Pumpkin Cheesecake Cookies
Sweet pumpkin cookies baked with cinnamon, plus a rich, sweet cheesecake filling, makes for a wonderful stuffed cookie.
Equipment
- Baking Sheets
- Silicone Baking Mats
- Cooling Rack
- Mixer Optional, it just makes the filling easier.
- Cookie Scoop
Ingredients
For the Cookie Dough
- 1½ Cups Flour
- 1 Stick Salted Butter Softened
- ⅔ Cup Brown Sugar Packed
- ⅓ Cup Pumpkin Puree
- ½ Cup White Sugar
- 1 Tsp Pie Spice Mix See post for details; alternatively, use cinnamon.
- ½ Tsp Baking Soda
For the Cheesecake Filling
- ¾ Cup Cream Cheese Softened
- ¼ Cup White Sugar
- 1 Tsp Vanilla Extract
For the Coating
- ¼ Cup White Sugar
- 1 Tsp Cinnamon
- ¼ Tsp Nutmeg
Instructions
Make the Coating
- Mix the sugar, cinnamon, and nutmeg in a bowl and set aside.
Make the Filling
- Beat together the cream cheese, sugar, and vanilla until smooth. I used a stand mixer, but it's not necessary, it just makes it faster.
- Using a cookie scoop or spoon, measure out ½ Tbsp sized scoops, roll them into balls, and flatten them slightly.
- Places these filling balls on a lined cookie sheet and place in the freezer for at least an hour.
Make the Cookie Dough
- In a bowl, mix together the flour, baking soda, and spice mix, and set aside.
- Cream together the butter and sugars until the mixture is light and fluffy.
- Add the pumpkin puree to the sugar mix and mix until combined.
- Add the flour mix and mix until combined.
- Using your cookie scoop or a spoon, measure out 1 Tbsp balls. Divide each of these balls in half.
- Arrange the balls on a lined baking sheet and place in the fridge to chill for an hour.
Assemble and Bake
- Preheat your oven to 350°F.
- Working quickly (the dough and filling will get sticky as they warm up), flatten a dough ball between your palms. Add a cheesecake ball to the center, and put another flattened ball of dough over the top.
- Seal the edges of the dough with a pinch, and carefully reform into a ball and place on the baking sheet you will use to bake them. The cookies will spread out, so leave 2-3 inches of space between the dough balls.
- Bake the cookies for about 16 minutes. When done, remove and let cool on the baking sheet for a few minutes before moving them to a cooling rack to finish cooling.
- Enjoy! They will be soft and taste great the next day (if any survive!)