Description

These Pumpkin Cheesecake Cookies combine the warm spices of pumpkin pie with a creamy cheesecake filling, creating a soft and tender cookie perfect for fall or year-round indulgence. The spiced pumpkin cookie base paired with a rich cream cheese center offers a delightful twist on traditional cookies, bursting with autumnal flavors and smooth texture 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
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon

For the Cheesecake Filling

8 oz (226g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

Instructions

Make the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth and free of lumps. Add the granulated sugar, vanilla extract, and flour, mixing until the filling is completely smooth. Transfer the mixture to a piping bag or zip-top bag with a corner snipped off. Chill in the refrigerator for at least 30 minutes while preparing the cookie dough.
Make the Pumpkin Cookie Dough: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies maintain their shape during baking.
Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough per cookie and roll into balls. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each slightly and press a shallow well into the center of each with your thumb or the back of a spoon. Bake for 12 to 14 minutes, or until edges are set and tops are just done. Remove from oven and gently press down the centers again if necessary. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Fill with Cheesecake: Once cookies are fully cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into the center of each cookie. Smooth the top if desired. Chill the filled cookies in the refrigerator for 20 minutes to set the filling before serving.

Notes

Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
Chilling the dough helps prevent the cookies from spreading during baking.
The cheesecake filling can be prepared a day ahead and kept refrigerated for convenience.
For easier piping, ensure the cheesecake filling is smooth and chilled.
Store cookies in an airtight container in the refrigerator due to the cream cheese filling; consume within 3-4 days.
For a decorative twist, garnish the cheesecake filling with a sprinkle of cinnamon or chopped nuts before chilling.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: pumpkin cheesecake cookies, pumpkin cookies, cheesecake filling, fall cookies, holiday cookies, soft pumpkin cookies, spiced cookies