Pumpkin Cheesecake Cookies
User Reviews
5
Pumpkin Cheesecake Cookies
Description
The recipe involves making a creamy cheesecake filling from room temperature cream cheese and powdered sugar, shaped into small ½ inch balls and frozen to firm up. The pumpkin cookie dough is prepared with cold butter, brown and granulated sugars, pumpkin purée, egg, and vanilla, combined with flour, baking soda, cinnamon, pumpkin pie spice, and salt. Chilling the dough helps reduce stickiness for easier handling.
After chilling, cookie dough balls are flattened and a frozen cheesecake ball is placed in the center before wrapping the dough around it. Cookies bake at 350°F until set, resulting in soft, fragile cookies with a tender crumb and a melted cheesecake core. Both all-purpose and gluten-free flours work well.
These cookies are best stored refrigerated due to their delicate texture and can be frozen for longer storage. Handling gently is important to maintain shape and texture, making them a special seasonal treat with classic pumpkin and creamy cheesecake flavors.
Freezing the cheesecake filling balls and chilling the dough substantially improve ease of assembly and final texture. Using cold butter yields a soft, tender cookie rather than a dense one.
Ingredients
Cheesecake Filling
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
Pumpkin Cookies
- 1 cup butter cold, unsalted
- 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 salt 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
- Use room temperature cream cheese for smooth cheesecake filling; cold cream cheese will not blend properly.
- Make ½ inch cheesecake balls and freeze at least 30 minutes to firm before assembling cookies.
- Use cold butter straight from the fridge for the cookie dough to achieve desired texture.
- Chill cookie dough for 30 minutes to 1 hour to reduce stickiness and ease handling.
- Both all-purpose and gluten-free flour blends can be used with good results.
- Handle baked cookies gently as they are soft and fragile when warm.
- Store cookies refrigerated for best texture and freeze well for longer storage.
- The cookies are large, so adjust quantity accordingly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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