Imported from TikTok
Pumpkin Cheesecake-Filled Cookies
Soft pumpkin cookies with a frozen cream-cheese cheesecake center, finished with cinnamon sugar for a snickerdoodle-like coating. The source does not provide most ingredient quantities or an oven temperature.
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Ingredients
- cream cheese (For the cheesecake filling)
- sugar (For the cheesecake filling)
- vanilla (For the cheesecake filling and cookie dough)
- sugar (For the cinnamon-sugar coating)
- cinnamon (For the coating)
- pumpkin purée (Blot thoroughly with paper towels until very dry; the source says this took 5–10 minutes and reduced the purée to less than half its original size)
- all-purpose flour (For the cookie dough)
- pumpkin pie spice (For the cookie dough)
- baking soda (For the cookie dough)
- baking powder (For the cookie dough)
- salt (For the cookie dough)
- butter (For the cookie dough)
- brown sugar (For a chewy cookie texture)
- egg yolks (For the cookie dough)
Steps
- 1
Combine the cream cheese, sugar, and vanilla for the cheesecake filling. Whip until smooth and the sugar is dissolved.
- 2
Scoop the cheesecake mixture into approximately 2-teaspoon portions and roll each portion into a ball.
- 3
Freeze the cheesecake balls for at least 30 minutes, or until they are very firm and solid.
- 4
Combine the sugar and cinnamon for the coating in a shallow dish and set it aside.
- 5
Prepare the pumpkin purée by spreading it onto a plate and blotting it thoroughly with paper towels for 5–10 minutes, until it is dry and greatly reduced in volume.
- 6
Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl.
- 7
In a separate bowl, combine the butter and brown sugar.
- 8
Add the egg yolks and vanilla to the butter mixture and mix until combined.
- 9
Mix in the dried pumpkin purée.
- 10
Add the dry ingredient mixture to the pumpkin mixture and combine with a hand mixer or by hand until a cookie dough forms.
- 11
Scoop the dough into small portions, using two spoons if needed, and roll each portion into a ball.
- 12
Flatten each dough ball with your fingers.
- 13
Place a frozen cheesecake ball in the center of each flattened dough portion.
- 14
Wrap the cookie dough completely around the cheesecake filling and seal it inside.
- 15
Roll each filled dough ball in the cinnamon-sugar coating and return it to the baking tray.
- 16
Preheat the oven. The source does not provide the temperature.
- 17
Arrange the cookies on a baking tray, preferably no more than six or seven at a time, and press them down slightly before baking.
- 18
Bake the cookies until done. The source does not provide a baking temperature or baking time.
Notes
The source recommends preparing the cookies ahead and storing them in the freezer. Exact ingredient quantities, oven temperature, and baking time are not visible or stated in the supplied source. The recipe is attributed in the transcript to In Bloom Bakery.
Nutrition per serving
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