Description
Pumpkin Cheesecake Cookies are the ultimate fall dessert—soft, spiced pumpkin cookies filled with a creamy cheesecake center. They combine the cozy flavors of pumpkin spice with the indulgent richness of cheesecake, making them perfect for autumn gatherings, holiday treat tables, or a comforting weeknight bake.
Ingredients
For the Cookies (about 24)
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115 g (½ cup) unsalted butter, softened
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150 g (¾ cup) granulated sugar
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1 large egg
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120 g (½ cup) pumpkin puree
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1 tsp vanilla extract
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240 g (2 cups) all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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2 tsp pumpkin pie spice
For the Cream Cheese Filling
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225 g (8 oz) cream cheese, softened
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50 g (¼ cup) granulated sugar
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1 tsp vanilla extract
Instructions
ructions
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Preheat oven to 175 °C (350 °F). Line two baking sheets with parchment paper.
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In a large bowl, beat softened butter and sugar until light and fluffy.
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Add the egg, pumpkin puree, and vanilla. Mix until combined.
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In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
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Gradually add dry ingredients to wet, mixing until just combined.
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Prepare the filling: beat cream cheese, sugar, and vanilla until smooth.
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Scoop 1 tablespoon of dough, flatten, add 1 teaspoon of filling, and top with another tablespoon of dough. Seal edges.
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Place on baking sheets and bake 15–17 minutes, until lightly golden.
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Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
Chill the cream cheese filling briefly before stuffing—it makes assembly easier.
If dough feels sticky, chill for 20–30 minutes or press between parchment paper.
Don’t overbake—cookies continue to set as they cool.
Use a cookie scoop for uniform size and even baking.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American