(2).Pumpkin Cheesecake Cookies Recipe
These Pumpkin Cheesecake Cookies are a delightful combination of soft pumpkin cookies filled with creamy cheesecake, making them a perfect fall treat. Here’s how to make them.
Ingredients
For the Cheesecake Filling:
* 6 oz (170 g) cream cheese, cold
* 3 tbsp (38 g) granulated sugar
* ½ tsp vanilla extract
For the Pumpkin Cookies:
* ½ cup (122 g) canned pumpkin puree
* 1¾ cups (219 g) all-purpose flour, spooned and leveled
* 1 tbsp pumpkin pie spice
* ½ tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* ¾ cup (168 g) unsalted butter, softened
* 1 cup (220 g) light brown sugar
* 2 egg yolks, at room temperature
* 2 tsp vanilla extract
For the Spiced Sugar Coating:
* ¼ cup (50 g) granulated sugar
* ½ tsp pumpkin pie spice
Instructions
1. Prepare the Cheesecake Filling:
In a small bowl, beat the cream cheese, sugar, and vanilla together until fluffy, about 2 minutes.
Scoop the mixture into 16 portions (about 2 teaspoons each) and place them on a parchment-lined baking sheet. Freeze until firm.
2. Prepare the Pumpkin:
To reduce moisture in the pumpkin puree, spread it on a plate and cover with paper towels. Press gently to absorb excess liquid. Repeat until you have just under ¼ cup of pumpkin.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
4. Cream Butter and Sugar:
In a large bowl, cream the softened butter and brown sugar together with an electric mixer on high speed until fluffy, about 2 minutes.
5. Combine Wet Ingredients:
Add the egg yolks and vanilla to the butter mixture and mix until pale and fluffy.
Add in the pumpkin puree and mix until well combined.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
7. Assemble Cookies:
Using a cookie scoop, portion out 16 balls of cookie dough. Flatten each ball slightly, place a frozen cheesecake ball in the center, then wrap the dough around it and roll into a ball again.
Roll each cookie dough ball in the spiced sugar mixture.
8. Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Bake cookies for 10 to 12 minutes or until golden around the edges. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Enjoy these delicious Pumpkin Cheesecake Cookies as a seasonal treat!
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