Pumpkin Cheesecake Cookies Recipe
Indulge in the delightful blend of flavors with this Pumpkin Cheesecake Cookies Recipe. Each cookie features a soft, chewy exterior that encases a creamy cheesecake center, perfectly highlighted by a hint of pumpkin pie spice.
Ingredients
- 6 ounces cream cheese
- ¾ cup granulated sugar divided
- 1 ½ tsp. Vanilla extract divided
- 1 ½ cups all purpose flour
- ⅓ cup pumpkin puree
- 2 ½ tsp. Pumpkin pie spice divided
- ½ tsp. Baking soda
- ½ tsp. Baking powder
- ¼ tsp. Salt
- ½ cup unsalted butter softened to room temperature
- ⅔ cup light brown sugar
- 1 egg yolk
Instructions
- In a medium bowl, blend the cream cheese until it reaches a smooth and creamy consistency.
- Incorporate ¼ cup of granulated sugar and ½ teaspoon of vanilla extract.
- Line a baking pan with parchment paper. Using a scoop, take about 1-2 tablespoons of the cheesecake mixture and place it onto the parchment. Continue this process until all the cream cheese mixture is used.
- Pop the baking pan in the freezer to chill while you finish making the cookies.
- In a spacious mixing bowl, combine the flour, baking soda, baking powder, 2 teaspoons of pumpkin pie spice, and salt. Whisk everything together until well blended, then set aside.
- In a separate large bowl, cream together the butter, light brown sugar, and ¼ cup of granulated sugar for approximately 1 minute. Then, add the egg yolk, 1 teaspoon of vanilla extract, and pumpkin puree, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Preheat your oven and line two cookie sheets with parchment paper; set them aside. Next, scoop the cookie dough into 12 evenly sized balls and arrange them on one of the prepared sheets.
- Transfer the cookies to the refrigerator and allow them to chill for 30 minutes.
- Preheat your oven to 350 degrees Fahrenheit.
- In a shallow saucer, combine ¼ cup of sugar with ½ teaspoon of pumpkin pie spice and mix well.
- Remove the cookies from the refrigerator and the cheesecake drops from the freezer.
- Remove the cookies from the refrigerator and the cheesecake bites from the freezer. Take each ball of cookie dough and press a cheesecake bite into the center, carefully wrapping the dough around it.
- Gently roll the dough ball in the sugar and pumpkin pie spice mixture until fully coated. Place the cookies back onto the parchment paper, arranging six cookies per tray. Before baking, flatten each cookie slightly for even cooking.
- Bake for 16 to 19 minutes. Once done, let the cookies cool for a few moments on the baking sheets before transferring them to cooling racks to cool completely.
Video
Notes
- Make sure to let the dough chill in the fridge; this helps the cookies hold their shape and prevents them from spreading too much while baking.
- Use room-temperature ingredients, as they will blend together more smoothly.
- Don’t overmix the dough! You want to mix it just until everything is combined.
Nutrition
Calories: 282kcalCarbohydrates: 39gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mgSodium: 147mgPotassium: 98mgFiber: 1gSugar: 25gVitamin A: 1510IUVitamin C: 1mgCalcium: 48mgIron: 1mg
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