Pumpkin Cheesecake Cookies

Why You’ll Love This Recipe

These cookies are soft, moist, and perfectly spiced with pumpkin pie flavors. The cheesecake filling adds a decadent twist that makes them taste like a bite-sized pumpkin cheesecake wrapped in a cookie. They’re perfect for fall baking, holiday dessert tables, or simply as a seasonal treat to enjoy with a warm drink.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Cookie:

• 1 ¼ cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ¾ cup cane sugar
• ¼ cup butter, softened
• ¾ cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla extract

Cream Cheese Filling:

• 4 oz cream cheese
• ¼ cup sugar

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
3. In a large bowl, cream together the softened butter and cane sugar until light and fluffy.
4. Mix in the pumpkin, egg, and vanilla extract until combined.
5. Gradually add the dry ingredients into the wet mixture, stirring until just incorporated.
6. In a separate bowl, beat the cream cheese and sugar until smooth to form the filling.
7. Scoop about 1 tablespoon of cookie dough onto the baking sheet. Flatten slightly, then add about 1 teaspoon of the cream cheese filling in the center. Top with another tablespoon of cookie dough, sealing the edges to cover the filling.
8. Repeat with the remaining dough and filling, spacing cookies about 2 inches apart.
9. Bake for 12–15 minutes, or until cookies are set and lightly golden.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 12–14 cookies. Preparation takes around 20 minutes, baking requires 12–15 minutes per batch, and cooling adds another 10 minutes. Total time is approximately 45 minutes.

Variations

• Add mini chocolate chips to the cookie dough for extra sweetness.
• Sprinkle the tops with cinnamon sugar before baking for added texture.
• Use brown sugar instead of cane sugar for a deeper flavor.
• Add a pinch of nutmeg or cloves for an even more spiced cookie.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. They can also be frozen for up to 2 months thaw overnight in the fridge before serving. These cookies are best enjoyed at room temperature but can be gently warmed in the microwave for a few seconds if desired.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-puréed and drained of excess liquid to avoid overly wet dough.

How do I keep the cream cheese filling from leaking out?

Make sure to completely seal the edges of the cookie dough around the filling before baking.

Can I make these cookies ahead of time?

Yes, you can prepare the dough and filling ahead, refrigerate, and assemble before baking.

Can I freeze the dough?

Yes, both the cookie dough and filled cookies (unbaked) can be frozen. Bake directly from frozen, adding 1–2 minutes to the bake time.

Do these cookies need to be refrigerated?

Yes, because of the cream cheese filling, they should be stored in the refrigerator.

Can I double the recipe?

Absolutely, just double the ingredients and bake in batches.

Can I use low-fat cream cheese?

Yes, but the filling may be slightly less rich and creamy.

What’s the texture of these cookies?

They are soft, moist, and cake-like with a creamy center.

Can I add a glaze or drizzle?

Yes, a light cream cheese glaze or a drizzle of caramel pairs wonderfully with these cookies.

Are these cookies very sweet?

They’re moderately sweet, balanced by the tang of the cream cheese filling.

Conclusion

Pumpkin cheesecake cookies combine the best of two desserts spiced pumpkin cookies and creamy cheesecake into one irresistible bite. They’re easy to make, festive, and sure to impress at any fall gathering. With their soft texture and decadent filling, these cookies are bound to become a seasonal favorite you’ll bake year after year.

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