Description
Soft spiced pumpkin cookies filled with creamy cheesecake and rolled in cinnamon sugar. These Pumpkin Cheesecake Cookies combine autumn flavors perfectly.
Ingredients
Cream Cheese Filling:
- 7 oz cream cheese, softened
- 1/3 cup granulated sugar
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla extract
Cookies:
- 1 cup plus 2 tablespoons unsalted butter
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3/4 cup pumpkin puree
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sal
- 1 1/4 cups white chocolate chips
For Rolling:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Beat cream cheese with sugar until smooth. Mix in sour cream and vanilla. Portion onto parchment and freeze 25 minutes.
- Preheat oven to 345°F. Line baking sheets with parchment paper.
- Melt butter in microwave. Stir in pumpkin pie spice immediately. Cool until no longer warm.
- Blot pumpkin puree with paper towels to remove excess moisture.
- Mix cooled butter with both sugars. Beat in pumpkin, egg yolks, and vanilla.
- Whisk together flour, baking soda, baking powder, and salt in separate bowl.
- Fold dry ingredients into wet mixture. Stir in white chocolate chips.
- Scoop dough, flatten, add frozen filling, and wrap completely. Roll into smooth balls.
- Combine sugar and cinnamon. Roll each ball in mixture to coat.
- Bake 12-13 minutes until edges are set. Cool completely on baking sheets.
Notes
Store finished cookies in refrigerator for up to one week. Freeze wrapped cookies for up to three months. Chill sticky dough for easier handling.
- Prep Time: 50 minutes
- Cook Time: 15 minutes