Go Back
Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

These pumpkin cheesecake cookies are soft, spiced, and filled with a creamy cheesecake center. The perfect fall-inspired treat that combines two dessert favorites in one bite!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 Cookies

Equipment

  • Parchment paper
  • Baking sheet
  • Small cookie scoop or spoon for portioning

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter softened
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/3 cup pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 1 teaspoon vanilla extract

For the cheesecake filling:

  • 4 ounces cream cheese softened
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Optional toppings:

  • A sprinkle of cinnamon sugar or a drizzle of white chocolate

Instructions
 

Step 1: Make the cheesecake filling

  • In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Cover and chill in the fridge while you prepare the cookie dough.

Step 2: Mix the dry ingredients

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This spice blend is what gives the cookies that cozy pumpkin spice flavor!

Step 3: Cream the wet ingredients

  • In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, then mix until well combined.

Step 4: Combine wet and dry ingredients

  • Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix, it can make the cookies tough.

Step 5: Assemble the cookies

  • Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand.
  • Add a small dollop of the chilled cheesecake filling in the center, then top with another small piece of dough. Pinch the edges together to seal.

Step 6: Bake to perfection

  • Place the cookies on the baking sheet about 2 inches apart. Bake for 13–15 minutes, or until the edges are set and the tops look slightly puffed.
  • Let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Step 7: Add optional toppings (if desired)

  • Once the cookies are cool, you can sprinkle them with cinnamon sugar or drizzle with melted white chocolate for an extra-special touch.