Description
Delightful pumpkin cheesecake cookies combining the creamy textures of cheesecake with the spiced flavors of pumpkin. Perfect for fall gatherings!
Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar (for spiced sugar)
- 1/2 tsp pumpkin pie spice (for spiced sugar)
- 1/2 cup (122 g) canned pumpkin puree
- 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
Instructions
- Line a small cookie sheet with parchment paper.
- In a small bowl, beat the cream cheese, sugar, and vanilla until fluffy. Scoop into 16 portions and freeze until firm.
- In a separate bowl, mix the granulated sugar and pumpkin pie spice for coating the cookies; set aside.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Dry the pumpkin puree using paper towels until it reduces to under 1/4 cup.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and brown sugar until fluffy. Add egg yolks, vanilla, and the dried pumpkin, mixing until combined.
- Gradually add dry ingredients, mixing on low until just combined.
- Scoop dough into 16 balls, flatten each slightly, place a frozen cheesecake portion in the center, wrap the dough around it, and roll into a ball.
- Coat each dough ball in the spiced sugar mix.
- Place the coated dough balls on the baking sheets.
- Bake 6 cookies at a time for 12-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes
Avoid overbaking for a soft and gooey texture. Can be stored in an airtight container for 2-3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg