These decadent pumpkin cheesecake cookies taste just like a homemade pumpkin cheesecake, in handheld form, with chewy pumpkin spice cookie dough wrapped around a creamy pumpkin cheesecake filling.
– unsalted butter cold and sliced – granulated sugar – light brown sugar – eggs – pure vanilla extract – pumpkin puree
Place in the freezer to chill for 20-30 minutes. Use a small cookie scoop to portion out balls of the pumpkin cheesecake mixture on a baking sheet lined with parchment paper or silicone mat.
In a separate mixing bowl, use your electric mixer to combine the granulated sugar, pumpkin puree, and light brown sugar. Mix on low speed for 2-3 minutes.