Description
Pumpkin Cheesecake Cookies combine the best of fall baking: soft, spiced pumpkin cookies with a rich, tangy cheesecake center. These cozy treats are perfect for holiday dessert tables, seasonal gatherings, or a quiet fall afternoon with a warm drink. Irresistibly creamy and festive!
Ingredients
For the cookie dough:
281 g (2¼ cups) all-purpose flour
5 g (1 tsp) baking soda
2 g (1 tsp) pumpkin pie spice
2 g (½ tsp) salt
170 g (¾ cup) unsalted butter, softened
150 g (¾ cup) brown sugar
50 g (¼ cup) granulated sugar
120 g (½ cup) pumpkin puree
1 large egg
5 ml (1 tsp) vanilla extract
For the cheesecake filling:
226 g (8 oz) cream cheese, softened
50 g (¼ cup) granulated sugar
1 egg yolk
2.5 ml (½ tsp) vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Make cookie dough: Cream butter and sugars. Mix in pumpkin, egg, and vanilla. In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt. Combine wet and dry mixtures.
Make filling: Beat cream cheese until smooth. Add sugar, egg yolk, and vanilla. Mix until creamy.
Scoop tablespoon-sized dough portions. Make an indentation in each and add 1 tsp cheesecake filling. Gently wrap dough around filling and roll into a ball.
Arrange cookies on a baking sheet, spaced apart.
Bake for 12–15 minutes until the edges are golden. Cool for 5 minutes on the pan, then transfer to a wire rack.
Notes
Chill filling slightly for easier stuffing.
Use a cookie scoop for uniform sizes.
Let cookies cool fully for cheesecake center to set.
Dust with powdered sugar or drizzle white chocolate for a fancy touch.
Cookies freeze well before or after baking.
- Prep Time: 25 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American