Pumpkin cheesecake cookies have a soft, chewy dough, creamy cheesecake filling, and spiced sugar coating. A simple but rich fall cookie recipe!
– 3 cups all-purpose flour spooned and leveled (375 grams)– 2 teaspoons pumpkin pie spice– 1 teaspoon ground cinnamon– 1 teaspoon baking soda– ½ teaspoon salt
Ingredient
– 1 cup unsalted butter softened (230 grams)– 1 cup granulated sugar (200 grams)– ½ cup brown sugar (100 grams)– ½ cup pumpkin puree (120 grams)– 2 large egg yolks at room temperature– 1 ½ teaspoons pure vanilla extract
Direction
Cream cheese, vanilla, and sugar should blend. This step works with a stand or handheld mixer! Make 2 teaspoon cream cheese balls. Filling all cookies takes 30–32 cream cheese balls.
1
2
Freeze the cream cheese balls on a parchment-lined baking sheet while you finish the recipe. Mix flour, spices, salt, and baking soda. Whisk together. Butter should be smooth in your stand mixer bowl. Mix sugars in well.
Egg yolks, pumpkin, vanilla butter. Bowl sides scrape to mix. Mixing wet and dry. Protect cookie dough for an hour. It handles dough and prevents cookies from spreading in the oven.
3
2-tablespoon scoop chilled cookie dough. 30–32 balls. Unfreeze cream cheese balls. One cookie dough ball palm-flatten. Roll the dough into a ball around the frozen cream cheese ball in the centre.
4
After rolling in spiced sugar, place the filled cookie dough ball on a parchment-lined baking sheet. Repeat with remaining cookie dough balls.
5
Bake the pumpkin cheesecake cookies for 12 minutes, then cool on the sheets for 5–10 minutes before transferring to a wire rack.