Oatmeal Pumpkin Cheesecake Cookies

5 from 4 votes

Oatmeal Pumpkin Cheesecake Cookies

Oatmeal Pumpkin Cheesecake Cookies are soft & chewy oatmeal pumpkin cookies filled with a delicious cream cheese surprise!

Prep Time20

Cook Time12

Chill Time1

Total Time1 32

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 195kcal

Author: Kayla Burton

Equipment

Baking sheet(s)
Medium cookie scoop
Wax paper
Mixing bowls
Measuring spoons
Scale or measuring cups
Hand mixer or stand mixer with paddle attachment
Whisk
Spatula

Ingredients

Oatmeal Pumpkin Cookies

2 cups (250 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1¾ cups (141.75 g) old fashioned oats (rolled oats)
1 cup (227 g) unsalted butter room temperature
¾ cup (150 g) granulated sugar
¾ cup (150 g) brown sugar light or dark, packed
1 large egg yolk
2 teaspoons vanilla extract
1 cup (230 g) pumpkin puree blotted (see notes below)

Cheesecake Filling

8 ounces (226.8 g) cream cheese room temperature
½ cup (60 g) powdered sugar

Instructions

In a medium-large bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin spice and oats. Set aside.
In a large bowl with a hand mixer or stand mixer & paddle attachment, cream together the butter and sugars until light and fluffy. Stir in the yolk, followed by the vanilla extract and blotted pumpkin puree.
Gently stir the dry ingredients into the wet ingredients until no flour streaks remain.
Chill the dough in the refrigerator for at least 1 hour.
In a medium-large bowl with a hand or stand mixer, whisk the cream cheese until it's smooth. Add the powdered sugar and mix well.
Cover a tray or plate with wax paper. Place heaping teaspoons of cream cheese filling onto the wax paper, making them as round as possible. It should make about 28 cheesecake balls.
Place the tray in the freezer for at least 15 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper (optional).
While keeping the cheesecake balls in the freezer, take the cookie dough out of the fridge.
Scoop out about 2 tablespoons of dough (the size of a medium cookie scoop) and flatten it slightly in your palm.
Grab a cheesecake ball from the freezer and place it in the center of the flattened dough.
Fold the dough around the cheesecake ball until it's completely closed and then roll it around in your hands to make a round ball.
Place the filled dough ball on the baking sheet and repeat, leaving 2 inches between each ball.
Bake the cookies for 11-14 minutes or until the edges are slightly tan and the tops don't appear wet & gooey.

Notes

Store cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

*Blotting the pumpkin: Place paper towels over a bowl and then measure the pumpkin puree inside of it. Gently dab it with paper towels to eliminate some of the moisture.

*To make your own pumpkin spice, combine:

3 tablespoons ground cinnamon
2 ¼ teaspoons ground nutmeg
2 teaspoons ground ginger
1 ¾ teaspoons ground cloves
1 teaspoon ground allspice

Nutrition