Description
These Pumpkin Cheesecake Cookies combine the warm spices of pumpkin pie with a creamy cheesecake filling, wrapped inside soft, flavorful cookies. Perfect for fall gatherings or any time you crave a comforting dessert with a seasonal twist.
Ingredients
Scale
Cream Cheese Filling
- 6 oz cream cheese softened
- ¼ cup granulated sugar
- 1 ½ Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookies
- 1 cup unsalted butter
- 4 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ⅔ cup light brown sugar firmly packed
- ⅔ cup pumpkin puree
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips plus additional for topping, if desired
Topping
- ¼ cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Prepare filling: In a medium-sized mixing bowl, combine cream cheese and sugar and stir until smooth and creamy. Add sour cream and vanilla extract and stir until well-combined. Line a small baking sheet or large plate with wax paper and dollop cream cheese mixture by 2-teaspoon sized portions onto the baking sheet. Place the baking sheet in the freezer while you prepare the cookie dough.
- Prepare cookie dough: Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Place butter in a large mixing bowl and heat in 20-second intervals, stirring in between, until melted. Immediately add pumpkin pie spice to melted butter and stir until well combined. Allow the butter mixture to cool until no longer warm to the touch. Meanwhile, blot the pumpkin puree on a plate using folded paper towels to remove excess moisture. Once butter has cooled, add granulated sugar, brown sugar, and pumpkin puree; stir until well combined. Stir in egg yolks and vanilla extract.
- Mix dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and remaining pumpkin pie spice until well combined. Gradually add dry ingredients to wet ingredients until dough is uniform. Stir in white chocolate chips.
- Assemble cookies: Scoop 3 tablespoon-sized portions of dough and roll into balls. Use your thumb to make a large crater in the center of each ball. Remove a dollop of cream cheese filling from the freezer and press it into the crater. Fold the dough over the cream cheese to completely conceal it and roll into a smooth ball. If dough is sticky, cover with plastic wrap and refrigerate for 30 minutes before continuing.
- Add topping and bake: Whisk together granulated sugar and cinnamon for the topping. Roll each cookie ball through the mixture to coat all sides. Place on the baking sheet and bake at 350F (175C) for 11 minutes. If desired, immediately press additional white chocolate chips on top of each cookie within 2 minutes of baking.
- Cool and serve: Allow cookies to cool completely on the baking sheet before enjoying.
Notes
- To store, keep cookies tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
- Cookies can be frozen tightly wrapped for several months.
- If the dough feels too sticky to work with, refrigerate it for 30 minutes to make shaping easier.
- Blotting pumpkin puree helps prevent excess moisture which can affect cookie texture.
- Adding extra white chocolate chips on top after baking adds a nice decorative touch and extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
