Description
Homemade pumpkin cheesecake cookies blend creamy autumn flavors with classic cookie textures. Sweet spices and rich cream cheese create a delightful seasonal treat you cannot resist.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (120 g) pumpkin puree
- 2 ¼ cups (270 g) all-purpose flour
- ¾ cup (165 g) brown sugar
- 1 large egg
- 1 egg yolk
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) granulated sugar (for cheesecake filling)
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp vanilla extract (for cheesecake filling)
Instructions
- Creaming Stage: Whip butter, brown sugar, and granulated sugar in a mixing bowl until light and fluffy, creating a smooth, pale base for the cookie dough.
- Wet Ingredient Fusion: Blend pumpkin puree, egg, and vanilla extract into the butter mixture, stirring until the ingredients combine into a uniform, vibrant orange batter.
- Dry Ingredient Preparation: Sift flour, baking soda, salt, and pumpkin pie spice in a separate bowl, ensuring a lump-free dry ingredient blend.
- Dough Formation: Gently fold dry ingredients into wet mixture, mixing until just combined to preserve the cookie dough’s delicate texture.
- Cheesecake Filling Creation: Beat cream cheese until silky smooth, then incorporate sugar, egg yolk, and vanilla extract, whisking until the filling becomes glossy and uniform.
- Cookie Assembly: Use a cookie scoop to form dough balls, creating a small well in the center of each. Carefully spoon cheesecake filling into the wells, then gently enclose the filling by folding cookie dough around it, ensuring a complete seal.
- Baking Preparation: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange filled cookies on the sheet, leaving space between them for slight spreading.
- Baking and Cooling: Bake for 12-15 minutes until edges turn golden-brown and cookies appear slightly set. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and develop full flavor profile.
Notes
- Prepare Soft Dough: Mix wet and dry ingredients separately to prevent overmixing and maintain a tender, delicate cookie texture.
- Control Filling Placement: Create a precise well in each cookie dough ball to ensure even cheesecake filling distribution and prevent leakage.
- Monitor Baking Time: Watch cookies closely during the 12-15 minute window; golden-brown edges indicate perfect doneness without overbaking.
- Cool Strategically: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to help them set and maintain structural integrity.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 170
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg