Description
Delight in these soft and creamy Pumpkin Cheesecake Cookies, featuring a smooth cream cheese filling wrapped in moist pumpkin-spiced cookie dough, topped with cinnamon sugar and optional white chocolate chips for an irresistible fall-inspired treat.
Ingredients
Scale
Cream Cheese Filling
- 6 oz cream cheese softened
- ¼ cup granulated sugar
- 1 ½ Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookies
- 1 cup unsalted butter
- 4 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ⅔ cup light brown sugar firmly packed
- ⅔ cup pumpkin puree (blotted dry to about 130 g)
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips plus additional for topping if desired
Topping
- ¼ cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Prepare filling: In a medium-sized mixing bowl, combine cream cheese and granulated sugar and stir until smooth and creamy. Add sour cream and vanilla extract and stir until well combined. Line a small baking sheet or large plate with wax paper and dollop the cream cheese mixture by 2-teaspoon sized portions onto the sheet. Freeze while preparing the cookie dough.
- Prepare cookie dough: Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Melt the unsalted butter in a large mixing bowl using 20-second intervals, stirring between intervals until fully melted. Immediately stir in pumpkin pie spice and allow the butter mixture to cool to room temperature.
- Blot pumpkin puree: Spread pumpkin puree on a plate and blot excess moisture with folded paper towels until it weighs approximately 130 grams to prevent soggy dough.
- Combine wet ingredients: To the cooled butter mixture, add granulated sugar, light brown sugar, and the blotted pumpkin puree; stir until well combined. Add the egg yolks and vanilla extract, stirring thoroughly to incorporate.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined.
- Form dough: Gradually add the dry mixture to the wet mixture and mix until uniform dough forms. Fold in white chocolate chips evenly throughout the dough.
- Assemble cookies: Using a cookie scoop, portion 3 tablespoons of dough and roll into a ball. Use your thumb to create a large crater in the center. Remove a cream cheese dollop from the freezer and press it into the crater. Fold the dough over the cream cheese to fully encase it and roll into a smooth ball. If dough is sticky, cover with plastic wrap and refrigerate for 30 minutes before proceeding.
- Add topping: Whisk together granulated sugar and cinnamon in a bowl. Roll each cookie ball thoroughly in the cinnamon sugar mixture to coat completely. Place on the prepared baking sheet.
- Bake: Bake cookies in the preheated oven at 350F (175C) for 11 minutes. Optionally, within 2 minutes after baking, press additional white chocolate chips on top of each cookie. Allow cookies to cool completely on the baking sheet before serving.
Notes
- After baking and cooling, store cookies tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
- Cookies can be frozen when tightly wrapped for several months to maintain freshness.
- If dough is too sticky for shaping, refrigerate for 30 minutes before assembling the cookies.
- Blotting the pumpkin puree reduces moisture to ensure cookies maintain their structure and do not become soggy.
- Optional extra white chocolate chips on top add a visually appealing touch and extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
