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–+ servings
pumpkin cheesecake cookies

Pumpkin Cheesecake Cookies

Soft and chewy pumpkin cookies stuffed with cream cheese filling and dusted with pumpkin spice sugar
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Prep Time 1 hour 20 minutes
Cook Time 8 minutes
Total Time 1 hour 28 minutes
Course Dessert
Servings 16 cookies

Ingredients
  

For the cream cheese:

  • 1 8 oz block cream cheese cold
  • 4 tbsp sugar
  • 1 tsp vanilla

For the spiced sugar:

  • 1/2 cup sugar
  • 1 tsp pumpkin pie spice

For the cookies:

  • 3/4 cup unsalted butter softened
  • 1/2 cup canned pumpkin
  • 1 3/4 cup AP flour
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 2 egg yolks room temp
  • 2 tsp vanilla

Instructions
 

For the cheesecake filling:

  • Add cold cream cheese, sugar and vanilla to stand mixer. Mix on medium until well combined. Using a small cookie scoop (about 2 tsp), make balls and drop them onto parchment lined baking sheet. Place in the freezer for 1 hour.

For the sugar:

  • Combine sugar and spice mix and whisk to combine.

For the cookies:

  • Heat oven to 350. Line baking sheets with parchment paper. Spread the 1/2 cup pumpkin out on a place and absorb the extra moisture by placing a clean paper towel on top of it. Repeat a few times until the extra moisture is absorbed. This helps the cookies have a more cookie, less cake like texture.
  • In a stand mixer, cream the butter, sugar and vanilla on medium until light, fluffy and creamy. Whisk the flour, baking powder, baking soda, salt and pumpkin spice in a bowl until well combined.
  • Add the egg yolks to the mixer and mix again, scraping the sides of the bowl as needed, until well mixed. Add the pumpkin and repeat. Add the dry ingredients and mix until just combined. Depending on the temp of your butter, you may need to let the dough sit in the fridge for 10-15 minutes before proceeding to make it easier to handle. I didn't do this, and just used my spiced sugar to help me keep the dough from sticking to my hands while I shaped the cookies.
  • Remove your cream cheese balls from the freezer. Using a larger size cookie scoop (2 tbsp), scoop a ball of dough and drop into the sugar mix. Lightly roll around to coat to stop it sticking to you. Press a cream cheese ball into the center and close the dough around it, making a larger ball. Use more sugar to help it not stick to you if needed. Shape into a nice ball and place on the sheet. Repeat this, placing 6 cookies per sheet.
  • Bake for 5 minutes, rotate the cookie sheet and bake for 3 more. The cookies are done when the tops looked baked and the edges are just starting to brown up a bit. Allow to cool on the cookie sheet for 10 minutes, then move to a cooling rack. These can be stored at room temp in an airtight container and also can be frozen.
Keyword Cookies
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