Pumpkin Cheesecake Cookies
Super soft pumpkin cookies stuffed with a pumpkin cheesecake filling.
Servings: 24 cookies
Calories: 181kcal
Equipment
- Mixing bowl
- stand or hand mixer
- Baking sheet
Ingredients
Pumpkin Cheesecake Filling
- 8 oz block of cream cheese
- ½ cup powdered sugar
- 2 tablespoons pumpkin
- ½ teaspoon pumpkin pie spice
Pumpkin Cookie
- 2 sticks butter 16 tablespoons
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 2 tablespoon pumpkin
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 teaspoon pumpkin pie spice
Instructions
Pumpkin Cheesecake Filling
- Combine all filling ingredients in a small mixing bowl and beat until well combined.8 oz block of cream cheese, ½ cup powdered sugar, 2 tablespoons pumpkin, ½ teaspoon pumpkin pie spice
- Pipe the cream cheese mixture into 24 dollops on parchment paper and freeze for 1 hour.
Pumpkin Cookie
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Beat together butter and sugars.2 sticks butter, ½ cup sugar, ½ cup brown sugar
- Add egg and pumpkin and mix well.1 egg, 2 tablespoon pumpkin
- Mix in flour, baking soda, salt, and pumpkin pie spice, and mix until just combined.3 cups flour, 1 teaspoon baking soda, ½ teaspoon Kosher salt, 1 teaspoon pumpkin pie spice
- Scoop out approximately two tablespoons of cookie dough, roll into a ball, and flatten.
- Place a frozen dollop of cheesecake filling in the center of the dough.
- Fold the edges of the dough around the frozen cream cheese, and continue pressing the dough together until the cream cheese is fully covered.
- Place on lined baking sheet and bake 10-12 minutes.
- Cool completely on the baking sheet. Enjoy!
Notes
To create the dollops of filling, you can use a piping bag, or you can cut the corner off of a zip-top bag. You can also spoon out the filling.
Keep the filling in the freezer between batches to keep it from getting too soft.
Adjust the ratio of dough to filling based on your preference.
The cookies need to cool completely on the baking sheet. It's easiest if you have multiple sheets so you can bake a batch while others are cooling. If you don't, you'll just need to wait for one batch to cool before baking the next one.
Nutrition
Calories: 181kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 225mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 640IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
