Introducing the ultimate Pumpkin Cheesecake Cookies! Indulge in irresistibly chewy pumpkin cookies, generously filled with velvety cheesecake, and delicately coated in pumpkin spice sugar. These delectable treats are a must-have for autumn, guaranteed to delight every pumpkin enthusiast!
Recipe by: Ginny Dyer - In Bloom Bakery
Prep Time: 1 hr
Cook Time: 12 mins
Servings: 16 cookies
Ingredients:
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tablespoons (38 g) granulated white sugar
- ½ teaspoon vanilla
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)
- 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
Instructions:
For the Cheesecake Filling:
1. Line a small cookie sheet with parchment paper.
2. In a small bowl, combine the cold cream cheese, sugar, and vanilla. Use an electric mixer on medium-high speed to mix until fluffy and the sugar is dissolved, about 2 minutes.
- 6 oz (170 g) cream cheese, cold, 3 tablespoons (38 g) granulated white sugar, ½ teaspoon vanilla
3. Scoop the cheesecake filling into 16 portions, each about 2 teaspoons, onto the prepared baking sheet. Place in the freezer until frozen and very firm.
For the Spiced Sugar:
1. In a small bowl, whisk together the sugar and pumpkin pie spice. Set aside.
- ¼ cup (50 g) granulated white sugar, ½ teaspoon pumpkin pie spice
For the Pumpkin Cookies:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Dry the canned pumpkin to remove excess moisture. Spread the pumpkin on a plate and cover with paper towels. Press lightly to absorb the liquid. Repeat this process several times until hardly any liquid transfers to the paper towel. Set aside.
- ½ cup (122 g) canned pumpkin puree
3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- 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
4. In a large bowl, cream together the softened butter and brown sugar with an electric hand mixer on high speed until fluffy, about 2 minutes.
- ¾ cup (168 g) unsalted butter, softened, 1 cup (220 g) light brown sugar
5. Add the egg yolks and vanilla to the butter mixture, and mix on medium speed for one minute until pale and fluffy.
- 2 egg yolks, at room temperature, 2 teaspoons vanilla
6. Mix in the dried pumpkin on medium speed.
7. Gradually add the dry ingredients to the pumpkin mixture on low speed until combined.
8. Using a 2 tablespoon cookie scoop, portion the dough into 16 balls. Flatten each ball slightly, place a frozen cheesecake ball in the center, then close the cookie dough around the cheesecake to form a ball. Roll each ball in the spiced sugar mixture.
9. Place the coated cookie dough balls on the prepared baking sheets. Bake 6 cookies at a time for 12-13 minutes.
10. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
