Pumpkin Cheesecake Cookies
Servings 16 cookies
Ingredients
**For the Cheesecake Filling**
- 6 oz cream cheese cold
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
**For the Spiced Sugar**
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
**For the Pumpkin Cookies**
- ½ cup canned pumpkin puree Libby’s recommended
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup light brown sugar packed
- 2 egg yolks at room temperature
- 2 teaspoons vanilla extract
Instructions
**For the Cheesecake Filling**
- Line a small baking sheet with parchment paper.
- In a small bowl, beat the cream cheese, sugar, and vanilla with an electric mixer on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes.
- Scoop the cheesecake filling into 16 portions, about 2 teaspoons each, onto the baking sheet. Freeze until firm.
**For the Spiced Sugar**
- Mix the granulated sugar and pumpkin pie spice in a small bowl. Set aside.
**For the Pumpkin Cookies**
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Dry the pumpkin puree to remove excess moisture: Spread the pumpkin on a plate, cover with paper towels, and press lightly to absorb liquid. Repeat this step four times until the pumpkin reduces to just under ¼ cup.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and brown sugar with an electric mixer on high speed until fluffy, about 2 minutes.
- Add the egg yolks and vanilla to the butter mixture and beat on medium speed until pale and fluffy, about 1 minute.
- Add the dried pumpkin and mix on medium speed until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Scoop the dough into 16 portions using a 2-tablespoon cookie scoop. Flatten each portion slightly, place a frozen cheesecake ball in the center, and wrap the dough around it, rolling into a ball to ensure the cheesecake is completely covered. Roll each cookie dough ball in the spiced sugar.
- Place the cookie dough balls on the prepared baking sheets, 6 cookies at a time. Bake for 12-13 minutes.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!