Description
Pumpkin Cheesecake Cookies are the ultimate cozy fall dessert — soft, spiced pumpkin cookie dough wrapped around a creamy cheesecake filling. Each bite combines the best of pumpkin pie and cheesecake in cookie form, perfect for sharing, gifting, or snacking all year long.
Ingredients
For the cookie dough:
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2 ¼ cups all-purpose flour
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1 tsp baking soda
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1 tsp pumpkin pie spice
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½ tsp salt
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¾ cup unsalted butter, softened
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¾ cup brown sugar
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¼ cup granulated sugar
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½ cup pumpkin puree
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1 large egg
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1 tsp vanilla extract
For the cheesecake filling:
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8 oz cream cheese, softened
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¼ cup granulated sugar
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1 egg yolk
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
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Mix in pumpkin puree, egg, and vanilla extract until smooth.
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In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually add to wet ingredients until combined.
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In another bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla extract, beating until creamy.
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Scoop tablespoon-sized portions of cookie dough. Create a small well in each and spoon in a teaspoon of cheesecake filling.
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Wrap dough around filling, sealing carefully.
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Place cookies on the baking sheet. Bake for 12–15 minutes or until the edges are golden.
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Cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
Chill cheesecake filling for 10 minutes to make stuffing easier.
Do not overbake; cookies should remain soft in the center.
If the dough is sticky, lightly flour your hands.
Cookies can be frozen before baking for future use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American