Description
Pumpkin Cheesecake Cookies are the ultimate fall treat—soft, spiced pumpkin cookies filled with a creamy cheesecake center. These cozy cookies combine all the flavors of pumpkin spice and cheesecake into one irresistible bite, making them perfect for Thanksgiving, holiday gatherings, or a simple seasonal indulgence.
Ingredients
For the Cookie Dough:
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2 ¼ cups (280 g) all-purpose flour
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1 tsp (5 g) baking soda
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1 tsp (3 g) pumpkin pie spice
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½ tsp (3 g) salt
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¾ cup (170 g) unsalted butter, softened
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¾ cup (150 g) brown sugar
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¼ cup (50 g) granulated sugar
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½ cup (120 g) pumpkin purée
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1 large egg (50 g)
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1 tsp (5 ml) vanilla extract
For the Cheesecake Filling:
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8 oz (225 g) cream cheese, softened
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¼ cup (50 g) granulated sugar
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1 egg yolk (18 g)
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½ tsp (2.5 ml) vanilla extract
Instructions
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In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).
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Mix in pumpkin purée, egg, and vanilla until smooth.
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In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
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Fold dry ingredients into wet until just combined. Do not overmix.
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For the filling, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, mixing until creamy.
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Scoop tablespoon-sized dough balls, flatten slightly, and make an indentation.
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Place 1 tsp cheesecake filling in the center, then wrap dough around to seal. Roll into a ball.
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Place cookies 2 inches apart and bake 12–15 minutes until edges are golden and centers just set.
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Cool 5 minutes on the baking sheet, then transfer to a wire rack.
Notes
Chill dough for 15 minutes if too soft before stuffing.
Seal dough fully around filling to avoid leaks.
Add extra pumpkin pie spice for stronger flavor.
Freeze unbaked stuffed cookies for future baking.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American