Get the Recipe: Pumpkin Cheesecake Cookies
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5.0
51 reviews
Excellent
Get the Recipe: Pumpkin Cheesecake Cookies
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These pumpkin cheesecake cookies are gooey, creamy and soft baked! They are truly the best fall dessert. They are warmly spiced and taste like pumpkin pie!
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Ingredients
Cheesecake Filling
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
Pumpkin Cookies
- 1 cup unsalted butter cold
- 1 cup brown sugar tightly packed
- ½ cup granulated sugar
- ¾ cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 3 ⅔ cups flour all purpose flour or gluten free
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- pinch sea salt
Instructions
- First, make cheesecake filling. Add room temperature cream cheese and powdered sugar to the bowl of a stand mixer. Mix on high until fully creamy.
- Scoop out ½ inch balls of cheesecake filling. Make 12 small balls. Place on parchment lined pan. Place pan in freezer for 30 minutes.
- Then, make pumpkin cookie dough. Add cold butter, brown sugar and granulated sugar to a clean bowl of a stand mixer. Mix until no clumps of butter remain.
- Add in pumpkin purée, egg and vanilla extract. Stir to combine.
- Add in flour, baking soda, cinnamon, pumpkin pie spice and sea salt. Stir until a thick dough is formed.
- Place bowl of cookie dough in the fridge for 30 minutes to 1 hour.
- After 30 minutes, remove cookie dough from fridge and remove cheesecake balls from freezer. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Scoop out ball of cookie dough. Place on lined pan. Flatten with hands.
- Then, place a frozen cheesecake ball in the center of the cookie dough. Place another flattened ball of cookie dough on top of cheesecake.
- Then, use hands to fully enclose the cheesecake ball with cookie dough. Continue for remaining dough, baking the cookies in 2 batches.
- Bake for 9 to 11 minutes or until cookies look set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 15 minutes before carefully removing to a cooling rack.
Notes
- ½ inch balls of cheesecake filling. They do not have to look perfect.
- Use room temperature cream cheese. Cold cream cheese will not cream well.
- Scoop out ½ inch balls of cheesecake filling. They do not have to look perfect.
- Use cold butter right from the fridge. Do not use softened or melted butter.
- Both gluten free 1 to 1 flour and all purpose flour work well.
- The cookie dough will be slightly sticky before chilling.
- Chill the dough for at least 30 minutes up to 1 hour. This alleviates the sticky dough.
- See photos within the blog post for how to assemble cookies.
- These cookies are soft baked and fragile. Handle with care.
- For best results, store cookies in the fridge.
- These cookies are large!
- They freeze well.
Nutrition Information
Show Details
Calories
464kcal
(23%)
Carbohydrates
68g
(23%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.001g
Cholesterol
26mg
(9%)
Sodium
164mg
(7%)
Potassium
246mg
(7%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
2648IU
(53%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12large cookies
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 26mg | 9% |
| Sodium | 164mg | 7% |
| Potassium | 246mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 2648IU | 53% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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