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Pumpkin Cheesecake Cookies Recipe

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★★★★★

5 from 54 reviews

These Pumpkin Cheesecake Cookies combine the warm, spiced flavors of pumpkin with the creamy sweetness of cheesecake, baked into soft, flavorful cookies perfect for fall or any time you crave a seasonal treat. The pumpkin base is moist and tender, complemented by a rich cheesecake filling, creating a delightful balance of textures and tastes in every bite.

Ingredients

Scale

For the Pumpkin Cookie Base

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder

For the Cheesecake Filling

  • 8 ounces (225g) cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cookie Dough: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract and mix until combined. In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients into the wet ingredients, mixing until just combined to form the pumpkin cookie dough.
  2. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg yolk, and vanilla extract and continue beating until the mixture is creamy and well combined.
  3. Assemble the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 tablespoon of pumpkin cookie dough and flatten it slightly. Place a small spoonful of the cheesecake mixture in the center, then top with another tablespoon of pumpkin dough. Seal the edges carefully and gently flatten the cookie slightly to create a sandwich with the cheesecake filling inside.
  4. Bake: Place the assembled cookies on the prepared baking sheets spaced about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are set and lightly golden but the centers remain soft.
  5. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the cookies once fully cooled for the best texture and flavor.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to control the spices and sweetness.
  • Make sure the cream cheese and butter are softened for easier mixing and a smoother texture.
  • The cookie dough may be a bit sticky; chilling it slightly can make shaping easier.
  • Store cookies in an airtight container for up to 3 days or refrigerate for longer freshness.
  • You can add spices like cinnamon, nutmeg, or ginger to the cookie dough for extra fall flavor if desired.

Keywords: pumpkin cheesecake cookies, fall cookies, pumpkin desserts, creamy filling cookies, soft pumpkin cookies

Find it online: https://spatulaqueen.com/pumpkin-cheesecake-cookies-recipe/