Pumpkin Cheesecake Cookies

If a pumpkin pie and a cheesecake had a baby, this would be it , in cookie form. These Pumpkin Cheesecake Cookies are soft, creamy, and dangerously addictive. They taste like autumn wrapped in a cozy sweater, but without the regret of eating half a pie in one sitting.

Why You’ll Love This Recipe

These cookies combine everything good about fall desserts. You get the spiced pumpkin flavor of a classic pumpkin cookie with a creamy cheesecake filling in the center. Each bite is soft, sweet, and slightly tangy. They’re great for Thanksgiving dessert tables, bake sales, or random Tuesday cravings.

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Prep Details:

• Prep: 25 minutes
• Chill Time: 30 minutes
• Bake Time: 14 minutes
• Total: 1 hour 10 minutes

Servings

• Makes: 20 cookies

Nutrition (per cookie)

• Calories: 165
• Fat: 8g
• Carbohydrates: 21g
• Protein: 2g
• Sugar: 12g

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Ingredients

Cookie Dough

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice

Cheesecake Filling

• 6 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

Kitchen Tools

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cookie scoop or spoon
• Cooling rack

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How to Make Pumpkin Cheesecake Cookies

1. Make the Filling
   Mix cream cheese, sugar, and vanilla in a bowl until smooth. Scoop small teaspoon-sized portions and freeze them for 30 minutes.
2. Make the Cookie Dough
   In another bowl, cream butter and sugars together until fluffy. Add pumpkin, vanilla, and egg yolk. Mix well.
3. Add Dry Ingredients
   In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Gradually mix the dry ingredients into the wet mixture. Chill the dough for 30 minutes.
4. Assemble the Cookies
   Scoop about 1 tablespoon of dough and flatten it slightly. Place a frozen cheesecake ball in the center and wrap the dough around it to seal.
5. Bake
   Place cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–14 minutes, or until edges are lightly golden.
6. Cool and Enjoy
   Let cookies rest for 10 minutes, then move them to a cooling rack. Try not to eat them all before they cool , it’s harder than it sounds.

Tips

• Chill both the dough and filling to make shaping easier.
• Don’t overbake. The cookies should be soft, not crispy.
• Store leftovers in the fridge to keep the filling fresh.

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Final Thought

Pumpkin Cheesecake Cookies are the perfect mix of cozy and creamy. They’ll make you forget boring pumpkin spice lattes exist. Bake them once, and you’ll probably “accidentally” make them every week until winter ends. 😋