Pumpkin Cheesecake Cookies
Delightful cookies combining creamy cheesecake and warm pumpkin flavors, perfect for fall gatherings and cozy snacks.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Make sure it's fully softened for a smooth filling.
- 0.5 cup granulated sugar
- 0.5 whole pre-baked pumpkin pie Can substitute with well-drained fresh pumpkin puree.
Cookie Dough
- 0.5 cup unsalted butter, cold and sliced
- 0.5 cup granulated sugar For the cookie dough.
- 0.25 cup light brown sugar
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 0.25 cup pumpkin puree
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 0.25 teaspoon salt
Coating
- 0.5 cup granulated sugar For coating.
- 0.5 cup crushed graham crackers
- 2 teaspoons ground cinnamon For coating.
Instructions
Prepare the Cheesecake Filling
- In a medium bowl, beat together the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy.
- Stir in the crumbled half pre-baked pumpkin pie and mix until combined.
- Place the mixture in the freezer to chill for 20-30 minutes.
Portion and Chill the Cheesecake Filling
- Using a small cookie scoop, scoop balls of the pumpkin cheesecake mixture onto a baking sheet lined with parchment paper.
- Freeze for at least 30 minutes.
Make the Pumpkin Cookie Dough
- In a large bowl, whisk together all-purpose flour, cake flour, pumpkin pie spice, ground cinnamon, baking soda, cornstarch, and salt.
- In another bowl, beat together the 1/2 cup granulated sugar, light brown sugar, pumpkin puree, and sliced butter until fluffy.
- Add the vanilla extract and then the eggs, one at a time, mixing well after each addition.
Combine Mixtures
- Gradually mix the dry ingredients into the wet mixture until a smooth dough forms.
- Chill the cookie dough in the refrigerator for 30 minutes.
Assemble the Cookies
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Using a medium cookie scoop, portion and flatten the chilled cookie dough.
- Place a ball of chilled pumpkin cheesecake filling on half the flattened cookies.
- Cover with the remaining cookie discs, molding the dough around the filling to form balls.
Coat the Cookies
- Mix together granulated sugar, ground cinnamon, and crushed graham crackers.
- Roll each dough ball in this mixture to coat evenly.
Bake and Cool
- Bake for 14-16 minutes until just set and fragrant.
- Let cool on the cookie sheet for 15 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate them for a week. For longer storage, freeze for up to 3 months. You can add chocolate chips or other spices for variations.