Pumpkin cheesecake cookies recipe

Pumpkin cheesecake cookies have a soft, chewy dough, creamy cheesecake filling, and spiced sugar topping. A simple but rich fall cookie recipe!

– 3 cups all-purpose flour spooned and leveled (375 grams) – 2 teaspoons pumpkin pie spice – 1 teaspoon ground cinnamon – 1 teaspoon baking soda – ½ teaspoon salt – 1 cup unsalted butter softened (230 grams) – 1 cup granulated sugar (200 grams) – ½ cup brown sugar (100 grams)

Ingredient

– ½ cup brown sugar (100 grams) – ½ cup pumpkin puree (120 grams) – 2 large egg yolks at room temperature – 1 ½ teaspoons pure vanilla extract – ¼ cup granulated sugar – 1 ½ teaspoons pumpkin pie spice

Direction

Cream cheese baking sheet. Cream cheese, granulated sugar, and vanilla extract in a stand mixer with the paddle attachment or a big basin with a handheld mixer for 1–2 minutes.

1

Each baking sheet scoop of cream cheese mixture should be 2 teaspoons. Prepare 30–32 spoonfuls of ingredients for 30–32 cookies. While making cookies, freeze dough.

2

Pumpkin cookies: combine flour, pumpkin pie spice, cinnamon, baking soda, and salt in a medium basin. With a stand mixer blade hook or large basin hand mixer, cream butter. 

3

Stir in granulated and brown sugar for 1–2 minutes. Stir in pumpkin puree, egg yolks, and vanilla, scraping basin. Mix the dry and wet ingredients.

4

Refrigerate one hour. Preheat oven to 350°F (180°C). ( Three big silicone/parchment baking sheets. Crust: pumpkin-spice To a separate bowl, add ¼ cup granulated sugar and 1 ½ teaspoons pumpkin pie spice.

5

Remove chilled cookie dough before baking. Add two-tablespoon scoops of cookie batter to baking sheets. Shape 30–32 cookie dough balls.

6

Unfreeze the tablespoon of cream cheese baking sheet. Flatten cookie dough, insert a frozen cream cheese piece, flip it over, and tie the ends to make a ball. 

7

Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Homemade dirt cups recipe