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Pumpkin Cheesecake Cookies

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These Pumpkin Cheesecake Cookies are soft, creamy, and perfectly spiced with a dreamy cheesecake center—an easy, crowd-pleasing fall dessert that combines the best of pumpkin pie and cheesecake in every bite.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 2/3 cup (160g) pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon ground cloves (optional)
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup mini chocolate chips (optional)
  • Chopped toasted pecans or walnuts (optional)
  • 1 tablespoon sugar + 1/2 teaspoon cinnamon (for cinnamon-sugar sprinkle, optional)

Instructions

  1. In a small bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth and creamy (about 1-2 minutes with a hand mixer).
  2. Scoop 12 small heaping teaspoons of the cheesecake filling onto a parchment-lined plate and freeze for 30 minutes, until firm.
  3. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  4. Mix in egg, pumpkin puree, and vanilla extract. Beat until well combined (mixture may look slightly curdled).
  5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Gradually add dry ingredients to wet, mixing on low or by hand until just combined. Do not overmix.
  7. Cover the bowl and chill dough in the fridge for 30-40 minutes (or freezer for 15 minutes if short on time).
  8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
  9. Scoop about 1.5 tablespoons of cookie dough and flatten into a disk. Place a frozen cheesecake ball in the center, wrap dough around it, and roll gently into a ball.
  10. Repeat with remaining dough and filling. Place cookies 2 inches apart on prepared baking sheets.
  11. Optional: Sprinkle tops with cinnamon-sugar or press a few mini chocolate chips into each cookie.
  12. Bake for 12-14 minutes, rotating pans halfway through. Edges should be set, centers will look slightly underdone.
  13. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely (cheesecake center sets as they cool).

Notes

Chill the dough to prevent spreading and keep cookies soft and thick. Freeze the cheesecake filling until solid for best results. For gluten-free, use a 1:1 gluten-free flour blend. Vegan butter and dairy-free cream cheese work for a vegan version. Store cookies in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake cookies, fall dessert, pumpkin cookies, cream cheese filling, easy pumpkin cookies, autumn baking, Thanksgiving cookies, Halloween cookies

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