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Cinnamon Streusel Pumpkin Cheesecake Cookies

cinnamon streusel pumpkin cheesecake cookies - featured image
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Soft pumpkin cookies with a tangy cheesecake swirl and a crisp cinnamon streusel topping—these cookies are the ultimate cozy fall dessert, perfect for gatherings or a sweet treat with coffee. Easy to make and full of warm autumn flavors, they’re sure to become a seasonal favorite.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (120g) pumpkin puree, blotted with paper towels
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/3 cup (40g) all-purpose flour (for streusel)
  • 1/4 cup (50g) brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed (for streusel)

Instructions

  1. In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover and freeze while you prep the rest.
  2. In a separate bowl, combine flour, brown sugar, and cinnamon for the streusel. Add cold butter cubes and use a fork or your fingers to blend until pea-sized crumbs form. Chill in the fridge.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes with a hand mixer).
  5. Add pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until combined (it may look slightly curdled).
  6. Gradually add the dry ingredients to the wet, mixing on low until just combined. Do not overmix.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop about 2 tablespoons of dough, flatten slightly, and place a small spoonful of chilled cheesecake filling in the center. Wrap dough around filling, sealing edges, and place seam-side down on the baking sheet. Repeat with remaining dough.
  9. Sprinkle each cookie generously with chilled cinnamon streusel, pressing lightly to adhere.
  10. Bake for 15-18 minutes, until cookies are set, bottoms are lightly golden, and streusel is crisp.
  11. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cheesecake filling will set as cookies cool.

Notes

Blot pumpkin puree with paper towels to avoid soggy cookies. Chill cheesecake filling before stuffing cookies for easier handling. Use cold butter for streusel for the best crumbly texture. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and plant-based dairy substitutes. Cookies can be frozen unbaked (without streusel) for up to 2 months.

Nutrition

Keywords: pumpkin cookies, cheesecake cookies, cinnamon streusel, fall dessert, pumpkin cheesecake cookies, easy pumpkin cookies, autumn cookies, Thanksgiving cookies, cream cheese filling, bakery-style cookies

Find it online: https://yumnode.com/cinnamon-streusel-pumpkin-cheesecake-cookies-easy-fall-dessert-recipe/