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Pumpkin Cheesecake Cookies

Indulgent Pumpkin Cheesecake Cookies That Steal the Show

Delight in these Pumpkin Cheesecake Cookies, soft and chewy treasures coated in cinnamon-sugar that capture the essence of autumn.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Easy Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup pumpkin puree Ensure to absorb excess moisture before use.
  • 2 cups all-purpose flour Can substitute with a gluten-free blend.
  • 1 teaspoon baking soda Check for freshness to ensure fluffy results.
  • 2 teaspoons pumpkin pie spice Use a mix of cinnamon, nutmeg, and ginger if unavailable.
  • 1/2 teaspoon kosher salt Regular salt works as a fine substitute.
  • 1/2 cup unsalted butter Margarine or non-dairy butter can be used instead.
  • 1 cup granulated sugar Brown sugar can add a deeper flavor profile.
  • 1/2 cup light brown sugar If low, stick to regular granulated sugar.
For the Cheesecake Filling
  • 8 ounces cream cheese Make sure it’s softened for easy blending.
  • 1/2 cup powdered sugar Can be made from granulated sugar by blending until fine.
  • 1 teaspoon vanilla extract Using pure vanilla enhances the taste.
For the Coating
  • 1/4 cup granulated sugar For coating.
  • 1 teaspoon ground cinnamon Adds aromatic spice.

Equipment

  • mixing bowl
  • baking sheet
  • Parchment Paper
  • whisk
  • mixer
  • Spoon

Method
 

Instructions
  1. Preheat your oven to 350℉ and line a baking sheet with parchment paper.
  2. Pat the pumpkin puree with paper towels to gently remove any excess moisture.
  3. Combine the flour, baking soda, pumpkin pie spice, and salt in a mixing bowl and whisk together.
  4. Beat the softened butter and both sugars until light and fluffy—about 2 minutes.
  5. Mix in the pumpkin puree until fully combined.
  6. Gradually add the dry ingredient mix into the wet ingredients, stirring just until combined.
  7. Blend the cream cheese, powdered sugar, and vanilla extract until smooth.
  8. Mix the granulated sugar and ground cinnamon in a small bowl.
  9. Form 2-tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place them on your baking sheet.
  10. Create an indentation in each dough ball and fill with the cheesecake mixture.
  11. Bake for 13-15 minutes or until the edges are set and lightly golden.
  12. Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 75mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2000IUCalcium: 30mgIron: 0.5mg

Notes

Optional: Dust with extra cinnamon-sugar for added sweetness. Refrigerate leftover cookies due to cream cheese filling.

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