Print

Pumpkin Cheesecake Cookies Recipe

Pumpkin Cheesecake Cookies Recipe
Print Recipe

★★★★★

4.7 from 19 reviews

These Pumpkin Cheesecake Cookies combine the warm spices of pumpkin pie with a luscious cream cheese filling, creating a soft, flavorful cookie perfect for fall or any festive occasion. With a tender pumpkin-flavored dough encasing a creamy cheesecake center, these cookies offer a delightful twist on traditional pumpkin desserts.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt

Cookie Dough

  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Set aside.
  2. Make the Cookie Dough: In a large mixing bowl, cream the softened butter with brown and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, beating until well combined. Gradually mix in the dry ingredients until just incorporated to form a soft dough.
  3. Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg yolk, and vanilla extract, mixing until creamy and well combined.
  4. Assemble Cookies: Preheat your oven to 350°F (175°C). Scoop tablespoons of the pumpkin dough and flatten slightly on a parchment-lined baking sheet. Place a teaspoon of the cheesecake filling on each and then cover with another tablespoon of pumpkin dough, sealing the edges gently to encase the filling.
  5. Bake Cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges are set and lightly golden. Avoid overbaking to keep them soft.
  6. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Serve and Enjoy: Once cooled, enjoy these soft, spiced pumpkin cheesecake cookies with your favorite autumn beverage.

Notes

  • Use full-fat cream cheese for the richest flavor and texture.
  • Make sure the cream cheese and butter are softened to room temperature for smooth mixing.
  • Do not overbake to maintain the soft, cake-like texture of the cookies.
  • Store cookies in an airtight container in the refrigerator for up to 5 days.
  • Freeze baked cookies in an airtight container for up to 2 months.

Nutrition

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

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