Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are a delightful fusion of pumpkin and cheesecake, bringing the rich flavors of autumn into a soft, delicious cookie.
Ingredients
Cheesecake Filling
- 8 ounces cream cheese, room temperature Ensure it is at room temperature for a smooth texture.
- 1/2 cup powdered sugar
Cookie Dough
- 1 cup unsalted butter, cold
- 1 cup brown sugar, tightly packed
- 1/2 cup granulated sugar
- 3/4 cup pumpkin purée
- 1 egg
- 1 tsp vanilla extract
- 3 2/3 cups all-purpose flour (or gluten-free alternative)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 pinch sea salt
Instructions
Make the Cheesecake Filling
- In a stand mixer, combine the room temperature cream cheese and powdered sugar. Mix on high until fully creamy and smooth.
- Scoop out 1/2 inch balls of the cheesecake filling (about 12 small balls) and place them on a parchment-lined pan. Freeze for 30 minutes.
Prepare the Pumpkin Cookie Dough
- In a clean bowl of a stand mixer, add cold butter, brown sugar, and granulated sugar. Mix until no clumps of butter remain.
- Incorporate pumpkin purée, egg, and vanilla extract, stirring to combine.
Incorporate the Dry Ingredients
- Gradually add flour, baking soda, cinnamon, pumpkin pie spice, and sea salt. Stir until a thick dough forms.
- Refrigerate the cookie dough for 30 minutes to 1 hour.
Assemble the Cookies
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- Scoop cookie dough, flatten slightly, and place a frozen cheesecake ball in the center. Cover with cookie dough and reshape.
Bake the Cookies
- Bake for 9 to 11 minutes, or until set in the middle.
Cooling
- Allow cookies to cool on the pan for about 15 minutes before transferring to a cooling rack.
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Notes
Serve warm from the oven for the best experience. For added flavor, pair with warm cider, tea, or coffee. Consider garnishing with caramel sauce or chopped nuts.