Pumpkin Cheesecake Cookies
Delightful cookies featuring a creamy cheesecake center and rich pumpkin flavor, perfect for any occasion.
Ingredients
Cheesecake filling
- 6 oz cream cheese, cold provides creamy texture
- 3 tbsp granulated white sugar adds sweetness
- 1/2 tsp vanilla enhances flavor
Spiced sugar
- 1/4 cup granulated white sugar adds sweetness with spice
- 1/2 tsp pumpkin pie spice adds warm spice flavor
Cookie dough
- 1/2 cup canned pumpkin puree adds moisture and flavor
- 1 3/4 cups all-purpose flour, spooned and leveled provides structure
- 1 tbsp pumpkin pie spice imparts rich autumn flavor
- 1/2 tsp baking powder helps cookies rise
- 1/2 tsp baking soda also aids in leavening
- 1/2 tsp salt balances sweetness
- 3/4 cup unsalted butter, softened adds richness and moisture
- 1 cup light brown sugar contributes deep sweetness
- 2 large egg yolks, at room temperature adds richness
- 2 tsp vanilla boosts flavor
Instructions
Preparation
- Prepare the cheesecake filling by combining cream cheese, granulated white sugar, and vanilla. Beat until fluffy and smooth, scoop into 16 portions, and freeze.
- Mix granulated sugar with pumpkin pie spice to create the spiced sugar topping.
- Preheat the oven to 350°F. Press excess moisture from the canned pumpkin puree using paper towels.
Mixing
- Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a mixing bowl.
- In another bowl, cream together butter and light brown sugar until light and fluffy.
- Add egg yolks and vanilla to the butter mixture and mix until well combined.
- Combine pumpkin puree with the dry flour mixture and mix until just combined.
Forming Cookies
- Scoop dough, flatten it, and place a frozen cheesecake ball in the center. Wrap dough around it and roll into a ball.
- Roll each cookie ball in the spiced sugar mixture.
- Place cookies on a lined baking sheet, spaced apart, and bake for 12-13 minutes until set and slightly golden.
- Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Ensure cream cheese is cold but blendable. Carefully measure flour and dry pumpkin puree thoroughly to avoid moisture issues. Experiment with spice levels according to preference.