Pumpkin Cheesecake Cookies
These are spiced pumpkin cookies with a cheesecake filling. The process involves making and freezing small portions of the cheesecake mixture, then enclosing them in pumpkin cookie dough before baking. This recipe makes about two dozen cookies.
Ingredients
For the Cheesecake Filling
- 8 oz Cream Cheese softened
- 1/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
For the Pumpkin Cookies
- 1 stick Unsalted Butter
- 1/2 cup Granulated Sugar
- 3/4 cup Light Brown Sugar packed
- 1 Large Egg Yolk
- 1/2 cup Pumpkin Purée
- 1 tsp Vanilla Extract
- 2 cups All-purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
Instructions
- Mix cream cheese, sugar, and vanilla until smooth.
- Drop teaspoon-sized portions onto lined baking sheet, making 24 portions.
- Freeze cheesecake portions for 2 hours until solid.
- Blot pumpkin purée with paper towels to remove excess moisture.
- Combine melted butter, sugars, and blotted pumpkin in large bowl.
- Mix in egg yolk and vanilla.
- Whisk dry ingredients together, then combine with wet ingredients until just mixed.
- Chill dough for 30 minutes.
- Preheat oven to 350F.
- Form tablespoon of dough into disc, make thumb indent.
- Place frozen cheesecake ball in center.
- Cover with second dough disc, seal edges, and roll into ball.
- Place on lined baking sheet.
- Bake 12-15 minutes until edges are golden.
- Cool on sheet 10 minutes before transferring to rack.
Notes
Cookies must be completely sealed to prevent filling from leaking. Handle with care when warm.