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Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are soft cinnamon sugar pumpkin cookies with a creamy cheesecake center in every bite. The filling freezes while the dough chills, and the cookies bake up thick and puffy. Make a batch for fall weekends, Thanksgiving trays, or afternoon coffee.
Servings 12
Calories 268kcal
Equipment
- Stand Mixer with paddle attachment (or hand mixer)
- 3-tablespoon cookie scoop optional
Ingredients
For the Cheesecake Filling
- 4 ounces cream cheese softened
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
For the Pumpkin Cookie Dough
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ⅔ cup brown sugar packed
- ¼ cup granulated sugar
- ⅓ cup pumpkin puree blotted dry
For the Coating
- ⅓ cup granulated sugar
- ¾ teaspoon pumpkin pie spice
Instructions
Make the Cream Cheese Filling
- Line a small baking sheet or large plate with parchment paper.
- Stir the cream cheese, powdered sugar, and vanilla with a fork until smooth.
- Spoon 12 dollops, about 1 tablespoon each, onto the lined pan. Freeze for 45 minutes.
Make the Dough
- Whisk the flour, baking soda, pumpkin pie spice, and salt in a medium bowl.
- Beat the butter, brown sugar, and granulated sugar on medium-high speed until fluffy. Add the pumpkin. Beat in the pumpkin puree until combined.
- Mix in the flour mixture on medium speed until no streaks remain. The dough will be very thick. Chill the dough. Refrigerate for 30 minutes.
Assemble and Coat
- Preheat the oven to 350° Fahrenheit. Line two baking sheets with parchment paper. Whisk the coating sugar and pumpkin pie spice in a small bowl.
- Divide the dough into 12 equal balls, one rounded large cookie scoop each. Press a deep well into each ball, add a frozen filling dollop, and seal the dough completely around it. Coat. Roll each ball in the spiced sugar.
Bake and Finish
- Place 6 balls per sheet, about 2 inches apart. Bake for 15 to 17 minutes, until puffed in the center and set at the edges. Cool on the pan for 10 minutes, then move to a wire rack.
Notes
CHILL TIME
Freeze the filling for 45 minutes and chill the dough for 30. The dough chills while the filling finishes freezing. Chill time is not included in the total time.SEAL WELL - Pinch the dough fully closed around each dollop so every center bakes up creamy and stays put.
Nutrition
Calories: 268kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 129mg | Potassium: 67mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1423IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 1mg