Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies combines warm spices, rich pumpkin flavor, and a luscious cream cheese center for the perfect fall treat.
Ingredients
- 6 ounces cream cheese softened at room temperature
- ¾ cup granulated sugar divided
- 1 ½ tsp. Vanilla extract divided
- 1 ½ cups all purpose flour
- ⅓ cup pumpkin puree
- 2 ½ tsp. Pumpkin pie spice divided
- ½ tsp. Baking soda
- ½ tsp. Baking powder
- ¼ tsp. Salt
- ½ cup unsalted butter softened to room temperature
- ⅔ cup light brown sugar
- 1 egg yolk
Instructions
Prepare Cheesecake Filling
- In a medium bowl, add cream cheese, ¼ cup granulated sugar and ½ teaspoon vanilla extract.
- Beat until creamy and smooth.
- Line a baking sheet with parchment.
- Scoop cheesecake mixture, about 1-2 tablespoon, and place onto the parchment.
- Repeat until there is no more cheesecake mixture.
- Place the baking sheet in the freezer to chill while you prepare the cookies.
Prepare the Cookie Dough
- In a large mixing bowl, whisk together flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, and salt.
- In another large bowl, cream together butter, light brown sugar, and ¼ cup granulated sugar, for about 1 minute.
- Add egg yolk, 1 teaspoon vanilla, and pumpkin puree, and mix to combine.
- Slowly add in the dry ingredients to the wet, mixing until just combined.
Cookie Assembly and Baking
- Line two cookie sheets with parchment paper.
- Scoop the cookie dough into 12 cookie dough balls, and place onto one lined cookie sheet.
- Place cookie sheet in fridge for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Add ¼ cup sugar and ½ teaspoon pumpkin pie spice to a shallow saucer and mix together.
- Remove the cookies from refrigerator and cheesecake drops from freezer.
- Take each ball of cookie dough, and press one of the cheesecake drops into the center, wrapping the dough around it.
- Drop the cookie dough ball into the sugar and pumpkin pie spice mix and roll to coat.
- Place cookies on lined cookie sheet with 6 cookies per tray and flatten each one slightly.
- Bake for 16-19 minutes.
- Allow the cookies to cool slightly, then move to cooling racks to finish cooling completely.
Notes
- To Store: Place cookies in an airtight container and store in the fridge for up to one week.
- To Freeze: Place in an freezer bag or airtight container with parchment paper in between each cookie. Freeze up to 3 months. Thaw in fridge overnight.
