granulated sugar with 1 tbsp pumpkin pie spice. Set aside for coating the cookies later.
- Dry the Pumpkin Purée: Pat the canned pumpkin purée with paper towels to remove excess moisture, reducing it to about 1/4 cup to ensure cookie dough is not too wet.
- Mix Dry Ingredients: 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.
- Prepare Cookie Dough: In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup light brown sugar until fluffy. Add 2 room-temperature egg yolks, 1 tsp vanilla extract, and the dried pumpkin purée. Mix until smooth and combined.
- Combine Dough and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until the dough comes together without overmixing.
- Shape Cookies: Divide the dough into 16 equal portions. Flatten each dough ball slightly and place a frozen cheesecake ball in the center. Carefully seal the cookie dough around the cheesecake and roll into a smooth ball.
- Coat Cookies: Roll each cookie ball in the prepared spiced sugar mixture, ensuring even coating.
- Bake Cookies: Place the coated cookies on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12-13 minutes or until the cookies are set and lightly golden at the edges. Avoid overbaking to keep the cheesecake center creamy.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for the best texture.
Notes
- Use cold cream cheese for the cheesecake filling to achieve the best texture.
- Draining excess moisture from the pumpkin purée is crucial to prevent soggy cookie dough.
- Freezing the cheesecake balls before assembling helps prevent the filling from melting during baking.
- Store cookies in an airtight container in the refrigerator for up to 4 days.
- To elevate flavor, use freshly ground pumpkin pie spice or homemade blend.
- For a less refined sugar option, use coconut sugar instead of granulated sugar.
- Room temperature eggs mix more evenly into the dough, giving better consistency.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Cheesecake Cookies, Fall Cookies, Pumpkin Dessert, Cheesecake Filled Cookies, Spiced Cookies, Autumn Baking
