Pumpkin Cheesecake Cookies
These soft, chewy cookies are filled with a creamy cheesecake center and wrapped in cozy pumpkin spice flavors, making them a delightful treat for any occasion.
Ingredients
For the Cookie Dough
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup unsalted butter (softened)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- ½ tsp vanilla extract
Instructions
Preparation
- Gather all your ingredients and tools. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry flour mixture to the wet ingredients and mix until just combined.
- In a separate bowl, combine the cream cheese, granulated sugar, egg yolk, and vanilla extract and beat until smooth.
Assembly and Baking
- Scoop a tablespoon of cookie dough, flatten it slightly, and place a teaspoon of cheesecake filling in the center.
- Cover the filling with another tablespoon of dough, rolling it into a ball to seal the filling inside.
- Place the cookies on the prepared baking sheets, spacing them 2 inches apart, and bake for 12-15 minutes.
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serving
- Enjoy your Pumpkin Cheesecake Cookies with warm beverages like chai tea or coffee.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. Can freeze for up to 3 months.