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Pumpkin Cheesecake Cookies Recipe

Pumpkin Cheesecake Cookies Recipe
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★★★★★

5.2 from 15 reviews

Pumpkin Cheesecake Cookies combine the warm spices of pumpkin pie with a creamy, tangy cheesecake filling, all wrapped in a soft, buttery cookie. Perfectly balanced with cinnamon sugar topping and white chocolate chips, these cookies offer a delightful autumn treat that’s irresistibly rich and festive.

Ingredients

Scale

Cheesecake 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
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 3 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup white chocolate chips

Topping

  • ¼ cup granulated sugar
  • 1 Tablespoon cinnamon
  • Additional white chocolate chips (optional, for topping after baking)

Instructions

  1. Prepare filling: In a medium-sized mixing bowl, combine softened cream cheese and ¼ cup granulated sugar until smooth and creamy. Add sour cream and ¼ teaspoon vanilla extract, stirring until well-combined. Dollop the cream cheese mixture in 2-teaspoon-sized portions onto a wax paper-lined baking sheet, then freeze while preparing the cookie dough.
  2. Prepare cookie dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Melt 1 cup unsalted butter in a large bowl using 20-second microwave intervals, stirring between until fully melted. Stir in 4 teaspoons pumpkin pie spice and let the mixture cool to room temperature.
  3. Blot pumpkin puree: Spread ⅔ cup pumpkin puree on a plate and use folded paper towels to blot excess moisture, yielding approximately 130 grams of pumpkin after blotting.
  4. Mix wet ingredients: Add 1 cup granulated sugar, ⅔ cup firmly packed light brown sugar, and blotted pumpkin puree to the cooled butter mixture and stir well. Incorporate 2 large egg yolks and 2 teaspoons vanilla extract until combined.
  5. Combine dry ingredients: In a separate bowl, whisk together 3 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and an additional 4 teaspoons pumpkin pie spice until evenly mixed.
  6. Make dough: Gradually add the dry mixture into the wet mixture, stirring until a uniform dough forms. Fold in 1 cup white chocolate chips evenly throughout the dough.
  7. Assemble cookies: Scoop 3 tablespoons of dough and roll into a ball. Use your thumb to create a large crater in the center. Remove a cream cheese dollop from the freezer and press it into the crater. Fold dough over to enclose the cheesecake fully, and smooth into a ball with no filling visible. If dough is sticky or hard to handle, cover with plastic wrap and refrigerate for 30 minutes before proceeding.
  8. Add topping: Whisk ¼ cup granulated sugar with 1 tablespoon cinnamon in a small bowl. Roll each stuffed cookie ball in the cinnamon sugar mixture until fully coated.
  9. Bake: Place cookies on the parchment-lined baking sheet and bake at 350°F (175°C) for 11 minutes. Optionally, within 2 minutes of baking, press additional white chocolate chips on top of each cookie for decoration.
  10. Cool and serve: Allow the cookies to cool completely on the baking sheet before serving to ensure the filling sets and cookies hold their shape.

Notes

  • Blotting the pumpkin puree is essential to prevent excess moisture from making the dough too wet or the cookies spread too much.
  • If dough is sticky, refrigerate for 30 minutes to make handling easier.
  • The cinnamon sugar topping adds a sweet crunch and extra flavor, but you can omit if preferred.
  • Use full-fat cream cheese and sour cream for best texture and taste.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These cookies can be frozen; thaw at room temperature before serving.

Nutrition

Keywords: pumpkin cheesecake cookies, pumpkin spice cookies, cream cheese filled cookies, fall dessert, pumpkin dessert, white chocolate chips

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