Description

These Pumpkin Cheesecake Cookies combine the warm, spiced flavors of pumpkin and pumpkin pie spice with a rich, creamy cheesecake filling. Soft pumpkin cookie bases are topped with a smooth, tangy cream cheese center, making these cookies perfect for fall or any cozy occasion.

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

Make the Cheesecake Filling: In a medium bowl, beat the 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.
Make the Pumpkin Cookie Dough: In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies keep their shape while baking.
Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each one slightly, then use your thumb or the back of a spoon to press a shallow well into the center of each dough ball. Bake for 12 to 14 minutes, or until the edges are set and the tops look just done. Remove from the oven and, if needed, use the back of a spoon to gently press down the centers again. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Fill with Cheesecake: Once the cookies are fully cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into the center of each cookie. Smooth the top if desired. Chill the filled cookies in the refrigerator for 20 minutes to allow the filling to set before serving.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best results.
Chilling the dough before baking helps the cookies hold their shape.
The cheesecake filling should be well chilled before using to maintain its consistency.
Store cookies in an airtight container in the refrigerator for up to 4 days.
Allow cookies to come to room temperature before serving for best flavor and texture.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Cookie
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 14g
Sodium: 120mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: pumpkin cheesecake cookies, pumpkin cookies, cheesecake filling, fall cookies, soft cookies, spiced cookies