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Pumpkin Cheesecake Cookies Recipe

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4 from 10 reviews

These Pumpkin Cheesecake Cookies combine the creamy richness of cheesecake with the warm, spicy flavors of pumpkin and pumpkin pie spice, creating a soft, flavorful treat perfect for fall. They feature a luscious cheesecake filling wrapped in tender pumpkin spiced cookie dough, rolled in a cinnamon-sugar blend for a perfectly balanced sweet and spiced bite.

Ingredients

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), drained
  • 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 the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Mix with an electric mixer on medium-high speed until the mixture becomes fluffy and the sugar dissolves, about 2 minutes.
  2. Portion Cheesecake Balls: Scoop the cheesecake filling into sixteen 2-teaspoon portions onto the prepared baking sheet. There might be a small amount of filling left over in the bowl. Place the baking sheet with cheesecake balls in the freezer until firm and frozen, about 30 minutes or until very firm.
  3. Make Spiced Sugar: In a small bowl, whisk together 1/4 cup granulated sugar and 1/2 teaspoon pumpkin pie spice. Set this mixture aside for coating the cookies later.
  4. Dry and Prepare Pumpkin Puree: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. To ensure the cookies don’t turn cakey, spread the canned pumpkin puree on a plate and cover with paper towels. Press gently to absorb excess moisture. Repeat this process at least four more times until the pumpkin reduces to just under 1/4 cup.
  5. Mix Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  6. Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream together the softened 3/4 cup unsalted butter and 1 cup light brown sugar until fluffy, about 2 minutes.
  7. Add Egg Yolks and Vanilla: Mix in 2 egg yolks and 2 teaspoons vanilla extract on medium speed until pale and fluffy, about 1 minute.
  8. Combine with Pumpkin Puree: Add the dried pumpkin puree to the wet mixture and mix on medium speed until fully incorporated.
  9. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined to form the cookie dough.
  10. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 16 equal parts and roll into balls. Slightly flatten each dough ball, place a frozen cheesecake ball in the center, then carefully enclose the cheesecake inside the cookie dough and roll to form a smooth ball, ensuring the cheesecake is completely sealed. Roll each ball in the spiced sugar mixture to coat.
  11. Bake Cookies: Place cookie dough balls on the prepared baking sheets, spacing them slightly apart. Bake six cookies at a time for 12-13 minutes at 350°F (175°C) until edges are set and centers are just firm.
  12. 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!

Notes

  • Draining the pumpkin puree thoroughly is crucial to avoid cakey cookies.
  • Keep the cheesecake filling frozen until assembly to prevent it from melting during baking.
  • Use room temperature egg yolks for better incorporation into the dough.
  • Rolling the cookie dough balls in spiced sugar adds extra flavor and a pleasant texture.
  • You can store baked cookies in an airtight container for up to 3 days or freeze unbaked dough balls for later baking.

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