Description
These Pumpkin Cheesecake Cookies combine the cozy flavors of pumpkin spice with a creamy cheesecake filling for the ultimate fall dessert. Soft, chewy, and filled with warm spices, they’re the perfect treat for autumn gatherings, holiday trays, or cozy nights in.
Ingredients
½ cup pumpkin puree
4 oz cream cheese
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 egg yolk
1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 ½ tsp pumpkin pie spice
2 tbsp powdered sugar (for cream cheese filling)
½ tsp vanilla (for filling)
Instructions
1. In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into 1-teaspoon balls and freeze until firm.
2. In another bowl, beat butter, brown sugar, and granulated sugar until fluffy.
3. Mix in pumpkin puree, egg yolk, and vanilla extract.
4. In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
5. Gradually combine the dry ingredients with the wet until just mixed.
6. Chill the dough for at least 30 minutes.
7. Scoop 1 heaping tablespoon of dough, flatten in your palm, place a frozen cream cheese ball in the center, and wrap the dough around it.
8. Roll into balls and place on parchment-lined baking sheet.
9. Bake at 350°F (175°C) for 12–14 minutes, until edges are set but centers look slightly soft.
10. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough is key to easy handling.
Don’t skip freezing the cream cheese filling or it will ooze out during baking.
Cookies can be frozen for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg