Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 large egg yolk (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Cheesecake Filling
- 6 ounces cream cheese (room temperature)
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Topping
- 2 tablespoons coarse/raw sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare Baking Sheets and Freezing Surface: Line two baking sheets with parchment paper. Also line a small cutting board or tray that fits in your freezer with parchment paper or plastic wrap to hold the cookie dough balls.
- Make Cookie Dough Base: In a large mixing bowl, beat the softened butter and light brown sugar on high speed until the mixture is light and well-combined.
- Add Wet Ingredients: Beat in the egg yolk, vanilla extract, and pumpkin puree just until incorporated, being careful not to overmix.
- Add Spices and Leavening: Sprinkle the pumpkin pie spice, ground cinnamon, baking powder, and salt over the mixture, then beat for a few seconds just to combine evenly.
- Incorporate Flour: Add the flour. Use a silicone spatula to partially fold it in, then beat on low speed just until fully combined into a smooth dough.
- Portion and Freeze Dough: Divide the dough into eighteen 33-gram balls. Place them on the prepared tray and freeze for 1 hour. If freezing longer, allow to soften slightly at room temperature before shaping.
- Prepare Cheesecake Filling: While dough freezes, beat the cream cheese and granulated sugar on medium speed until light and fluffy. Mix in the vanilla extract and a pinch of salt until smooth.
- Portion and Freeze Filling: Line another small tray with parchment or plastic wrap. Portion the filling into eighteen 11-gram (about 2-teaspoon) mounds using a small scoop. Freeze for 1 hour or until firm.
- Preheat Oven and Mix Topping: Toward the end of freezing, preheat the oven to 350°F (175°C). Combine the coarse/raw sugar and ground cinnamon in a small bowl for coating.
- Assemble Cookies: Flatten one frozen dough ball in your palm, place a frozen filling mound in the center, then carefully wrap the dough around the filling, sealing it completely to form a smooth ball. Repeat for all dough and filling portions.
- Coat Cookies: Roll each filled cookie ball in the cinnamon sugar mixture. Arrange them spaced about 3 inches apart on the parchment-lined baking sheets. Do not flatten.
- Bake Cookies: Bake for 14 to 16 minutes, until the cookies crack on top and feel firm to the touch.
- Cool and Store: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store leftovers refrigerated in an airtight container for up to 5 days.
Notes
- For best texture, use canned pumpkin puree rather than fresh pumpkin.
- The flour amount is typical all-purpose flour; if using a different type, adjust for moisture accordingly.
- Allow the dough balls to soften slightly if frozen longer than 1 hour before shaping to avoid cracking.
- Seal the dough well around the cheesecake filling to prevent leakage during baking.
- Use parchment paper to make cleanup easier and prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
