Pumpkin Cheesecake Cookies
Soft pumpkin spice cookies with a surprise cheesecake center! Made with real pumpkin puree, cozy fall spices, and a creamy vanilla cheesecake filling, these cookies are everything you want in a fall dessert.
Servings: 18 cookies
Equipment
Ingredients
Cheesecake Filling
- 6 oz cream cheese, cold
- 2 & 1/2 tbsp granulated sugar
- ½ tsp vanilla extract
Pumpkin Cookies
- ½ cup canned pumpkin puree (blotted dry!)
- 1 ¾ cups all-purpose flour
- 1 tbsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 2 large egg yolks at room temp
- 2 tsp vanilla extract
Pumpkin Spice Sugar Coating
- ¼ cup 50 g granulated sugar
- 1 tsp pumpkin pie spice
Instructions
Prep Cheesecake Filling
- Mix cream cheese, sugar, and vanilla until smooth and creamy.6 oz cream cheese, cold, 2 & 1/2 tbsp granulated sugar, ½ tsp vanilla extract
- Scoop into 2-tsp balls, place on a parchment-lined sheet, and freeze until firm (~30–60 min).
Prepare Cookie Dough
- Spread pumpkin puree on a plate and blot with paper towels to remove excess moisture. reduce to a little less than 1/4 cup½ cup canned pumpkin puree
- Whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl.1 ¾ cups all-purpose flour, 1 tbsp pumpkin pie spice, ½ tsp cinnamon, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt
- Cream butter and brown sugar until fluffy (~2 min).¾ cup unsalted butter, 3/4 cup light brown sugar
- Mix in pumpkin puree, egg yolks, and vanilla until combined.2 large egg yolks, 2 tsp vanilla extract
- Gradually add dry ingredients until just combined. Dough should be slightly sticky but firm.
Assemble Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Whisk together sugar and pumpkin pie spice for coating.¼ cup 50 g granulated sugar, 1 tsp pumpkin pie spice
- Scoop 2 tbsp of dough, flatten slightly, place frozen cream cheese in center, fold dough over to completely cover, and roll into smooth balls.
- Roll each ball in pumpkin spice sugar and place on baking sheet, spacing ~2 inches apart.
- Bake 12–14 min, until tops are set and edges look slightly firm. Centers should look soft but not raw.
- Cool 10 min on sheet, then transfer to wire rack to cool completely.
- Store in airtight container in fridge up to 5 days. Freeze for up to 3 months.
Nutrition
Calories: 209Calories | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 142mg | Potassium: 60mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1453IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 1mg