Pumpkin Cheesecake Cookies

Name: Pumpkin Cheesecake Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp pumpkin pie spice; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup canned pumpkin puree; 1 egg yolk; 1 tsp vanilla extract; 8 oz cream cheese, softened; 1/4 cup cinnamon sugar

Soft pumpkin spice cookies wrapped around a sweetened cream cheese center and rolled in cinnamon sugar, a fall dessert trend built on the classic surprise-filled cookie.

42 minMediumServes 16180 cal/serving

AmericanDessertOvenVegetarian

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Ingredients

2 cups all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup canned pumpkin puree
1 egg yolk
1 tsp vanilla extract
8 oz cream cheese, softened
1/4 cup cinnamon sugar

Instructions

1

Preheat the oven to 350°F and line two baking sheets with parchment paper.
2

In a bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp pumpkin pie spice, 1 tsp baking soda, and 1/2 tsp salt.
3

In a separate bowl, beat 1/2 cup softened unsalted butter with 1 cup brown sugar and 2 tablespoons of granulated sugar until fluffy, then mix in 1/2 cup canned pumpkin puree, 1 egg yolk, and 1 tsp vanilla extract.
4

Stir the dry ingredients into the wet ingredients until a soft dough forms, then chill the dough for 15 minutes.
5

Beat 8 oz softened cream cheese with the remaining granulated sugar until smooth to make the filling.
6

Flatten a spoonful of dough in your palm, add a small dollop of the cream cheese filling, and wrap the dough around it to seal.
7

Roll each ball in 1/4 cup cinnamon sugar and place on the prepared sheets.
8

Bake for 10 to 12 minutes until the edges are set, then cool on the pan for 5 minutes before transferring to a rack.

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Questions

What temperature do I cook Pumpkin Cheesecake Cookies at?

For Pumpkin Cheesecake Cookies, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 12 minutes, in step 8.

What should Pumpkin Cheesecake Cookies look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until a soft dough forms. Step 8: cook until the edges are set.

Can I skip chilling the dough for Pumpkin Cheesecake Cookies?

Step 4 reads: "Stir the dry ingredients into the wet ingredients until a soft dough forms, then chill the dough for 15 minutes." Not without a cost. The rest in step 4 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Is Pumpkin Cheesecake Cookies vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup unsalted butter, softened, 8 oz cream cheese, softened and 1 egg yolk. For fully plant-based entries, see the vegan dessert collection.

How many calories are in Pumpkin Cheesecake Cookies?

One serving (the recipe makes 16) is about 180 calories, with 3 g protein, 20 g carbohydrate and 8 g fat, plus 1 g fiber and 110 mg sodium.

How long does Pumpkin Cheesecake Cookies keep?

Store Pumpkin Cheesecake Cookies airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Serve it with

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