Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies blend creamy cheesecake with pumpkin spice flavors, perfect for fall celebrations.
Ingredients
For the Cheesecake Filling
- 6 oz 6 oz cream cheese, cold
- 3 tbsp 3 tbsp granulated white sugar
- 1/2 tsp 1/2 tsp vanilla
For the Spiced Sugar
- 1/4 cup 1/4 cup granulated white sugar
- 1/2 tsp 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
- 1/2 cup 1/2 cup canned pumpkin puree Use Libby's or similar.
- 1 3/4 cups 1 3/4 cups all-purpose flour Spoon and level the flour.
- 1 tbsp 1 tbsp pumpkin pie spice
- 1/2 tsp 1/2 tsp baking powder
- 1/2 tsp 1/2 tsp baking soda
- 1/2 tsp 1/2 tsp salt
- 3/4 cup 3/4 cup unsalted butter, softened
- 1 cup 1 cup light brown sugar
- 2 large 2 egg yolks, at room temperature
- 2 tsp 2 tsp vanilla
Instructions
Prepare the Cheesecake Filling
- In a medium bowl, combine cream cheese, granulated white sugar, and vanilla. Mix until smooth and creamy. Set aside.
Make the Spiced Sugar
- In a small bowl, mix together the granulated white sugar and pumpkin pie spice. Set aside.
Prepare the Pumpkin Cookies
- In a large mixing bowl, cream the softened butter and light brown sugar together until fluffy.
- Beat in the egg yolks and vanilla until well combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the pumpkin puree until the batter is smooth.
Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a tablespoon, scoop a portion of the pumpkin cookie dough. Flatten it slightly and place a small dollop of cheesecake filling in the center. Enclose the filling with the dough to form a ball.
- Roll the cookie ball in the spiced sugar mixture to coat.
- Place on the prepared baking sheets, leaving space for spreading.
Bake
- Bake in the preheated oven for 12-15 minutes, or until lightly golden around the edges. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week or refrigerate for longer shelf life. Freeze for up to three months.