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Pumpkin Cheesecake Cookies Recipe

★★★★★

4.4 from 62 reviews
  • Author: Mariam
  • Total Time: 1 hour
  • Yield: 16 cookies 1x
  • Diet: Vegetarian

Description

These Pumpkin Cheesecake Cookies combine tender pumpkin-spiced dough with a luscious cream cheese filling for a perfectly festive treat. Soft and chewy with a cinnamon sugar coating, these cookies are ideal for fall celebrations or anytime you crave a flavorful, indulgent dessert.

Ingredients

Scale

Cheesecake Filling

  • 8 oz cream cheese, room temp
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 2/3 cup (173g) 100% pure pumpkin

Pumpkin Cookie Dough

  • 1 cup (224g) unsalted butter, room temp
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 2 cups (260g) all-purpose flour, spooned and leveled

Cinnamon Sugar Coating

  • 1/4 cup (50g) granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Make the Cheesecake Filling: In a medium bowl, combine cream cheese, 1/4 cup granulated sugar, vanilla extract, and pumpkin. Use an electric mixer or fork to mix until smooth. Scoop out 16 portions (about 1 tablespoon each) onto parchment paper-lined plate and chill in refrigerator.
  2. Prepare Pumpkin for Dough: Place a fine-mesh strainer over a bowl lined with a paper towel. Scoop pumpkin into the towel and let it rest to draw out moisture while preparing the dough.
  3. Preheat Oven and Prepare Baking Sheet: Set oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  4. Cream Butter and Sugars: In a large bowl, use a hand or stand mixer with paddle attachment to beat butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 1 minute. Scrape down the bowl.
  5. Add Egg and Flavorings: Mix in the egg yolk and vanilla extract until smooth. Scrape down the bowl again, then add baking soda, kosher salt, ground cinnamon, and pumpkin pie spice. Mix to combine.
  6. Drain Pumpkin Thoroughly: Check the paper towel in the strainer; it should be moist. Transfer pumpkin to a fresh paper towel and wring out excess moisture over the strainer. Repeat this wringing process three times total, replacing towels as needed. If available, cheesecloth can be used.
  7. Measure Pumpkin: Pack the drained pumpkin into a 1/3 cup measuring cup. It should be slightly overflowing. Continue wringing if too full.
  8. Combine Pumpkin with Dough: Add measured pumpkin to the dough and mix until smooth.
  9. Add Flour: Mix in the flour until mostly combined using the mixer. Remove dough and fold with a rubber spatula to ensure even mixing. The dough will be thick and sticky.
  10. Prepare Cinnamon Sugar: In a small dish, combine 1/4 cup granulated sugar and 1 tsp ground cinnamon.
  11. Form Cookies with Filling: Using a large cookie scoop (3 tablespoons), scoop dough into your hand and flatten slightly. Place a chilled cream cheese filling piece in the center and enclose with dough, sealing well. This will be sticky but manageable.
  12. Coat and Arrange Cookies: Roll each stuffed cookie in the cinnamon sugar mixture, then place on prepared baking sheet spaced apart. Slightly flatten the tops with your palm.
  13. Bake Cookies: Bake 5 to 6 cookies at a time for 12 to 14 minutes, until edges are lightly golden and centers are pale, puffed, and slightly underdone.
  14. Cool Cookies: Let cookies rest on the baking sheet for about 1 minute, then transfer to a cooling rack. Repeat with remaining dough.
  15. Serve and Enjoy: Once cooled, cookies are ready to be enjoyed. Store leftovers in an airtight container.

Notes

  • Wringing out the pumpkin is essential to prevent soggy dough and ensure cookies hold their shape.
  • Use cream cheese at room temperature for smooth filling that’s easy to work with.
  • Do not overbake cookies; they should appear slightly underdone in the center for the best texture.
  • If cheesecloth is available, it is more effective for draining pumpkin than paper towels.
  • Cookies can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cheesecake cookies, fall cookies, pumpkin spice cookies, cheesecake filled cookies, autumn dessert

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Find it online: https://aromaofgrandma.com/pumpkin-cheesecake-cookies-recipe/