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Easy Pumpkin Cheesecake Cookies

Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings 16 cookies
Calories 150
Delight in these soft pumpkin cookies filled with a creamy cheesecake center, perfectly spiced for the season.

Ingredients

pumpkin cookies

  • 120 g canned pumpkin puree (not pie filling)
  • 220 g all-purpose flour (spooned and leveled)
  • ½ tbsp nutmeg
  • ½ tbsp cardamom
  • 2 g baking powder
  • 2 g baking soda
  • 2 g salt
  • 170 g butter (softened)
  • 200 g light brown sugar
  • 2 large egg yolks (at room temperature)
  • 10 ml maple extract

cream cheese filling

  • 170 g cream cheese (cold)
  • 38 g granulated white sugar
  • 2 ml vanilla extract

sugar coating

  • 50 g granulated white sugar
  • 1 g cinnamon
  • 0.5 g nutmeg
  • 0.5 g cardamom

Instructions 

  • Line a baking sheet with parchment paper and prepare cheesecake filling by mixing cream cheese, sugar, and vanilla until fluffy. Freeze dollops.
  • Mix sugar and spices for coating in a bowl and set aside.
  • Preheat oven to 350°F (175°C) and dry pumpkin puree with paper towels.
  • Combine flour, spices, baking powder, baking soda, and salt in a bowl. Beat butter and brown sugar until fluffy, then add egg yolks and maple extract.
  • Mix in dried pumpkin and flour mixture, then form cookie balls around cheesecake filling and coat in sugar mixture.
  • Bake for 12-13 minutes, cool on sheet, then transfer to wire rack.

Notes

Ensure pumpkin is well-dried to avoid soggy cookies.
Calories: 150kcal
Cost: $10.00
Course: Dessert
Cuisine: American
Keyword: Pumpkin