Pumpkin Cheesecake Cookies
Soft pumpkin spice cookies stuffed with a frozen cream cheese and pie filling and rolled in cinnamon graham sugar.
Equipment
- Mixing bowls
- Cookie scoops
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- ½ cup granulated sugar for the filling
- ½ baked pumpkin pie cooled and crumbled
- ½ cup unsalted butter softened
- ½ cup granulated sugar for the dough
- ¼ cup light brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup pumpkin puree
- 1 cup all purpose flour
- 1 cup cake flour
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp cornstarch
- ¼ tsp salt
- ½ cup granulated sugar for the coating
- ½ cup crushed graham crackers for the coating
- 2 tsp ground cinnamon for the coating
Instructions
Cooking
- Filling. Beat the cream cheese with 1/2 cup sugar, stir in the crumbled pie, freeze 20 to 30 minutes, then scoop 24 balls and freeze 30 minutes more.
- Dry mix. Whisk the flours, spices, baking soda, cornstarch, and salt together.
- Dough. Beat the butter, sugars, and puree until fluffy, add the vanilla and eggs, mix in the dry mix, and chill 30 minutes.
- Stuff. Flatten dough scoops, enclose a filling ball in each, and roll in the cinnamon graham sugar.
- Bake. Bake on parchment at 400 degrees F for 14 to 16 minutes until set.
- Cool. Cool on the pan for 15 minutes, then move to a rack.
Notes
Substitutions: Pumpkin puree with extra spice can replace the pie in the filling.
Tips: Keep the filling frozen until the moment you wrap it in dough. Nutrition counts the full coating.
Storage: Refrigerate up to five days or freeze up to three months.