Why You’ll Love This Recipe
- Chewy Texture: Unlike typical cakey pumpkin cookies, these are delightfully chewy, thanks to a special technique of drying the pumpkin puree to remove excess moisture.
- Creamy Cheesecake Filling: Each cookie is stuffed with a sweet cream cheese center, offering a delightful surprise with every bite.
- Perfectly Spiced: The combination of pumpkin pie spice in the dough and a spiced sugar coating ensures each cookie is bursting with fall flavors.
Ingredients
- Unsalted butter, softened
- Light brown sugar
- Egg yolks, at room temperature
- Vanilla extract
- Canned pumpkin puree (Libby’s recommended)
- All-purpose flour
- Pumpkin pie spice
- Baking soda
- Baking powder
- Salt
- Granulated white sugar
- Cream cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cheesecake Filling: In a small bowl, mix cream cheese, granulated sugar, and vanilla extract on medium-high speed until fluffy and the sugar has dissolved (about 2 minutes). Scoop into 16 portions (2 teaspoons each) onto a parchment-lined baking sheet and freeze until firm.
- Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and place paper towels over the top. Lightly press to absorb moisture. Repeat this process at least four times until the puree reduces from ½ cup to just under ¼ cup. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar with an electric mixer on high speed until fluffy (about 2 minutes).
- Add Egg Yolks and Vanilla: Add egg yolks and vanilla to the butter-sugar mixture and mix on medium speed until pale and fluffy (about 1 minute).
- Incorporate Pumpkin: Add the dried pumpkin puree to the mixture and combine on medium speed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, combining on low speed until just incorporated.
- Assemble Cookies: Scoop the dough into 16 portions (about 2 tablespoons each) and flatten slightly. Place a frozen cheesecake filling ball in the center of each, encase it with the dough, and roll into a ball ensuring the filling is completely covered. Roll each ball in spiced sugar.
- Bake: Place cookie dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 12 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Yield: 16 cookies
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
Variations
- Chocolate Chip Addition: Fold in mini chocolate chips into the cookie dough for a chocolatey twist.
- Nutty Flavor: Add chopped pecans or walnuts to the dough for added crunch and flavor.
- Spiced Glaze: Drizzle a simple glaze made of powdered sugar and pumpkin pie spice over the cooled cookies for extra sweetness.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 weeks.
- Reheating: Enjoy the cookies at room temperature or warm them in the microwave for 10-15 seconds for a freshly baked feel.
FAQs
How do I prevent the cookies from becoming cakey?
Ensure you thoroughly dry the pumpkin puree to remove excess moisture, as wet puree can lead to cakey cookies.
Can I use fresh pumpkin puree instead of canned?
It’s recommended to use canned pumpkin puree, specifically Libby’s, as it has a consistent texture and moisture content ideal for this recipe.
What if I don’t have pumpkin pie spice?
You can make your own by combining cinnamon, nutmeg, allspice, ginger, and cloves in appropriate proportions.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before assembling and baking.
How do I prevent the cheesecake filling from leaking out?
Ensure the cheesecake filling is completely enclosed within the cookie dough and that the filling balls are frozen solid
Pumpkin Cheesecake Cookies
- Total Time: 1 hour 12 minutes
- Yield: 16 cookies
- Diet: Vegetarian
Description
Indulge in the ultimate fall dessert with Pumpkin Cheesecake Cookies. Featuring a chewy pumpkin exterior, creamy cheesecake filling, and a spiced sugar coating, these cookies are perfect for pumpkin spice lovers. Enjoy the perfect balance of textures and flavors in every bite!
Ingredients
- Unsalted butter, softened
- Light brown sugar
- Egg yolks, at room temperature
- Vanilla extract
- Canned pumpkin puree (Libby’s recommended)
- All-purpose flour
- Pumpkin pie spice
- Baking soda
- Baking powder
- Salt
- Granulated white sugar
- Cream cheese
Instructions
- Prepare the Cheesecake Filling: Mix cream cheese, sugar, and vanilla until fluffy. Freeze into 16 portions (2 tsp each).
- Dry the Pumpkin Puree: Spread pumpkin puree on a plate, blot with paper towels to remove excess moisture until reduced to just under ¼ cup.
- Mix Dry Ingredients: Combine flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Cream Butter and Sugar: Beat butter and brown sugar until fluffy.
- Add Wet Ingredients: Mix in egg yolks, vanilla, and dried pumpkin puree.
- Combine Mixtures: Gradually mix dry ingredients into the wet mixture.
- Assemble Cookies: Flatten dough portions, encase frozen cheesecake filling, roll into balls, and coat in spiced sugar.
- Bake: Bake at 350°F (175°C) for 12 minutes. Cool and enjoy!
Notes
- Ensure pumpkin puree is thoroughly dried to avoid cakey cookies.
- Freeze the cheesecake filling completely to prevent leaks during baking.
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
