Cheesecake Stuffed Pumpkin Cookies: Irresistibly Delicious Treats
Cheesecake Stuffed Pumpkin Cookies: Irresistibly Delicious Treats is a practical, flavor-forward cheesecake stuffed pumpkin cookies recipe with clear ingredients and step-by-step instructions. - Yield: 16 cookies
- Oven Temperature: 350°F / 180°C
- Prep Time: Includes 30 minutes chilling and 2 hours freezing filling
- Cook Time: 11-14 minutes per batch
- Texture: Chewy c
Equipment
- baking sheet
- mixing bowl
Ingredients
- 227 g (1 cup) Cream Cheese, room temperature
- 50 g (¼ cup) Granulated Sugar for filling
- 1 teaspoon Vanilla Extract for filling
- 113 g (1 stick) Unsalted Butter
- 100 g (½ cup) Granulated Sugar for dough
- 110 g (½ cup) Light Brown Sugar
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract for dough
- 80 g (⅓ cup) Pumpkin Puree
- 187 g (1 ½ cups) All-purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
Instructions
- Prepare cheesecake filling: Mix cream cheese, 50g sugar, and 1 tsp vanilla until smooth. Form into 16 small blobs on a parchment-lined sheet. Freeze for 2 hours.
- Prepare pumpkin puree: Spread puree on a plate and blot thoroughly with paper towels to remove excess moisture.
- Make cookie dough: Melt butter. Combine with 100g sugar, brown sugar, and prepared pumpkin puree. Mix in egg yolk and 1 tsp vanilla. In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and ginger. Combine wet and dry ingredients until a soft dough forms.
- Chill dough: Refrigerate dough for 30 minutes.
- Assemble cookies: Preheat oven to 350°F (180°C). Roll 1 tbsp dough into a ball, flatten slightly, and indent the center. Place a frozen cheesecake blob in the indent. Cover with another 1 tbsp dough disc, pressing edges to seal. Roll into a smooth ball. Repeat for all cookies.
- Bake: Place cookies on parchment-lined sheet. Bake for 11-14 minutes until golden brown and set.
- Cool: Let cookies sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Canned pumpkin puree is recommended over homemade due to lower moisture content. If using homemade, blot thoroughly to prevent soggy cookies. Do not use pumpkin pie filling.
- Use extra fine (caster) sugar for the white sugar component. Light brown sugar is preferred but dark brown sugar can be used for more molasses flavor.
- Use full-fat cream cheese at room temperature for the filling.
- Egg yolk is used for chewiness; using a whole egg results in cakey texture.
- All-purpose flour is recom
- Use extra fine (caster) sugar for the white sugar component. Light brown sugar is preferred but dark brown sugar can be used for more molasses flavor.
- Use full-fat cream cheese at room temperature for the filling.
- Egg yolk is used for chewiness; using a whole egg results in cakey texture.
- All-purpose flour is recom