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Pumpkin Cheesecake Cookies Recipe

Pumpkin Cheesecake Cookies Recipe
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★★★★★

5.1 from 31 reviews

These Pumpkin Cheesecake Cookies combine the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin cookie dough. Perfectly soft and tender, each cookie is filled with a luscious cream cheese mixture that complements the autumn-inspired pumpkin base. Ideal for fall celebrations or cozy afternoons.

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

  1. 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 a zip-top bag with one corner snipped off, then chill in the refrigerator for at least 30 minutes while preparing the cookie dough.
  2. Make the Pumpkin Cookie Dough: In a large bowl, beat together the softened butter, light 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 mixture until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies maintain their shape during baking.
  3. 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 for each cookie and roll into balls. Place the dough balls about 2 inches apart on the prepared baking sheets. Slightly flatten each ball, then press a shallow well into the center using your thumb or the back of a spoon. Bake for 12 to 14 minutes, or until the edges are set and the tops appear just done. Remove from the oven, gently pressing down the centers again if needed. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  4. Fill with Cheesecake: Once the cookies are fully cooled, pipe approximately 1 to 1½ teaspoons of the chilled cheesecake filling into the center well of each cookie. Smooth the top if desired. Refrigerate the filled cookies for 20 minutes to allow the filling to set before serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor balance.
  • Be sure to chill the cookie dough before baking to prevent spreading and to achieve a thicker cookie.
  • The cheesecake filling can be made ahead and kept refrigerated for up to 2 days.
  • These cookies are best enjoyed within 3 days and should be stored refrigerated due to the cream cheese filling.
  • For a decorative touch, sprinkle with a pinch of cinnamon or nutmeg before serving.

Nutrition

Keywords: Pumpkin cookies, cheesecake cookies, fall desserts, cream cheese filling, pumpkin spice

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