Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies: A delectable fusion of the warm, comforting flavours of pumpkin spice and the creamy indulgence of cheesecake, these cookies are the ultimate fall-inspired treat.
Servings: 16 cookies
Calories: 175kcal
Ingredients
Cheesecake filling
- 4 oz cream cheese cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Pumpkin cookie dough
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1/2 cup canned pumpkin puree removed moisture
- 2 large egg yolks
- 1 teaspoon vanilla extract
- :
Cinnamon sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Cheesecake filling
- In a separate small bowl, prepare the cream cheese mixture. Mix together the cold cream cheese, powdered sugar, and vanilla extract until it is combined.
- Place a parchment paper on a plate and spoon 16 (1/2 tablespoon) dollops of cheesecake filling, using a measuring teaspoon. Place the plate in the freezer for 30 minutes.
Pumpkin cookie dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin spice and salt. Set this dry mixture aside.
- Take the pumpkin purée and place it on the plate. Using a paper towels, tap gently on the pumpkin purée to remove all the moisture. Repeat until the new paper towels won't be soaking almost no moisture. This might take a few tries.
- In another large mixing bowl, beat together the softened butter and light brown sugar until the mixture is creamy and smooth, usually for about 2–3 minutes.
- Add in the canned pumpkin purée, egg yolks, and vanilla extract. Continue to beat until well combined.
- Slowly add the dry mixture to the wet ingredients and mix until just combined. Be careful not to overmix.
- To assemble the cookies, scoop 2 tablespoons of the pumpkin cookie dough and flatten it in your hand. Place a dollop of the frozen cheesecake filling in the centre. Fold the dough around the cheesecake filling, sealing it completely.
Cinnamon sugar
- Roll it into a ball and cover in the spiced sugar. Place first of the 6 cookies on the lined baking sheet and flatten the cookies with a palm of your hands or the bottom of a glass cup.
- Bake in the preheated oven for approximately 12–15 minutes, or until the edges of the cookies are lightly golden. The centre will still be soft, but they will firm up as they cool. Repeat the baking process with other cookies. Always bake 6 cookies at a time.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container in the refrigerator to keep the cheesecake filling firm.
Notes
Storage
Room Temperature: If you plan to consume the cookies within a day or two, you can store them at room temperature in an airtight container. Place a piece of parchment paper between layers to prevent sticking.
Refrigeration: For longer storage or in warmer climates, refrigeration is recommended. Store the cookies in an airtight container or wrap them tightly in plastic wrap. The cheesecake filling will benefit from being kept cool, and this will also extend their shelf life.
Freezing: Pumpkin Cheesecake Cookies freeze well. To freeze them, place the cookies on a baking sheet and freeze until firm, then transfer them to an airtight container or resealable freezer bags. Use wax paper between layers to prevent sticking. They can be stored in the freezer for up to 2–3 months.