Pumpkin Cheesecake Cookies
These little bites are a cross between a Snickerdoodle and a pumpkin sugar cookie, rolled in a fragrant cinnamon-sugar mixture and stuffed with a creamy cheesecake filling. Get ready for the best flavors of autumn to dance on your taste buds!
Equipment
- Mixing Bowls small, medium and large
- Electric Mixer
- cookie sheet
- parchment paper
- Cookie scoop 2 tablespoon size
Ingredients
- ⅓ cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ Tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar
For the cheesecake filling:
- 10 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the cinnamon-sugar coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350℉. Line a large baking sheet with parchment paper. Set aside.
- Place pumpkin puree onto a paper towel to absorb excess moisture. Set aside.
- Whisk flour, soda, pumpkin pie spice, and salt in a medium mixing bowl. Set aside.
- In a large bowl, beat softened butter and sugars with an electric mixer until light and fluffy, about 2 minutes.
- Add in the pumpkin puree.
- With the mixer on low, add dry ingredients and mix until combined. Set aside.
- In a medium mixing bowl, combine cream cheese, powdered sugar, and vanilla extract until smooth.
- In a small bowl, combine ¼ cup granulated sugar and ground cinnamon.
- Using a 2 Tablespoon cookie scoop, form dough into balls and drop them into the cinnamon sugar mixture. Roll to coat.
- Place the cookie balls on the lined baking sheet, spacing them about 2 inches apart.
- Make an indentation in the center of each cookie ball using the back of a large measuring spoon. Spoon about 1 Tablespoon of cheesecake mixture into the indentation.
- Bake for 13-15 minutes or until edges are set.
- Allow cookies to cool on the baking sheet for 10 minutes. Move to a wire cooling rack to finish cooling.
Notes
Storage and Freezing
After cooling, store cookies in an airtight container in the refrigerator for up to 5 days. To Freeze these cookies, place them in a freezer container or bag with parchment paper placed between the layers of cookies for up to 3 months.Nutrition
Serving: 1cookieCalories: 164kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 90mgPotassium: 35mgFiber: 0.4gSugar: 14gVitamin A: 617IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg
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