These tender, chewy cookies burst with comforting pumpkin spice and hide a rich, creamy cheesecake center in every decadent bite. Worth every minute of chilling for fall baking magic that wows!
- Skill Level: Intermediate
- Makes: 12 cookies
- Nutritional Breakdown Per Cookie: Calories 368, Fat 19g, Saturated Fat 12g, Carbs 45g, Fiber 1g, Sugar 25g, Protein 4g, Cholesterol 81mg, Sodium 174mg
- Total Time: 4 hours 10 minutes
- Hands-On Time: 45 minutes
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 2 tablespoons sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 2 1/4 cups all-purpose flour (refer to note below)
- 2 teaspoons pumpkin pie spice blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large egg yolks, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- Small cookie scoop
- Prepare the cheesecake centers: Line a large, freezer-friendly plate with parchment. Use a mixer set to medium to whip together cream cheese, sugar, sour cream, flour, and vanilla until smooth. Scoop the mixture into 12 balls (about 1.5 tablespoons each) and space them out on the plate. Freeze these until fully firm, around 1 hour 30 minutes.
- Get the pumpkin ready: Spread pumpkin puree in a thin layer across a paper towel-lined plate to blot away excess moisture. Set aside for later.
- Make the cookie dough: Combine flour, pumpkin pie spice blend, baking powder, baking soda, and salt in a medium bowl and whisk until mixed. In another bowl, beat the butter, brown sugar, and granulated sugar on medium-high with a mixer until pale and fluffy, 2-3 minutes. Add the egg yolks, mixing on medium until incorporated. Now beat in the pumpkin puree just until it all comes together. Reduce speed to low and gradually mix in the dry ingredients. Cover and chill the dough in the fridge for at least 30 minutes, or leave it overnight if desired.
- Mix the coating: In a small bowl, combine granulated sugar with pumpkin pie spice.
- Shape and fill the cookies: Line 2 baking sheets with parchment. Split the chilled dough into 12 balls (roughly 1/4 cup each). Flatten one ball in your palm (lightly grease your hands if the dough sticks). Place a frozen mound of cheesecake in the center and wrap the dough around it, sealing completely. Roll the formed cookie in the pumpkin spice sugar coating, then place on a prepared sheet. Repeat for the rest, making sure to arrange six cookies per tray and leave space between each. Chill the formed cookies another 30 minutes.
- Bake: Preheat your oven to 375F. Bake one tray at a time for 18 minutes, rotating halfway, until the cookies have spread, the edges set, and the tops are slightly golden. Allow to cool on the sheet for 10 minutes, then move to a rack to finish cooling. Repeat with the second tray.
Baking tip: When measuring flour, use a spoon to fill your dry measuring cup, then level it with a knife, rather than dipping the cup into the flour. This prevents packed flour and ensures your cookies stay soft and not dry.
