Print

Pumpkin Cheesecake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 122 reviews

These Pumpkin Cheesecake Cookies combine the warm, spiced flavors of pumpkin with a rich, creamy cheesecake filling for a delightful autumn treat. Soft pumpkin cookie bases are baked to perfection and filled with a smooth, tangy cream cheese mixture, making them perfect for fall gatherings or cozy dessert cravings.

Ingredients

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

  1. 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.
  2. 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, mixing 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.
  3. 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 dough balls 2 inches apart on the baking sheets. Flatten each 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, until the edges are set and tops look just done. Remove from oven and gently press centers again if needed. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  4. Fill with Cheesecake: Once cookies are fully cooled, pipe about 1 to 1½ teaspoons of 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, to achieve the best texture and flavor.
  • Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
  • Chilling the cookie dough helps maintain the shape of the cookies during baking.
  • Press a shallow well in each dough ball to hold the cheesecake filling without spilling.
  • For best results, chill the cheesecake filling before piping and the filled cookies before serving.

Find it online: https://oliviabakes.com/pumpkin-cheesecake-cookies-recipe/