Pumpkin Cheesecake Cookies

Directions

  1. 1Open a can of 100% pure pumpkin puree.
  2. 2Place the pumpkin puree in a bowl.
  3. 3Blot out the excess moisture from the pumpkin using a paper towel.
  4. 4In a bowl, combine melted butter and dark brown sugar.
  5. 5Mix well until combined.
  6. 6Add the blotted pumpkin puree, eggs, and vanilla extract to the mixture.
  7. 7Whisk until smooth.
  8. 8Add flour, pumpkin pie spice, baking soda, and salt to the mixture.
  9. 9Mix until a cookie dough forms.
  10. 10Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to an hour.
  11. 11Scoop a portion of cookie dough and flatten it in your hand.
  12. 12Place a dollop of cheesecake filling in the center of the flattened dough.
  13. 13Wrap the cookie dough around the cheesecake filling to form a ball.
  14. 14Roll the cookie dough ball in a pumpkin spice sugar mixture.
  15. 15Place the cookies on a baking sheet lined with parchment paper.
  16. 16Bake until golden brown.

Ingredients

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