
These Pumpkin Cheesecake Cookies combine the best of both worlds—soft pumpkin cookies with a creamy cheesecake filling. They’re the perfect treat for fall or Thanksgiving, delivering all the warm spices and pumpkin flavor you love, with the added richness of cheesecake in the center. These cookies are a crowd-pleaser that’s sure to be a favorite at any holiday gathering!
Why You’ll Love These Cookies
✔ Fall-Inspired Flavors – Pumpkin and warm spices make these cookies cozy and comforting.
✔ Creamy Cheesecake Center – The perfect balance of creamy and soft textures.
✔ Perfect for the Holidays – A delicious treat for Thanksgiving or Halloween!
✔ Easy to Make – No need for fancy equipment, just a mixing bowl and your hands!
Ingredients (Makes about 24 cookies)
For the Pumpkin Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour (to thicken)
How to Make Pumpkin Cheesecake Cookies
Step 1: Make the Cheesecake Filling
- In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and flour until smooth.
- Chill the cheesecake filling in the fridge for about 30 minutes to firm up.
Step 2: Prepare the Pumpkin Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate large bowl, beat together the pumpkin puree, granulated sugar, butter, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
Step 3: Assemble the Cookies
- Scoop out a tablespoon of pumpkin cookie dough and roll it into a ball.
- Press your thumb gently into the center of the dough ball to create a well.
- Place a small spoonful of the chilled cheesecake filling into the well (about 1 tsp per cookie).
- Cover the cheesecake filling with a little more pumpkin dough, pinching the edges to seal it in.
Step 4: Bake the Cookies
- Place the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Pumpkin Cheesecake Cookies
🎃 Chill the Dough – For thicker cookies, chill the pumpkin dough for 30 minutes before assembling.
🧀 Make the Cheesecake Filling Ahead – You can prepare the cheesecake filling a day ahead and store it in the fridge.
🍪 Use a Cookie Scoop – For even-sized cookies, use a cookie scoop to measure out the dough.
🍯 Drizzle with Caramel – For an extra indulgent treat, drizzle the cooled cookies with warm caramel sauce.
Storage & Make-Ahead
📦 Storage: Keep the cookies in an airtight container at room temperature for up to 1 week.
🧊 Freezing: You can freeze unbaked cookie dough balls with the cheesecake filling for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.
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