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Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies with a spiced cookie dough wrapped around a frozen cream cheese center, then rolled in cinnamon sugar for a crisp, golden edge. Bake until golden and cool completely so the swirl-like filling firms up.
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Prep Time 30 minutes
Cook Time 14 minutes
freeze 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin cookie dough
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 egg
  • 1 tsp vanilla
Cheesecake filling
  • 6 oz cream cheese, softened
  • 3 tbsp powdered sugar
  • 0.5 tsp vanilla
Cinnamon sugar for rolling
  • 1 cinnamon sugar

Equipment

  • 1 sheet pan
  • 1 parchment paper

Method
 

Make cheesecake filling
  1. Beat the cream cheese filling ingredients until smooth, then scoop into 24 teaspoon-sized balls on parchment and freeze 30 minutes until firm.
  2. Preheat the oven to 375F and line baking sheets with parchment while the filling freezes.
Assemble pumpkin cheesecake cookies
  1. Beat the butter and brown sugar until combined, then mix in the blotted pumpkin, egg, and vanilla until the dough looks thick and cohesive.
  2. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt, then fold into the wet mixture just until no dry streaks remain.
  3. Scoop 2-tablespoon portions of cookie dough, flatten in your palm, place a frozen cream cheese ball in the center, and wrap the dough around to seal completely.
  4. Roll each filled cookie in cinnamon sugar to coat the outside evenly.
Bake and cool
  1. Bake at 375F for 12-14 minutes, until the cookies are golden around the edges and set in the center.
  2. Cool completely before eating so the filling firms as it cools.

Notes

Pro tip: blott the pumpkin puree well so the dough bakes up thick and doesn’t spread too much. Store baked cookies in an airtight container in the refrigerator up to 4 days; freeze baked cookies up to 2 months. For a lighter option, use reduced-fat cream cheese for the filling (texture will be slightly softer).