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Pumpkin Cheesecake Cookies Recipe

Pumpkin Cheesecake Cookies Recipe
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★★★★★

4.9 from 27 reviews

Delight in these Pumpkin Cheesecake Cookies featuring a soft, spiced pumpkin cookie base with a luscious, creamy cheesecake filling. Perfectly balanced with warm pumpkin pie spices and a rich cream cheese center, these cookies are an irresistible fall treat ideal for any occasion.

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

Instructions

  1. Make the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth and free of lumps. Add granulated sugar, vanilla extract, and flour, then mix until the filling is completely smooth. Transfer to a piping bag or zip-top bag with a corner snipped off and chill in the refrigerator for at least 30 minutes while preparing the cookie dough.
  2. Make the Pumpkin Cookie Dough: In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes. Add pumpkin puree, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually fold dry ingredients into wet until a soft dough forms. Cover and chill the dough for 30 minutes to help cookies keep their shape during baking.
  3. Shape and Bake the Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on baking sheets. Flatten slightly and press a shallow well into the center of each ball using thumb or spoon back. Bake for 12 to 14 minutes until edges are set and tops appear just done. If needed, gently press centers again after removing from oven. Allow cookies to cool on sheets for 5 minutes before transferring to wire racks to cool completely.
  4. Fill with Cheesecake: Once cookies are completely cooled, pipe about 1 to 1½ teaspoons of chilled cheesecake filling into each cookie center. Smooth tops if desired. Chill filled cookies in refrigerator for 20 minutes to set the filling before serving.

Notes

  • Ensure pumpkin puree is canned and not pumpkin pie filling to avoid overly sweet or spiced dough.
  • Chilling the dough before baking is essential to maintain cookie shape and texture.
  • Use full-fat cream cheese for the best texture and flavor in the filling.
  • Store cookies in an airtight container in the refrigerator and consume within 4-5 days for best freshness.
  • For a decorative touch, sprinkle cinnamon or pumpkin pie spice lightly over the cheesecake filling before chilling.

Nutrition

Keywords: pumpkin cheesecake cookies, fall cookies, pumpkin spice cookies, cream cheese filling, autumn desserts

Find it online: https://todayquickmeals.com/pumpkin-cheesecake-cookies-recipe/