Pumpkin Cheesecake Cookies

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These pumpkin cheesecake cookies are the ultimate fall cookie, they are a chewy pumpkin cookie that is filled with a surprise silky cream cheese filling in the center. They're unlike any pumpkin cookie you've made before, and you'll want to make them again, and again.

Prep Time15

Cook Time13

Chilling Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: Cookies, Pumpkin Cheesecake, Pumpkin cookies

Servings:

Calories: 206kcal

Ingredients

For the Pumpkin Cookie Dough:

1/2 cup butter (melted and slightly cooled)
2/3 cup granulated white sugar
1/3 cup brown sugar
1 egg yolk
1/3 cup pumpkin puree
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon

For the Cheesecake Filling:

4 oz cream cheese (softened)
2 TBS granulated sugar
1/2 tsp vanilla extract

For the Cinnamon Sugar Coating:

1/4 cup sugar
1 tsp cinnamon

Instructions

For the Pumpkin Cookie Dough:

Melt the butter in a small microwave safe bowl. Set aside at room temperature and allow to cool for about 10-20 minutes.
Mix together the melted butter, white sugar, and brown sugar until combined.
Blot the pumpkin between paper towels to get as much moisture out as you can. (Measure the 1/3 cup after you remove the liquid)
Add in the egg yolk, pumpkin puree and vanilla extract and stir until just mixed together.
Add the flour, baking soda, salt, pumpkin pie spice, and cinnamon to the wet ingredients and stir together till you have a soft dough.
Cover the bowl and place the bowl in the fridge for 1 hour, up to overnight.

For the Cheesecake Filling:

Add the cream cheese, sugar, and vanilla to a bowl and mix it together with a stand mixer, or hand mixer on medium speed until the mixture is smooth and combined.
Spoon 15 even sized dollops about 1.5 to 2 tsp each of the cheesecake filling onto a parchment paper lined plate, or tray.
Place the tray in the freezer for 30 to 45 minutes, or until the dollopers are frozen.

For the Cinnamon Sugar Coating:

Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or two with a silicone liner or parchment paper.
Combine the cinnamon and sugar in a small bowl for rolling.

For Assembling the Cookies:

Scoop your dough into fifteen 2 1/2 TBS sized balls, and flatten the dough.
Add a cheesecake portion onto the dough, and wrap the dough around it to cover the cheesecake filling completely. Roll the dough into a smooth ball.
Dip your dough into the cinnamon sugar and roll around to full coat.
Place 5 to 6 cookie dough balls on the prepared cookie sheet, placing them about 3 to 4 inches apart.
Bake on the medium rack in the oven for 12 to 14 minutes until the tops of the cookies are set and the cookies just start to crack.
Allow to rest on cookie sheet for about 10 minutes before removing to a cooling rack to cool completely.
Repeat with additional cookie dough (only bake one pan at a time) and enjoy cookies.
Leftover cookies can sit at room temperature for a few hours, but should be stored in the fridge after that. They can be stored in an airtight container in the fridge for up to 6 days.

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