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Pumpkin Cheesecake Cookies Recipe

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3.8 from 14 reviews

These Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin pie spice with a luscious cream cheese filling, wrapped inside a soft, spiced cookie dough and topped with cinnamon sugar. Perfectly tender and flavorful, these cookies are ideal for autumn and holiday baking.

Ingredients

Filling

  • 6 oz cream cheese (softened)
  • ¼ cup granulated sugar
  • 1 ½ Tablespoons sour cream
  • ¼ teaspoon vanilla extract

Cookie Dough

  • 1 cup unsalted butter
  • 4 teaspoons pumpkin pie spice
  • 1 cup granulated sugar
  • ⅔ cup light brown sugar (firmly packed)
  • ⅔ cup pumpkin puree (after blotting, approx. 130 grams)
  • 2 large egg yolks
  • 2 teaspoon vanilla extract (1 tsp in dough, 1/4 tsp in filling)
  • 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

  1. Prepare filling: In a medium mixing bowl, combine softened cream cheese and ¼ cup granulated sugar. Stir until smooth and creamy. Add 1 ½ tablespoons sour cream and ¼ teaspoon vanilla extract, stirring well to combine. Dollop the cream cheese mixture into 2-teaspoon sized portions onto a wax paper-lined baking sheet or plate. Place in freezer to firm up while preparing cookie dough.
  2. Preheat oven and line baking sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  3. Melt butter and add spices: Place 1 cup unsalted butter in a large mixing bowl. Microwave in 20-second intervals, stirring between each session, until completely melted. Immediately stir in 4 teaspoons pumpkin pie spice. Allow the butter mixture to cool to room temperature (no longer warm to touch) before proceeding.
  4. Blot pumpkin puree: Spread ⅔ cup pumpkin puree on a plate. Use folded paper towels or napkins to blot out excess moisture. After blotting, the pumpkin should weigh roughly 130 grams.
  5. Combine wet ingredients: Add 1 cup granulated sugar, ⅔ cup light brown sugar, and the blotted pumpkin puree to the cooled butter mixture. Stir until well combined. Then stir in 2 large egg yolks and 2 teaspoons vanilla extract.
  6. Mix dry ingredients: In a separate medium bowl, whisk together 3 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt until evenly combined.
  7. Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until fully combined and the dough is uniform.
  8. Add white chocolate chips: Stir 1 cup white chocolate chips into the dough.
  9. Form and fill cookies: Scoop 3-tablespoon portions of dough and roll into balls with your hands. Make a large crater in the center of each dough ball with your thumb. Remove a dollop of cream cheese filling from the freezer and press it into the crater. Fold the dough over the filling to completely encase it, then roll again between your palms to smooth out the surface with no filling visible. If dough is sticky or difficult to handle, cover with plastic wrap and refrigerate for 30 minutes before continuing.
  10. Prepare topping and coat cookies: Mix ¼ cup granulated sugar with 1 tablespoon cinnamon in a small bowl. Roll each filled dough ball in the cinnamon sugar mixture until fully coated.
  11. Bake: Place coated cookies on the prepared baking sheet. Bake at 350°F (175°C) for 11 minutes. Optional: Within 2 minutes after baking, press additional white chocolate chips onto the top of each hot cookie.
  12. Cool and serve: Allow cookies to cool completely on the baking sheet before enjoying.

Notes

  • Blotting the pumpkin puree is essential to remove excess moisture which can affect cookie texture.
  • If dough is sticky and difficult to work with, refrigerate for 30 minutes to firm up before shaping.
  • You can add more white chocolate chips on top after baking for extra sweetness and decoration.
  • These cookies can be stored in an airtight container for up to 4 days at room temperature or refrigerated for up to a week.
  • For best results, use softened cream cheese at room temperature for the filling.

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