Pumpkin Cheesecake Cookies

Step 1

Prepare the cheesecake filling by mashing together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Drop by heaping tablespoons to make 12 portions onto a parchment lined baking sheet or plate and freeze for at least 30 minutes to firm up.

Step 2

Meanwhile, prepare the pumpkin cookie dough. Start by lining a plate with several layers of paper towel, then place the pumpkin puree on top. Press down with several more layers of paper towel to remove the excess moisture. Repeat until the pumpkin is dry and about half the volume. Set the dried pumpkin aside until needed.

Step 3

In a large bowl, whisk together the flour, cinnamon, ground ginger, nutmeg, baking soda and salt; set aside.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and beat together until smooth and fluffy, about 3-5 minutes. Add the dried pumpkin, egg, and vanilla extract and beat until smooth and well combined.

Step 5

Add the flour mixture to the butter mixture in 2-3 smaller additions, mixing well after each.

Step 6

Scoop the dough into 24 equal portions using a medium cookie scoop (2 tablespoon scoop) and then flatten each slightly.

Step 7

Remove the cheesecake balls from the freezer and push into the center of half the cookie dough balls. Place an additional cookie dough piece on top, then pinch the seams and roll into smooth balls.

Step 8

In a medium bowl, whisk together the sugar and cinnamon until evenly combined; then put each dough ball into the cinnamon sugar and roll to coat.

Step 9

Chill the dough balls in the fridge for at least one hour.

Step 10

Preheat the oven to 350°F/180°C, line two baking sheets with parchment paper, and place 6 dough balls on each tray, spaced at least 2” apart

Step 11

Bake in the preheated oven for 12-15 minutes, or until the cookies have spread and slightly puffed. They should be starting to turn golden at the edges and no longer be glossy on top.

Step 12

Allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.