Pumpkin Cheesecake Cookies are the perfect blend of fall spices, creamy cheesecake, and soft cookie dough. Each bite combines the warm flavors of pumpkin pie with the tangy richness of cheesecake, creating a treat that’s impossible to resist.
These cookies are ideal for fall gatherings, Thanksgiving, or whenever you’re craving a cozy dessert.
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
Ingredients Overview
- Pumpkin Puree: Adds moisture and authentic pumpkin flavor.
- Cream Cheese: The star of the cheesecake filling, offering a tangy contrast to the sweet cookie.
- Fall Spices: Cinnamon, nutmeg, and cloves provide a warm, spiced flavor.
- Brown Sugar: Adds a rich sweetness and depth to the cookies.
- Vanilla Extract: Enhances the flavors of both the cookie dough and the cheesecake filling.
Step-by-Step Instructions
1. Make the Cheesecake Filling
In a small bowl, beat 4 ounces of softened cream cheese with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until smooth. Scoop small teaspoons of the mixture onto a parchment-lined baking sheet and freeze for 1-2 hours until firm.
2. Prepare the Cookie Dough
In a large mixing bowl, cream together 1/2 cup of softened butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar until light and fluffy. Add 1/3 cup of pumpkin puree, 1 egg yolk, and 1 teaspoon of vanilla extract, mixing until combined.
In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves). Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
3. Assemble the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoons of the cookie dough and flatten slightly in your hand. Place a frozen cheesecake filling piece in the center and wrap the dough around it, sealing the edges. Roll gently into a ball and place on the prepared baking sheet.
4. Bake
Bake the cookies for 12-15 minutes, or until the edges are set and the tops look slightly puffed. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Optional Glaze
For an extra touch, drizzle the cooled cookies with a glaze made of powdered sugar, a splash of milk, and a hint of vanilla extract.
Recipe Tips
- Chill the Dough: If your dough is too soft, chill it for 30 minutes to make assembly easier.
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freeze for Later: These cookies freeze well. Store them in an airtight container for up to 2 months, and thaw at room temperature when ready to eat.
What to Serve With This Recipe
Serve these cookies with a warm cup of coffee, chai tea, or hot cocoa for the ultimate fall indulgence. They’re also perfect for dessert platters during the holiday season.
Frequently Asked Questions
Can I use store-bought pumpkin pie filling instead of pumpkin puree?
It’s not recommended, as pumpkin pie filling is pre-sweetened and spiced. Stick with pure pumpkin puree for the best results.
Can I make these cookies ahead of time?
Yes! The dough and cheesecake filling can be prepared a day ahead and refrigerated. Assemble and bake when ready.
How can I make the cookies even more festive?
Sprinkle the tops with cinnamon sugar before baking or drizzle with white chocolate after baking.
Ingredients
For the Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
Optional Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Beat cream cheese with powdered sugar and vanilla for the filling. Freeze in small scoops for 1-2 hours.
- Cream butter and sugars, add pumpkin, egg yolk, and vanilla. Mix dry ingredients and combine with wet ingredients to form a dough.
- Wrap dough around frozen cheesecake filling, seal, and roll into balls. Place on baking sheets.
- Bake at 350°F (175°C) for 12-15 minutes. Cool completely before serving or glazing.
- Optional: Drizzle with glaze before serving. Enjoy!
Pumpkin Cheesecake Cookies
Ingredients
- For the Cheesecake Filling
- 4 oz cream cheese softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For the Cookie Dough
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- Optional Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Beat cream cheese with powdered sugar and vanilla for the filling. Freeze in small scoops for 1-2 hours.
- Cream butter and sugars, add pumpkin, egg yolk, and vanilla. Mix dry ingredients and combine with wet ingredients to form a dough.
- Wrap dough around frozen cheesecake filling, seal, and roll into balls. Place on baking sheets.
- Bake at 350°F (175°C) for 12-15 minutes. Cool completely before serving or glazing.
- Optional: Drizzle with glaze before serving. Enjoy!
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