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
