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
