Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies are soft and spiced pumpkin cookies filled with a creamy vanilla cheesecake center. Cozy, flavorful, and rolled in cinnamon sugar, they’re the ultimate fall treat.
Ingredients
For the cheesecake filling:
- 113 g cream cheese 4oz, softened
- 30 g powdered sugar ¼ cup
- ½ teaspoon vanilla extract
For the pumpkin cookie dough:
- 240 g all-purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon pumpkin pie spice
- 113 g unsalted butter softened (½ cup)
- 100 g brown sugar packed (½ cup)
- 75 g granulated sugar ⅓ cup
- 120 g pumpkin purée ½ cup, blot excess liquid with a paper towel
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
Optional cinnamon sugar for rolling:
- 50 g granulated sugar ¼ cup
- 1 teaspoon cinnamon
Instructions
- Make the cheesecake filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop 12 small teaspoons of filling onto a parchment-lined plate and freeze for at least 30 minutes.
- Blot the pumpkin puree: Measure out your pumpkin puree, then use a paper towel to blot as much moisture out of the pumpkin puree as possible.
- Mix the dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Make the cookie dough: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Mix in blotted pumpkin purée, egg yolk, and vanilla. Fold in the dry ingredients until just combined. Chill the dough for 30 minutes for easier handling.
- Assemble the cookies: Scoop about 2 tablespoons of dough, flatten slightly, place a frozen cheesecake ball in the center, and wrap dough around it, sealing completely. Roll in cinnamon sugar if desired.
- Bake: Arrange on a parchment-lined tray and bake at 350°F (175°C) for 11–13 minutes, until edges are set but centers look slightly soft. Cool on the tray for 5 minutes before transferring to a rack.
Notes
I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Audrey’s Tip: Blotting the pumpkin purée is key to avoiding cakey cookies. Spread pumpkin on a few layers of paper towel for 5–10 minutes to remove excess moisture.
Nutrition
Calories: 177kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 141mgPotassium: 34mgFiber: 0.4gSugar: 15gVitamin A: 242IUVitamin C: 0.04mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!
