Pumpkin Cheesecake Cookies
These pumpkin cheesecake cookies are the perfect cookie for pumpkin season. Soft and chewy pumpkin cookies stuffed with a dollop of tangy cream cheese filling and rolled in cinnamon sugar.
Servings: 16 cookies
Equipment
- Cookie Sheets
Ingredients
Cheesecake Filling
- 4 ounces full-fat cream cheese (112 grams) brick style
- ½ cup powdered sugar (55 grams)
- 1 tablespoon cornstach or sub with all-purpose flour
- ½ teaspoon vanilla extract
Pumpkin Cookie Dough
- ½ cup pumpkin puree not pumpkin pie filling
- 2½ cups all-purpose flour (312 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¾ cup unsalted butter (168 grams)
- ¾ cup brown sugar (158 grams)
- ¾ cup granulated sugar (150 grams)
- 1 large egg yolk
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons cinnamon
Instructions
Cream Cheese Filling
- In a medium bowl, beat together the cream cheese, powdered sugar, cornstarch (or flour) and vanilla until smooth and creamy.
- Line a baking sheet or plate with wax paper. Drop spoonfulls of the cream cheese filling onto the lined plate/cookie sheet. Lightly cover and place in the freezer.
Pumpkin Cookie Dough
- Blot the pumpkin with paper towel to remove excess moisture. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, beat together the butter and sugars until creamed. There should be no lumps of butter.
- Beat the egg, pumpkin and vanilla into the butter mixture until combined.
- Mix the flour mixture into the butter mixture until smooth.
- Cover the bowl and refrigerate for at least 2 hours or up to 48 hours.
Assembling and Baking
- On a small plate, mix together the sugar and cinnamon for the cinnamon sugar coating.
- Keep the frozen cream cheese dollops in the freezer as you go. Ensure the cookie dough has chilled - otherwise it can be too sticky to work with.
- Spoon about 1½ tablespoons of dough and flatten slightly. Then place a dollop of frozen cream cheese in the middle. Scoop out another tablespoon or so of dough. Place on top of the frozen cream cheese dollop. Pinch the dough around the cream cheese so that it's entirely covered. Then roll into a ball shape.
- Roll the dough ball in the cinnamon sugar coating.
- As you make the dough balls, place each in the freezer so that they don't warm up too much.
- Freeze dough balls for at least 30 minutes, or place in a freezer bag and freeze for up to 2 months.
- Preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper (be sure not to use wax paper). Place dough balls at least 2 inches apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven for about 12-14 minutes, or until the tops look set. Cool the cookies fully on the cookie sheet. If you try to move the cookies off the cookie sheet while they're still warm - the cookies will fall apart.
Notes
- Cream Cheese: Use full-fat, brick style cream cheese.
- Pumpkin: Be sure to use pumpkin puree (canned or homemade) and not canned pumpkin pie filling.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe makes 16 uniform cookies.
Nutrition
Calories: 276kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 98mg | Potassium: 51mg | Fiber: 1g | Sugar: 25g | Vitamin A: 378IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 1mg