Description
Pumpkin Cheesecake Cookies combine soft, spiced pumpkin cookie dough with a rich, creamy cheesecake filling. These delightful treats are rolled in a warm cinnamon-sugar coating and baked to perfection, resulting in tender cookies with a luscious surprise center—perfect for autumn or holiday baking.
Ingredients
Scale
Cheesecake Filling
- 115 g cream cheese (full-fat)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Cookie Dough
- 110 g butter, softened
- 100 g granulated sugar
- 100 g dark brown sugar
- 120 g pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ground allspice powder
- 1/4 tsp ground nutmeg powder
- 1/4 tsp ground ginger powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Coating
- 50 g granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
Instructions
- Prepare Cheesecake Filling: In a medium bowl, mix the cream cheese with 2 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy. Refrigerate the mixture to chill while you prepare the cookie dough.
- Make Cookie Dough: In a large bowl, beat the softened butter together with the granulated sugar and dark brown sugar until light and fluffy. Add the pumpkin puree, the large egg, and 1 teaspoon of vanilla extract; blend until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground allspice, ground nutmeg, ground ginger, baking powder, baking soda, and salt to evenly distribute the spices and leavening agents.
- Mix Dough: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently until just combined to form a soft dough.
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats for easy cleanup.
- Form Cookies: Scoop portions of the cookie dough onto the prepared sheets, spacing them evenly. Using your thumb or the back of a spoon, create an indentation in the center of each cookie dough scoop to hold the cheesecake filling.
- Fill with Cheesecake: Spoon a small amount of the chilled cheesecake mixture into the indentation of each dough ball.
- Prepare Coating: In a small bowl, combine granulated sugar, ground cinnamon, allspice, nutmeg, and ginger to create the spiced coating mixture.
- Coat Cookies: Roll each filled cookie gently in the cinnamon-spice sugar mixture so they are evenly coated on all sides.
- Bake: Place the cookies in the preheated oven and bake for about 12 minutes, or until the edges turn a golden color and the cookies are set.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure cream cheese is softened for easy mixing.
- Use fresh pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Do not overmix the dough to keep cookies tender.
- Chill cheesecake filling beforehand to help it hold shape while baking.
- Cookies are best stored in an airtight container at room temperature for up to 3 days.
- These cookies can also be frozen after baking for longer storage.
