Pumpkin Cheesecake Cookies (original) (raw)

Ginger snaps? Yawn. Pie? Too much work. These pumpkin cheesecake cookies are the best of both worlds, and they’re fab for holiday parties or just snacking after dinner.

“The soft pumpkin cookie on the outside and creamy cheesecake filling on the inside is completely irresistible,” explains Erin McDowell, author of The Fearless Baker.

Take a bite, and the cookie will practically melt in your mouth. Just try one. We’ll wait.

1 hr 15 min

1 hr 15 min

1 hr 30 min

24 cookies

Ingredients

6 ounces (170g) cream cheese, at room temperature

3 tablespoons (37g) granulated sugar

1 teaspoon pure vanilla extract

2 tablespoons (15g) all-purpose flour

4 cups (482g) all-purpose flour

1¼ teaspoons baking powder

1 teaspoon ground cinnamon

2 sticks (227g) unsalted butter, at room temperature

1 cup (198g) granulated sugar

½ cup (106g) light brown sugar

1 teaspoon pure vanilla extract

⅔ cup (151g) pumpkin puree

Directions

1. Make the Filling: In a medium bowl, mix the cream cheese and sugar together with a silicone spatula. Add the egg yolk and vanilla, and mix well to combine. Stir in the flour and mix until smooth. Cover the bowl and chill for 1 hour.

2. Meanwhile, Make the Dough: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 4 minutes.

4. Add the egg and vanilla, and mix well to combine. Add half the flour mixture and mix on low speed to combine. Add the pumpkin puree and mix to combine. Add the remaining flour mixture and mix to combine. Cover the bowl and chill for 30 minutes, or until the filling is fully chilled.

5. Use a tablespoon cookie scoop to scoop all the dough onto a parchment-lined baking sheet (this will make assembling the cookies go faster). Line two or three additional baking sheets with parchment.

6. Assemble the Cookies: Preheat the oven to 350°F. Flatten one piece of scooped dough and place it on one of the prepared baking sheets. Scoop 1 teaspoon cheesecake filling into the center of the cookie. Flatten another piece of the scooped dough and place it on top. Press firmly around the edge to seal.

7. Repeat the process, using all the dough and filling. The cookies don’t spread a lot, so they can be spaced about ¾ inch apart on the baking sheets. Bake the cookies until they are golden around the edge and appear set in the center, 12 to 15 minutes. Cool completely on the baking sheets before serving.

Nutrition Facts

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

erin jeanne mcdowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by the New York Times. She studied baking and pastry at The Culinary Institute of America in New York, and in addition to developing recipes for PureWow, her work has appeared in Better Homes and Gardens, Food Network Magazine, Food52, The Kitchn and more.