Pumpkin cheesecake cookies are a chewy pumpkin cookie, filled with cheesecake, and covered in a pumpkin spiced sugar.
I know pumpkin cookies are usually cakey in texture but not these ones! These have crisp edges, a chewy texture, and filled with sweet creamy cheesecake filling!
WHY YOU’LL LOVE THESE PUMPKIN Cheesecake COOKIES
Perfect chewy texture. These cookies are CHEWY not cakey and have crisp edges.
Cheesecake filling. The creamy cheesecake filling is not to sweet and pairs perfectly with the pumpkin flavours.
Perfect amount of pumpkin flavouring. These cookies have the perfect amount of pumpkin flavour without being overwhelming.
Pumpkin cheesecake cookie. If pumpkin and cheesecake then this cookie is for you! These cookies have the taste of pumpkin cheesecake in cookie form.
STEP BY STEP INSTRUCTIONS
Cheesecake Filling
Line a small cookie sheet with parchment paper.
In a bowl add in the cream cheese, vanilla, and sugar. Use an electric mixer on medium speed. Mix until everything is combined and creamy.
Scoop out 18, 1.5 tsp sized portions of the cheesecake filling onto the baking sheet.
Place the cookie sheet in the freezer until cheesecake balls are frozen.
REDUCING THE PUMPKIN PUREE
First remove the excess liquid from the pumpkin puree. Place the pumpkin puree in a small sauce pan and cook over medium heat for 12 minutes stirring occasionally. Let cool.
Then blot with paper towels to help remove extra liquid. Do so until only a little liquid transfers onto the paper towels. You should be left with just under 1/4 cup of pumpkin puree. Set aside.
PUMPKIN COOKIES
Preheat oven to 350 F and line baking sheets with parchment paper.
In a large bowl or stand mixer cream together butter and sugars until light and fluffy.
Add in vanilla and egg yolks. Beat until mixture is well combined.
Mix in the reduced pumpkin puree.
In a second bowl whisk together flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
Add dry ingredients into wet and mix until combined.
SPICED SUGAR
In a small bowl mix together the white sugar and pumpkin pie spice. Set aside.
Assembling the Cookies
Scoop out 3 tbsp worth of dough. Roll into a ball. Flatten the dough and place a frozen cheesecake ball in the centre.
Cover the cheesecake filling with dough and roll back into a ball.
Roll the cookie dough in the spiced sugar and place on a lined baking sheet 2 inches apart.
Bake cookies for 13 minutes or until the bottoms are golden brown. Let cookies fully cool to room temperature on the pan before moving.
FREQUENTLY ASKED QUESTIONS
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
DO I HAVE TO REDUCE THE PUMPKIN PUREE?
Yes you do! This is an important step and not to be skipped. Doing this will reduce the amount of water in the puree and this is what gives the cookies that chewy texture.
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
WHY ARE MY COOKIES CAKEY AND NOT CHEWY?
This is most likely from not removing the liquid from the pumpkin puree. Make sure you cook for 12 minutes and then blot with paper towel to remove the extra liquid. When done properly you should be left with just short of 1/4 cup.
CAN I USE PUMPKIN PIE INSTEAD OF PUMPKIN PUREE?
No, you will want to make sure its pumpkin puree. Pumpkin pie filling comes sweetened and spiced so using it will throw off the taste of the cookies.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
No, they should not be made smaller. These cookies need to be big to hold the cheesecake filling.
If you make these pumpkin cheesecake cookies please leave a star rating and comment below!
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- Pumpkin Swirl Cheesecake Bars
Pumpkin Cheesecake Cookies
Equipment
- large bowl
- medium bowl
- baking tray
- sauce pan
Ingredients
Cheesecake Filling
- 3/4 C full fat cream cheese at room temperature
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
Pumpkin Cookies
- 1/2 C canned pumpkin puree reduced to 1/4 C
- 3/4 C salted butter at room temperature
- 1 C brown sugar
- 1/2 C white sugar
- 1 tsp vanilla extract
- 2 large egg yolks
- 2 C all purpose flour spooned and levelled*
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
Spiced Sugar
- 1/4 C white sugar
- 1/4 tsp pumpkin pie spice
Instructions
Cheesecake Filling
- Line a small baking sheet with parchment paper.
- In a bowl add in the cream cheese, vanilla, and sugar. Use an electric mixer on medium speed. Mix until everything is combined and creamy.3/4 C full fat cream cheese, 2 tbsp white sugar, 1/2 tsp vanilla extract
- Scoop out 18, 1.5 tsp sized portions of the cheesecake filling onto the baking sheet.
- Place the cookie sheet in the freezer until cheesecake balls are frozen.
Reducing the Pumpkin Puree
- First remove the excess liquid from the pumpkin puree. Place the pumpkin puree in a small sauce pan and cook over medium heat for 12 minutes stirring occasionally. Let cool.1/2 C canned pumpkin puree
- Then blot with paper towels to help remove extra liquid. Do so until only a little liquid transfers onto the paper towels. You should be left with 1/4 cup of pumpkin puree. Set aside.
Pumpkin Cookies
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a large bowl or stand mixer cream together butter and sugars until light and fluffy.3/4 C salted butter, 1 C brown sugar, 1/2 C white sugar
- Add in vanilla and egg yolks. Beat until mixture is well combined.1 tsp vanilla extract, 2 large egg yolks
- Mix in the reduced pumpkin puree.1/2 C canned pumpkin puree
- In a second bowl whisk together flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.2 C all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 2 tsp pumpkin pie spice, 1/4 tsp ground cinnamon
- Add dry ingredients into wet and mix until combined.
Spiced Sugar
- In a small bowl mix together the white sugar and pumpkin pie spice. Set aside.1/4 C white sugar, 1/4 tsp pumpkin pie spice
Assembling the Cookies
- Scoop out 3 tbsp worth of dough. Roll into a ball. Flatten the dough and place a frozen cheesecake ball in the centre. Cover the cheesecake filling with dough and roll back into a ball. Place the cheesecake filling back in the freezer in between baking batches.
- Roll the cookie dough in the spiced sugar and place on a lined baking sheet 2 inches apart.
- Bake cookies for 13 minutes or until the bottoms are golden brown.
- The cookies will be puffy when they first come out of the oven but will deflate as they cool. Let cookies fully cool to room temperature on the pan before moving.
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