Pumpkin Cheesecake Cookies

As the fall season approaches, it’s time to indulge in all things pumpkin! These Pumpkin Cheesecake Cookies combine the warmth of pumpkin spice with the creaminess of cheesecake, creating a treat that’s perfect for cozying up on a chilly day. With a soft pumpkin cookie exterior and a sweet, tangy cheesecake center, these cookies are sure to be a hit at any gathering.

Ingredients

For the Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tablespoon (38 g) granulated white sugar
• ½ teaspoon vanilla extract

For the Spiced Sugar

• ¼ cup (50 g) granulated white sugar
• ½ teaspoon pumpkin pie spice

For the Pumpkin Cookies

• ½ cup (122 g) canned pumpkin puree (Libby’s recommended)
• 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
• 1 tablespoon pumpkin pie spice
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar
• 2 egg yolks, at room temperature
• 2 teaspoons vanilla extract

Directions

For the Cheesecake Filling

1. Prepare the Filling: Line a small cookie sheet with parchment paper. In a medium bowl, beat the cold cream cheese, granulated white sugar, and vanilla extract on medium-high speed until fluffy, about 2 minutes.
2. Portion and Freeze: Scoop the cream cheese mixture into 16 small portions, placing each on the prepared cookie sheet. Freeze until very firm, about 30 minutes.

For the Spiced Sugar

1. Mix Spiced Sugar: In a small bowl, whisk together the granulated white sugar and pumpkin pie spice. Set aside for later.

For the Pumpkin Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Prepare the Pumpkin: Place the canned pumpkin puree on paper towels and press gently to remove excess moisture. This step ensures your cookies don’t become too wet.
3. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
4. Cream the Butter and Sugar: In a large bowl, cream the softened butter and light brown sugar together until light and fluffy. Add the egg yolks and vanilla extract, mixing well until fully incorporated.
5. Combine the Dough: Stir in the dried pumpkin puree, followed by the flour mixture, until just combined. Be careful not to overmix.
6. Assemble the Cookies: Remove the frozen cheesecake portions from the freezer. Take a small scoop of cookie dough and flatten it in your hand. Place a cheesecake portion in the center and encase it with the dough, rolling it into a ball. Roll each cookie ball in the prepared spiced sugar.
7. Bake: Place the cookie balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 12-13 minutes, or until the edges are lightly golden.

Enjoy!

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These Pumpkin Cheesecake Cookies are best enjoyed slightly warm, with the cheesecake center still a little gooey. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

• Drying the Pumpkin: Removing excess moisture from the pumpkin puree is essential for achieving the right cookie texture.
• Make-Ahead Tip: The cheesecake filling can be prepared and frozen ahead of time, making the assembly process quicker.

Nutrition Information

• Prep Time: 20 minutes
• Cooking Time: 13 minutes
• Total Time: 33 minutes + freezing
• Calories: 290 kcal per cookie
• Servings: 16 cookies

These Pumpkin Cheesecake Cookies are the perfect blend of seasonal flavors and creamy indulgence. Happy baking!

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