Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies
Ingredients
For the Pumpkin Cookie Dough
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup pumpkin puree, blotted dry with paper towels
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Spiced Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- 1
Prepare the pumpkin puree: Open the can of 100% pure pumpkin puree. Scoop 1/2 cup of puree into a bowl and blot thoroughly with paper towels to remove excess moisture. This is crucial for chewy cookies.
⏱️ 5 min
- 2
Make the cheesecake filling: In a small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Cover and refrigerate for at least 30 minutes to firm up.
⏱️ 5 min
- 3
Prepare the wet ingredients for the cookie dough: In a large mixing bowl, combine the melted butter and packed light brown sugar. Mix with a spatula until well combined. Add the blotted pumpkin puree, large eggs, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and uniform.
⏱️ 5 min
- 4
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and salt.
⏱️ 3 min
- 5
Form the cookie dough: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a cohesive cookie dough forms. Do not overmix. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
⏱️ 5 min
- 6
Prepare the spiced sugar coating: In a shallow bowl, combine 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Stir to combine.
⏱️ 2 min
- 7
Preheat oven and prepare baking sheets: Preheat your oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Assemble the cookies: Scoop out a portion of the chilled cookie dough (about 1 1/2 tablespoons) using a cookie scoop. Flatten the dough in the palm of your hand. Place a small dollop (about 1 teaspoon) of the chilled cheesecake filling in the center. Carefully fold the cookie dough around the filling, sealing it completely to form a ball.
⏱️ 10 min
- 9
Coat and bake: Roll each filled cookie dough ball in the spiced sugar coating until evenly covered. Place the coated cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
⏱️ 12 min•🌡️ 375
- 10
Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Cheesecake Cookies
Ingredients
For the Pumpkin Cookie Dough
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup pumpkin puree, blotted dry with paper towels
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Spiced Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- 1
Prepare the pumpkin puree: Open the can of 100% pure pumpkin puree. Scoop 1/2 cup of puree into a bowl and blot thoroughly with paper towels to remove excess moisture. This is crucial for chewy cookies.
⏱️ 5 min - 2
Make the cheesecake filling: In a small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Cover and refrigerate for at least 30 minutes to firm up.
⏱️ 5 min - 3
Prepare the wet ingredients for the cookie dough: In a large mixing bowl, combine the melted butter and packed light brown sugar. Mix with a spatula until well combined. Add the blotted pumpkin puree, large eggs, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and uniform.
⏱️ 5 min - 4
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and salt.
⏱️ 3 min - 5
Form the cookie dough: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a cohesive cookie dough forms. Do not overmix. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
⏱️ 5 min - 6
Prepare the spiced sugar coating: In a shallow bowl, combine 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Stir to combine.
⏱️ 2 min - 7
Preheat oven and prepare baking sheets: Preheat your oven to 375°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Assemble the cookies: Scoop out a portion of the chilled cookie dough (about 1 1/2 tablespoons) using a cookie scoop. Flatten the dough in the palm of your hand. Place a small dollop (about 1 teaspoon) of the chilled cheesecake filling in the center. Carefully fold the cookie dough around the filling, sealing it completely to form a ball.
⏱️ 10 min - 9
Coat and bake: Roll each filled cookie dough ball in the spiced sugar coating until evenly covered. Place the coated cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
⏱️ 12 min•🌡️ 375 - 10
Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min