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Pumpkin Cheesecake Cookies

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These Pumpkin Cheesecake Cookies are soft, spiced pumpkin cookies with a creamy cheesecake filling. Perfect for fall, they combine the flavors of pumpkin pie and cheesecake in every bite!

Ingredients

For the Cookies:

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg yolk
  • ⅓ cup pumpkin puree
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

For Rolling (Optional):

  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon

Instructions

  1. Make the Cheesecake Filling:

    • In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
    • Scoop small teaspoon-sized dollops onto a parchment-lined tray and freeze for at least 30 minutes.

  2. Prepare the Cookie Dough:

    • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
    • In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
    • Mix in the egg yolk, pumpkin puree, and vanilla extract until smooth.
    • Gradually add the dry ingredients and mix until combined.

  3. Assemble the Cookies:

    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Take a tablespoon of dough, flatten it slightly, and place a frozen cheesecake filling dollop in the center.
    • Cover with another bit of dough, sealing the edges. Roll gently into a ball.
    • (Optional) Roll in cinnamon sugar mixture for extra flavor.

  4. Bake:

    • Arrange cookies on the prepared baking sheet about 2 inches apart.
    • Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
    • Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Freezing the filling ensures a creamy center without it melting into the cookie.
  • Do not overbake to keep the cookies soft and chewy.
  • Store leftovers in an airtight container in the fridge for up to 5 days.

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