🎃 Pumpkin Cheesecake Cookies 🍪
Enjoy these delightful chewy pumpkin cookies with a crunchy exterior and a creamy cheesecake center. The warming spices make them perfect for cozy fall days!
🍽️ Ingredients (Makes 20 Cookies)
Pumpkin Cookie Dough:
✅ 113 grams (½ cup; 4 oz) unsalted butter
✅ 68 grams (⅓ cup) granulated sugar
✅ 150 grams (¾ cup) brown sugar
✅ 1 egg yolk
✅ 81 grams (⅓ cup) pumpkin puree
✅ 1 tsp vanilla extract
✅ 180 grams (1½ cups) all-purpose flour
✅ ½ tsp baking soda
✅ 2 grams (½ tsp) kosher salt (Diamond Crystal)
✅ 1½ tsp ground cinnamon
✅ ½ tsp ground nutmeg
✅ ½ tsp ground cloves
✅ ½ tsp ground ginger
Cinnamon Sugar for Rolling:
✅ 100 grams (½ cup) granulated sugar
✅ 1 tsp ground cinnamon
Cheesecake Filling:
✅ 226 grams (8 oz) cream cheese, room temperature
✅ 40 grams (⅓ cup) powdered sugar, sifted
✅ 1 large egg, lightly beaten
✅ 1 tsp vanilla
Post-Bake Cinnamon Sugar Topping:
✅ 50 grams (¼ cup) coarse turbinado sugar (sugar in the raw)
✅ 1 tsp cinnamon
📝 Instructions
Make the Pumpkin Cookie Dough:
In a heavy-bottomed pot, melt the butter over medium heat until it foams and turns golden brown. Watch closely to avoid burning. Remove from heat and let cool.
In a stand mixer with the paddle attachment, combine granulated sugar, brown sugar, egg yolk, pumpkin puree, vanilla, and cooled brown butter. Mix on medium-low speed until combined, scraping down the sides.
In a separate bowl, whisk together flour, baking soda, salt, and spices. Gradually add dry ingredients to the wet mixture and mix on low until just combined. Fold in any remaining flour with a spatula.
Chill the Dough:
Use a 1½ tablespoon cookie scoop to portion dough onto a baking sheet. In a small bowl, mix together granulated sugar and cinnamon. Roll each cookie in the cinnamon sugar mixture.
Create an indent in the center of each cookie using your thumb or a wooden spoon. Don’t add the filling yet. Chill dough in the fridge for at least 1-2 hours or overnight.
Preheat and Prepare Filling:
Preheat oven to 350°F (177°C).
For the cream cheese filling, beat cream cheese and sifted powdered sugar in a stand mixer until smooth. Add the beaten egg and vanilla, mixing until well combined.
Assemble and Bake:
Place 8 cookie dough balls on a parchment-lined baking sheet. Use a teaspoon to fill each cookie’s indent with about 2 teaspoons of cream cheese filling.
Bake for 13-15 minutes, until edges begin to firm up and crack slightly. Let cookies cool on the sheet for 10 minutes before transferring to a cooling rack.
For extra crunch and flavor, sprinkle each baked cookie with turbinado sugar and a dash of cinnamon.
🍂 Notes:
Ensure cream cheese is at room temperature for smooth filling.
Chill the dough to help maintain the cookie shape during baking.
Enjoy these delicious pumpkin cheesecake cookies with a warm beverage! ☕✨