Description
These Pumpkin Cheesecake Cookies combine a soft and spiced pumpkin cookie dough with a creamy cheesecake center, resulting in a delightful and festive treat perfect for autumn or any cozy occasion. The cookies are delicately spiced with pumpkin pie spice and cinnamon, with a sweet cinnamon sugar coating that adds a perfect finishing touch.
Ingredients
Cheesecake Filling
- 8 ounces cream cheese (room temperature)
- 1 egg white (separated from yolk)
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Cookie Dough
- 3 ½ cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 2 ½ teaspoons ground cinnamon (divided; 2 tsp in dough, ½ tsp in coating)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ½ cups granulated sugar (remaining after filling / coating usage)
- ¾ cup packed brown sugar
- 2 teaspoons pure vanilla extract (divided; ½ tsp in filling, 2 tsp in dough)
- 1 egg yolk (reserved from separated egg)
- 1 cup pumpkin purée
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Make Cheesecake Filling: Separate the egg white from the yolk. In a bowl, blend the egg white with the room-temperature cream cheese until smooth. Add ½ cup granulated sugar and ½ teaspoon vanilla extract, and blend again until creamy.
- Freeze Cheesecake Balls: Using a small cookie dough scoop, scoop 1-tablespoon balls of the cheesecake filling onto a parchment-lined baking sheet (making about 18 balls). Freeze these cheesecake balls for 1 hour to firm up.
- Prepare Cinnamon Sugar Coating: Mix ¼ cup granulated sugar with ½ teaspoon ground cinnamon in a small bowl, and set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, 2 teaspoons ground cinnamon, baking soda, and salt. Set this blend aside.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, 1 ½ cups granulated sugar, ¾ cup packed brown sugar, and 2 teaspoons vanilla extract until well combined and creamy.
- Add Wet Ingredients: Add the reserved egg yolk and pumpkin purée to the butter-sugar mixture, and blend until smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually stir in the dry ingredients into the wet pumpkin mixture until just combined to form the cookie dough.
- Chill Cookie Dough: Using a 3-tablespoon cookie scoop, portion dough onto a parchment-lined baking sheet. Wet your hands and flatten each dough ball to a 3 ½-inch wide circle. Chill the dough in the freezer for 15 minutes to firm up and make it easier to handle.
- Assemble Cookies: Remove dough circles from the freezer and place a frozen cheesecake ball in the center of each circle. Fold up the edges around the cheesecake and pinch at the top to seal, fully enclosing the filling.
- Final Shaping and Coating: Gently flatten each filled dough ball slightly, then roll or dredge them in the prepared cinnamon sugar coating, ensuring all sides are covered.
- Bake: Place the prepared cookies on a baking sheet lined with parchment paper and bake in the preheated oven at 350°F (175°C) for about 12-15 minutes or until the cookies are set and lightly golden around the edges.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these soft, creamy, and spiced treats!
Notes
- Make sure the cream cheese and butter are at room temperature for smooth blending.
- Freezing the cheesecake filling balls is important to prevent leaking during baking.
- Chilling the dough helps manage the sticky texture for easier shaping and handling.
- If desired, cookies can be stored in an airtight container in the refrigerator for up to 1 week.
- For a dairy-free variation, consider using vegan cream cheese and butter substitutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
