Pumpkin Cheesecake Cookies

Serves 1
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Directions

  1. 1Open a can of 100% pure pumpkin puree.
  2. 2Open a can of 100% pure pumpkin puree.
  3. 3Open a can of 100% pure pumpkin puree.
  4. 4Place the pumpkin puree in a bowl.
  5. 5Place the pumpkin puree in a bowl.
  6. 6Place the pumpkin puree in a bowl.
  7. 7Blot out the excess moisture from the pumpkin using a paper towel.
  8. 8Blot out the excess moisture from the pumpkin using a paper towel.
  9. 9Blot out the excess moisture from the pumpkin using a paper towel.
  10. 10In a bowl, combine melted butter and dark brown sugar.
  11. 11In a bowl, combine melted butter and dark brown sugar.
  12. 12In a bowl, combine melted butter and dark brown sugar.
  13. 13Mix well until combined.
  14. 14Mix well until combined.
  15. 15Mix well until combined.
  16. 16Add the blotted pumpkin puree, eggs, and vanilla extract to the mixture.
  17. 17Add the blotted pumpkin puree, eggs, and vanilla extract to the mixture.
  18. 18Add the blotted pumpkin puree, eggs, and vanilla extract to the mixture.
  19. 19Whisk until smooth.
  20. 20Whisk until smooth.
  21. 21Whisk until smooth.
  22. 22Add flour, pumpkin pie spice, baking soda, and salt to the mixture.
  23. 23Add flour, pumpkin pie spice, baking soda, and salt to the mixture.
  24. 24Add flour, pumpkin pie spice, baking soda, and salt to the mixture.
  25. 25Mix until a cookie dough forms.
  26. 26Mix until a cookie dough forms.
  27. 27Mix until a cookie dough forms.
  28. 28Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to an hour.
  29. 29Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to an hour.
  30. 30Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to an hour.
  31. 31Scoop a portion of cookie dough and flatten it in your hand.
  32. 32Scoop a portion of cookie dough and flatten it in your hand.
  33. 33Scoop a portion of cookie dough and flatten it in your hand.
  34. 34Place a dollop of cheesecake filling in the center of the flattened dough.
  35. 35Place a dollop of cheesecake filling in the center of the flattened dough.
  36. 36Place a dollop of cheesecake filling in the center of the flattened dough.
  37. 37Wrap the cookie dough around the cheesecake filling to form a ball.
  38. 38Wrap the cookie dough around the cheesecake filling to form a ball.
  39. 39Wrap the cookie dough around the cheesecake filling to form a ball.
  40. 40Roll the cookie dough ball in a pumpkin spice sugar mixture.
  41. 41Roll the cookie dough ball in a pumpkin spice sugar mixture.
  42. 42Roll the cookie dough ball in a pumpkin spice sugar mixture.
  43. 43Place the cookies on a baking sheet lined with parchment paper.
  44. 44Place the cookies on a baking sheet lined with parchment paper.
  45. 45Place the cookies on a baking sheet lined with parchment paper.
  46. 46Bake until golden brown.
  47. 47Bake until golden brown.
  48. 48Bake until golden brown.

Ingredients

  • 6 oz. full-fat cream cheese
  • 6 oz. full-fat cream cheese
  • 6 oz. full-fat cream cheese
  • 1 1/3 cup powdered sugar
  • 1 1/3 cup powdered sugar
  • 1 1/3 cup powdered sugar
  • 2 tsp. all-purpose flour
  • 2 tsp. all-purpose flour
  • 2 tsp. all-purpose flour
  • 1 tsp. vanilla extract
  • 1 tsp. vanilla extract
  • 1 tsp. vanilla extract
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 1/2 cup 100% pumpkin puree
  • 1 1/2 cup 100% pumpkin puree
  • 1 1/2 cup 100% pumpkin puree
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup dark brown sugar
  • 1 cup dark brown sugar
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 large egg yolk
  • 1 large egg yolk
  • 1 large egg yolk
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 3/4 cups all-purpose flour
  • 2 3/4 cups all-purpose flour
  • 1 Tbsp. pumpkin pie spice
  • 1 Tbsp. pumpkin pie spice
  • 1 Tbsp. pumpkin pie spice
  • 1 Pinch cinnamon
  • 1 Pinch cinnamon
  • 1 Pinch cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking soda
  • 1 tsp. baking soda
  • 1 tsp. fine salt
  • 1 tsp. fine salt
  • 1 tsp. fine salt
  • 1 1/4 cup granulated sugar
  • 1 1/4 cup granulated sugar
  • 1 1/4 cup granulated sugar
  • 1 1/2 tsp. pumpkin pie spice
  • 1 1/2 tsp. pumpkin pie spice
  • 1 1/2 tsp. pumpkin pie spice

Equipment

can openerpaper towelbowlspatulawhiskplastic wrapcookie scoopbaking sheetparchment paper

Tips

  • Blot out the excess moisture from the pumpkin to keep the cookies chewy instead of cakey.
  • This recipe uses melted butter, so no stand mixer is required.