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Brown Butter Pumpkin Cheesecake Cookies

Brown Butter Pumpkin Cheesecake Cookies - featured image
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Soft, chewy cookies with a nutty brown butter flavor, spiced pumpkin, and a creamy cheesecake filling—perfect for fall gatherings or holiday baking.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • Powdered sugar (optional)

Instructions

  1. Brown the butter: In a medium saucepan, melt the butter over medium heat. Stir constantly until golden brown and nutty. Transfer to a heatproof bowl and let cool.
  2. Make the cheesecake filling: Beat softened cream cheese, granulated sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined plate and freeze for 30 minutes.
  3. Mix the wet ingredients: Combine cooled brown butter, granulated sugar, and brown sugar in a large bowl. Add pumpkin puree, egg yolk, and vanilla extract, mixing until smooth.
  4. Combine the dry ingredients: Whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt in a separate bowl.
  5. Form the dough: Gradually mix dry ingredients into wet ingredients until combined. Chill dough for 20-30 minutes if too sticky.
  6. Assemble the cookies: Preheat oven to 350°F (175°C). Scoop a tablespoon of dough, flatten slightly, and place a frozen cheesecake filling ball in the center. Wrap dough around filling, sealing completely.
  7. Bake: Arrange cookies on parchment-lined baking sheets, leaving 2 inches between each. Bake for 12-14 minutes until edges are set and lightly golden.
  8. Cool and enjoy: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Notes

[‘Brown the butter properly to achieve a nutty flavor.’, ‘Freeze the cheesecake filling for easier handling.’, ‘Don’t overmix the dough to maintain a soft texture.’, ‘Store cookies in the refrigerator due to the cheesecake filling.’, ‘Test bake one cookie to adjust baking time if needed.’]

Nutrition

Keywords: Brown Butter, Pumpkin, Cheesecake, Cookies, Fall Dessert, Holiday Baking

Find it online: https://realityeats.com/brown-butter-pumpkin-cheesecake-cookies-recipe-you-need/