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Pumpkin Cheesecake Cookies Recipe

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4.9 from 137 reviews

Delight in these Pumpkin Cheesecake Cookies—a perfect combination of soft, spiced pumpkin cookies filled with a creamy, smooth cheesecake center. With a tender cookie base infused with pumpkin pie spices and a luscious cheesecake filling, these cookies offer a festive and comforting treat ideal for autumn and holiday gatherings.

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 lump-free. Add the granulated sugar, vanilla extract, and flour, mixing thoroughly 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 the softened butter, brown sugar, and granulated sugar together 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 add the dry ingredients to the wet mixture, stirring until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies maintain their shape during 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 appear just done. Remove from oven and gently press the centers again if needed. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  4. Fill with Cheesecake: Once the cookies are completely cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into the center well of each cookie. Smooth the tops 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 rather than pumpkin pie filling for best results.
  • Chilling the dough helps the cookies hold their shape during baking.
  • Make sure the cream cheese is very soft to get a smooth cheesecake filling.
  • Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
  • For easier piping, chill the cheesecake filling first.

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