Pumpkin Cheesecake Cookies As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share 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 Center8 oz cream cheese, room temp1/4 cup (50g) granulated sugar1 tsp vanilla extractStreusel Topping3 tbsp unsalted butter, room temp1/4 cup (50g) granulated sugar1 tsp ground cinnamon6 tbsp all-purpose flourPinch of kosher saltPumpkin Cookies2 1/2 cups (330g) all-purpose flour3/4 tsp baking soda1/2 tsp salt1/2 tsp ground cinnamon1 1/2 tsp pumpkin pie spice1 cup (220g) unsalted butter, cold and cubed1 cup (200g) light brown sugar, packed1/2 cup (100g) granulated sugar1/2 cup (115g) pure canned pumpkin2 tsp vanilla extract Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete 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! 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!
