Description

Delight your taste buds with these irresistible Cheesecake Cookies, featuring a creamy, tangy cream cheese center wrapped in soft, spiced pumpkin cookie dough. Perfect for fall or any cozy occasion, these cookies combine rich flavors of cinnamon, ginger, nutmeg, and cloves for a unique twist on classic pumpkin treats.

Ingredients

Scale

Cream Cheese Filling

1 (8 oz) package cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract

Cookie Dough

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

Instructions

Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Scoop small teaspoon-sized dollops of the cream cheese mixture onto a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.
Make the cookie dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Assemble the cookies: Using a tablespoon or cookie scoop, portion out a ball of cookie dough and slightly flatten it in your hand. Place a frozen dollop of the cream cheese filling in the center, then wrap the dough completely around the filling, rolling into a ball to seal it inside. Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies: Bake the cookies for 12–15 minutes, or until the edges are set and the tops are lightly golden.
Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Freezing the cream cheese filling is essential to keep it firm for easy wrapping and to maintain the surprise center during baking.
Be careful not to overmix the cookie dough to ensure soft, tender cookies.
You can store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a dairy-free version, substitute cream cheese and butter with suitable plant-based alternatives.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cheesecake cookies, pumpkin cookies, cream cheese filled cookies, fall dessert, spiced cookies, pumpkin puree recipe