Pumpkin Cheesecake Cookies

5 from 1 vote

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.

Prep Time25

Cook Time12

Chill time45

Total Time1 22

Course: Dessert

Cuisine: American

Servings: cookies

Author: Chahinez Tabet Aoul

Equipment

2 Tablespoon Cookie Scoop

Ingredients

Cheesecake Filling

6 oz cream cheese cold
2.5 tbsp granulated sugar
1/2 tsp vanilla extract

Pumpkin Cookies

1/2 cup canned pumpkin puree blot until reduced by about half.
1 3/4 cups all-purpose flour
1 tbsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 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

1/4 cup granulated sugar
1 tsp pumpkin pie spice

US Customary - Metric

Instructions

Prep Cheesecake Filling

Mix cream cheese, sugar, and vanilla until smooth and creamy.
6 oz cream cheese, 2.5 tbsp granulated sugar, 1/2 tsp vanilla extract
Scoop into 2-tsp balls, place on a parchment-lined sheet, and freeze for at least 30 minutes, until firm.

Prepare Cookie Dough

Spread pumpkin puree on a plate and blot. Replace the paper towels and repeat until it measures just under half. (1/4 cup per single batch)
1/2 cup canned pumpkin puree
Whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl.
1 3/4 cups all-purpose flour, 1 tbsp pumpkin pie spice, 1/2 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
Cream butter and brown sugar until fluffy (~2 min).
3/4 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.
1/4 cup granulated sugar, 1 tsp pumpkin pie spice
Scoop 2 tbsp of dough, flatten slightly, place a frozen cream cheese ball in the center, fold the 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