Description
These Pumpkin Cheesecake Cookies are a delightful fall treat featuring a soft and creamy cream cheese filling wrapped in a spiced pumpkin cookie dough, topped with a cinnamon sugar coating and white chocolate chips. Perfectly moist and full of warm pumpkin pie spices, these cookies bring together the best flavors of autumn in every bite.
Ingredients
Filling
- 6 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 ½ tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookie Dough
- 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)
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips
Topping
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- Additional white chocolate chips for topping (optional)
Instructions
- Prepare filling: In a medium bowl, combine the softened cream cheese and ¼ cup granulated sugar. Stir until the mixture is smooth and creamy. Add the sour cream and ¼ teaspoon vanilla extract, mixing well until fully incorporated.
- Freeze filling dollops: Line a small baking sheet or plate with wax paper. Spoon the cream cheese mixture into 2-teaspoon-sized dollops and place them on the prepared sheet. Freeze while you prepare the cookie dough, ensuring the filling firms up for easy handling.
- Preheat oven and prepare baking sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper for the cookies.
- Melt butter and combine with spices: Place the butter in a large mixing bowl and melt it in 20-second intervals in the microwave, stirring between each until fully melted. Stir in 4 teaspoons pumpkin pie spice until well combined. Allow this mixture to cool until no longer warm to the touch.
- Blot pumpkin puree: Spread the pumpkin puree on a plate and use folded paper towels to blot out excess moisture until the pumpkin weighs about 130 grams, reducing water content for proper dough consistency.
- Mix wet ingredients: Once butter has cooled, add 1 cup granulated sugar, ⅔ cup brown sugar, and the blotted pumpkin puree to the butter mixture. Stir until fully combined. Then add the 2 egg yolks and 2 teaspoons vanilla extract, mixing thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together the 3 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and an additional pumpkin pie spice if desired.
- Form cookie dough: Gradually add the dry ingredients to the wet ingredients, stirring until a uniform dough forms. Fold in the 1 cup white chocolate chips evenly throughout the dough.
- Assemble cookies: Take 3 tablespoon-sized portions of cookie dough and roll each into a ball. Use your thumb to create a deep crater in the center of each ball. Remove a dollop of cream cheese filling from the freezer and press it into the crater. Fold the dough over the filling completely, rolling the ball smoothly so no cream cheese shows. If the dough is sticky or hard to work with, chill it covered in plastic wrap for 30 minutes.
- Prepare cinnamon sugar topping: Whisk together ¼ cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl. Roll each cookie ball in this mixture, coating all sides.
- Bake: Place the coated cookie dough balls onto the prepared baking sheet. Bake at 350°F (175°C) for 11 minutes. Within 2 minutes after removing from the oven, press additional white chocolate chips onto the tops if desired.
- Cool: Allow cookies to cool completely on the baking sheet before serving to ensure they set properly and the cream cheese filling is firm.
Notes
- Blotting the pumpkin puree is essential to prevent the cookies from becoming too moist or dense.
- If cookie dough is too sticky to work with, refrigerate it for 30 minutes before shaping.
- Freezing the cream cheese filling dollops helps create a neat center and prevents leakage during baking.
- Additional white chocolate chips on top add a nice decorative touch and extra sweetness but are optional.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American