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Two halves of a pumpkin cheesecake cookie stacked on top of each other.
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Pumpkin Cheesecake Cookies

Filled with cheesecake and rolled in cinnamon sugar, these pumpkin cheesecake cookies are incredibly gourmet and perfect for fall!
Recipe includes a how-to video!
Course cookie, Cookies, Dessert, Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 11 minutes
Total Time 56 minutes
Servings 21 servings
Calories 328kcal
Author Sam Merritt

Equipment

Ingredients

Cream Cheese Filling

  • 6 oz (170 g) cream cheese softened
  • ¼ cup (50 g) granulated sugar
  • 1 ½ Tablespoons sour cream
  • ¼ teaspoon vanilla extract

Cookies

  • 1 cup (226 g) unsalted butter
  • 4 teaspoons pumpkin pie spice
  • 1 cup (200 g) granulated sugar
  • ⅔ cup (140 g) light brown sugar firmly packed
  • ⅔ cup (194 g) pumpkin puree
  • 2 large egg yolks
  • 2 teaspoon vanilla extract
  • 3 ¾ cups (468 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (170 g) white chocolate chips plus additional for topping, if desired

Topping

  • ¼ cup (50 g) granulated sugar
  • 1 Tablespoon cinnamon

Instructions

Prepare filling

  • In a medium-sized mixing bowl, combine cream cheese and sugar and stir until smooth and creamy.
    6 oz (170 g) cream cheese, ¼ cup (50 g) granulated sugar
  • Add sour cream and vanilla extract and stir until well-combined.
    1 ½ Tablespoons sour cream, ¼ teaspoon vanilla extract
  • Line a small baking sheet or large plate with wax paper. Dollop cream cheese mixture by 2-teaspoon sized portions onto baking sheet. Place baking sheet in freezer while you prepare the cookie dough.

Prepare cookie dough

  • Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
  • Place butter in a large mixing bowl and heat in 20-second intervals, stirring in between, until melted.
    1 cup (226 g) unsalted butter
  • Immediately add pumpkin spice to melted butter and stir until well-combined. Allow butter mixture to cool until no longer warm to the touch before proceeding. Meanwhile, blot the pumpkin:
    4 teaspoons pumpkin pie spice
  • Blot the pumpkin: Spread pumpkin puree onto a plate. Use several folded up paper towels or napkins to blot the excess moisture from the pumpkin (after blotting the pumpkin it usually weighs 130 grams).
    ⅔ cup (194 g) pumpkin puree
  • Once butter has cooled, add sugars and pumpkin puree and stir until well combined.
    1 cup (200 g) granulated sugar, ⅔ cup (140 g) light brown sugar
  • Stir in egg yolks and vanilla extract.
    2 large egg yolks, 2 teaspoon vanilla extract
  • In a separate medium-sized bowl, whisk together flour, baking soda, baking powder, and salt until well combined.
    3 ¾ cups (468 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
  • Gradually add dry ingredients to wet ingredients until they are completely combined and dough is uniform.
  • Stir in white chocolate chips.
    1 cup (170 g) white chocolate chips

Assembly

  • Scoop a 3 Tablespoon-sized portion of cookie dough and roll into a ball using the palms of your hands. Use your thumb to make a large crater in the center. Remove a dollop of cream cheese from the freezer and press into the crater. Fold the cookie dough over the crater to completely conceal the cream cheese and roll between your palms to make a smooth ball with no cream cheese showing. (Note: If dough is sticky or difficult to manage, cover with plastic wrap and refrigerate for 30 minutes before trying again).
  • Whisk together granulated sugar and ground cinnamon for topping. Roll ball of cookie dough through mixture, completely coating all sides.
    ¼ cup (50 g) granulated sugar, 1 Tablespoon cinnamon
  • Place on baking sheet and bake in 350F (175C) for 11 minutes. If desired, immediately nestle additional white chocolate chips on top of each cookie within 2 minutes of baking.
  • Allow to cool completely on baking sheet before enjoying.

Video

Notes

Storing

After baking and cooling, cookies should be stored either tightly wrapped or in an airtight container in the refrigerator where they will keep for up to 5 days. Cookies may also be frozen (tightly wrapped) for several months.

Gluten-free note

I have not tried it myself, but others have successfully made this recipe with Cup4Cup gluten-free flour.

Nutrition

Serving: 1cookie | Calories: 328kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 217mg | Potassium: 95mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1624IU | Vitamin C: 0.5mg | Calcium: 62mg | Iron: 1mg