Pumpkin Cheesecake Cookies
Soft pumpkin-spiced cookies filled with a creamy cheesecake center and lightly coated in sugar. These cookies are rich, warmly spiced, and ideal for fall baking.
- Prep Time: 40
- Cook Time: 12
- Total Time: 52
- Yield: 14 cookies
- Category: Dessert, Cookie, Fall
- Method: Bake
- Cuisine: American
Ingredients
**Cookie Dough**
1 cup (226 g) unsalted butter, room temperature
⅓ cup (70 g) granulated sugar
¾ cup (150 g) brown sugar
8 oz (225 g) pumpkin purée, well drained
1 teaspoon (3 g) vanilla extract
1 large egg
2½ cups (310 g) all-purpose flour
2 teaspoons (4 g) pumpkin spice
1 teaspoon (2 g) ground ginger
2 teaspoons (4 g) ground cinnamon
1 teaspoon (2 g) baking soda
½ teaspoon (1 g) baking powder
**Cream Cheese Filling**
8 oz (225 g) cream cheese, softened
½ cup (56 g) powdered sugar
2 teaspoons (6 g) vanilla extract
**Optional Coating**
½ cup (100 g) granulated sugar
Instructions
1. **Prepare the Filling**
2. Preheat oven to 350°F (180°C) convection and line a baking tray with parchment paper.
3. In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
4. Scoop 1 tablespoon portions onto a parchment-lined plate and freeze until firm.
5.
6. **Make the Cookie Dough**
7. In a large bowl, beat butter, granulated sugar, and brown sugar until pale and fluffy, about 1–2 minutes.
8. Wrap pumpkin purée in paper towels and squeeze out excess moisture until nearly dry.
9. Add pumpkin purée, egg, and vanilla extract to the butter mixture. Mix until combined.
10. Add flour, pumpkin spice, ginger, cinnamon, baking soda, and baking powder. Fold gently until no dry flour remains.
11.
12. **Assemble & Bake**
13. Bake one test cookie to check spread and doneness.
14. Flatten a portion of dough in your palm, place a frozen cream cheese ball in the center, and wrap the dough completely around it.
15. Roll in granulated sugar if desired and place on the prepared baking tray.
16. Bake for 11–12 minutes.
17. While cookies are hot, gently swirl a round cup or cookie cutter around each cookie to create smooth edges.
18. Let cookies cool on the tray for 10 minutes before transferring.
Notes
Store in an airtight container for up to 8 days. Refrigeration is recommended due to the cream cheese filling.
Find it online: https://pinchofwarmthbakes.com/pumpkin-cheesecake-cookies/