Pumpkin Cheesecake Cookies Fall (Print-Friendly Version)
Pumpkin cookies envelop a creamy cheesecake center for a festive, spiced fall dessert.
# Ingredients You'll Need:
→ Cheesecake Filling
01 -
226 grams cream cheese, at room temperature
02 -
1 large egg, separated
03 -
100 grams granulated sugar
04 -
2.5 millilitres pure vanilla extract
→ Cinnamon Sugar Coating
05 -
50 grams granulated sugar
06 -
2.5 millilitres ground cinnamon
→ Pumpkin Cookie Dough
07 -
438 grams all-purpose flour
08 -
7.5 millilitres pumpkin pie spice
09 -
5 millilitres ground cinnamon
10 -
5 millilitres baking soda
11 -
5 millilitres salt
12 -
226 grams unsalted butter, at room temperature
13 -
300 grams granulated sugar
14 -
165 grams brown sugar, packed
15 -
10 millilitres pure vanilla extract
16 -
225 grams pumpkin purée
# How to Make It:
01 -
Separate the egg, retaining the yolk for later use. Blend egg white with cream cheese until smooth. Add 100 grams granulated sugar and 2.5 millilitres vanilla extract; blend thoroughly.
02 -
Scoop 18 portions (about 15 grams each) of cheesecake filling onto a parchment-lined baking sheet. Freeze for 60 minutes.
03 -
In a small bowl, mix 50 grams granulated sugar with 2.5 millilitres cinnamon. Set aside.
04 -
In a large bowl, whisk together 438 grams flour, 7.5 millilitres pumpkin pie spice, 5 millilitres cinnamon, 5 millilitres baking soda, and 5 millilitres salt.
05 -
In another large bowl, blend 226 grams unsalted butter, 300 grams granulated sugar, 165 grams brown sugar, and 10 millilitres vanilla extract until light and fluffy.
06 -
Incorporate the reserved egg yolk and 225 grams pumpkin purée into the butter mixture, blending smoothly.
07 -
Gradually stir the dry mixture into the wet mixture until a cohesive dough forms.
08 -
Portion dough with a 45-millilitre scoop onto a parchment-lined baking sheet. Flatten each dough ball into a 9-centimetre circle using moistened hands. Freeze for 15 minutes.
09 -
Place a ball of frozen cheesecake filling in the center of each dough circle. Fold dough edges over to completely enclose the filling, pinching the top to seal.
10 -
Slightly flatten each filled dough ball and roll in cinnamon sugar mixture.
11 -
Preheat oven to 175°C. Arrange cookies on a lined baking tray, spacing them apart. Bake for 15 minutes or until golden at the edges. Allow to cool on rack.
# Extra Information:
01 -
For best results, ensure all dairy ingredients are at room temperature before mixing.
02 -
Freezing the cheesecake filling and the dough makes assembly easier and prevents excessive spreading during baking.