Description
Soft and spiced pumpkin cookies filled with creamy cheesecake centers these pumpkin cheesecake cookies are the perfect fall dessert, combining cozy flavors with a luscious bite of indulgence.
Ingredients
Units
Scale
- 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
- Beat cream cheese until smooth. Add sugar, vanilla, and flour; mix until creamy. Transfer to a piping bag and chill for 30 minutes.
- Cream butter, brown sugar, and granulated sugar until fluffy. Mix in pumpkin puree, egg, and vanilla.
- Whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add to wet mixture until dough forms. Chill 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough (2 tablespoons each), roll into balls, and flatten slightly. Press a shallow well in the center.
- Bake 12–14 minutes until edges are set. Re-press centers if needed, then cool completely.
- Pipe 1–1½ teaspoons cheesecake filling into cooled cookies. Chill 20 minutes before serving.
Notes
- Do not use pumpkin pie filling it will make cookies too wet.
- Chill dough and filling to prevent spreading and ensure neat piping.
- Cookies are best stored chilled but can sit at room temp for up to 2 hours when serving.
Nutrition
- Calories: 180
