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Pumpkin Cheesecake Cookies

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Soft, warmly spiced pumpkin cookies stuffed with a creamy vanilla cheesecake center and rolled in pumpkin spice sugar. A rich fall dessert with crisp edges and a tender center.

Ingredients

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla
  • 1/4 cup (50 g) granulated white sugar
  • 1/2 tsp pumpkin pie spice
  • 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

Instructions

  1. Line a small cookie sheet with parchment paper.
  2. Make the cheesecake filling by adding the cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla to a small bowl. Mix with an electric mixer on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes.
  3. Scoop the cheesecake filling into 16 portions of about 2 tsp each onto the prepared cookie sheet. Freeze until very firm.
  4. Make the spiced sugar by whisking together 1/4 cup granulated sugar and 1/2 tsp pumpkin pie spice in a small bowl. Set aside.
  5. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  6. Spread the pumpkin puree on a plate and cover with paper towels. Lightly press to absorb excess moisture. Repeat with fresh paper towels at least four more times, until hardly any moisture transfers and the pumpkin has reduced to just under 1/4 cup. Set aside.
  7. In a medium bowl, whisk together the flour, 1 tbsp pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  8. In a large bowl, cream the softened butter and brown sugar with an electric hand mixer on high speed until fluffy, about 2 minutes.
  9. Add the egg yolks and 2 tsp vanilla. Mix on medium speed for 1 minute, until pale and fluffy.
  10. Add the dried pumpkin and mix on medium speed until combined.
  11. Add the dry ingredients and mix on low speed just until combined.
  12. Scoop the dough into 16 portions using a 2 tbsp cookie scoop and roll into balls. Slightly flatten each portion and place a frozen cheesecake filling portion in the center. Enclose the filling completely with cookie dough and roll back into a ball.
  13. Roll each stuffed cookie dough ball in the pumpkin spice sugar. Keep unused cheesecake filling portions frozen until needed.
  14. Place the cookie dough balls on the prepared baking sheets and bake 6 cookies at a time for 12-13 minutes.
  15. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Removing excess moisture from the pumpkin puree is essential for thick, chewy cookies rather than cakey cookies.
  • The dried pumpkin should reduce from 1/2 cup to just under 1/4 cup.
  • Keep the cheesecake filling frozen until each cookie is ready to be assembled so it remains easy to enclose in the dough.
  • Make sure the cheesecake filling is completely covered with cookie dough before baking.

Nutrition

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