Description
Indulge in these decadent pumpkin cheesecake cookies, featuring a soft, spice-filled pumpkin cookie dough with a hidden, tangy cream cheese center. Perfect for fall gatherings, these treats are crafted with a special technique to control pumpkin moisture, ensuring a perfect bakery-style texture that is chewy and satisfying. They are a family-friendly favorite designed to stand out on any holiday dessert spread.
Ingredients
6 oz cream cheese
3 tbsp granulated sugar
1/2 tsp vanilla extract
1/2 cup pumpkin puree
1 3/4 cups all-purpose flour
1 cup light brown sugar, packed
3/4 cup unsalted butter, softened
2 large egg yolks
1 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Instructions
Mix the cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until fluffy.
Scoop 16 portions (2 tsp each) onto a parchment-lined sheet.
Freeze the cream cheese balls until completely firm.
Dry the pumpkin puree on a plate using paper towels until it reduces to slightly under 1/4 cup.
Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
Cream the butter and brown sugar until fluffy in a large bowl.
Incorporate egg yolks and vanilla into the butter mixture.
Fold in the dried pumpkin, then the flour mixture.
Divide dough into 16 portions using a 2 tbsp scoop.
Flatten each dough portion, place a frozen cream cheese ball in the center, and wrap the dough around it.
Bake at 350°F for 13 minutes until golden.
Notes
Always dry your pumpkin puree thoroughly with paper towels to ensure the cookies do not get mushy. Ensure cream cheese balls are frozen solid before wrapping with dough to maintain the center structure during baking.
- Prep Time: 45
- Cook Time: 13
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg