Pumpkin Cheesecake Cookies
These pumpkin cheesecake cookies are a perfect fall treat. Soft, chewy pumpkin-flavored cookies filled with a creamy cheesecake center, they combine the best of pumpkin spice and cheesecake flavors in one irresistible bite. Whether for Thanksgiving, Halloween, or just a cozy fall snack, these cookies are sure to become a family favorite.
Servings: 4 servings
Calories: 220kcal
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Spoon or Cookie Scoop
- Measuring Cups and Spoons
- Cooling rack
Ingredients
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup butter, softened
- 8 oz cream cheese
- 1 cup powdered sugar
Instructions
- Prepare the cheesecake filling: In a bowl, mix the cream cheese with powdered sugar and vanilla extract. Chill the mixture in the fridge for about 30 minutes.
- Make the cookie dough: In a separate bowl, whisk together the pumpkin puree, butter, brown sugar, egg, and vanilla extract. Gradually add in the flour, baking powder, and pumpkin pie spice. Mix until smooth.
- Assemble the cookies: Scoop a spoonful of cookie dough and flatten it slightly. Place a small spoonful of cheesecake filling in the center, then cover with another layer of dough. Seal the edges and form a ball.
- Bake the cookies: Preheat the oven to 350°F (175°C). Place the cookies on a parchment-lined baking sheet and bake for 10-12 minutes, or until golden around the edges. Let them cool on a wire rack.
- Serve and enjoy: Serve the cookies warm with a hot beverage, or store them in an airtight container for later.
Notes
- You can add chocolate chips or nuts to the dough for extra flavor.
- To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- These cookies are perfect for gifting—just pack them in a cute gift box!