Pumpkin cookies are a seasonal favorite, but getting the texture just right can be tricky. These particular cookies have a unique texture that sets them apart from the typically soft and cakey pumpkin cookies. The secret to achieving this texture is in the preparation of the pumpkin. By drying the pumpkin before adding it to the dough, the cookies come out perfectly chewy and not overly moist.
These Pumpkin Cheesecake Cookies are a delightful twist on the classic pumpkin cookie, offering a unique and chewy texture that sets them apart. The meticulous attention to detail in the recipe, particularly in drying the pumpkin for that perfect consistency, showcases a thoughtful approach to achieving the ideal cookie experience. The combination of warm autumnal spices, a luscious cream cheese filling, and a touch of sweetness from the spiced sugar coating makes these cookies a seasonal masterpiece. A must-try for pumpkin enthusiasts and cookie lovers alike!
INGREDIENTS FOR PUMPKIN CHEESECAKE COOKIES
- Unsalted Butter– Make sure the butter is at room temperature and softened.
- Light Brown Sugar– We’re using only brown sugar in the pumpkin cookie dough for extra chewiness.
- Egg Yolks– Make sure that the items are at room temperature before proceeding.
- Vanilla– For the best flavor, I always recommend vanilla bean paste, but vanilla extract will work just as well.
- Canned Pumpkin Puree– I highly recommend using Libby’s canned pumpkin because it has a consistent texture and is not too wet.
- Flour– Just the right amount of all-purpose flour is what gives these cookies their perfect texture.
- Pumpkin Pie Spice– A mixture of cinnamon, nutmeg, allspice, ginger, and cloves is used to infuse warm, autumnal flavors into these cookies.
- Baking Soda & Baking Powder– These cookies are leavened with just a small amount of equal parts.
- Salt– “These cookies have a great combination of flavors that are well-balanced and complement each other perfectly.”
- Granulated White Sugar– The text seems to be clear and error-free. This statement is referring to the ingredients used for the cheesecake filling and spiced sugar.
- Cream Cheese– To make the delicious cream cheese filling, certain ingredients are required.
STEP-BY-STEP INSTRUCTIONS
Please refer to the recipe card below for specific measurements and baking time.
- To make the cheesecake filling, beat cream cheese, sugar, and vanilla with an electric mixer until fluffy and sugar is dissolved. Scoop the mixture into 16 portions using a teaspoon, place onto a parchment paper-lined baking sheet, and freeze until firm.
- To prevent cakey cookies, dry pumpkin to remove excess moisture. Spread it on a plate, place paper towels on top, and press lightly to absorb liquid. Repeat four more times until it reduces down to just under ¼ cup from ½ cup. Then set aside and proceed.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt; set aside.
- In a large bowl, use an electric hand mixer on high speed to cream the softened butter and brown sugar until fluffy for about 2 minutes.
- Mix in the egg yolks and vanilla with the rest of the ingredients. Beat on medium speed for one minute until it becomes pale and fluffy.
- Combine the pumpkin into the mixture using medium speed.
- First, mix the dry ingredients together and then set the mixer to low speed.
- Divide the dough into 16 equal portions and roll each portion into a ball shape. Slightly flatten each ball and place a frozen cheesecake ball in the center. Cover with the cookie dough and roll into a ball again. Coat the balls in pumpkin spice sugar.
- For cookies, place dough on lined baking sheet. Bake six at a time. Cool for 10 mins on sheet, then transfer to wire rack. Ready to serve when cooled.
PRO TIPS
- For best results, measure your flour properly. For perfect baking results, avoid scooping flour with a measuring cup. Instead, spoon the flour into the cup and level it off with a knife or use a kitchen scale 1 cup of flour is equivalent to 125 grams.
- Make sure to completely freeze the cheesecake balls. This tip will prevent the cheesecake filling from leaking out of the cookies while baking. Store the cheesecake balls in the freezer until use for each cookie batch.
- Let the cookies cool completely before eating. To prevent the cheesecake filling from being runny, it’s important to allow it to firm up properly.
- When the cookies come out of the oven, use a large circular cookie cutter to shape them.
- When mixing the eggs with the butter and sugar, ensure that the mixture is beaten until it becomes pale and fluffy, not just combined. To achieve perfectly textured cookies, you should follow this tip.
Like most standard desserts, this cookie represents the most harmful combination of nutrients: simple carbohydrates + saturated animal fats. That's why it not only leads to unnecessary weight gain (due to its high calorie content) but also raises cholesterol levels, accumulates visceral fat, worsens the functioning of the entire cardiovascular system, and accelerates cellular aging. That's precisely why I never recommend such desserts, even to those who are trying to gain weight and can afford not to count calories.
1 Before starting the recipe, ensure that you have collected all the necessary ingredients. Additionally, prepare a tray and a baking sheet by lining them with parchment paper.
2 Beat cream cheese, powdered sugar, and vanilla until combined.
3 Scoop cream cheese onto the prepared tray using a tablespoon or a well-rounded 2 teaspoon scoop (#70). Freeze the filling mounds until they are frozen solid for 1 hour. You should have 18 mounds.
4 Preheat the oven to 375°F (190°C) and spread the canned pumpkin evenly onto a plate forming a 4-inch square.
5 Press the pumpkin with a paper towel to remove excess moisture. Repeat this process with a new paper towel until almost no moisture is left, about 6 times. Set aside.
6 Combine flour, 2 tsp pumpkin pie spice, baking soda, and salt in a medium bowl; set aside.
7 Beat butter on medium to high speed using an electric mixer for 30 seconds in a large bowl.
8 Add brown sugar and 1/4 cup white sugar. Beat until combined, scraping sides of bowl occasionally.
9 Add the pumpkin and the remaining teaspoon of vanilla to the mixture. Beat the ingredients until they are fully combined.
10 Stir the flour mixture into the batter using a wooden spoon.
11 In a small bowl, mix together the remaining 1/4 cup of white sugar and 1 teaspoon of pumpkin pie spice.
12 Use a 1 1/2 tablespoon cookie scoop or rounded measuring tablespoon to portion cookie dough into 18 pieces.
13 To shape each cookie, form a 2 1/2- to 3-inch circle of dough in your palm.
14 Press the cookie dough around a frozen ball of cream cheese mixture and roll.
15 To prepare the cookies, first roll the dough into small balls and coat them in a mixture of sugar and pumpkin pie spice. Place the coated balls onto a baking sheet which has been prepared in advance, making sure to leave a distance of about 3 inches between each ball. Repeat this process until all the dough and filling are used up. Preheat your oven and bake the first batch of cookies until they are fully set, which typically takes around 12 minutes. While the first batch is baking, it’s recommended that you chill the remaining shaped cookies to ensure they keep their shape.
16 After baking, it is recommended to allow the cookies to cool on the baking sheet for 5 minutes.
17 After transferring the cookies to wire racks and allowing them to cool for about 15 minutes, place the remaining cookies on a parchment-lined baking sheet and bake and cool them as directed.
Calories: 223
Achieving the right texture in these Pumpkin Cheesecake Cookies is all about precision. When incorporating the dry ingredients into the wet mixture, use the mixer on low speed and just until the ingredients are combined. Overmixing can result in a tougher cookie, so take it slow to maintain that delightful chewiness. It's the little details that make a big difference in the world of baking. Enjoy the process, savor the aroma, and indulge in these perfectly textured delights!
