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Pumpkin Cheesecake Cookies Recipe

Pumpkin Cheesecake Cookies Recipe
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★★★★★

4.8 from 27 reviews

Delight in these soft and flavorful Pumpkin Cheesecake Cookies, featuring a spiced pumpkin cookie base with a creamy cheesecake filling. Perfectly balanced sweetness and seasonal spices make these cookies an irresistible autumn treat.

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 softened 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. 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 unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the canned pumpkin puree, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies keep their shape while baking.
  3. Shape and Bake the Cookies: Preheat your 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 sheets. Flatten each cookie slightly, then press a shallow well into the center of each using your thumb or the back of a spoon. Bake for 12 to 14 minutes, or until edges are set and tops appear just done. Remove from oven, press centers down gently again if needed, and let cool on 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 about 1 to 1½ teaspoons of the chilled cheesecake filling into the center of each cookie. Smooth the top if desired. Chill filled cookies in the refrigerator for 20 minutes to allow the filling to set before serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
  • Chilling the dough helps the cookies maintain their shape during baking.
  • Ensure the cream cheese is softened for a smooth cheesecake filling.
  • For best results, chill the filled cookies to set the cheesecake center before serving.
  • Store cookies in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: pumpkin cheesecake cookies, fall cookies, pumpkin cookies, cheesecake filled cookies, autumn dessert, spiced cookies

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