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Soft Baked Pumpkin Cheesecake Cookies Recipe

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4.1 from 7 reviews

These Soft Baked Pumpkin Cheesecake Cookies combine rich, creamy cheesecake filling with warm pumpkin-spiced cookie dough for a decadent fall treat. Gluten-free and dairy-free options make them accessible and perfect for cozy gatherings or festive occasions.

  • Total Time: 1 hour 25 minutes
  • Yield: 18 cookies

Ingredients

Cheesecake Filling

  • 8 oz cream cheese (cold, use Kite Hill for dairy free)
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Cookie Dough

  • 2/3 cup canned pumpkin puree
  • 1 cup salted butter (softened, use vegan butter for dairy free)
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups Gluten Free 1:1 Flour (I like King Arthur Baking brand)
  • 1 tbsp pumpkin pie spice
  • 1 tsp gluten free baking powder
  • 1/2 tsp baking soda

Sugar Coating

  • 1/2 cup granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Make Cheesecake Filling: Line a smaller baking sheet with parchment paper. In a small bowl, combine cold cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract. Beat on high speed until fluffy. Scoop the mixture into eighteen 1.5 teaspoon portions onto the lined sheet and freeze until hardened (about 30 minutes).
  2. Prepare for Baking: Preheat oven to 350°F (175°C). Line a larger baking sheet with parchment paper.
  3. Drain Pumpkin Puree: Place canned pumpkin puree in a large bowl. Press lightly with paper towels to remove excess moisture, preventing soggy cookies.
  4. Cream Wet Ingredients: Add softened butter, brown sugar, and 1/2 cup granulated sugar to the pumpkin. Cream together using a hand or stand mixer. Add eggs and 2 tsp vanilla extract, mixing on high speed until fluffy.
  5. Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour, pumpkin pie spice, gluten-free baking powder, and baking soda.
  6. Combine Dough: Add dry ingredients to the wet mixture and mix on low speed just until combined to avoid over-mixing. Chill dough in the refrigerator for 20-30 minutes.
  7. Prepare Sugar Coating: On a plate, combine 1/2 cup granulated sugar and 1 tsp cinnamon, stirring to mix well.
  8. Form Cookies: Using a 2-tablespoon cookie scoop, portion dough into 6 balls at a time (total 18). Work in batches, keeping dough chilled when not in use.
  9. Stuff Cookies: Flatten each dough ball, place one frozen cheesecake filling portion in the center, then carefully wrap dough around the filling and roll into a smooth ball, hiding the cream cheese completely.
  10. Coat and Bake: Roll each ball in the cinnamon sugar mixture to coat evenly. Place six cookies on the lined baking sheet and lightly press down with a spatula or hand.
  11. Bake and Cool: Bake for 13-15 minutes until lightly golden. Allow cookies to cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely. Repeat with remaining dough and filling until all 18 cookies are baked.
  12. Serve and Store: Enjoy soft baked pumpkin cheesecake cookies. Store leftovers refrigerated to maintain freshness.

Notes

  • Use dairy-free cream cheese and vegan butter for a dairy-free version.
  • Pressing the pumpkin puree with paper towels is essential to prevent soggy dough.
  • Do not over-mix the dough to maintain soft texture.
  • Chilling dough and cheesecake filling ensures easier handling and better shape.
  • Cookies store well in the refrigerator for up to 5 days.
  • Author: Monica
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/soft-baked-pumpkin-cheesecake-cookies-recipe/