Pumpkin Cheesecake Cookies
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
11 mins
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Total Time
56 mins
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Servings
21 servings
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Calories
328 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Cheesecake Cookies
Description
The recipe begins by preparing a sweet, tangy cream cheese filling made from cream cheese, sugar, sour cream, and vanilla, which is dolloped and frozen to firm up before baking. The cookie dough includes a blend of pumpkin puree, pumpkin pie spice, sugars, butter, egg yolks, and flour leavened with baking soda and powder. White chocolate chips are also incorporated to add bursts of sweetness.
After blotting excess moisture from the pumpkin puree to avoid soggy dough, the melted butter is combined carefully with the spice and cooled before mixing with the other ingredients. Cookie dough is portioned around the frozen cream cheese filling, creating cookies with a surprise creamy center after baking at 350°F.
These cookies feature a soft texture with pumpkin aroma and a creamy vanilla cheesecake center accented by white chocolate’s sweetness. They are suitable for storing in airtight containers in the fridge or freezer, maintaining freshness and allowing advance preparation.
Ingredients
Cream Cheese Filling
- 6 oz cream cheese softened
- ¼ cup granulated sugar
- 1 ½ Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookies
- 1 cup butter unsalted
- 4 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ⅔ cup light brown sugar firmly packed
- ⅔ cup pumpkin puree
- 2 egg large yolks
- 2 teaspoon vanilla extract
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips plus additional for topping, if desired
Topping
- ¼ cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
Prepare filling
- In a medium-sized mixing bowl, combine cream cheese and sugar and stir until smooth and creamy.
- Add sour cream and vanilla extract and stir until well-combined.
- Line a small baking sheet or large plate with wax paper. Dollop cream cheese mixture by 2-teaspoon sized portions onto baking sheet. Place baking sheet in freezer while you prepare the cookie dough.
Prepare cookie dough
- Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
- Place butter in a large mixing bowl and heat in 20-second intervals, stirring in between, until melted.
- Immediately add pumpkin spice to melted butter and stir until well-combined. Allow butter mixture to cool until no longer warm to the touch before proceeding. Meanwhile, blot the pumpkin:
- Blot the pumpkin: Spread pumpkin puree onto a plate. Use several folded up paper towels or napkins to blot the excess moisture from the pumpkin (after blotting the pumpkin it usually weighs 130 grams).
- Once butter has cooled, add sugars and pumpkin puree and stir until well combined.
- Stir in egg yolks and vanilla extract.
- In a separate medium-sized bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.
- Gradually add dry ingredients to wet ingredients until they are completely combined and dough is uniform.
- Stir in white chocolate chips.
Assembly
- Scoop a 3 Tablespoon-sized portion of cookie dough and roll into a ball using the palms of your hands. Use your thumb to make a large crater in the center. Remove a dollop of cream cheese from the freezer and press into the crater. Fold the cookie dough over the crater to completely conceal the cream cheese and roll between your palms to make a smooth ball with no cream cheese showing. (Note: If dough is sticky or difficult to manage, cover with plastic wrap and refrigerate for 30 minutes before trying again).
- Whisk together granulated sugar and ground cinnamon for topping. Roll ball of cookie dough through mixture, completely coating all sides.
- Place on baking sheet and bake in 350F (175C) for 11 minutes. If desired, immediately nestle additional white chocolate chips on top of each cookie within 2 minutes of baking.
- Allow to cool completely on baking sheet before enjoying.
Notes
- Store cookies tightly wrapped or in airtight containers in the refrigerator for up to 5 days to maintain freshness.
- Cookies can be frozen for several months if tightly wrapped to preserve texture and flavor.
- Blot the pumpkin puree with paper towels before adding to dough to reduce excess moisture for better cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 328kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 217mg | 9% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1624IU | 32% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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