Description
These Pumpkin Cheesecake Cookies combine the cozy spices of pumpkin pie with a luscious cheesecake center — soft, chewy, and perfect for fall cookie trays!
Ingredients
Scale
- For the cookie dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/4 tsp vanilla extract
Instructions
- In a small bowl, mix softened cream cheese, 2 tbsp sugar, and 1/4 tsp vanilla. Scoop into small dollops and freeze for 30–45 minutes.
- Meanwhile, cream butter with sugars. Add pumpkin and vanilla; mix until smooth.
- In another bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually add to wet mixture.
- Chill cookie dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Scoop 2 tbsp of dough, flatten, and place a frozen cheesecake ball in the center. Fold dough around to seal.
- Place on baking sheet and bake for 10–12 minutes until edges are set. Cool on pan for 5 minutes, then transfer to wire rack.
Notes
Store in an airtight container in the fridge for up to 4 days. Best served slightly chilled or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cheesecake cookies, fall cookies, stuffed pumpkin cookies, pumpkin dessert