Pumpkin Cheesecake Cookies: Fall's Must-Bake Treat
These are the best pumpkin cheesecake cookies! They are super chewy pumpkin cookies, stuffed with creamy cheesecake filling and rolled in pumpkin spice sugar. They're the perfect fall treat and every pumpkin lover will adore them!
Ingredients
- 6 oz cream cheese cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
- 1/4 cup granulated white sugar
- 1/2 tsp pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1 3/4 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 cup light brown sugar
- 2 egg yolks
- 2 tsp vanilla
Instructions
- 1. Line a small cookie sheet with parchment paper.
- 2. Mix cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until fluffy. Scoop into 16 portions, freeze until firm.
- 3. Mix 1/4 cup sugar and 1/2 tsp pumpkin pie spice, set aside.
- 4. Preheat oven to 350°F. Line baking sheets with parchment.
- 5. Dry pumpkin puree using paper towels, reducing to under 1/4 cup.
- 6. Whisk flour, 1 tbsp pumpkin pie spice, baking powder, baking soda, and salt.
- 7. Cream butter and brown sugar until fluffy. Add egg yolks and 2 tsp vanilla, mix until pale.
- 8. Add dried pumpkin and dry ingredients to butter mixture. Combine.
- 9. Scoop dough into 16 portions, flatten, center cheesecake portion, roll to cover. Coat in spiced sugar.
- 10. Bake 6 cookies at a time for 12-13 minutes. Cool on sheet for 10 minutes, then on a rack.
Notes
Ensure cheesecake filling is well frozen before using.
Drying the pumpkin is crucial for the right texture.