- ¾ cup (170 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (80 grams) molasses*
- 2.5 cups (310 grams) all purpose flour, spooned and leveled*
- 1.5 teaspoons baking soda
- ¼ teaspoon kosher salt
- 1.5 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Pumpkin Cheesecake Filling
- 4 ounces (115 grams) cream cheese, softened
- ⅔ cup (150 grams) pumpkin puree
- ½ cup (60 grams) powdered sugar
Cinnamon Sugar Topping
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon ground cinnamon
- Beat together the softened butter, granulated sugar and brown sugar with an electric mixer until light and smooth.
- Add the egg and mix until smooth.
- Mix in the vanilla extract and molasses.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
- Gradually add the flour mixture to the wet mixture and mix until fully incorporated.
- Cover the dough and place in the refrigerator for at least 2 hours.
Pumpkin Cheesecake Filling
- Beat together the softened cream cheese and pumpkin puree until smooth.
- Mix in the powdered sugar. Continue beating until smooth.
- Line a baking sheet with parchment paper. Drop heaping ½ tablespoons of filling onto the baking sheet. The mixture won’t be extremely thick, but should hold its shape. Add additional powdered sugar to thicken if necessary.
- Place in the freezer for 1-2 hours or until frozen. Ensure the filling is frozen completely solid before assembling.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Portion out the dough into balls using about 3 tablespoons of dough for each cookie. Use your hands to flatten the dough. Place a piece of frozen filling in the middle and carefully wrap the dough around it, pinching to close. Use the palms of your hands to roll the cookie dough into a ball.
- Combine the cinnamon and granulated sugar in a shallow dish and roll each stuffed cookie dough ball through the mixture.
- Place the formed cookies on the prepared baking sheet at least 2 inches (5 cm) apart. They will flatten as they cook.
- Bake for 12 minutes.
- Let the cookies sit for 10 minutes and then remove to a wire rack to cool.
Molasses: Make sure you’re using unsulphured molasses (something like Grandma’s Molasses) and stay away from anything labeled “blackstrap,” which has a stronger and more bitter flavor.
Spooned and leveled: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Chilling before baking: Prior to baking, you can place the stuffed and formed cookies in the fridge for 15-30 minutes to help them hold their shape. This can be especially helpful if your cookie dough has become a bit warm while working with it.
Storing: Store in an airtight container at room temperature for several days or in the fridge for up to 5 days. The baked cookies can be frozen for up to 3 months.
Keywords: pumpkin cheesecake cookies, pumpkin cream cheese cookies