Description
Pumpkin Cheesecake Cookies are soft, chewy pumpkin-spiced cookies with a surprise creamy cheesecake filling and a sweet cinnamon-sugar coating. They’re the perfect fall-inspired treat, combining the best of pumpkin pie, cheesecake, and snickerdoodles in one bite.
Ingredients
- Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- Pumpkin Cookie Dough:
- ½ cup pumpkin purée (blotted dry)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Scoop 2-teaspoon mounds onto a parchment-lined tray and freeze until solid (about 1 hour).
- Prep pumpkin: Spread pumpkin purée on paper towels and blot to remove excess moisture.
- Make cookie dough: Cream butter, brown sugar, and granulated sugar until fluffy (2–3 minutes). Mix in egg yolks, blotted pumpkin, and vanilla. Add flour, pumpkin spice, baking soda, baking powder, and salt. Mix until just combined. Chill dough for at least 30 minutes.
- Assemble cookies: Flatten 2 tablespoons of dough in your hand, place one frozen cheesecake ball inside, and wrap dough around it. Seal edges well.
- Coat in cinnamon-sugar: Mix sugar and cinnamon. Roll each cookie ball until fully coated.
- Bake: Place cookies 2 inches apart on a baking sheet. Bake at 350°F (175°C) for 11–14 minutes, until edges are set but centers are soft. Cool 5 minutes on the tray, then transfer to a wire rack.
Notes
- Make gluten-free with a 1:1 flour substitute.
- Add mini chocolate chips for extra sweetness.
- Mix your own pumpkin spice with cinnamon, nutmeg, ginger, allspice, and cloves.
- Add maple extract to the cheesecake filling for extra fall flavor.
- Freeze cookies for up to 2 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
