Go Back

Pumpkin Cheesecake Cookies

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.
Print Recipe Pin Recipe

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!