Description
These Pumpkin Cheesecake Cookies are moist and chewy with a smooth, sweet cream cheese center. Flavored with warming spices like cinnamon, nutmeg, cloves, and ginger, these cookies are perfect for fall baking. The addition of brown butter adds a rich, nutty flavor, making these treats irresistible and festive.
Ingredients
Scale
Cookie Dough
- 113 grams (½ cup; 4 oz) unsalted butter, room temperature
- 68 grams (⅓ cup) granulated sugar
- 150 grams (¾ cup) brown sugar
- 1 large egg yolk
- 81 grams (⅓ cup) pumpkin puree
- 1 teaspoon vanilla extract
- 180 grams (1½ cups) all-purpose flour
- ½ teaspoon baking soda
- 2 grams (½ teaspoon) kosher salt
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
Cream Cheese Filling
- 100 grams (½ cup) granulated sugar
- 1 teaspoon ground cinnamon
- 226 grams (8 ounces) cream cheese, room temperature
- 40 grams (⅓ cup) powdered sugar, sifted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Topping
- 50 grams (¼ cup) turbinado sugar (sugar in the raw)
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream the unsalted butter until smooth. Add the granulated sugar and brown sugar, beating until light and fluffy. Incorporate the egg yolk, pumpkin puree, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Make the Cream Cheese Filling: In another bowl, beat together the cream cheese, granulated sugar, cinnamon, powdered sugar, egg, and vanilla extract until smooth and creamy. Ensure there are no lumps for a silky center.
- Chill Dough and Filling: Cover both the cookie dough and cream cheese filling with plastic wrap and refrigerate for at least 30 minutes to firm up, which will make it easier to shape the cookies.
- Preheat Oven and Prepare Topping: Preheat the oven to 350°F (175°C). In a small bowl, mix the turbinado sugar with cinnamon to prepare the topping coating.
- Assemble the Cookies: Using your hands or a cookie scoop, take about 1½ tablespoons of cookie dough and flatten it into a disc. Place a dollop (approximately 1 teaspoon) of the cream cheese filling in the center. Carefully fold the edges over the filling, fully enclosing it, and gently roll the ball in the turbinado cinnamon sugar to coat.
- Bake the Cookies: Place the assembled cookies on a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart. Bake at 350°F (175°C) for about 12-15 minutes until the cookies look set but are still soft. Avoid overbaking to retain the creamy center.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve once cooled to enjoy the perfect combination of autumn spices and creamy cheesecake filling.
Notes
- These cookies are best stored in an airtight container in the refrigerator and eaten within 3 days for optimal freshness.
- You can use regular granulated sugar instead of turbinado sugar if unavailable, although the turbinado adds a nice crunchy texture.
- Make sure the cream cheese is at room temperature to ensure smooth mixing and a silky filling.
- If the dough becomes too soft after chilling, you can briefly freeze it to make shaping easier.
- For a dairy-free version, substitute cream cheese and butter with suitable plant-based alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18 grams
- Sodium: 130 mg
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 mg
