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Pumpkin cheesecake cookies

Pumpkin Cheesecake Cookies Recipe

Soft and spiced pumpkin cookies filled with a creamy cheesecake center; these Pumpkin Cheesecake Cookies are a cozy, fall-inspired treat perfect for holidays or a quiet autumn afternoon.
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Course: Dessert, Snack
Cuisine: American, Fall Baking
Prep Time: 30 minutes
Cook Time: 13 minutes
Chill & Freeze Time: 1 hour 30 minutes
Total Time: 2 hours 13 minutes
Servings: 24 cookies
Calories: 180kcal
Cost: $14

Equipment

  • 1 Electric mixer Hand or stand mixer works well
  • 2 Mixing bowls One for dry ingredients, one for wet
  • 1 Cookie scoop Optional, for even cookie size
  • 1 Baking sheet Lined with parchment paper
  • 1 Wire cooling rack For cooling cookies evenly

Ingredients

Pumpkin Cookie Dough

  • 2½ cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1½ teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ¼ teaspoon Ground ginger
  • ¼ teaspoon Ground cloves
  • ½ cup Unsalted butter Softened
  • 1 cup Granulated sugar
  • ½ cup Light brown sugar Packed
  • 1 cup Pumpkin purée Not pumpkin pie filling
  • 1 Large egg
  • 1 teaspoon Vanilla extract

Cream Cheese Filling

  • 8 oz Cream cheese Softened
  • ¼ cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Rolling Mixture (Optional)

  • ½ cup Granulated sugar
  • 1 tablespoon Ground cinnamon
  • 2 tablespoon Graham cracker crumbs Crushed

Instructions

  • Beat cream cheese until smooth.
  • Add sugar, vanilla, salt to cream cheese; mix.
  • Chill cream cheese mixture 1 hour.
  • Scoop and freeze cream cheese into balls.
  • Mix dry ingredients in a bowl.
  • Cream butter and sugars until fluffy.
  • Add pumpkin, egg, and vanilla to wet mix.
  • Add dry ingredients gradually to wet.
  • Chill cookie dough 30 minutes.
  • Preheat oven to 350°F (175°C).
  • Scoop cookie dough and flatten.
  • Place cream cheese ball in center.
  • Seal dough around filling completely.
  • Roll cookie ball in cinnamon sugar (optional).
  • Slightly flatten cookie ball.
  • Bake 12–14 minutes.
  • Cool on sheet 5 minutes, then transfer to rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 60g | Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 135mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3000IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg