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Pumpkin Cheesecake Cookies Recipe

Pumpkin Cheesecake Cookies Recipe
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★★★★★

4.7 from 9 reviews

These Pumpkin Cheesecake Cookies combine the rich, creamy tang of cheesecake with the warm, spiced flavor of pumpkin cookies. Featuring a soft pumpkin cookie base filled with a smooth cheesecake filling, this recipe offers a perfect fall-inspired treat that’s both comforting and indulgent.

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 softened 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 and mix until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies retain their shape while baking.
  3. Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop approximately 2 tablespoons of dough per cookie and roll into balls. Arrange the dough balls about 2 inches apart on the prepared baking sheets. Slightly flatten each dough ball, 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. If needed, gently press down the centers again with the back of a spoon. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  4. Fill with Cheesecake: Once fully cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into the center well of each cookie. Smooth the filling top if desired. Chill the filled cookies in the refrigerator for 20 minutes to allow the filling to set before serving.

Notes

  • Ensure the pumpkin puree is pure pumpkin and not pumpkin pie filling, which contains additional spices and sugar.
  • Chilling the cookie dough before baking helps the cookies maintain their shape and prevents spreading.
  • Use room temperature cream cheese for a smooth cheesecake filling.
  • These cookies are best enjoyed within 3 days but can be stored in an airtight container in the refrigerator for up to a week.
  • For an extra festive touch, sprinkle a little cinnamon or pumpkin pie spice on top of the cheesecake filling before chilling.

Nutrition

Keywords: pumpkin cheesecake cookies, pumpkin cookies, cheesecake filling, fall dessert, pumpkin spice cookies

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