These Cheesecake Pumpkin Cookies are truly to die for. They are such a fall staple in our home. Luke prefers them chilled, I prefer them warm after they've cooled out of the oven for a bit.
Since this is my first recipe blog post, from here on out please take all of my recipes with a grain of salt (pun intended). I don't typically measure (unless its flour) and everything is done by "eyeballing it".
Unlike pinterest board receipes, I won't make you scroll through my life story before getting to the recipe. So, here it is:
The cookie part:
- 1 3/4 cups of all purpose flour (measure this out exactly)
- Heaping spoonful of pumpkin pie spice (I like trader joes)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of coarse sea salt
- 1/2 cup patted dry pure pumpkin*
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar
- 2 egg yolks (farm fresh is best...I know a place)
- 2 teaspoon vanilla
- 1/4-1/2 cup of sourdough discard (optional but if I have excess I'll throw it in)
- 6 oz cream cheese
- 3/4 teaspoon tsp vanilla extract
- 3 tablespoons granulated sugar
The stuff you'll roll the cookies in:
- 1/4 ish cup sugar
- Heaping spoonful of pumpkin spice
- Pinch or two of brown sugar
You can really eyeball the part directly above here, if you need or want more or less of something, change it. It won't hurt the recipe at all.
*I use Libby's pure pumpkin. I'd highly recommend this, however, canned pumpkin can hold a lot of moisture. Dump what you need onto a plate and pay it dry with a few paper towels. It'll soak up the extra moisture. This is a must for this recipe.
Instructions:
- Whisk together your dry ingredients and set aside. Or if you're like me, you can ignore this, save a dirty dish, and dump the dry ingredients directly into your mixing bowl when ready. Makes a difference? Not to me. Do whatever makes you happy.
- Whisk together the filling ingredients (cream cheese, vanilla, sugar) in a bowl until fluffy. Scoop out a spoonful and lay it onto a lined baking sheet with parchment paper, in the best ball shape you can make. Freeze these while you move on to step 3.
- Preheat oven to 350 degrees and prep two more baking sheets.
- In large bowl, cream together the butter and brown sugar until completely combined. Followed by your vanilla and egg yolks. If you're using sourdough discard, this is where you would add it in.
- Once those above are mixed, add your dry pumpkin and combine on medium speed.
- Add in your dry ingredients slowly while mixing.
- Scoop the dough into about 15 spoonfuls and flatten each into a circle. Place a frozen cheesecake ball in the middle. Close up the cookie around that and roll until you get a smooth ball. You shouldn't see any of the cheesecake.
- Roll your cookies in your sugar mixture.
- Place them on your already prepared cookie sheet and bake for 12 minutes.
- Let them cool and enjoy! (or chill and then enjoy)