Pumpkin Cheesecake Cookies
✨Ingredients ✨
Produce
1/2 cup Libby's pumpkin puree, canned
Refrigerated
2 Egg yolks
Baking & Spices
1 3/4 cups All-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1 cup Brown sugar, light
3 1/2 tsp Pumpkin spice
1/2 tsp Salt
2 1/2 tsp Vanilla
7 tbsp White sugar, granulated
Dairy
3/4 cup Butter, unsalted
6 oz Cream cheese
✨steps✨
STEP ONE: Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake filling into 16, 2 teaspoon portions onto a small parchment paper lined baking sheet. Freeze the cheesecake balls until they are frozen and very firm.
STEP TWO: Then dry your pumpkin to get rid of excess moisture. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under ¼ cup from ½ cup). Then set aside.
STEP THREE: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Then set aside the flour mixture.
STEP FOUR: In a large bowl cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
STEP FIVE: Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.
STEP SIX: Add in the pumpkin and combine on medium speed.
STEP SEVEN: Add in the dry ingredients and combine on low speed.
: Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each then place the frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in pumpkin spice sugar.
If you're looking for a delightful treat that combines the flavors of pumpkin and cheesecake, these Pumpkin Cheesecake Cookies are a must-try. They offer a unique twist on traditional cookies and are perfect for autumn. To enhance their flavor, consider using high-quality pumpkin puree, as this is key to achieving the right texture and moisture balance. When preparing the cookie dough, ensure that you thoroughly dry the pumpkin puree to avoid cakey cookies. The secret to these cookies lies in the creamy cheesecake center, which adds a delicious surprise in every bite. For an extra touch, you can roll the cookie balls in pumpkin spice sugar before baking, giving them a beautiful finish and an added spice kick. These cookies are great for sharing at holiday parties or simply enjoying at home with a cup of tea or coffee. Plus, the recipe is relatively easy, making it accessible for bakers at any level. Try these Pumpkin Cheesecake Cookies and enjoy the delightful combination of flavors that capture the essence of fall!
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