Pumpkin Cheesecake Cookies

Name: Pumpkin Cheesecake Cookies
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 36 cookies
Ingredients: For the Pumpkin Cookies:; 4 cups all-purpose flour; 1 and 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp cinnamon; 1/4 tsp pumpkin spice; 1 cup unsalted butter; 1 cup granulated sugar; 1/2 cup light brown sugar; 3/4 cup pumpkin puree; 1 egg large; 2 tsp vanilla extractCreamcheese Filling Ingredients:; 8 ounces cream cheese; ¼ cup sugar; 1 teaspoon vanilla extract; Cinnamon-sugar coating:; ½ cup granulated sugar; 1 tsp. ground cinnamon

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings
36 cookies

Pumpkin Cheesecake Cookies

Eric Kelley

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

For the Pumpkin Cookies:
4 cups all-purpose flour
1 and 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp pumpkin spice or ground nutmeg
1 cup unsalted butter at room temp
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 egg large
2 tsp vanilla extractCreamcheese Filling Ingredients:
8 ounces cream cheese softened
¼ cup sugar
1 teaspoon vanilla extract
Cinnamon-sugar coating:
½ cup granulated sugar
1 tsp. ground cinnamon

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin spice; Set aside.
In a separate large bowl, beat together the butter and sugars on medium high-speed until fluffy, about 2 minutes.
Beat in puree, egg and then add vanilla. Slowly add dry ingredients on low-speed just until combined. Cover and chill dough for an hour or overnight in the refrigerator.
To make the cream cheese filling: beat cream cheese, sugar and vanilla together. Chill for 30-60 minutes.
Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
To make the cookies: take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar-coating and place on the prepared baking sheet, 2 inches apart.
Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Cookies will stay fresh in an airtight container on countertop for up to 5 days.