Chewy Pumpkin Cheesecake Cookies
These pumpkin cheesecake cookies are soft and chewy, filled with cheesecake filling, and rolled in cinnamon sugar.
Ingredients
For the cheesecake filling
- ¼ cup Granulated sugar
- 6 oz Cream cheese room temp
For the cookie dough
- 1 cup Butter
- ⅔ cup Granulated sugar
- 1 cup Brown sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2 teaspoon Pumpkin pie spice
- 1 Egg
- 1 Egg yolk
- ½ cup Pumpkin puree
- 3 ⅓ cups Flour
- ⅔ teaspoon Baking soda
For the cinnamon sugar
- ⅓ cup Granulated sugar
- ½ teaspoon Cinnamon
Instructions
- Into a medium mixing bowl, add the softened cream cheese and powdered sugar, and mix with a spatula until well combined and smooth.
- Line a small baking sheet with parchment paper and scoop 18 teaspoons of the cream cheese mixture on it. Freeze until harden for about 40 minutes.
- Into a large mixing bowl, add the room temperature butter, pumpkin spice, kosher salt, vanilla extract, sugar, and brown sugar, and mix with a whisk or an electric hand mixer until it’s creamy and light in color.
- Add the eggs, and egg yolk, and mix well.
- Add the pumpkin puree and mix until well combined.
- Add the flour, and baking soda, and mix until just combined. Do not overmix this cookie dough to prevent these cookies from turning cakey.
- Use a cookie scooper to scoop out the cookies or scoop the cookies with a tbsp, 2 tablespoons at a time. Using your thumb or a teaspoon, make indents on each cookie.
- Remove the frozen cream cheese from the freezer and place each cream cheese piece in the indent you make in each cookie dough ball. Roll the cookie dough balls into balls using your clean hands.
- Roll each cookie dough ball in the cinnamon sugar.
- Place the cookie dough balls on a parchment paper lined baking sheet, and bake in a 180c (350f) preheated oven for 12-14 minutes or until the edges of the cookies are light golden brown.
- Do not overbake them, we want to keep these cookies soft.
- Allow the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Allow the cheesecake filling to freeze completely so it will be easy to roll it into the dough. Leave them in the freezer until you are ready to use.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- I suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 318kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 57mgSodium: 224mgPotassium: 77mgFiber: 1gSugar: 26gVitamin A: 1530IUVitamin C: 0.3mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!