Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
Pumpkin Cookies
- 1/2 cup (122 g) canned pumpkin puree (Libby’s)
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, add the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until the mixture is fluffy and the sugar dissolves, about 2 minutes. Scoop the filling into sixteen 2-teaspoon portions onto the lined baking sheet. Freeze the cheesecake balls until they are very firm.
- Make the Spiced Sugar: In a small bowl, whisk together the granulated sugar and pumpkin pie spice until evenly combined. Set aside for coating the cookies later.
- Prepare the Pumpkin: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. To prevent cakey cookies, dry the pumpkin puree by spreading it on a plate and pressing paper towels over it. Repeat at least five times until the moisture reduces to just under 1/4 cup from the original 1/2 cup. Set dried pumpkin aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this flour mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer to cream together the softened unsalted butter and light brown sugar on high speed until fluffy, about 2 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed for about one minute until the mixture is pale and fluffy.
- Combine Pumpkin and Dry Ingredients: Add the dried pumpkin puree to the wet ingredients and mix on medium speed. Then add the flour mixture and combine on low speed, ensuring the dough is smooth and well mixed.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into sixteen balls. Slightly flatten each ball, place a frozen cheesecake filling ball in the center, then enclose the filling completely by wrapping and rolling the dough around it. Roll each filled dough ball in the prepared spiced sugar to coat.
- Bake Cookies: Transfer cookie dough balls to the prepared baking sheets, spacing them evenly. Bake 6 cookies at a time in the preheated oven for 12-13 minutes until set.
- Cool and Serve: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy the soft, creamy, and spiced pumpkin cheesecakes cookies.
Notes
- Drying the pumpkin puree is essential to prevent cakey cookies and ensure proper texture.
- Keep the cheesecake filling balls frozen until they are fully enclosed in cookie dough for best results.
- Chilling the dough balls with filling before baking can ensure the cheesecake center stays creamy and doesn’t leak out.
- Use parchment paper-lined baking sheets to prevent sticking and for easy cleanup.
- These cookies are best enjoyed within a couple of days but can be stored in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
