Description
Pumpkin cheesecake cookies blend autumnal warmth with creamy indecadence, marrying spiced pumpkin notes and rich cream cheese in a delightful seasonal treat. Crisp edges and tender centers promise pure comfort, inviting you to savor fall’s most irresistible cookie experience.
Ingredients
Scale
Main Ingredients:
- 1.75 cups all-purpose flour
- 0.5 cup canned pumpkin puree (Libby’s)
- 0.75 cup unsalted butter, softened
- 1 cup light brown sugar
- 2 egg yolks, at room temperature
Cookie Spices and Leavening Agents:
- 1 tablespoon pumpkin pie spice
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Cheesecake and Additional Ingredients:
- 6 ounces (170 grams) cream cheese, cold
- 3 tablespoons granulated white sugar (for filling)
- 0.5 teaspoon vanilla (for filling)
- 0.25 cup granulated white sugar (for spiced sugar)
- 0.5 teaspoon pumpkin pie spice (for spiced sugar)
- 2 teaspoons vanilla
Instructions
- Prepare a baking sheet by lining it with parchment paper to ensure easy cookie removal and prevent sticking.
- In a mixing bowl, thoroughly blend cream cheese, granulated sugar, and vanilla extract using an electric mixer at medium-high speed until the mixture becomes light and airy, approximately 2 minutes.
- Carefully portion the cream cheese mixture into 16 uniform balls, then place them in the freezer until completely solidified and firm.
- Create a spiced sugar coating by whisking together granulated sugar and pumpkin pie spice in a separate small bowl; set aside for later use.
- Preheat the oven to 350°F (177°C) and prepare additional parchment-lined baking sheets.
- Remove excess moisture from pumpkin puree by gently dabbing with clean paper towels, which prevents soggy cookies.
- In a separate mixing bowl, combine all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt, ensuring even distribution of dry ingredients.
- Cream unsalted butter and granulated sugar in a large bowl until the mixture becomes pale and fluffy; incorporate egg yolks and vanilla extract, mixing thoroughly.
- Fold the dried pumpkin puree into the dry ingredient mixture, maintaining a gentle technique to avoid overmixing the dough.
- Remove frozen cream cheese balls and carefully encase each one with cookie dough, then roll the entire cookie in the prepared spiced sugar mixture for an enhanced flavor profile.
- Arrange cookies on prepared baking sheets, leaving adequate space between each one, and bake for 12-13 minutes until edges turn a light golden brown.
Notes
- Prep like a pro by ensuring pumpkin puree is thoroughly dried to prevent soggy cookies.
- Freezing cheesecake centers helps maintain a delightful creamy surprise inside each cookie.
- Blend dry ingredients separately to guarantee even distribution of spices and leavening agents.
- Rolling cookies in spiced sugar creates a crispy, caramelized exterior that adds irresistible texture.
- Creaming butter and sugar until light and fluffy ensures a tender, melt-in-your-mouth cookie base.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 250 kcal
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2.5 g
- Cholesterol: 50 mg