Description
These Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin and pumpkin pie spice with a creamy cheesecake center, wrapped in soft, spiced cookie dough. Perfect for fall, these cookies offer a delightful contrast of textures with a rich, creamy surprise inside each bite. The recipe involves drying the pumpkin puree for the perfect cookie texture, making these a special treat for the season.
Ingredients
Units
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Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
Pumpkin Cookies
- 1/2 cup (122 g) canned pumpkin puree, Libby's
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, use an electric mixer on medium-high speed to beat the cold cream cheese, granulated sugar, and vanilla until fluffy and sugar dissolves, about 2 minutes. Scoop 16 portions of 2 teaspoons each onto the sheet and freeze until very firm.
- Make Spiced Sugar: In a small bowl, whisk together granulated white sugar and pumpkin pie spice. Set aside.
- Dry Pumpkin: Preheat oven to 350°F (175°C). Place canned pumpkin puree on a plate and cover with paper towels. Press lightly to absorb moisture. Repeat 4-5 times until pumpkin reduces to just under 1/4 cup of moisture.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to beat softened butter and light brown sugar until fluffy (about 2 minutes).
- Add Egg Yolks and Vanilla: Mix in egg yolks and vanilla on medium speed for 1 minute until pale and fluffy.
- Combine Pumpkin and Dry Ingredients: Add dried pumpkin into the batter and mix on medium speed, then add dry ingredients and mix on low speed until just combined.
- Assemble Cookies: Using a 2 tbsp cookie scoop, portion dough into 16 balls. Flatten each slightly, place a frozen cheesecake ball in the center, and wrap the dough completely around the cheesecake, forming a ball. Roll each ball in the spiced sugar mixture.
- Bake Cookies: Place cookie dough balls on parchment-lined baking sheets (6 at a time). Bake in preheated oven for 12-13 minutes.
- Cool and Serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Drying the canned pumpkin puree is essential to prevent cakey cookies and achieve the right texture.
- Keep cheesecake balls in the freezer until ready to assemble with the dough to maintain firmness.
- Baking only 6 cookies at a time ensures even baking and proper space between cookies.
- Use paper towels to press well when drying pumpkin to effectively remove excess moisture.
- Cookies can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
