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Dreamy pumpkin cheesecake cookies, irresistibly soft and spiced, are featured in this article showcasing a delightful fall dessert recipe.
Lady Maria

Pumpkin Cheesecake Cookie Dreams

These Pumpkin Cheesecake Cookies are the perfect autumn treat, combining the warm spices of pumpkin with a creamy cheesecake filling. Soft, chewy, and bursting with flavor, they're easy to make and guaranteed to impress. Enjoy the magic of fall in every bite!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for dusting optional

Equipment

  • Baking sheets
  • parchment paper
  • medium bowl
  • Large bowl
  • Electric mixer (hand or stand)
  • whisk
  • measuring cups and spoons
  • Rubber spatula
  • Cookie scoop or tablespoon
  • wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
  4. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  7. Beat in the egg yolk and vanilla extract until well combined.
  8. Scoop a tablespoon of pumpkin cookie dough and flatten it slightly in your palm.
  9. Place a teaspoon of cheesecake filling in the center of the dough.
  10. Gently wrap the cookie dough around the cheesecake filling, sealing the edges completely. Roll into a ball.
  11. Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
  12. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  14. Optional: Dust with powdered sugar before serving.

Notes

For best results, use room temperature ingredients. Don't overbake the cookies; they should be slightly soft in the center when you remove them from the oven. Store the baked cookies in an airtight container at room temperature for up to 3 days. You can also freeze the unbaked cookie dough balls for up to 2 months. For a richer flavor, try using brown butter in the cookie dough.