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Pumpkin Cheesecake Cookies Recipe

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★★★★★

5 from 65 reviews

These Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin spice with a creamy cheesecake center, creating a soft, tender cookie that is perfect for fall or any cozy occasion. The cookies have a subtle spice blend, a moist pumpkin-infused dough, and a luscious cream cheese filling that adds a delightful contrast in texture and flavor.

Ingredients

Scale

Cheesecake Filling

  • 115 g full-fat cream cheese
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract

Cookies

  • 110 g butter
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 120 g pumpkin purée (excess moisture removed)
  • 1 large egg
  • 1 tsp vanilla extract
  • 240 g all-purpose flour
  • 2 tsp ground cinnamon (or 1 tbsp pumpkin spice)
  • 1/4 tsp ground allspice powder
  • 1/4 tsp ground nutmeg powder
  • 1/4 tsp ground ginger powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 50 g granulated sugar (for coating)
  • 1 tsp ground cinnamon (for coating, or 1 1/2 tsp pumpkin spice)
  • 1/8 tsp ground allspice (for coating)
  • 1/8 tsp ground nutmeg (for coating)
  • 1/8 tsp ground ginger (for coating)

Instructions

  1. Prepare Cheesecake Filling: In a bowl, combine cream cheese, granulated sugar, and vanilla extract. Whisk together with a hand whisk for about 1 minute until smooth and sugar has dissolved completely.
  2. Melt Butter: Gently melt butter in the microwave or a small saucepan over low-medium heat, making sure it doesn’t bubble to preserve liquid content. Pour into a large bowl or stand mixer bowl and refrigerate to cool to room temperature, about 20 minutes.
  3. Remove Moisture from Pumpkin Purée: While butter cools, blot pumpkin purée with paper towels to remove excess moisture until no liquid transfers.
  4. Mix Sugars and Butter: Once butter is cooled, add granulated sugar and dark brown sugar. Using a spatula or paddle attachment on mixer, mix for 1 minute until combined.
  5. Add Wet Ingredients: Add pumpkin purée, egg, and vanilla extract to the butter mixture, mixing until evenly combined.
  6. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt.
  7. Mix Dry into Wet: Gradually add dry ingredients to wet mixture. Fold together with a spatula just until combined, careful not to overmix.
  8. Chill Dough: Cover the cookie dough and refrigerate for 1 hour to firm up.
  9. Mix Coating Sugar and Spices: While dough chills, combine granulated sugar, cinnamon, allspice, nutmeg, and ginger in a small bowl to create the spice sugar coating.
  10. Preheat Oven and Prepare Baking Tray: Preheat oven to 175ºC (350ºF) and line baking sheets with parchment paper.
  11. Shape Cookies: Using a 2 tbsp (1.3 ounce) cookie scoop, portion 13 dough balls. Roll each between your hands into a smooth ball, then roll in the spice sugar mixture. Place 6 cookies per baking tray, spacing them adequately. Gently flatten each cookie slightly to create a donut shape.
  12. Create Indent and Fill: Press the center of each cookie ball with a tablespoon measure to create an indentation. Fill each indent evenly with the prepared cheesecake filling.
  13. Bake Cookies: Bake one tray at a time for 9-11 minutes until edges are set but centers still soft. Keep remaining dough refrigerated while baking.
  14. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Best served once fully cooled.

Notes

  • Removing excess moisture from pumpkin purée prevents soggy cookie dough.
  • Chilling dough helps the cookies maintain shape and enhances flavor.
  • Use full-fat cream cheese for the best creamy texture in the filling.
  • Cookies are best enjoyed fully cooled to allow flavors to meld and cheesecake filling to set.
  • All spices can be replaced with pumpkin spice as indicated in the ingredient substitutions.

Keywords: Pumpkin cheesecake cookies, pumpkin cookies, cheesecake filled cookies, fall desserts, pumpkin spice cookies

Find it online: https://freshrecipehub.com/pumpkin-cheesecake-cookies-recipe/