Pumpkin Cheesecake Cookies

Ready in 1 hour | Yields 16 Cookies

Ingredients

For the Cheesecake Filling

• 8 oz (1 full block) cream cheese, cold

• 3 tbsp (38 g) granulated white sugar

• ½ tsp vanilla extract

For the Spiced Sugar Coating

• ¼ cup (50g) granulated white sugar

• ½ tsp pumpkin pie spice

For the Cookie Dough

• ½ cup (122 g) canned or fresh pumpkin puree

• 1 ¾ cups (219 g) all-purpose flour

• 1 tbsp pumpkin pie spice

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup (168 g) unsalted butter, softened

• 1 cup (220 g) light brown sugar

• 2 egg yolks, at room temperature

• 2 tsp vanilla extract

Preparation

For the Cheesecake Filling

1. Line a Cookie Sheet with parchment paper

2. Make the Filling Add the cream cheese, sugar, and vanilla to a small bowl. Mix on medium to high speed in a stand mixer or electric handheld mixer until fluffy and sugar is fully dissolved (about 2 minutes)

8 oz (1 full block) cream cheese, cold

3 tbsp (38 g) granulated white sugar

½ tsp vanilla extract

3. Scoop Filling Scoop cheesecake filling into 16 2 tsp portions onto the lined baking sheet. (There may be a little left over but that’s okay)

4. Freeze Filling Place the filling balls popped into the freezer until they are frozen and very firm

For the Spiced Sugar Mix

5. Make the Sugar Mix Add the sugar and pumpkin pie spice to a small bowl. Whisk to combine then set aside. 

¼ cup (50 g) granulated white sugar

½ tsp pumpkin pie spice 

For the Pumpkin Cookies

6. Preheat Oven Preheat the oven to 350ºF. Line 2-3 cookie sheets with parchment paper. We will bake in batches.

7. Dry the Pumpkin Drying the pumpkin* will get rid of the excess moisture. This is the only way to make sure the cookies don’t turn into sloppy wanna-be cakes. Spread the pumpkin on a plate and lightly press to absorb the liquid with paper towels. Do this 3-4 times. Set aside.

 ½ cup (122 g) pumpkin puree 

8. Mix Dry Ingredients In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda. Set this aside.

 1 ¾ cups (219 g) AP Flour

1 tbsp pumpkin pie spice

½ tsp baking soda

½ tsp baking powder

½ tsp salt 

9. Cream Sugar In a large bowl or the bowl of a stand mixer, cream the softened butter and brown sugar together on high speed until fluffy (approximately 2 minutes)

¾ cup (168 g) unsalted butter, softened

1 cup (220 g) light brown sugar

10. Add Yolks and Vanilla Add in the egg yolks and vanilla extract and mix for one minute on medium speed until pale and fluffy

2 egg yolks, room temp

2 tsp vanilla extract

11. Add Pumpkin Add in the dried pumpkin and combine on medium speed

12. Create the Dough Add in the dry ingredients and combine on low speed.

13. Stuff the Cookies Scoop around 2 tbsp of cookie dough and form into a patty in hand. Place a cheesecake ball in the center and gently wrap the cookie dough around the filling. Roll into an even ball.  Make sure all of the cheesecake filling is covered otherwise it will melt out during the bake. 

14. Roll in Sugar Roll the cookie dough balls in pumpkin spice and sugar. (Keep the cheesecake balls in the freezer until ready for use for each batch so they don’t get too soft to handle.)

15. Bake! Bake cookies 6 at a time for 12-13 minutes.

16. Dig in! Let the cookies cool for 10 minutes on the cookie sheet before moving them to a wire rack to cool completely. Then serve and enjoy! 

Notes

For Pumpkin: Pumpkins are one of the few items in our garden I am in charge of and it’s mainly because I love eating them. This recipe uses whole pumpkins that I sliced, cleaned, spritzed with oil, and baked at 425ºF sliced-side down for ~40 minutes or until soft. Once cooled they were peeled, pureed with a potato masher, and left overnight in the fridge for the flavor to develop.

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Download The Recipe Here