Fall Gourmet Cookies: Indulgent Pumpkin Cheesecake Delights
These gourmet pumpkin cookies are filled with a creamy cheesecake center, offering a perfect blend of chewy cookie and silky filling for an indulgent fall treat.
Equipment
- parchment paper
- Fine mesh strainer
- cheesecloth
- mixing bowls
- wire rack
Ingredients
Cheesecake Filling
- 8 oz cream cheese room temperature
- ¼ cup granulated sugar (50g)
- 1 tsp vanilla extract
Pumpkin Cookies
- ⅔ cup 100% pure pumpkin strained
- 1 cup unsalted butter room temperature (224g)
- ¾ cup light brown sugar packed (150g)
- ½ cup granulated sugar (100g)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 cups all-purpose flour spooned and leveled (260g)
Cinnamon Sugar Coating
- ¼ cup granulated sugar (50g)
- 1 tsp ground cinnamon
Instructions
- Prepare the cheesecake filling by mixing cream cheese, sugar, and vanilla. Scoop 1 tablespoon portions onto parchment paper and refrigerate until firm.
- Strain the pumpkin by wringing out moisture through cheesecloth in a strainer until you have 2/3 cup packed pumpkin.
- Make the cookie dough by creaming butter and sugars, then mixing in egg yolk, vanilla, baking soda, salt, cinnamon, and pumpkin pie spice. Stir in the drained pumpkin until smooth, then add flour and combine by hand until a thick, sticky dough forms.
- Assemble the cookies by scooping about 3 tablespoons of dough, flattening it, placing a chilled cheesecake filling in the center, and sealing it with the dough. Roll the ball in cinnamon sugar and flatten the top slightly.
- Bake the cookies at 350°F (175°C) in batches for 12-14 minutes, until the edges are golden and the centers are still pale.
- Cool the cookies for 1 minute on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Store baked cookies in the refrigerator for up to a week, or freeze well-wrapped for longer storage. Gluten-free flour can be substituted. Handle the soft, sticky dough with care when stuffing the filling. Thoroughly straining the pumpkin is crucial for a good texture.
Notes
Store baked cookies in the refrigerator for up to one week. Cookies can be frozen after baking if well wrapped. Gluten-free all-purpose flour (cup-for-cup) may be used as a substitution for all-purpose flour. Dough is soft and sticky; handle with care when stuffing. Pumpkin must be strained thoroughly to prevent a soupy filling.