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Pumpkin Cheesecake Cookies Recipe

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★★★★★

4.9 from 76 reviews

Pumpkin Cheesecake Cookies combine soft, spiced pumpkin cookie dough with a creamy, tangy cheesecake filling. These delightful fall treats offer a perfect balance of warm spices and rich cream cheese, baked into a tender cookie with a luscious center. Ideal for autumn gatherings or cozy snacks, these cookies bring the flavors of pumpkin spice and cheesecake together in every bite.

Ingredients

Scale

Cheesecake Filling

  • 115 g full-fat cream cheese
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract

Cookies

  • 110 g butter
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 120 g pumpkin purée
  • 1 large egg
  • 1 tsp vanilla extract
  • 240 g all-purpose flour
  • 2 tsp ground cinnamon (or 1 tbsp pumpkin spice)
  • 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

Spiced Sugar Coating

  • 50 g granulated sugar
  • 1 tsp ground cinnamon (or 1 1/2 tsp pumpkin spice)
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger

Instructions

  1. Prepare Cheesecake Filling: Add the cream cheese, 2 tbsp sugar, and 1/2 tsp vanilla extract to a bowl. Whisk for about 1 minute until smooth and the sugar dissolves completely into the cream cheese.
  2. Melt Butter: Gently melt the butter in the microwave or on low-medium heat in a saucepan without boiling to preserve liquid content. Pour it into a large bowl and chill in the fridge until it reaches room temperature, about 20 minutes.
  3. Dry Pumpkin Purée: Blot the pumpkin purée with paper towels to remove excess moisture until no more liquid transfers, preventing soggy cookies.
  4. Cream Sugars and Butter: Add granulated sugar and dark brown sugar to the cooled butter and whisk together for 1 minute with a spatula or paddle mixer until combined.
  5. Add Pumpkin and Egg: Mix in the pumpkin purée until evenly blended, then add the egg and 1 tsp vanilla extract, mixing again until incorporated.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt.
  7. Form Dough: Add the dry ingredient mix to the wet ingredients. Fold gently with a spatula until just combined to avoid overmixing.
  8. Chill Dough: Refrigerate the dough for 1 hour to firm up for easier handling and better texture.
  9. Prepare Spiced Sugar: Mix together 50g sugar with 1 tsp cinnamon, allspice, nutmeg, and ginger to coat the cookies later.
  10. Preheat Oven and Prepare Tray: Heat oven to 175ºC (350ºF) and line a baking sheet with parchment paper.
  11. Shape Cookies: Using a 2 tbsp (1.3 oz) cookie scoop, scoop 13 portions of dough. Roll each into a ball and coat thoroughly in the spiced sugar mixture. Place 6 cookies on each baking tray, then gently flatten to form a donut-like shape.
  12. Create Indent and Fill: Press a tablespoon into the center of each cookie to create an indent. Fill the indent with cheesecake filling and smooth the surface.
  13. Bake: Bake one tray at a time for 9-11 minutes until cookies are set and edges lightly golden. Keep unbaked cookies refrigerated while baking others.
  14. Cool Cookies: Let baked cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. They taste best once fully cooled.

Notes

  • Make sure to blot pumpkin purée thoroughly to avoid watery cookie dough.
  • Do not overmix dough to keep cookies tender.
  • Chilling the dough helps maintain shape and improves texture.
  • If you prefer, substitute the individual spices with pumpkin spice blend as noted in the recipe.
  • Store cooled cookies in an airtight container for up to 3 days.
  • For a softer cheesecake filling, make sure cream cheese is fully softened before mixing.

Keywords: Pumpkin cheesecake cookies, pumpkin cookies, cheesecake filled cookies, fall desserts, pumpkin spice cookies, soft cookies

Find it online: https://tastygenius.com/pumpkin-cheesecake-cookies-recipe/