Pumpkin Cheesecake Cookies

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Pumpkin Cheesecake Cookies

These delightful pumpkin cheesecake cookies combine two irresistible desserts into one irresistible bite, perfect for fall!

Prep Time45

Cook Time12

Freeze Time1

Total Time1 57

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 (8-ounce) package cream cheese, at room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract
½ cup canned pumpkin
1¾ cups all purpose flour
1 tablespoon pumpkin pie spice, divided
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
¾ cup packed brown sugar
½ cup white sugar, divided

Instructions

Line a cookie sheet with parchment paper, and set aside.
In a medium bowl, beat cream cheese, powdered sugar, and ½ teaspoon vanilla until smooth and well combined.
Scoop cream cheese using a small cookie scoop (about 2 teaspoons) onto the tray (there should be about 18 scoops). Freeze for 1 hour.
Preheat the oven to 375°F.
Pour the pumpkin onto a plate and blot out all excess moisture until there is no extra moisture. Set aside.
In a medium bowl, mix flour, two teaspoons pumpkin pie spice, baking soda, and salt.
In a large bowl, beat butter on high until smooth. Add brown sugar and ¼ cup white sugar. Beat until combined well.
Pour the pumpkin into the butter and sugar mixture and the remaining vanilla. Beat until mixed well.
Pour the dry ingredients into the wet ingredients and mix with a wooden spoon until combined.
In a small bowl, mix the remaining ¼ cup white sugar and 1 teaspoon pumpkin pie spice.
Scoop pumpkin dough with a medium scoop and pat each ball into a 2½ to 3-inch circle in your palm. Add a frozen ball of cream cheese to the middle, and press the dough around the filling. Roll into a ball and then roll into the sugar and pumpkin pie spice mixture.
Place on the prepared baking sheet and repeat with the remaining dough.
Bake for 12 minutes (Keep remaining dough balls with the cream cheese inside chilled while baking).
Let cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely.

Video

Notes

Recipe tips.

The butter and cream cheese need to be at room temperature when mixed, but cold when baked. Otherwise, the cookies will spread excessively in the oven.
Do not skip or skimp on blotting the pumpkin puree! Pumpkin purees contain a lot of water, and excess moisture will lead to cakey or flat cookies that spread too much.
Make sure the cookie dough completely encases and seals in the frozen cheesecake filling. This prevents the filling from leaking out during baking.

Store cookie dough. Shape the cookie dough around the frozen cream cheese filling and store them, covered, in the fridge for 1-2 days, or freeze them for up to 2 months. See How to Freeze Cookie Dough for tips. Bake chilled dough for 12 minutes or frozen dough for 14-15 minutes.

Store. Baked cookies must be kept cold due to the cream cheese. Once they have cooled, place the baked cookies in an airtight container and refrigerate for 3-5 days, or freeze them for 4-6 weeks.

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