Description

These Pumpkin Cheesecake Cookies are moist and chewy with a luscious cream cheese center. Infused with warming fall spices like cinnamon, nutmeg, cloves, and ginger, and enriched with browned butter for a nutty depth, these cookies are perfect for autumn gatherings. The contrast of the spiced pumpkin dough and the smooth, sweet cheesecake filling makes each bite irresistibly delightful.

Ingredients

Scale

Cookie Dough:

113 grams (½ cup; 4 oz) unsalted butter (room temperature)
68 grams (⅓ cup) granulated sugar
150 grams (¾ cup) brown sugar
1 large egg yolk
81 grams (⅓ cup) pumpkin puree
1 teaspoon vanilla extract
180 grams (1½ cups) all-purpose flour
½ teaspoon baking soda
2 grams (½ teaspoon) kosher salt
1½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger

Cheesecake Filling:

100 grams (½ cup) granulated sugar
1 teaspoon ground cinnamon
226 grams (8 ounces) cream cheese (room temperature)
40 grams (⅓ cup) powdered sugar (sifted)
1 large egg (lightly beaten)
1 teaspoon vanilla extract

Topping:

50 grams (¼ cup) turbinado sugar (sugar in the raw)
1 teaspoon ground cinnamon

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Instructions

Prepare the Browned Butter: In a skillet over medium heat, melt the unsalted butter and cook, stirring frequently, until it turns a golden-brown color and develops a nutty aroma. Remove from heat and allow to cool slightly.
Make the Cookie Dough: In a mixing bowl, combine the browned butter with granulated sugar and brown sugar. Beat until creamy and well incorporated. Add the egg yolk, pumpkin puree, and vanilla extract, mixing until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and all the ground spices (cinnamon, nutmeg, cloves, ginger). Gradually add the dry ingredients to the wet mixture and mix until just combined. Avoid over-mixing to keep cookies tender.
Prepare the Cheesecake Filling: In a separate bowl, beat the cream cheese until smooth. Add the granulated sugar, cinnamon, powdered sugar, lightly beaten egg, and vanilla extract. Mix thoroughly until creamy and smooth with no lumps.
Assemble the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a spoon or cookie scoop, portion out the spiced pumpkin dough into small balls (about 1 to 1.5 tablespoons each). Flatten each ball slightly on the baking sheet. Create an indentation in the center of each dough ball and fill it with about a teaspoon of the cheesecake filling. Cover the cheesecake filling with a small amount of pumpkin dough to seal it inside, then gently roll the filled dough into a ball again.
Add the Topping: Mix the turbinado sugar with 1 teaspoon ground cinnamon in a shallow bowl. Roll each filled dough ball in this cinnamon sugar mixture to coat the exterior evenly.
Bake the Cookies: Place the baking sheets in the preheated oven and bake for approximately 12-15 minutes, or until the edges are set and lightly golden but the centers still appear soft. Avoid overbaking to keep the cheesecake center creamy.
Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This rest time lets the cookies firm up and prevents breaking the soft cheesecake center when handling.

Notes

These cookies are best enjoyed within 2-3 days when stored in an airtight container in the refrigerator due to the cream cheese filling.
Browned butter adds a rich, nutty flavor; do not skip this step for best taste.
Use pumpkin puree rather than pumpkin pie filling, which contains spices and sweeteners that could alter the flavor balance.
Make sure the cream cheese is at room temperature to ensure a smooth cheesecake filling.
For a festive touch, drizzle melted white chocolate over the cooled cookies.
This dough can be refrigerated for up to 24 hours before baking, but bring dough back to room temperature prior to shaping.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 16g
Sodium: 150mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg