Pumpkin Cheesecake Cookies
These soft and chewy pumpkin cheesecake cookies are stuffed with a creamy vanilla filling wrapped in a dough full of cozy fall spices. It's like pumpkin spice meets cheesecake in cookie form!
Ingredients
Cream Cheese Filling
- 8 oz full-fat cream cheese
- 1 tbsp vanilla extract
- 1/2 cup powdered sugar
- 2 tbsp flour
Cookie Dough
- 1 cup unsalted butter melted and slightly cooled
- 1/2 cup pumpkin puree blotted down to 1/3 cup
- 1 ½ cup dark brown sugar
- 1/2 cup white granulated sugar
- 1 large egg room temp
- 1 egg yolk room temp
- 1 tbsp vanilla extract
- 2¾ cup flour spooned and leveled
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
For Rolling
- 1/4 cup white granulated sugar
- 1/2 tsp cinnamon or pumpkin pie spice
Instructions
Cheesecake Filling
- In a bowl, add the cream cheese, vanilla, powdered sugar and flour and beat with a hand or stand mixer until combined
- Use a teaspoon scoop to drop the mixture onto a parchment paper lined baking sheet. Press them down with the backside of a spoon so they flatten out into disks rather than tall mounds.
- Pop in the freezer and freeze for an hour (or longer)
Cookie Dough
- Preheat the oven to 350℉ and line a baking sheet with parchment paper and set aside
- On a plate lined with paper towels, add the pumpkin puree. Press the water out with a paper towel over top and repeat until there's barely any liquid coming out. This may take 5 passes with new sheets of paper towels.
- In a microwave safe bowl, melt the butter in the microwave until just melted. Add to a large bowl for mixing and let cool for 10-15 minutes
- In a separate bowl, add the following dry ingredients: flour, baking powder, baking soda and salt, stir to combine
- In the bowl of the semi-cooled butter, add the granulated white sugar, brown sugar, vanilla extract, and pumpkin puree. Mix to combine using a hand or stand mixer. Then, add in the egg and egg yolk and mix.
- Add the dry ingredients into the bowl with the wet and mix until a dough forms
- Use a cookie scoop to drop 6 cookies onto the prepared baking sheet. Add a cheesecake disk to the center and fold the dough gently around the cookie dough being sure to cover the cheesecake on all sides so nothing oozes out while baking
- Roll the cookie round into a bowl with granulated sugar and pumpkin pie spice and place on the baking sheet
- Pop in the oven and bake for 14 -16 minutes. The edges should be golden brown
- While the first 6 cookies bake, make the next 6 on another baking sheet and pop in the oven once the first batch is done. Repeat until all the dough has been used.
- Wait for cookies to cool and enjoy!