pumpkin cheesecake cookies

You&#039;ll love everything about these Pumpkin Cheesecake Cookies! They are soft and slightly spiced with a smooth and creamy cheesecake center.

Pumpkin Cheesecake Cookies

(¾ cup) cream cheese (softened

sugar

vanilla extract

pumpkin purée

¼ cups all purpose flour

cinnamon

ginger

nutmeg

baking soda

salt

butter (softened to room temperature)

brown sugar

egg (room temperature)

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.

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.

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

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.

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

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

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.

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.

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

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

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.

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

These are the best pumpkin cheesecake cookies! They are super chewy pumpkin cookies, stuffed with creamy cheesecake filling and rolled in pumpkin spice sugar. They&#39;re the perfect fall treat and every pumpkin lover will adore them!

oz (170 g) cream cheese,

tbsp (38 g) granulated white sugar

vanilla

(50 g) granulated white sugar

tsp pumpkin pie spice

(122 g) canned pumpkin puree (Libby's)

(219 g) all-purpose flour, spooned and leveled

tbsp pumpkin pie spice

tsp baking powder

tsp baking soda

tsp salt

(168 g) unsalted butter, softened

(220 g) light brown sugar

egg yolks,

Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 16, 2 tsp portions onto the baking sheet. (There will be a little bit left over in the bowl.)

Pop the cheesecake balls into the freezer until they are frozen and very firm.

For the Cheesecake Filling

Add the sugar and pumpkin pie spice to a small bowl. Whisk to combine then set aside.

For the Spiced Sugar

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Dry your pumpkin to get rid of excess moisture. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under 1/4 cup from 1/2 cup). Then set aside.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder,  baking soda and salt. Then set aside the flour mixture.

In a large bowl cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.

Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.

Add in the dried pumpkin and combine on medium speed.

Add in the dry ingredients and combine on low speed.

Scoop the dough into 16 portions with a 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in pumpkin spice sugar. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)

Transfer the cookie dough balls to the prepared baking sheet. Bake 6 cookies at a time for 12-13 minutes.

Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!

For the Pumpkin Cookies

Top 2 pumpkin cheesecake cookies recipes from across the web

The most viewed pumpkin cheesecake cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

Top 2 pumpkin cheesecake cookies recipes from across the web

The most viewed pumpkin cheesecake cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

The most viewed pumpkin cheesecake cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine