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Pumpkin Cheesecake Cookies

Soft spiced pumpkin cookies filled with tangy cream cheese and rolled in cinnamon sugar.
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Prep Time 25 minutes
Cook Time 12 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup pumpkin puree blotted dry
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup softened butter
  • 3/4 cup brown sugar
  • 1 egg yolk
  • 1 tsp vanilla
  • 4 oz softened cream cheese
  • 3 tbsp sugar for filling
  • 1/4 cup sugar for coating
  • 1 tsp cinnamon for coating

Equipment

  • Two mixing bowls (for dough and filling)
  • Parchment-lined baking sheets
  • Small cookie scoop (for portioning dough)

Method
 

  1. Step 1: Mix cream cheese with 3 tablespoons sugar and half the vanilla; portion into 16 small scoops and freeze 20–30 minutes.
  2. Step 2: Whisk flour, baking soda, pumpkin spice, cinnamon and salt.
  3. Step 3: Beat butter and brown sugar until creamy; mix in egg yolk, remaining vanilla and blotted pumpkin.
  4. Step 4: Add dry ingredients and mix just until combined; chill dough 20 minutes if soft.
  5. Step 5: Wrap dough around each frozen filling portion and seal completely; roll in cinnamon sugar.
  6. Step 6: Bake at 350°F for 11–13 minutes until edges set. Cool on tray 10 minutes.

Notes

Cookie size affects baking time; check the first tray early.
Keep unused cream cheese filling chilled.