Pumpkin Cheesecake Cookies
Pumpkin cheesecake cookies are soft brown butter pumpkin cookies with creamy dollops of cheesecake filling throughout.
Servings 24 cookies
Calories 174kcal
Ingredients
Cookies
- 1 cup salted butter
- ⅔ cup light brown sugar
- ½ cup granulated sugar
- ½ cup canned pumpkin puree
- 2 large egg yolks at room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Filling
- 8 ounce block plain cream cheese at room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Rolling
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- For the cookies: Brown the butter in a skillet over medium heat. Quickly remove from heat when it smells nutty and turns a light golden brown color, about 5 minutes.1 cup salted butter
- Pour the browned butter, scraping the browned bits at the bottom, into a large mixing bowl. Let cool to room temperature for about 20-25 minutes.
- While the butter cools, make the filling: To the bowl of your stand mixer fitted with the paddle attachment, add cream cheese, sugar, and vanilla. Beat until fluffy and combined, about 2 minutes.8 ounce block plain cream cheese, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract
- Dollop 1 scant tablespoon sized portions onto a small baking sheet or plate, about 24 dollops total.
- Place in the freezer to solidify while you finish making the cookie dough.
- Once butter has cooled to room temperature, add brown sugar and granulated sugar. Whisk until well combined.⅔ cup light brown sugar, ½ cup granulated sugar
- Add pumpkin, egg yolks, and vanilla. Whisk again to combine.½ cup canned pumpkin puree, 2 large egg yolks, 1 teaspoon vanilla extract
- Add flour, pumpkin spice, baking soda, and salt. Mix until just combined. Don’t overmix.2 ¼ cups all purpose flour, 1 tablespoon pumpkin spice, 1 teaspoon baking soda, ½ teaspoon kosher salt
- For rolling: In a shallow dish, stir together granulated sugar and cinnamon.¼ cup granulated sugar, ¼ teaspoon ground cinnamon
- Scoop cookie dough into 1 ½ tablespoon portions. Place 1 frozen piece of cream cheese in the center of each portioned dough. Roll into a ball to cover the cream cheese completely. Then, roll in the cinnamon sugar mixture to coat the outside.
- Place each ball of dough about 3 inches apart on the prepared baking sheets.
- Bake for about 8-11 minutes, or until the edges are set. Let cookies cool completely on the baking sheet.
Notes
- Salted butter: If using unsalted butter, increase the salt to 1 teaspoon.
- Cream cheese: I recommend using plain, full-fat cream cheese in this recipe.
- Pumpkin: You'll want pumpkin puree, not pumpkin pie mix. Pumpkin pie mix has sugar and spices already mixed in.
- Pumpkin pie spice: If you don't have pumpkin pie spice mix, you can make your own pumpkin pie spice blend.
- Nutrition values are estimates.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 158mg | Potassium: 36mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 1052IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg