FROM THE FARM REPORT: PUMPKIN CHEESECAKE COOKIES
- Emily Bourdeau
- 2 hours ago
- 2 min read
Dairy is the heart of so many dishes that make the holidays special. From creamy mashed potatoes to festive desserts, dairy brings comfort, richness, and warmth to every celebration. I am sharing a recipe for Pumpkin Cheesecake Cookies- a treat that highlights the classic dairy flavors in a sweet, cozy way that is perfect for November.
Ingredients
Cheesecake filling
6 oz cream cheese, cold
3 tbsp granulated sugar
½ tsp vanilla extract
Spiced sugar
¼ cup granulated sugar
½ tsp pumpkin pie spice
Pumpkin cookies
½ cup canned pumpkin puree
1 ¾ cups all-purpose flour
1 tbsp pumpkin pie spice
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup butter, softened
1 cup light brown sugar
2 egg yolks, room temperature
2 tsp vanilla extract
Instructions
Cheesecake filling
Mix cream cheese, sugar, and vanilla on medium-high speed with an electric mixer until fluffy, about 2 minutes.
Scoop the filling into 16, 2 tsp portions onto a baking sheet lined with parchment paper.
Place in freezer until frozen and very firm.
Spiced sugar
Combine sugar and pumpkin pie spice in a small bowl. Whisk together and set aside.
Pumpkin cookies
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
Spread pumpkin on a plate and place a paper towel over the top. Lightly press to absorb the liquid. Repeat at least 4 times or until very little liquid transfers to the paper towel; it should go from ½ cup to ¼ cup. Set aside. (Removing the excess moisture prevents the cookies from becoming cakey.)
In a bowl, mix the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a different bowl, cream the softened butter and brown sugar with an electric mixer until fluffy, about 2 minutes.
Add egg yolks and vanilla. Mix at a medium speed for one minute until pale and fluffy.
Add dried pumpkin and mix until combined.
Add dry ingredients and mix on low speed.
Scoop the cookie dough into 16 balls using a 2 tbsp scoop. Remove cheesecake filling balls from the freezer. Slightly flatten the balls and place a frozen cheesecake ball in the center and completely cover it with cookie dough. Roll into a ball again and coat in the spiced sugar.
Bake 6 cookies at a time for 13-14 minutes.
Let cool for 10 minutes on the cookie sheet, then transfer to a wire rack to finish cooling.
* Recipe adapted from In Bloom Bakery.
Enjoy!
— Emily Bourdeau
