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Pumpkin Cheesecake Cookies: 16 Soft and Chewy Delights

Pumpkin Cheesecake Cookies
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These Pumpkin Cheesecake Cookies combine tender pumpkin-spiced dough with a luscious cream cheese filling for a perfectly festive treat.

Ingredients

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  • 8 oz cream cheese, room temp
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 2/3 cup (173g) 100% pure pumpkin
  • 1 cup (224g) unsalted butter, room temp
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 2 cups (260g) all-purpose flour, spooned and leveled
  • 1/4 cup (50g) granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. In a medium bowl, combine cream cheese, 1/4 cup granulated sugar, vanilla extract, and pumpkin. Use an electric mixer or fork to mix until smooth. Scoop out 16 portions (about 1 tablespoon each) onto parchment paper-lined plate and chill in refrigerator.
  2. Place a fine-mesh strainer over a bowl lined with a paper towel. Scoop pumpkin into the towel and let it rest to draw out moisture while preparing the dough.
  3. Set oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  4. In a large bowl, use a hand or stand mixer with paddle attachment to beat butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 1 minute. Scrape down the bowl.
  5. Mix in the egg yolk and vanilla extract until smooth. Scrape down the bowl again, then add baking soda, kosher salt, ground cinnamon, and pumpkin pie spice. Mix to combine.
  6. Check the paper towel in the strainer; it should be moist. Transfer pumpkin to a fresh paper towel and wring out excess moisture over the strainer. Repeat this wringing process three times total, replacing towels as needed.
  7. Pack the drained pumpkin into a 1/3 cup measuring cup. It should be slightly overflowing. Continue wringing if too full.
  8. Add measured pumpkin to the dough and mix until smooth.
  9. Mix in the flour until mostly combined using the mixer. Remove dough and fold with a rubber spatula to ensure even mixing. The dough will be thick and sticky.
  10. In a small dish, combine 1/4 cup granulated sugar and 1 tsp ground cinnamon.
  11. Using a large cookie scoop (3 tablespoons), scoop dough into your hand and flatten slightly. Place a chilled cream cheese filling piece in the center and enclose with dough, sealing well.
  12. Roll each stuffed cookie in the cinnamon sugar mixture, then place on prepared baking sheet spaced apart. Slightly flatten the tops with your palm.
  13. Bake 5 to 6 cookies at a time for 12 to 14 minutes, until edges are lightly golden and centers are pale, puffed, and slightly underdone.
  14. Let cookies rest on the baking sheet for about 1 minute, then transfer to a cooling rack. Repeat with remaining dough.
  15. Once cooled, cookies are ready to be enjoyed. Store leftovers in an airtight container.

Notes

  • These cookies are ideal for fall celebrations.
  • They can be stored for several days in an airtight container.

Nutrition

Find it online: https://keepityummy.com/pumpkin-cheesecake-cookies/

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