Description
Filled with cheesecake and rolled in cinnamon sugar, these pumpkin cheesecake cookies are incredibly gourmet and perfect for fall! Enjoy the delicious blend of pumpkin, cream cheese, and warm spices in every bite.
Ingredients
Cream Cheese Filling
- 6 oz (170 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 ½ Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookies
- 1 cup (226 g) unsalted butter
- 4 teaspoons pumpkin pie spice
- 1 cup (200 g) granulated sugar
- ⅔ cup (140 g) light brown sugar, firmly packed
- ⅔ cup (194 g) pumpkin puree
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3 ¾ cups (468 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (170 g) white chocolate chips, plus additional for topping if desired
Topping
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Prepare filling
In a medium-sized mixing bowl, combine cream cheese and sugar and stir until smooth and creamy. Add sour cream and vanilla extract, stir until well-combined. Dollop cream cheese mixture onto a baking sheet lined with wax paper. Freeze while preparing cookie dough.
- Prepare cookie dough
Melt butter, stir in pumpkin spice, sugars, and pumpkin puree. Add egg yolks and vanilla. In a separate bowl, whisk dry ingredients, then combine with wet ingredients. Stir in white chocolate chips.
- Assembly
Roll cookie dough around cream cheese filling, coat in cinnamon sugar mixture, place on baking sheet, bake, and cool completely before serving.
Notes
- After baking, store cookies in the refrigerator for up to 5 days or freeze for several months.
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 328 kcal
- Sugar: 27 g
- Sodium: 217 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 52 mg
