Go Back

Pumpkin Cheesecake Cookies

Soft and chewy spiced pumpkin cookies stuffed with a creamy sweetened cheesecake filling and rolled in pumpkin spice sugar. The best fall cookie you will ever make — and the dried pumpkin technique is what makes them perfectly chewy every single time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 13 minutes
Chill Time 1 hour
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

Cheesecake filling:
  • 6 oz 170g full-fat block cream cheese, cold
  • 3 tbsp 38g granulated sugar
  • 1/2 tsp vanilla extract
Pumpkin spice sugar:
  • 1/4 cup 50g granulated sugar
  • 1/2 tsp pumpkin pie spice
Pumpkin cookie dough:
  • 1/2 cup 122g canned pumpkin puree (Libby recommended)
  • 1 and 3/4 cups 219g all-purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup 168g unsalted butter, softened
  • 1 cup 220g packed light brown sugar
  • 2 large egg yolks room temperature
  • 2 tsp vanilla extract

Method
 

  1. Beat cold cream cheese, sugar, and vanilla until fluffy. Scoop into 16 small portions on a lined baking sheet. Freeze until completely solid, at least 30 to 45 minutes.
  2. Dry the pumpkin: spread on a plate, press with paper towels, repeat at least 5 times until reduced from 1/2 cup to just under 1/4 cup. Set aside.
  3. Whisk sugar and pumpkin pie spice together for the coating. Set aside.
  4. Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
  5. Beat butter and brown sugar on high until fluffy, 2 minutes. Add egg yolks and vanilla, beat 1 minute until pale. Add dried pumpkin, beat to combine. Add dry ingredients, mix on low until just combined.
  6. Cover and refrigerate dough at least 30 minutes.
  7. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment.
  8. Scoop dough into 16 portions. Flatten each into a disc. Place a frozen cheesecake ball in the center. Wrap dough around it completely. Roll in pumpkin spice sugar.
  9. Bake 6 cookies at a time for 12 to 13 minutes. Cookies will look slightly underdone — that is correct.
  10. Cool on the baking sheet 10 minutes. Transfer to a wire rack and cool completely before eating.

Notes

  • Storage: keep in an airtight container in the refrigerator for up to 3 days. These have cream cheese filling and must be refrigerated.
  • Freezing: freeze fully assembled unbaked cookie balls for up to 1 month. Bake from frozen at 350 degrees Fahrenheit for 14 to 15 minutes.
  • Use Libby canned pumpkin only — other brands are too wet.
  • Chilling the dough is strongly recommended — it makes the dough much easier to shape.
  • Measure flour by spooning into the measuring cup and leveling off — do not scoop directly from the bag.
  • Take cheesecake balls from the freezer only a few at a time — they soften quickly at room temperature.