Pumpkin Cheesecake Cookies
Total Time
2 hours 20 minutes
Prep Time
2 hours
Cook Time
20 minutes
Rating
5 out of 5 stars
(11)
Ingredients
15 cookies
- Cream Cheese Center
- 8 oz cream cheese, room temp
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- Streusel Topping
- 3 tbsp unsalted butter, room temp
- 1/4 cup (50g) granulated sugar
- 1 tsp ground cinnamon
- 6 tbsp all-purpose flour
- Pinch of kosher salt
- Pumpkin Cookies
- 2 1/2 cups (330g) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 cup (220g) unsalted butter, cold and cubed
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) pure canned pumpkin
- 2 tsp vanilla extract
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Preparation
Step 1
Cream Cheese Center
Step 2
In a small bowl, mix together the cream cheese, sugar, and vanilla. Your cream cheese should be soft enough to where you can mix it together with a spoon.
Step 3
Use a small cookie scoop (or about 1 tbsp) and scoop out the cream cheese onto a plate lined with wax paper. You should get about 16 scoops. Pop those in the fridge for 30 minutes to an hour or until they’re frozen solid.
Step 4
Streusel Topping
Step 5
Add all of the ingredients to a medium sized bowl and crumble together with your fingers. Place this in the fridge while you make the pumpkin cookies.
Step 6
Pumpkin Cookies
Step 7
In a medium sized bowl, mix together the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
Step 8
In a bowl using an electric mixer, cream together the cold butter and sugars until smooth and well combined. When measuring out the pumpkin, make sure you don’t level it off to an exact 1/2 cup. If it’s over the top by a smidge, that’s OK! Add the pumpkin and vanilla to the butter and sugar and mix to combine. It might look a little curdled but the flour with smooth it out.
Step 9
Slowly mix in the dry ingredients until just combined. Don’t over mix.
Step 10
Using a large ice cream scoop like this one to scoop out the cookie dough and prep for chilling. If you don’t have a large ice cream scoop, you can use a 1/3 measuring cup. You should get about 15 cookies. Place in the fridge for 1-2 hours to chill.
Step 11
Assemble and Bake
Step 12
When ready, preheat the oven to 325F and line a large cookie sheet with parchment paper. Prepare about 4-5 cookies at a time and place everything back in the fridge or freeze in between bakes.
Step 13
Take a cookie in your hand and push one of the cream cheese scoops into the center. Spread the cookie dough over the top to seal. It might get a little sticky but just make sure no cream cheese is showing. Smooth it out the best you can and place on the cookie sheet. Top with a small mound of crumbled streusel.
Step 14
Bake for 20-23 minutes or until the top is no longer shiny. The edges will not brown so make sure you don’t over bake them. Place the cookies on a cooling rack and assemble the next batch.
Step 15
Store in the fridge and serve cold or at room temp. Enjoy!
Step 16
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Chef's notes
Store in the fridge and they’ll keep for about a week. You can also freeze them after baking, just make sure that they’re well wrapped!
