Description
Delight in these Pumpkin Cheesecake Cookies featuring a creamy cream cheese filling nestled in soft, spiced pumpkin cookies coated with a cinnamon sugar topping. Perfect for fall gatherings or cozy treats, these cookies combine warm pumpkin flavors with a luscious cheesecake center for a truly indulgent experience.
Ingredients
Scale
Cream Cheese Filling
- 6 oz (170 g) cream cheese softened
- ¼ cup (50 g) granulated sugar
- 1 ½ Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookies
- 1 cup (226 g) unsalted butter
- 4 teaspoons pumpkin pie spice
- 1 cup (200 g) granulated sugar
- ⅔ cup (140 g) light brown sugar firmly packed
- ⅔ cup (194 g) pumpkin puree
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 3 ¾ cups (468 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (170 g) white chocolate chips plus additional for topping, if desired
Topping
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Prepare filling: In a medium-sized mixing bowl, combine the softened cream cheese and granulated sugar, stirring until smooth and creamy. Add the sour cream and vanilla extract, then stir until well combined. Line a small baking sheet or large plate with wax paper and dollop cream cheese mixture into 2-teaspoon sized portions onto the sheet. Place in freezer while preparing the cookie dough.
- Prepare cookie dough: Preheat the oven to 350F (175C) and line a baking sheet with parchment paper. Melt the unsalted butter by heating in 20-second intervals, stirring between, until fully melted. Immediately stir in the pumpkin pie spice and cool the mixture until no longer warm. Meanwhile, spread the pumpkin puree on a plate and blot excess moisture with paper towels; the blotted pumpkin typically weighs about 130 grams. Once the butter mixture has cooled, add the granulated sugar, light brown sugar, and pumpkin puree, stirring until well combined. Stir in the egg yolks and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and a portion of pumpkin pie spice. Gradually add this dry mixture to the wet ingredients until the dough is uniform. Fold in the white chocolate chips.
- Assemble cookies: Scoop 3 tablespoon-sized portions of cookie dough and roll into balls. Use your thumb to create a large crater in each ball. Remove a cream cheese dollop from the freezer and press it into the crater. Fold the dough over the cream cheese to completely enclose it, rolling into a smooth ball with no filling showing. If the dough is sticky, cover with plastic wrap and refrigerate for 30 minutes before proceeding.
- Add topping and bake: Whisk together granulated sugar and cinnamon for the topping. Roll each cookie ball in the cinnamon sugar mixture to coat all sides. Place the cookies on the prepared baking sheet and bake at 350F (175C) for 11 minutes. If desired, within 2 minutes of baking completion, press additional white chocolate chips gently on top of each cookie. Allow cookies to cool completely on the baking sheet before serving.
Notes
- After cooling, store cookies tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
- Cookies can be frozen when tightly wrapped for several months.
- If cookie dough is sticky or difficult to handle, refrigerate for 30 minutes to firm up.
- Blotting pumpkin puree helps prevent excess moisture in cookies for better texture.
- Optional: Add extra white chocolate chips on top immediately after baking for enhanced appearance and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
