Pumpkin Cheesecake Cookies
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5.0
6 reviews
Excellent
Pumpkin Cheesecake Cookies
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These Pumpkin Cheesecake Cookies are made with a soft and cakey pumpkin cookie that's been filled with creamy cheesecake!
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Ingredients
Pumpkin Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon plus extra for dusting
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup butter room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
Cheesecake Filling
- 8 ounces cream cheese room temperature
- 1/2 cup powdered sugar
- 1 tablespoon flour
- 1 large egg
Instructions
To make the cookies:
- Preheat the oven to 350°. Line two large cookie sheets with parchment paper, and set them aside.
- In a small or medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, ginger, allspice, and salt.
- In a separate large bowl, cream the butter, sugar, and brown sugar with an electric hand mixer until light and creamy.
- Add the egg and vanilla extract, and beat until the egg is just mixed.
- Mix in the pumpkin puree.
- Pour in the dry ingredients, and mix with the electric mixer until the batter starts to thicken. Switch to a rubber spatula or wooden spoon if the dough is too thick for your mixer.
- Place the dough in the freezer while you make the cheesecake filling.
To make the cheesecake filling:
- Use an electric hand mixer to combine the cream cheese, powdered sugar, and flour in a large bowl.
- Add the egg and beat until just combined.
- Transfer the cream cheese mixture into a piping bag or ziplock bag.
To bake:
- Take the cookie dough out of the freezer, and scoop out balls of dough using a medium cookie scoop.
- Roll the dough into a ball, and place it on the parchment-lined cookie sheet. Repeat to fill the cookie sheet.
- Dip the back of a teaspoon into flour and then press into the center of each cookie dough ball to make an indention.
- Pipe about a teaspoon of cream cheese filling into the center of each cookie.
- Bake for 13-15 minutes or until the cookies have risen slightly and the edges start to turn golden brown. Do not overbake.
- Allow the cookies to cool, then dust with extra cinnamon before serving.
Notes
- Swap the spices called for with pumpkin pie spice, if you prefer.
- It’s important that the butter is soft so it will be evenly mixed into the cookie dough. Clumps of butter will cause the cookies to spread unevenly while baking.
- These cookies are soft and cakey, as opposed to a shortbread type of thumbprint cookie.
- I used a 1 1/2 tablespoon/medium cookie scoop. Using a cookie scoop of different sizes will change the number of cookies you end up with.
- You'll likely have a bit of leftover cheesecake filling. Cutting the filling in half isn't quite enough to fill all the cookies, so we opted for extra.
Nutrition Information
Show Details
Serving
1cookie
Calories
149kcal
(7%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
105mg
(4%)
Potassium
56mg
(2%)
Fiber
0.5g
(2%)
Sugar
9g
(18%)
Vitamin A
897IU
(18%)
Vitamin C
0.2mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 149kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 105mg | 4% |
| Potassium | 56mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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