Cheesecake Stuffed Pumpkin Cookie
If you're a fan of both pumpkin and cheesecake, then these Cheesecake Stuffed Pumpkin Cookies will be a dream come true! Imagine biting into a soft, spiced pumpkin cookie with a surprise creamy cheesecake center, topped off with a sugary spice coating. These cookies are perfect for fall gatherings or any time you want to impress with a unique and indulgent dessert.
Ingredients
Cheesecake Filling:
8 oz cream cheese
3 tablespoons sugar
½ teaspoon vanilla extract
Spiced Topping:
¼ cup sugar
½ teaspoon pumpkin pie spice
Pumpkin Cookies:
¾ cup unsalted butter, softened
1 cup light brown sugar
2 egg yolks
2 teaspoons vanilla extract
½ cup canned pumpkin puree
1¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Instructions
Prepare the oven and baking sheets: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Cheesecake Filling: In a small bowl, combine the cream cheese, sugar, and vanilla extract. Mix until smooth. Place the mixture in the freezer for 10-15 minutes to firm up while you prepare the cookie dough.
Prepare the Spiced Sugar Topping: In a separate small bowl, mix together the sugar and pumpkin pie spice for the spiced sugar topping. Set this aside for later use.
Make the Cookie Dough: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg yolks and vanilla extract, mixing well to combine.
Dry the pumpkin puree by placing it on a paper towel and gently pressing to remove excess moisture. This step helps prevent the cookies from becoming too cakey. Once dry, fold the pumpkin puree into the butter and sugar mixture.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
Assemble the Cookies: Take about 1 tablespoon of cookie dough and flatten it into a disc. Add a small spoonful of the chilled cheesecake filling to the center, then top it with another flattened disc of cookie dough. Seal the edges carefully, ensuring the cheesecake filling is completely enclosed by the cookie dough.
Roll each assembled cookie dough ball in the spiced sugar mixture, coating it evenly.
Place the cookie dough balls on the prepared baking sheet, leaving space between them for spreading. Bake for 12-14 minutes, or until the cookies are golden brown on the edges.
Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Enjoy the delicious combination of spiced pumpkin and creamy cheesecake!
These Cheesecake Stuffed Pumpkin Cookies are a perfect fall treat, combining the best of both worlds in every bite!
Prep Time: 30 minutes Cook Time: 14 minutes Total Time: 44 minutes
Yield: 16 XL cookies or 20 medium/large cookies
