These Pumpkin Cheesecake Cookies combines warm spices, rich pumpkin flavor, and a luscious cream cheese center for the perfect fall treat.
Ah, the cozy season of fall, where a crisp breeze is in the air and sweet treats bring comfort to our souls.
When it comes to fall baking, nothing quite captures the essence of the season like pumpkin cheesecake cookies.
These cookies combine two beloved favorites – creamy cheesecake and spiced pumpkin – into one delicious fall treat with a surprise filling.
Whether you’re craving the comforting flavors of fall or creaminess of cheesecake, these stuffed cookies are sure to hit all the right notes.
If you love pumpkin, try my pumpkin lush dessert or pumpkin gooey bars. Both are delicious desserts for the fall!
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Why You’ll Love This Fall Cookie Recipe
- Versatile using different spices and fillings!
- Great fall dessert for potlucks and parties!
- Makes great gifts for family and friends.
- Easy grab and go treat after a day at the pumpkin patch or apple picking.
Pumpkin Cheesecake Cookies Ingredients
- Cream cheese
- Granulated sugar
- Vanilla extract
- All purpose flour
- Pumpkin puree
- Pumpkin pie spice
- Baking soda
- Baking powder
- Salt
- Unsalted butter
- Light brown sugar
- Egg yolk
Recipe Variations
- Use different fillings such as Nutella, caramel sauce or fruit preserves.
- Mix chocolate chips in the cookie dough.
- Add maple glaze over top the cookies.
- Add chopped pecans in the filling or on top of the cookies for some crunch.
- Incorporate gingerbread spices for a different flavor.
How to Make Pumpkin Cheesecake Cookies
Prepare Cheesecake Filling
- In a medium bowl, add cream cheese, 1/4 cup granulated sugar and ½ teaspoon vanilla extract.
- Beat until creamy and smooth.
- Line a baking sheet with parchment.
- Scoop cheesecake mixture, about 1-2 tablespoon, and place onto the parchment.
- Repeat until there is no more cheesecake mixture.
- Place the baking sheet in the freezer to chill while you prepare the cookies.
Prepare the Cookie Dough
- In a large mixing bowl, whisk together flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, and salt.
- In another large bowl, cream together butter, light brown sugar, and ¼ cup granulated sugar, for about 1 minute.
- Add egg yolk, 1 teaspoon vanilla, and pumpkin puree, and mix to combine.
- Slowly add in the dry ingredients to the wet, mixing until just combined.
Cookie Assembly and Baking
- Line two cookie sheets with parchment paper.
- Scoop the cookie dough into 12 cookie dough balls, and place onto one lined cookie sheet.
- Place cookie sheet in fridge for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Add ¼ cup sugar and ½ teaspoon pumpkin pie spice to a shallow saucer and mix together.
- Remove the cookies from refrigerator and cheesecake drops from freezer.
- Take each ball of cookie dough, and press one of the cheesecake drops into the center, wrapping the dough around it.
- Drop the cookie dough ball into the sugar and pumpkin pie spice mix and roll to coat.
- Place cookies on lined cookie sheet with 6 cookies per tray and flatten each one slightly.
- Bake for 16-19 minutes.
- Allow the cookies to cool slightly, then move to cooling racks to finish cooling completely.
Recipe Tips
- Don’t skip chilling the cookie dough! This will help shape the cookies easier and prevent them from falling apart.
- Don’t overstuff! Aim for about one teaspoon of filling per cookie so that it doesn’t overflow during baking.
- Seal it well! Once you’ve added the filling, gently fold up and pinch together the edges of each cookie to seal it all in.
- Cool completely! The cooling process helps set both the cookies and their creamy centers.
How to Store
- To Store: Place cookies in an airtight container and store in the fridge for up to one week.
- To Freeze: Place in an freezer bag or airtight container with parchment paper in between each cookie. Freeze up to 3 months. Thaw in fridge overnight.
FAQs
Do I have to chill the dough before baking?
Yes! Chilling the dough before baking helps achieve perfect texture and prevent from spreading during baking.
Can I double this recipe?
Yes, of course! Click the 2X button on the recipe card to get double the ingredients.
Recipe
Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies combines warm spices, rich pumpkin flavor, and a luscious cream cheese center for the perfect fall treat.
Ingredients
- 6 ounces cream cheese softened at room temperature
- ¾ cup granulated sugar divided
- 1 ½ tsp. Vanilla extract divided
- 1 ½ cups all purpose flour
- ⅓ cup pumpkin puree
- 2 ½ tsp. Pumpkin pie spice divided
- ½ tsp. Baking soda
- ½ tsp. Baking powder
- ¼ tsp. Salt
- ½ cup unsalted butter softened to room temperature
- ⅔ cup light brown sugar
- 1 egg yolk
Instructions
Prepare Cheesecake Filling
- In a medium bowl, add cream cheese, 1/4 cup granulated sugar and ½ teaspoon vanilla extract.
- Beat until creamy and smooth.
- Line a baking sheet with parchment.
- Scoop cheesecake mixture, about 1-2 tablespoon, and place onto the parchment.
- Repeat until there is no more cheesecake mixture.
- Place the baking sheet in the freezer to chill while you prepare the cookies.
Prepare the Cookie Dough
- In a large mixing bowl, whisk together flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, and salt.
- In another large bowl, cream together butter, light brown sugar, and ¼ cup granulated sugar, for about 1 minute.
- Add egg yolk, 1 teaspoon vanilla, and pumpkin puree, and mix to combine.
- Slowly add in the dry ingredients to the wet, mixing until just combined.
Cookie Assembly and Baking
- Line two cookie sheets with parchment paper.
- Scoop the cookie dough into 12 cookie dough balls, and place onto one lined cookie sheet.
- Place cookie sheet in fridge for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Add ¼ cup sugar and ½ teaspoon pumpkin pie spice to a shallow saucer and mix together.
- Remove the cookies from refrigerator and cheesecake drops from freezer.
- Take each ball of cookie dough, and press one of the cheesecake drops into the center, wrapping the dough around it.
- Drop the cookie dough ball into the sugar and pumpkin pie spice mix and roll to coat.
- Place cookies on lined cookie sheet with 6 cookies per tray and flatten each one slightly.
- Bake for 16-19 minutes.
- Allow the cookies to cool slightly, then move to cooling racks to finish cooling completely.
Notes
- To Store: Place cookies in an airtight container and store in the fridge for up to one week.
- To Freeze: Place in an freezer bag or airtight container with parchment paper in between each cookie. Freeze up to 3 months. Thaw in fridge overnight.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Tried this recipe?Let us know how it was!
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