Description
Imagine biting into a cookie that perfectly captures the warmth of pumpkin spice and the creamy richness of cheesecake. These Pumpkin Cheesecake Cookies are a soft, cozy dessert twist on classic fall flavors. With a smooth cheesecake center wrapped in spiced pumpkin cookie dough, they’re ideal for holiday baking, easy recipe gifting, or simply savoring with your favorite cup of tea. A must-try for anyone looking for fall dessert ideas or snack-worthy cookies with a creamy surprise.
Ingredients
8 oz cream cheese
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup granulated sugar (for dough)
1/4 cup granulated sugar (for filling)
1 egg yolk
1 teaspoon vanilla extract (for dough)
1/2 teaspoon vanilla extract (for filling)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
Instructions
1. In a bowl, beat together 8 oz of cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth. Scoop out 1 teaspoon portions and freeze on a parchment-lined tray for at least 30 minutes.
2. In a large mixing bowl, beat 1/2 cup unsalted butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until creamy.
3. Add 1/2 cup pumpkin puree, 1 egg yolk, and 1 teaspoon vanilla extract. Mix until fully combined.
4. In another bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
5. Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
6. Preheat oven to 350°F (175°C). Scoop 1.5 tablespoons of dough, flatten slightly, and wrap around a frozen cream cheese center. Roll gently into a ball and place on a parchment-lined baking sheet.
7. Bake for 12–14 minutes until edges are set and tops are matte. Let cool on sheet for 5 minutes, then transfer to a wire rack.
Notes
Make sure the cream cheese centers are well-frozen before filling to prevent melting out.
Use canned pumpkin puree, not pumpkin pie filling, for best results.
For extra flair, roll cookie balls in cinnamon sugar before baking.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 11g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cheesecake cookies, fall dessert, easy cookie recipe, pumpkin recipe, stuffed cookies