Description
Soft pumpkin cookies filled with creamy cheesecake centers, spiced perfectly for fall. These Pumpkin Cheesecake Cookies are easy to make, beginner-friendly, and perfect for cozy gatherings or everyday treats.
Ingredients
Ingredients:
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6 oz (170 g) cream cheese, cold
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3 tbsp (38 g) granulated white sugar (for filling)
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1/2 tsp vanilla extract (for filling)
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1/4 cup (50 g) granulated white sugar (for spiced sugar)
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1/2 tsp pumpkin pie spice (for spiced sugar)
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1/2 cup (122 g) canned pumpkin puree (Libby’s)
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1 3/4 cups (219 g) all-purpose flour, spooned and leveled
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1 tbsp pumpkin pie spice
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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3/4 cup (168 g) unsalted butter, softened
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1 cup (220 g) light brown sugar
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2 egg yolks, room temperature
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2 tsp vanilla extract
Instructions
Instructions:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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For the cheesecake filling: Beat cold cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until smooth. Set aside.
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In a small bowl, combine 1/4 cup sugar and 1/2 tsp pumpkin pie spice for the spiced sugar topping.
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In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
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In a large bowl, cream the softened butter with brown sugar until fluffy. Add egg yolks and 2 tsp vanilla; mix well.
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Stir in pumpkin puree until combined. Gradually add dry ingredients, mixing just until incorporated.
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Chill dough for 30 minutes.
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Scoop cookie dough onto the baking sheet in 2-tablespoon portions. Flatten slightly. Place a small dollop of cheesecake filling in the center of half the dough portions. Top each with remaining dough to enclose filling, sealing edges gently.
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Sprinkle each cookie with spiced sugar mixture.
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Bake for 12-15 minutes until edges are golden and centers are set but soft. Cool on baking sheet 10 minutes before transferring to a wire rack.
Notes
Notes:
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Chill dough before baking to prevent spreading.
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Store baked cookies in the fridge due to cream cheese filling.
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Freeze unbaked dough balls for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Fall
Nutrition
- Serving Size: 1 cookie
- Calories: ~150 kcal per cookie
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: pumpkin cheesecake cookies, fall cookies, stuffed cookies, Cream cheese, pumpkin pie spice, brown sugar, canned