Description

These Pumpkin Cheesecake Cookies combine the creamy richness of cheesecake with the warm flavors of pumpkin and pumpkin pie spice. The cookies feature a soft pumpkin dough encasing a frozen cheesecake filling, rolled in spiced sugar for a perfect balance of sweet, spicy, and creamy, ideal for fall and holiday baking.

Ingredients

Units Scale

For the Cheesecake Filling

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla extract

For the Spiced Sugar

1/4 cup (50 g) granulated white sugar
1/2 tsp pumpkin pie spice

For the Pumpkin Cookies

1/2 cup (122 g) canned pumpkin puree (Libby's recommended)
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

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Instructions

Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until fluffy and the sugar dissolves completely, about 2 minutes. Scoop the filling into sixteen 2-teaspoon portions on the prepared baking sheet and freeze until firm and very cold (cheesecake balls should be hard to the touch).
Make the Spiced Sugar: In a small bowl, whisk together the granulated sugar and pumpkin pie spice until well combined. Set aside for rolling the cookies later.
Prepare Pumpkin: Spread the canned pumpkin puree on a plate and place paper towels over the top. Press lightly to absorb and remove excess moisture. Repeat this pressing step at least 4 more times until the pumpkin is reduced in moisture to just under 1/4 cup. This step is critical to prevent the cookies from becoming cakey.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this flour mixture aside.
Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened unsalted butter and light brown sugar together until the mixture is fluffy, about 2 minutes.
Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for about 1 minute until the batter is pale and fluffy.
Combine Pumpkin: Add the dried pumpkin puree to the butter mixture and beat together on medium speed until evenly incorporated.
Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined, forming the cookie dough.
Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 16 balls. Flatten each slightly and place one frozen cheesecake ball in the center. Encase the cheesecake ball fully with the cookie dough, rolling it back into a smooth ball. Thoroughly roll each dough ball in the prepared pumpkin spice sugar to coat.
Bake Cookies: Place the coated cookie dough balls onto parchment-lined baking sheets. Bake 6 cookies at a time in a preheated oven at 350°F (175°C) for 12–13 minutes until edges are set but the center remains soft.
Cool and Serve: Let the baked cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve once cooled for the best texture and flavor.

Notes

Drying the pumpkin puree is essential to avoid cakey cookies; remove excess moisture by pressing with paper towels multiple times.
Keep the cheesecake balls frozen until ready to assemble for easier handling and to keep the filling intact during baking.
Baking in small batches (6 cookies at a time) helps ensure even cooking and maintains the cheesecake filling consistency.
Use room temperature egg yolks for better incorporation.
Store cookies in an airtight container in the refrigerator to maintain freshness, especially because of the cream cheese filling.

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 16 g
Sodium: 130 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0.2 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg