Sourdough Pumpkin Cheesecake Cookies
Sourdough Pumpkin Cheesecake Cookies are soft, spiced pumpkin cookies filled with a creamy cheesecake center and rolled in cinnamon sugar for a sweet, cozy finish. The addition of sourdough discard adds a subtle tang and depth of flavor, making these fall-inspired cookies irresistibly unique
Equipment
- Kitchen Scale
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Parchment Paper
- Baking sheet
- Small cookie scoop
- Cooling rack
Ingredients
For the cheesecake filling:
- 113 g cream cheese softened (4 oz)
- 30 g powdered sugar ¼ cup
- ½ teaspoon vanilla extract
For the pumpkin sourdough cookie dough:
- 240 g all-purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon pumpkin pie spice
- 85 g unsalted butter softened (6 tbsp)
- 100 g brown sugar packed (½ cup)
- 50 g granulated sugar ¼ cup
- 75 g sourdough discard unfed (¼ cup)
- 120 g pumpkin purée blotted (½ cup, blot with paper towels to remove excess moisture)
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
Optional cinnamon sugar for rolling:
- 50 g granulated sugar ¼ cup
- 1 teaspoon cinnamon
Instructions
- Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into 20 small teaspoons and freeze for 30 minutes.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Make the dough: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Beat in sourdough discard, blotted pumpkin, egg yolk, and vanilla until smooth. Fold in the dry ingredients until just combined. Chill for 30–45 minutes for easier handling.
- Assemble the cookies: Scoop ~2 tablespoons of dough, flatten slightly, place a frozen cheesecake ball in the center, and wrap dough around it, sealing completely. Roll in cinnamon sugar if desired.
- Bake: Arrange on a parchment-lined tray and bake at 350°F (175°C) for 10-11 minutes, until edges are set but centers look slightly soft. Cool on the tray for 5 minutes before transferring to a rack.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Audrey’s Tip: Blotting the pumpkin AND chilling the dough keeps these cookies thick and chewy instead of spreading too much. For extra bakery vibes, press a pinch of cinnamon sugar on top right after baking.
Nutrition
Calories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 24mgSodium: 127mgPotassium: 30mgFiber: 0.4gSugar: 12gVitamin A: 183IUVitamin C: 0.04mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
