Brown Butter Pumpkin Cookies with Cream Cheese Filling
These cookies have a rich and nutty brown butter flavor with hints of pumpkin and a rich cream cheese filling. This recipe is perfect for fall or Thanksgiving treats!
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Servings: 20 Cookies
Ingredients
Cookie Dough
- 1 Cup Unsalted Butter
- 1 Cup Brown Sugar, packed
- ½ Cup Granulated Sugar
- ½ Cup Pure Pumpkin Puree
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 2 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Pumpkin Pie Spice
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Sea Salt
Cream Cheese Filling
- 8 Ounces Cream Cheese (softened)
- ¾ Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
Sugar Coating
- ¼ Cup Granulated Sugar
- 1 Tablespoon Brown Sugar
- ½ Teaspoon Ground Cinnamon
Instructions
- Preheat the oven to 350 degrees and line the baking sheet with parchment paper or a silicone mat.
- Now, brown the butter. Cut the butter into pieces and heat over the stove on medium heat. Continuously stir until the butter melts and begins to brown. As soon as you smell a rich, nutty scent and the butter is a light brown, pour into a bowl and set aside to cool.
- Next, make the cheesecake filling by beating the cream cheese, powdered sugar, and vanilla until smooth. Spoon balls about 1 tablespoon size onto a tray and place in the freezer to solidify.
- Make the coating by adding the sugar, brown sugar, and cinnamon in a small bowl and mix together with a fork until combined. Set aside until later.
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and sea salt. Set aside.
- In a large bowl, add the cooled browned butter, brown sugar, and granulated sugar. Mix with a rubber spatula until fully combined.
- Remove excess water from the pumpkin puree by pressing it between two paper towels and blot out the water until the pumpkin starts to look less shiny and has more of a matted look.
- Add the pumpkin, egg, and vanilla extract to the wet ingredients and stir in with the spatula.
- In three sections, add the dry ingredients into the dough and stir between each addition.
- With an extra large cookie scoop (about 2 tablespoons or 40g), scoop out cookie dough balls giving at least 3 inches between each cookie
- Make a thumbprint in the cookie dough balls. Place a piece of the frozen cheesecake mixture in each hole and wrap the dough around it so it is completely covered.
- Roll the cookie dough ball in the prepared coating.
- Bake the cookies for 12-13 minutes until the bottom edges start to slightly brown.
- Once baked, let the cookies set on the tray for 5 minutes and then transfer to a wire rack to cool completely.
Notes
Storage:
Store in the refrigerator in an airtight container for up to a week.