Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies are so easy to make and super delicious! Light, fluffy, and with a cheesecake center- these will be a hit every time you make them!
Servings: 15 cookies
Calories: 291kcal
Ingredients
Cream Cheese Filling
- 4 oz cream cheese
- 2 tbs white sugar
- ½ teaspoon vanilla
Sugar Rolling Mixture
- ½ cup white sugar
- 2 teaspoon pumpkin pie spice*
Cookies
- 1 cup butter softened
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice*
- ½ teaspoon salt
- 1 egg
- 1 teaspoons vanilla
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
Instructions
Cheesecake Filling
- Line a freezer safe container or baking sheet with parchment paper.
- In a stand mixer (or using a hand mixer), combine the cream cheese, sugar, and vanilla. Mix on medium-high until completely combined and the sugar is dissolved and not gritty, 2-3 minutes.4 oz cream cheese, 2 tbs white sugar, ½ teaspoon vanilla
- Scoop the filling into 15 balls, about 1 tbs each and place in your parchment lined dish. You might have some leftover. Freeze cream cheese balls until firm.
Sugar Rolling Mixture
- Combine sugar and pumpkin spice in a bowl and stir until evenly mixed. Set aside.½ cup white sugar, 2 teaspoon pumpkin pie spice*
Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl beat butter on high for 30 seconds.1 cup butter
- Add in the sugar, baking powder, baking soda, pumpkin pie spice, salt, and mix until well combined.1 cup white sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice*, ½ teaspoon salt
- Add in the egg, vanilla, and pumpkin puree, mixing until well combined.1 egg, 1 teaspoons vanilla, 1 cup canned pumpkin puree
- Once eggs and vanilla are mixed in, add the flour. Mix until completely combined.2 cups all-purpose flour
- Divide dough into 15 portions, rolling each portion into a ball. The dough will be very wet and sticky.
- Add a frozen cream cheese ball to the center of the dough and shape the cookie dough over it. Roll the stuffed cookie dough ball in the sugar rolling mixture. Keep the cream cheese in the freezer until ready to stuff into a cookie and bake right away.
- Place cookies on baking sheet and bake for 10-12 minutes.
- Transfer to a wire rack to cool. Then enjoy!
Video
Notes
Tips and Tricks
- If you don’t have pumpkin pie spice you can mix together: To make your own combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use the amount needed for this recipe!
- Refrigerate any leftover cookies in an air tight container. Eat within 3-5 days.
Nutrition
Calories: 291kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 278mg | Potassium: 100mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3039IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg