Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are easy to make, chewy, soft, and delicious; making them the perfect fall treat you don't want to miss.
Servings: 14 cookies
Calories: 282.86kcal
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup pumpkin puree strained
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 2 egg yolks room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 2 ¼ cups all-purpose flour
- 1 tsp pumpkin pie spice
Cream Cheese Filling
- 1, 8 oz cream cheese room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
Pumpkin Spiced Sugar
- 2 tbsp cane sugar
- ¼ tsp pumpkin pie spice
Instructions
- Make Cream Cheese Filling. In a small bowl, beat the cream cheese with the sugar and vanilla until fluffy. Use a small (2-inch) cookie scoop to scoop out cheesecake balls onto a baking sheet with parchment paper. Place in the freezer while making cookie dough to firm up for about 30-minutes.
- Strain Pumpkin Puree. Add pumpkin puree to the center of a cheesecloth or a thin dark dish towel and gently squeeze the towel to remove the excess liquid. Approximately 1 cup of pumpkin puree = 1/2 cup strained.
- Mix Wet Ingredients. Add strained pumpkin puree, room temperature butter, granulated and brown sugars, and vanilla extract to a medium or large mixing bowl. Blend with a mixer until fluffy. Then, mix in room-temperature egg yolks, one at a time.
- Mix in Dry Ingredients. Add all-purpose flour, baking soda, salt, and pumpkin pie spice to the same bowl. Mix until a dough forms.
- Assemble Cookies. Using a large (3-inch) cookie scoop, scoop out pumpkin cookie dough balls and place them on a baking sheet with parchment paper. Press cookies down flat and create a well in the center of the cookies. Add 1 chilled cream cheese filling to the center of the cookie and add another cookie on top. Pinch the sides down on the cookies and lay the cookie on a prepared baking sheet. Repeat with remaining cookie dough and filling leaving about 2 inches in between as these cookies will spread when baking. Sprinkle some pumpkin spice sugar on top for extra flavor (optional).
- Bake Cookies. Once the oven is preheated to 350 °F, bake cookies for about 20-22 minutes or until golden brown on the sides. Remove from oven and gently transfer cookies to a wire rack to cool completely (about 10 minutes) before enjoying.
Nutrition
Serving: 1g | Calories: 282.86kcal | Carbohydrates: 48.49g | Protein: 5.53g | Fat: 7.76g | Saturated Fat: 4.58g | Polyunsaturated Fat: 0.45g | Monounsaturated Fat: 2.07g | Trans Fat: 0.27g | Cholesterol: 47.39mg | Sodium: 294.7mg | Potassium: 107.89mg | Fiber: 0.82g | Sugar: 32.17g | Vitamin A: 1611.57IU | Vitamin C: 0.41mg | Calcium: 82.61mg | Iron: 1.26mg