Pumpkin cheesecake cookies are the ultimate treat for those who love the flavors of fall. These cookies combine the warm, spiced goodness of pumpkin with a creamy cheesecake filling, creating a rich and delicious bite. Perfectly soft and bursting with flavor, they’re an irresistible addition to any dessert table.
Whether baking for a special occasion or just craving something sweet, these pumpkin cheesecake cookies will surely become a favorite!
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Pumpkin Cheesecake Cookies
Soft pumpkin cookies with a creamy cheesecake filling, perfect for fall! These pumpkin cheesecake cookies combine the flavors of pumpkin spice and rich cheesecake for a decadent treat.
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Chill the mixture in the refrigerator while you prepare the cookie dough.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and pumpkin puree, and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Assemble the Cookies: Scoop a tablespoon of cookie dough and flatten it slightly. Place a small dollop of the chilled cheesecake filling in the center. Top with another tablespoon of cookie dough, sealing the edges to enclose the filling completely. Repeat with the remaining dough and filling.
- Bake the Cookies: Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your pumpkin cheesecake cookies with a cup of coffee or tea!
Notes
Tips and Variations
- Add a Crunch: Sprinkle a few crushed graham crackers on top of the cookies before baking for added texture.
- Pumpkin Spice Lovers: Increase the cinnamon and nutmeg to 1 teaspoon each for a stronger pumpkin spice flavor.
- Chill the Dough: If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes before assembling the cookies.
Storage
To keep the cheesecake filling fresh, store these pumpkin cheesecake cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze the cookies in a zip-top bag for up to 3 months.
Thaw them in the refrigerator before serving.
Summary
Pumpkin cheesecake cookies are a delightful fusion of two beloved desserts, perfect for any fall gathering or cozy night in. The combination of soft pumpkin cookies and a creamy cheesecake center makes each bite truly special.
Whether you’re a pumpkin spice enthusiast or a cheesecake lover, these cookies are sure to become a new favorite in your recipe collection.
Happy baking!
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