Description
Soft, spiced cookies filled with creamy cheesecake and made completely egg-free, perfect for fall and allergy-friendly baking.
Ingredients
Cheesecake Filling:
6 oz (170 g) full-fat cream cheese
½ cup (60 g) powdered sugar
1 teaspoon (5 g) pure vanilla extract
Pumpkin Spice Cookie Dough:
3 ½ cups (490 g) all-purpose flour
1 tablespoon (10 g) cornstarch
3 teaspoons (12 g) baking powder
1 teaspoon (4 g) cream of tartar
1 teaspoon (4 g) salt
1 tablespoon (7 g) pumpkin pie spice
1 tablespoon (7 g) ground cinnamon
1 cup (230 g) unsalted butter, slightly cold and diced
½ cup (100 g) granulated sugar
¾ cup (150 g) light brown sugar
1 tablespoon (15 g) milk
2 teaspoons (10 g) pure vanilla extract
¼ cup (60 g) pumpkin purée
Sugar Cinnamon Coating:
½ cup (100 g) granulated sugar
4 teaspoons (10 g) ground cinnamon
Instructions
1. Make the cheesecake filling by mixing cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop into 12 or 18 portions depending on cookie size and freeze.
3. Whisk together flour, cornstarch, baking powder, cream of tartar, salt, pumpkin pie spice, and cinnamon.
4. Beat butter until slightly softened, then mix in white and brown sugar until just combined.
5. Whisk together milk, vanilla, and pumpkin purée. Mix this into the dry ingredients with the mixer on low until dough forms.
6. Divide dough into 12 or 18 portions depending on cookie size. Press a crater into each.
7. Insert frozen cheesecake filling into each crater, seal with dough, and form into a ball.
8. Roll each dough ball in the cinnamon-sugar coating.
9. Freeze filled cookie dough balls for at least 1 hour.
10. Preheat oven to 350ºF (180ºC) and line a baking sheet with parchment.
11. Place cookies on sheet 4 inches apart and bake—13–15 minutes for large, 10–12 minutes for small cookies.
12. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Store at room temperature for up to 3 days or refrigerate for 1 week.
To reheat: warm in a 350ºF oven for 5–7 minutes or microwave for 10–15 seconds.
Freeze unbaked dough balls for later and bake from frozen with a few extra minutes.
Use vegan butter and vegan cream cheese for dairy-free option.
Use gluten-free baking flour with xanthan gum for gluten-free version.
Do not overmix dough to avoid tough cookies.
Use pumpkin purée, not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Method: Baking
- Cuisine: American