Description
Soft and chewy pumpkin cheesecake cookies filled with a creamy cheesecake center and coated in cinnamon sugar.
Ingredients
Pumpkin Cookies
- 115 g (½ cup) unsalted butter, softened
- 80 g (⅓ cup) dark brown sugar
- 60 g (¼ cup) granulated sugar
- 90 g (⅓ cup) pumpkin puree, well drained
- 1 large egg, room temperature
- ½ tsp vanilla extract
- 200 g (1⅔ cups) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½–1 tsp pumpkin pie spice
- Pinch of salt
Cheesecake Filling
- 130 g (½ cup) full-fat cream cheese
- 30 g (¼ cup) powdered sugar
- ½ tsp vanilla extract
Cinnamon Sugar
- 50 g (¼ cup) granulated sugar
- ½ tsp ground cinnamon or pumpkin pie spice
Instructions
Cheesecake Filling
- Mix the cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Scoop 12 small portions of filling with a teaspoon onto a parchment-lined tray. Freeze for at least 30 minutes, or until firm.
Pumpkin Cookies
- Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
- Beat the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes, until smooth and creamy.
- Add the egg and vanilla and mix until fully incorporated.
- Blot the pumpkin puree several times with paper towels to remove excess moisture, then add it to the mixture and beat until combined.
- Fold in the dry ingredients with a spatula just until a soft, slightly sticky cookie dough forms.
- Scoop the dough into 12 equal balls and place them on a parchment-lined baking sheet. Freeze for about 20 minutes to make the dough easier to handle.
- Flatten one dough ball at a time on a lightly floured surface. Place a frozen cheesecake filling in the center, then fold the dough completely around it and seal well.
- Roll each stuffed cookie gently between your hands, then coat it in the cinnamon sugar mixture. Place the cookies back on the lined baking sheet, leaving space between them.
Baking
- Preheat the oven to 350°F (180°C).
- Bake for about 13 minutes, until the cookies are puffed and lightly golden around the edges but still soft in the center.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months.
Tips:
- Blot the pumpkin puree well to remove excess moisture.
- Use room-temperature butter and egg for an even dough.
- Freeze the cheesecake filling until firm before stuffing.
- Chill the cookie dough before shaping for easier handling.
- Don’t overbake; the centers should still be soft when removed from the oven.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Cuisine: American