Pumpkin Cheesecake Cookies Recipe
Introduction
These Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake center, making them the perfect seasonal treat. Soft pumpkin cookies cradle smooth cheesecake filling for a delightful bite every time.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Step 1: In a medium bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, and, if using, the flour (heat-treated first by microwaving for 1 minute, stirring halfway, or baking at 300°F for 5–7 minutes). Mix until fully combined. Transfer to a piping bag or a zip-top bag with a corner snipped off and chill for at least 30 minutes.
- Step 2: In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes. Mix in pumpkin puree, egg, and vanilla extract until combined.
- Step 3: In a separate bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add dry ingredients to wet ingredients and mix until soft dough forms. Cover and chill dough for 30 minutes.
- Step 4: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop 2 tablespoons of dough and roll into balls. Place 2 inches apart on sheets. Flatten slightly and press a shallow well into each with thumb or spoon back.
- Step 5: Bake for 12 to 14 minutes until edges are set and tops look done. Centers may puff up. Remove from oven and press centers again while warm to deepen wells. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.
- Step 6: When cookies are cool, pipe 1 to 1½ teaspoons of chilled cheesecake filling into each center. Smooth tops if desired. Chill cookies in refrigerator for 20 minutes before serving to set filling.
Tips & Variations
- For extra flavor, toast the pumpkin pie spice briefly in a dry pan before adding to the dough.
- Use a small cookie scoop to ensure evenly sized cookies for consistent baking.
- If you prefer a dairy-free version, substitute cream cheese with a plant-based alternative.
- Try adding chopped pecans or walnuts to the cookie dough for a nutty crunch.
Storage
Store these cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh. Let them come to room temperature before serving for the best texture. You can also freeze the filled cookies for up to 1 month; thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but be sure to cook and puree the pumpkin first, then drain excess moisture to avoid soggy cookies. Using canned pumpkin puree is more convenient and consistent.
Why do I need to chill the dough before baking?
Chilling the dough helps the cookies keep their shape and prevents spreading during baking, resulting in a thicker, chewier texture.
Print
Pumpkin Cheesecake Cookies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
Description
These Pumpkin Cheesecake Cookies combine soft, spiced pumpkin cookie bases with a creamy, tangy cheesecake filling center. Perfect for fall and holiday gatherings, they offer a delightful blend of autumn flavors and rich cheesecake in every bite.
Ingredients
Scale
For the Pumpkin Cookie Base
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
For the Cheesecake Filling
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (heat treated)
Instructions
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and lump-free. Add granulated sugar, vanilla extract, and the heat-treated flour, then mix thoroughly until completely smooth. Transfer the filling to a piping bag or zip-top bag with a corner snipped off. Refrigerate for at least 30 minutes while preparing the cookie dough to allow the flavors to meld and filling to firm up.
- Make the Pumpkin Cookie Dough: In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes with an electric mixer. Add the pumpkin puree, egg, and vanilla extract and beat until well combined. In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly mixed. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover and chill the dough for 30 minutes to help maintain shape during baking.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough per cookie and roll into balls. Arrange dough balls 2 inches apart on the baking sheets. Flatten each ball slightly, then press a shallow well in the center using your thumb or the back of a spoon. Bake for 12 to 14 minutes until edges are set and tops appear just done. Allow cookies to cool 5 minutes on the baking sheet, pressing down the centers again gently to deepen wells, then transfer to wire racks to cool completely.
- Fill with Cheesecake: When cookies are fully cooled, pipe 1 to 1½ teaspoons of the chilled cheesecake filling into the center wells of each cookie. Smooth the filling top if desired. Refrigerate the filled cookies for 20 minutes to let the filling set before serving.
Notes
- Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling which contains added sugars and spices.
- Heat treat the flour used in the cheesecake filling by microwaving or baking to avoid any raw flour taste.
- Chilling the dough and filling ensures the cookies keep their shape and filling sets properly.
- Use room temperature cream cheese and butter for easy mixing and smooth texture.
- These cookies can be stored in the refrigerator in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cookies, cheesecake filling, fall dessert, pumpkin spice cookies, seasonal cookies, cream cheese filling
