Pumpkin Cheesecake Cookies
Ingredients
- 8 ozcream cheese
room temp
- ¼ cgranulated sugar
- 1 tspvanilla extract
- ⅝ c100% pure pumpkin
- 1 cunsalted butter
room temp
- ¾ clight brown sugar
packed
- ½ cgranulated sugar
- 1 largeegg yolk
- 1 tspvanilla extract
- 1 tspbaking soda
- 1 tspkosher salt
- 1 tspground cinnamon
- 2 tsppumpkin pie spice
- 2 call-purpose flour
spooned and leveled
- ¼ cgranulated sugar
- 1 tspground cinnamon
Directions
Cheesecake filling
- 1
In a medium bowl, mix together the ingredients. You can use an electric mixer or mash and mix together with a fork.
- 2
Line a plate with parchment paper and scoop out 16 servings (about 1 tbsp each). Chill in the refrigerator.
Pumpkin cookies
- 1
Place a fine-mesh strainer over a bowl and lay a paper towel sheet inside the strainer.
- 2
Scoop the pumpkin onto the paper towel and allow it to sit and draw out some moisture while we prepare the dough.
- 3
Preheat the oven to 350F and line a large baking sheet with parchment paper.
- 4
In a large bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars on medium-high speed until light and fluffy, about 1 minute.
- 5
Scrape down the bowl and mix in the egg yolk and vanilla. Once smooth, scrape down the bowl and mix in the baking soda, salt, cinnamon, and pumpkin pie spice.
- 6
Back to the pumpkin – you should notice that the paper towel has absorbed quite a bit of moisture. Transfer the pumpkin to a clean paper towel and gently wring it out over the mesh strainer. When the paper towel becomes too weak, replace with another clean paper towel and wring the pumpkin out again. Continue this until you’ve wrung out the pumpkin 3 times. (If you have a cheese cloth, that can be used in place of the paper towels).
- 7
Measure the pumpkin by packing it into a 1/3 measuring cup. It should just fit with a tiny bit overflowing. If it’s still over, continue wringing out the pumpkin until you reach this measurement.
- 8
Now add the pumpkin to the dough and mix until smooth.
- 9
Last, mix in the flour. Once it’s mostly combined, remove the dough from the mixer and use a rubber spatula to mix by hand, ensuring it’s evenly combined. The dough will be thick and sticky.
- 10
Prepare the cinnamon sugar in a small dish.
- 11
Using a large cookie scoop (3-tablespoons worth), scoop the dough into your hand and flatten. Press a chilled piece of cream cheese in the center (it will be soft but easy to handle). Conceal the cream cheese with the dough. It will be sticky and messy, but not impossible.
- 12
Roll the cookie in the cinnamon sugar and place on the baking sheet. Flatten the top very slightly with your palm.
- 13
Once you’ve placed 5 or 6 cookies on the pan well spaced apart, bake for 12 to 14 minutes or until the edges are lightly golden and the center appears pale, puffed, and slightly underdone.
- 14
Allow the cookies to rest for about a minute, then transfer to a cooling rack and continue with the rest of the batch.
- 15
Once the cookies have cooled, they’re ready to enjoy!
Pumpkin Cheesecake Cookies
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About this Recipe
Craving a fall dessert that perfectly blends the warmth of pumpkin with the creamy indulgence of cheesecake? These irresistible Pumpkin Cheesecake Cookies deliver exactly that, offering a mini pumpkin cheesecake experience in every delightful bite. They are simply irresistible, making them the ultimate seasonal treat.
What sets these pumpkin cheesecake cookies apart is the generous, thick layer of sweet cream cheese nestled within a chewy pumpkin cookie. This unique construction provides a delightful textural contrast and an explosion of flavor in every mouthful. It's a clever way to enjoy the beloved flavors of pumpkin cheesecake without the fuss of a whole pie, creating a uniquely rich and satisfying dessert that tastes like a professional bakery creation.
Prepare for a symphony of textures and flavors. You'll bite into a soft, chewy pumpkin-spiced cookie, perfectly balanced by the luscious, tangy sweetness of the cream cheese filling. Each cookie is a comforting taste of autumn, with warm notes of ground cinnamon and pumpkin pie spice complementing the creamy, smooth center. It’s like a hug in cookie form, promising pure satisfaction for any dessert lover.
While the classic combination of cream cheese and pumpkin is a match made in heaven, you could adjust the amount of pumpkin pie spice to your liking, adding a little more for an intensified fall flavor. For a touch of extra sparkle and sweetness, consider rolling the finished cookie dough balls in the cinnamon-sugar mixture (a blend of granulated sugar and ground cinnamon) before baking.
These pumpkin cheesecake cookies are perfect for fall gatherings, holiday dessert tables, or simply a cozy evening treat with a cup of coffee or tea. They also make a thoughtful gift, beautifully showcasing the vibrant orange of the pumpkin cookie against the creamy white filling.