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Pumpkin Pecan Cheesecake Cookies - Soft, Spiced, and Comforting

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Unsalted butter (softened)
  • Granulated sugar
  • Light brown sugar
  • Egg yolk (plus whole egg for wash if desired)
  • Pure pumpkin puree (not pumpkin pie filling)
  • Cream cheese (brick style, full-fat)
  • All-purpose flour
  • Cornstarch
  • Baking powder
  • Baking soda
  • Fine sea salt
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger (optional but nice)
  • Pure vanilla extract
  • Pecans (chopped, toasted)
  • Powdered sugar (for the cheesecake filling and optional dusting)

Method
 

  1. Prep the cheesecake filling. In a small bowl, beat 8 oz cream cheese with 1/3 cup powdered sugar and 1 teaspoon vanilla until smooth. Scoop into 12 small mounds (about 1 tablespoon each) onto a parchment-lined plate. Freeze for 20–30 minutes until firm but not rock solid.
  2. Toast the pecans. In a dry skillet over medium heat, toast 1 cup chopped pecans for 3–5 minutes, stirring often, until fragrant. Cool completely.
  3. Drain the pumpkin. Spread 3/4 cup pumpkin puree on a few paper towels or clean kitchen towel. Blot excess moisture for 1–2 minutes. This keeps cookies from getting cakey.
  4. Cream the butter and sugars. In a large bowl, beat 1/2 cup softened butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, 2–3 minutes.
  5. Add wet ingredients. Beat in 1 egg yolk, 1 teaspoon vanilla, and the blotted pumpkin puree until combined. Scrape the bowl as needed.
  6. Mix the dry ingredients. In a separate bowl, whisk 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
  7. Combine. Add dry ingredients to wet and mix on low just until no dry streaks remain. Stir in half of the cooled pecans. The dough will be soft but not sticky.
  8. Chill the dough. Cover and refrigerate for 30–45 minutes. Chilled dough is easier to shape and helps keep cookies thick.
  9. Preheat the oven. Heat to 350°F (175°C). Line two baking sheets with parchment paper.
  10. Shape the cookies. Scoop 12 portions of dough (about 2 tablespoons each). Flatten each into a disk in your palm, place a cream cheese mound in the center, and wrap dough around it, pinching to seal. Roll into a smooth ball.
  11. Add pecans. Gently press the remaining chopped pecans onto the tops and sides of each dough ball so they stick.
  12. Bake. Arrange cookies 2 inches apart. Bake 12–14 minutes, until the edges are set and the tops look matte. Do not overbake; they firm up as they cool.
  13. Cool. Let cookies rest on the sheet for 10 minutes, then move to a rack to cool completely. If you like, dust lightly with powdered sugar once cool.