Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies feature a soft, creamy center of pumpkin cheesecake nestled between two buttery cookie layers, embodying the essence of autumn.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened The creamy base that binds it all together.
- 1/2 cup granulated sugar For that undeniable sweetness.
- 1/2 whole pre-baked pumpkin pie, crumbled A taste of nostalgia folded into the mix.
- 1/4 cup pumpkin puree Deepens the pumpkin flavor.
Cookie Ingredients
- 1 cup all-purpose flour The building block of your cookie.
- 1 cup cake flour For that light, tender texture.
- 1 teaspoon pumpkin pie spice The quintessence of fall flavors.
- 1/2 teaspoon ground cinnamon Because cinnamon makes everything better.
- 1 teaspoon baking soda To give your cookies a little lift.
- 1 teaspoon cornstarch For perfect structure.
- 1/4 teaspoon salt Enhances all the flavors.
- 1/4 cup light brown sugar A deeper molasses flavor perfect for autumn.
- 1/2 cup unsalted butter, cold and sliced The creamy, luscious fat that brings flavor.
- 2 large eggs, room temperature To bind it all beautifully.
- 1 teaspoon pure vanilla extract For that warm, sweet aroma.
- 1/2 cup granulated sugar for coating The finishing touch of sweetness.
- 2 teaspoons ground cinnamon for coating A warm invitation to indulge.
- 1/2 cup crushed graham crackers A nod to the classic cheesecake crust.
Instructions
Preparation of Filling
- In a medium bowl, use an electric mixer to beat together softened cream cheese and 1/2 cup granulated sugar until the mixture is smooth and creamy.
- Stir in the crumbled half pre-baked pumpkin pie until it’s thoroughly combined.
- Place this mixture into the freezer for 20-30 minutes to firm up.
Cookie Dough Preparation
- In a large bowl, whisk together the all-purpose flour, cake flour, pumpkin pie spice, 1/2 teaspoon ground cinnamon, baking soda, cornstarch, and salt. Set aside.
- In a second bowl, beat together 1/2 cup granulated sugar, light brown sugar, pumpkin puree, and the cold, sliced butter using a mixer.
- Start on low speed for 2-3 minutes before switching to high for another 2-3 minutes until fluffy.
- Add in the vanilla extract, then mix in the eggs one at a time.
- Gradually add the dry mixture to the wet, stirring until everything is combined into a smooth, tender dough.
- Refrigerate the dough for 30 minutes.
Baking the Cookies
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Using a medium cookie scoop, portion out chilled cookie dough and flatten each onto the prepared sheet, about 1/4 inch thick.
- Place a ball of chilled pumpkin cheesecake filling atop half of the flattened cookies.
- Cover with remaining cookie discs and mold the dough around the filling.
- In a small bowl, mix together 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/2 cup crushed graham crackers. Roll each dough ball in this mixture.
- Arrange the coated dough balls on the baking sheet and bake for 14-16 minutes.
- Remove from oven and let cookies rest on the sheet for 15 minutes before transferring to a wire rack.
Notes
For lighter options, use low-sugar cream cheese, plant-based butter, and sugar substitutes. Pair with ice cream or a cozy beverage for an indulgent treat.