Pumpkin Cheesecake Cookies

Total Time Prep: 30 min. + chilling Bake: 20 min./batch + cooling
Yield 16
Test Kitchen Approved
Ready to make the ultimate fall cookie? Our pumpkin cheesecake cookies are filled with pumpkin pie spice and real pumpkin puree, then stuffed with a cheesecake-like filling and rolled in cinnamon sugar.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons sour cream
  • COOKIES:
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup canned pumpkin, strained
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup cinnamon sugar

Directions

  1. In a small bowl, combine cream cheese, sugar and sour cream until smooth. Measure by heaping tablespoonfuls and freeze on a parchment-lined baking sheet.
  2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Spread pumpkin on plate; lightly dab with paper towel (repeatedly) to remove liquid. Add pumpkin to creamed mixture; mix well.
  3. In a small bowl, combine the flour, baking powder, pumpkin pie spice and salt; gradually beat into pumpkin mixture. Measure by quarter cupfuls onto a parchment-lined baking sheet; refrigerate until dough is firm enough to shape, about 1 hour.
  4. Preheat oven to 350°. Using the bottom of a measuring cup, flatten each dough portion. (If the dough sticks to the bottom of the measuring cup, use slightly damp hands as an alternative to flatten cookies.) Working quickly, place a frozen filling portion into the center of each dough piece; wrap dough around filling to cover completely, shaping into a ball. Roll ball into cinnamon sugar; refrigerate until chilled, about 30 minutes.
  5. Place 3-4 cookies 4 in. apart on parchment-lined baking sheets. Bake until tops appear dry and edges are browned, about 17-20 minutes. Cool on baking sheets for 5 minutes before removing from pans to wire racks. Store in the refrigerator.

Nutrition Facts

1 cookie: 353 calories, 18g fat (11g saturated fat), 69mg cholesterol, 254mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 4g protein.

This fall treat is like two desserts in one! Combine the flavors and textures of perfectly spiced pumpkin cookies and a surprise cheesecake filling. —Sarah Farmer, Waukesha, Wisconsin
Recipe Creator

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