SOFT CHEESECAKE PUMPKIN COOKIES
Introducing the most delightful pumpkin cheesecake cookies! These soft and chewy pumpkin cookies are filled with a luscious, creamy cheesecake center and rolled in a blend of warm pumpkin spice sugar. Perfect for autumn, these cookies are a delicious treat that every pumpkin enthusiast will absolutely love!
WHY THESE COOKIES ARE SO SPECIAL
- Flavor Fusion: A delightful combination of soft pumpkin cookies and creamy cheesecake filling for a unique taste experience.
- Perfect Texture: The cookies are soft and chewy on the outside, while the creamy filling adds a luxurious richness.
- Seasonal Spices: Infused with warm pumpkin spice, capturing the essence of fall in every bite.
- Crunchy Coating: Rolled in pumpkin spice sugar for an added crunchy texture that contrasts beautifully with the softness of the cookie
- .Versatile Treat: Ideal for autumn gatherings, holiday celebrations, or a cozy afternoon snack.
- Pumpkin Lover’s Dream: A must-try for anyone who adores pumpkin-flavored desserts!
INGREDIENTS YOU NEED:
- All-purpose Flour
- Unsalted Butter
- Brown Sugar
- White Sugar
- Egg yolks
- Vanilla
- Pumpkin Puree
- Pumpkin Pie Spice
- Baking Soda & Baking Powder
- Salt
- Cream Cheese
Tips for Making Pumpkin Cheesecake Cookies
- Use Pure Pumpkin Puree: Ensure you’re using pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels in your cookies.
- Chill the Dough: After mixing your dough, chill it in the refrigerator for at least 30 minutes. This helps the cookies hold their shape and enhances the flavors.
- Cream Cheese Temperature: Allow your cream cheese to soften at room temperature before mixing it with the other cheesecake filling ingredients. This ensures a smooth, creamy texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cookies.
- Pumpkin Spice Sugar: For the pumpkin spice sugar coating, mix granulated sugar with pumpkin pie spice. Adjust the spice ratio to your taste.
- Perfect Baking Time: Keep a close eye on the baking time. The cookies should look set but still slightly soft in the center; they will firm up as they cool.
- Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them maintain their shape and texture.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.
- Serve Warm: Enjoy them warm for an extra gooey cheesecake filling, enhancing the overall taste and experience!
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SOFT CHEESECAKE PUMPKIN COOKIES
These are the most delicious pumpkin cookies! These soft and chewy pumpkin cookies are filled with a creamy cheesecake center and rolled in a pumpkin spice sugar mixture.
Ingredients
FOR THE CHEESECAKE FILLING
- 170 g cream cheese cold
- 3 tbsp white sugar
- 1/2 tsp pumpkin pie spice
FOR THE COOKIE BATTER
- 219 g all-purpose flour
- 168 g unsalted butter softened
- 1 cup light brown sugar
- 2 egg yolks at room temperature
- 1 pack vanilla sugar
- 1/2 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
FOR THE SUGAR COATING
- 1/4 cup white sugar
- 1/2 tsp pumpkin pie spice
Instructions
- Line a small cookie sheet with parchment paper.
- In a small bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Mix at medium-high speed with an electric mixer until fluffy and the sugar has dissolved (about 2 minutes).
- Scoop the cheesecake mixture into 16 portions (about 2 teaspoons each) and place them on the prepared cookie sheet. You may have a little filling left over.
- Freeze the cheesecake balls until they are very firm.
- To ensure the cookies don't turn out cakey, dry the pumpkin purée to remove excess moisture. Spread the pumpkin on a plate and cover it with paper towels. Lightly press down to absorb the liquid. Repeat this process at least four more times until the moisture is significantly reduced (from 1/2 cup to just under 1/4 cup). Set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and brown sugar together using an electric hand mixer at high speed until fluffy (about 2 minutes).
- Add the egg yolks and vanilla extract, mixing at medium speed for 1 minute until pale and fluffy.
- Incorporate the dried pumpkin into the mixture and combine on medium speed.
- Gradually add the dry ingredients and mix on low speed until just combined.
- Scoop the dough into 16 portions using a 2 tbsp cookie scoop. Roll each portion into a ball and slightly flatten it.
- Place a frozen cheesecake ball in the center of each flattened dough ball. Enclose the cheesecake filling completely with the cookie dough and roll it back into a ball.
- Roll the cookie dough balls in the pumpkin spice sugar mixture.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Transfer the cookie dough balls to the prepared baking sheets, baking 6 cookies at a time for 12-13 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.