Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies are an autumn indulgence blending the creaminess of cheesecake with the warm, comforting flavors of pumpkin, maple syrup and molasses. Each bite of these stuffed cookies is a delight, making them a must-try treat for fall baking.
Ingredients
Pumpkin Cookies
- 1 1/2 cups all-purpose flour unbleached
- 1/2 tsp baking soda
- 1/4 tsp sea salt fine
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter softened to room temperature
- 2/3 cup dark brown sugar packed
- 3 tbsp maple syrup pure
- 1 tbsp molasses *do not use blackstrap molasses
- 1 tsp vanilla extract pure
- 1/2 cup pumpkin puree
Cream Cheese Filling
- 6 oz full-fat cream cheese softened to room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla extract pure
Cinnamon Sugar
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
Instructions
Pumpkin Cookies
- Whisk flour, baking soda, salt, pumpkin pie spice and cinnamon in a medium-sized bowl. Set aside.
- In a separate bowl, cream butter and brown sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
- Add maple syrup, molasses and vanilla. Beat until combined.
- Wrap pumpkin in several layers of paper towels then squeeze and blot until all excess moisture has been removed.
- Add pumpkin to wet ingredients then beat with mixer until incorporated.
- Reduce mixer speed to low, add dry ingredients to wet and mix until just combined. Avoid overmixing or cookies will be dry.
- Using a large, 2.5 Tablespoon cookie scoop, scoop cookies into balls and place onto parchment lined baking sheets, spacing cookie balls 3 inches apart.
- Cover cookies with plastic wrap then chill in the refrigerator for 45 minutes.
Cheesecake Filling
- Beat cream cheese, sugar and vanilla with an electric mixer until creamy and smooth.
- Using a 1 teaspoon cookie scoop, scoop cheesecake filling into balls. Cover with plastic wrap then place in the freezer for 1 hour or until frozen solid.
Cinnamon Sugar
- Place sugar and cinnamon in a small bowl. Stir until combined then set aside.
Cookie Assembly
- Preheat oven to 350 degrees.
- Remove 6 pumpkin dough balls from the refrigerator and 6 cheesecake filling balls from the freezer.
- To assemble each cookie, start by flattening a pumpkin dough ball in the palm of your hand.
- Next, place a frozen cheesecake ball in the center of the dough then pinch the pumpkin dough up and around the cheesecake until it's completely covered.
- Roll the dough ball between the palms of both hands until smooth and round. Note, dough will be a bit sticky.
- Finally, roll the cookie ball in cinnamon sugar then place on a parchment lined baking sheet.
- Repeat the assembly process for the remaining 6 cookies then place each on the baking sheet spaced 3 inches apart.
Bake
- Bake cookies for 11 to 13 minutes or until edges are set and centers are still soft. Avoid overbaking.
Cool
- Cool cookies on the baking pan for 5 minutes before transferring to a wire baking rack to cool completely. If desired, sprinkle more cinnamon sugar onto cookies.
Repeat
- Once the baking sheet has cooled to room temperature, remove the remaining pumpkin dough balls from the refrigerator and the remaining cheesecake filling balls from the freezer, assemble the cookies and bake.
Store
- Cover and store cookies in the refrigerator up to 1 week.