Pumpkin Cheesecake Cookies

These Pumpkin Cheesecake Cookies take cookies to the next level by adding a layer of delicious cheesecake in the center. They're rolled in cinnamon sugar before being baked and are so soft and fluffy.

I love that these cookies are decadent but easy to make. You'll make the cheesecake filling first, scoop it into 2 teaspoon size balls, and pop it in the freezer to set while you make the dough.

The cheesecake is added to the center of the cookies before they're rolled in cinnamon sugar and baked to perfection.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

In a medium bowl with a handheld mixer combine the softened cream cheese and sugar on medium high for 2-3 minutes until well combined. Scoop into balls about the size of 2 teaspoon and place on a small cookie sheet in the freezer.

Preheat oven to 350º F. Lay out several paper towels and place pumpkin puree on top. Place several paper towels over puree and gently press down to soak up excess moisture. Repeat until puree measures about ¼ cup. Set aside.

In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside. In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the butter and sugar together on medium speed until light and fluffy.

Add the egg yolk and mix just until combined. Add the pumpkin. Scrape down the sides of the bowl as needed. Add the flour mixture and mix just until combined.

Using a 2 tablespoon scoop, form cookies into balls. Place on a cookie sheet and chill for about 10 minutes. Whisk the sugar and cinnamon together in a small bowl with a fork.

Flatten each ball into a round circle and add a ball of cheesecake in the middle, gently wrapping the dough around it until it is fully covered.

Roll the dough together with both hands until it is round again and then roll the top in cinnamon sugar. Place each cookie on a parchment lined cookie sheet a few inches apart.

If at any point the dough becomes to warm, place it in the fridge to chill for a few minutes.

Bake the cookies for about 15-16 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

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