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–+ servings

Pumpkin Cheesecake Cookies

These are the best Pumpkin Cheesecake Cookies! These delicious thick pumpkin cookies are rolled in pumpkin spice sugar and filled with cheesecake filling. These cookies are made for pumpkin lovers. The cookies are full of flavor and taste absolutely amazing, making them the perfect fall treat.
5 fra 6 stemmer
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 13 cookies
Calories 235 kcal

Equipment

Ingredients
 
 

CHEESECAKE FILLING

  • 115 g cream cheese full-fat
  • 2 tablespoon granulated sugar
  • ½ teaspoon vanilla extract

COOKIES

  • 110 g butter
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 120 g pumpkin pureée
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 240 g all-purpose flour
  • 2 teaspoon ground cinnamon Note: all the spices can be replaced with 1 tablespoon pumpkin spice
  • ¼ teaspoon ground allspice powder
  • ¼ teaspoon ground nutmeg powder
  • ¼ teaspoon ground ginger powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

PUMPKIN SPICE SUGAR

  • 50 g granulated sugar
  • 1 teaspoon ground cinnamon Note: all the spices can be replaced with 1 ½ teaspoon pumpkin spice
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

    Instructions
     

    CHEESECAKE FILLING

    • Add all of the ingredients to a bowl and with a hand whisk, mix it together for about 1 minute until smooth and the sugar granules have melted together with the cream cheese.
      115 g cream cheese, 2 tablespoon granulated sugar, ½ teaspoon vanilla extract

    COOKIES

    • Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a large mixing bowl, or in bowl of a stand mixer, and let it cool down to room temperature in the fridge. Takes about 20 minutes.
      110 g butter
    • While the butter cools down, remove the excess moisture from the pumpkin purée, using paper towel. Keep blotting the purée until it doesn’t transfer anymore liquid.
      120 g pumpkin pureée
    • Once the butter has reached room temperature add the granulated sugar and dark brown sugar and with spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.
      100 g granulated sugar, 100 g dark brown sugar
    • Then add the pumpkin purée and mix until combined. Add the egg, vanilla extract and mix it in until combined.
      1 large egg, 1 teaspoon vanilla extract
    • In a separate bowl, stir together flour, baking powder, baking soda, spices and salt. Add the dry ingredients and with spatula mix it together until just combined.
      240 g all-purpose flour, 2 teaspoon ground cinnamon, ¼ teaspoon ground allspice powder, ¼ teaspoon ground nutmeg powder, ¼ teaspoon ground ginger powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    • Place the dough in the fridge for 1 hour to chill. Meanwhile mix together the sugar and the spices.
      50 g granulated sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon ground allspice, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger
    • Preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
    • Once the hour has passed, using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 13 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball. Roll the cookie dough balls in the spice sugar. Place 6 cookies pr. baking tray. Gently press the cookie a bit flatter, so they get more of a donut shape.
    • Using a tablespoon measurement, press the tablespoon into the middle of the cookie dough balls, to make an indent in the cookie dough. Fill the indent with the prepared cheesecake filling and even it out.
    • Bake one tray at a time for 9-11 minutes. Keep the non-baked cookies in the fridge while the others bake.
    • Once baked, let them cool down on the baking tray for 5 minutes, then use a spatula to lift them onto a wire rack and let them cool completely. Best enjoyed when completely cooled down.

    Nutrition

    Calories: 235kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 40mgSodium: 238mgPotassium: 52mgFiber: 1gSugar: 18gVitamin A: 350IUVitamin C: 0.03mgCalcium: 36mgIron: 1mg
    Keyword cheesecake, cookies, pumpkin
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