Pumpkin Cheesecake Cookies
Soft and chewy pumpkin cookies filled with creamy cheesecake for the perfect fall-inspired treat. These cookies capture the cozy flavors of pumpkin spice and cream cheese in every bite.
Equipment
- Mixing Bowls
- Hand Mixer
- Measuring cups and spoons
- Baking sheet
- Parchment Paper
Ingredients
Cookie Dough
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ¾ cup unsalted butter melted and slightly cooled
- 1 ½ cups brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup pumpkin puree
Cheesecake Filling
- 8 oz cream cheese room temperature
- 2 tbsp pumpkin puree
- 1 ¼ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, mix melted butter and brown sugar until combined. Add egg, vanilla extract, and pumpkin puree, then mix well.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Set aside cookie dough.
- In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, and vanilla extract, mixing until creamy.
- Scoop tablespoon-sized portions of cookie dough onto the prepared sheet. Make an indentation in the center of each cookie and fill with cheesecake mixture.
- Cover the filling with another small piece of cookie dough, sealing the edges gently.
- Bake for 12–14 minutes, or until cookies are set and lightly golden. Cool on a wire rack before serving.
Notes
For variation, drizzle with caramel or sprinkle with cinnamon sugar before serving.