Description
This irresistible easy Pumpkin Cheesecake Cookies recipe is filled with a cheesecake stuffing for a wonderful fall season cookie. The warm pumpkin spice flavors paired with a rich and creamy cheesecake filling makes a popular, soft but chewy holiday cookie treat.
Ingredients
(for the filling)
8 oz cream cheese, softened
1/4 c sugar
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
(For the cookies)
1 c butter, softened
1 c brown sugar
2 eggs
2 tsp vanilla
2 1/3 c flour
2 tsp cornstarch
1/2 tsp salt
2 tsp baking powder
2 tsp pumpkin spice
1/4 c sugar
1 tsp pumpkin
For rolling the cookie dough balls in:
1/4 c sugar
1 tsp pumpkin spice
Instructions
- In a large bowl, beat the cream cheese, sugar, vanilla, salt and cinnamon until smooth. Scoop tablespoon sized drops of the filling on a parchment paper lined tray. Place the tray in the freezer.
- In a large bowl, beat the butter and brown sugar until light and fluffy. Add in the eggs and vanilla and beat some more.
- In a small bowl, whisk the flour, cornstarch, salt, baking powder and pumpkin spice together. Add to the batter and mix until thoroughly combined.
- Scoop into tablespoon sized balls and place on a baking tray. Chill the dough for an hour.
Preheat the oven to 350 degrees. In a small bowl, whisk the remaining 1⁄4 c sugar and pumpkin spice together. - Take each ball of dough and flatten to a disc slightly larger than the cream cheese filling, place one dollop of cream cheese in the center of 2 flattened cookies and crimp the edges together to seal in the cream cheese.
- Roll the cookie in the sugar/spice mixture and place on a baking tray spaced 5” apart. Cookies will spread to about a 4-5” diameter while baking, so leave plenty of space!
- Place in the oven and bake for 10-12 minutes, until the edges start to turn golden. Remove and allow the cookies to cool completely.
Store any leftovers in an airtight container in the refrigerator for up 4 days.
Notes
Storage instructions:
