Easy Pumpkin Cheesecake Cookies for Fall
These pumpkin cheesecake cookies are soft, spiced, and filled with a creamy cheesecake center, making them the perfect fall dessert. Whether for Halloween, Thanksgiving, or a cozy weekend treat, these cookies will quickly become your favorite seasonal indulgence.
Ingredients
- For the Cookie Dough:
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter softened
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- For the Cheesecake Filling:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Optional Toppings:
- White chocolate drizzle
- Crushed graham crackers
- Cinnamon sugar
Instructions
- Prepare the Cheesecake Filling:
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Drop small dollops onto a lined baking sheet and freeze for 30 minutes.
- Make the Pumpkin Cookie Dough:
- Cream together butter, brown sugar, and granulated sugar until fluffy. Mix in pumpkin puree, egg yolk, and vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Gradually combine the dry ingredients with the wet mixture until a soft dough forms.
- Shape and Fill the Cookies:
- Scoop about 1 ½ tablespoons of dough and flatten it in your hand.
- Place a frozen cheesecake filling in the center and wrap the dough around it.
- Roll into a ball and place on a lined baking sheet.
- Bake:
- Preheat oven to 350°F.
- Bake cookies for 12 to 14 minutes until edges are set and tops look just firm.
- Cool slightly before transferring to a wire rack.
- Add Optional Toppings:
- Drizzle with white chocolate, sprinkle crushed graham crackers, or dust with cinnamon sugar after cooling.
Notes
• Chill the cheesecake filling to prevent leaking.
• Do not overbake. Remove when the tops are just set.
• Chill sticky dough for 20 to 30 minutes before shaping.
• Use a cookie scoop for uniform size.
• Great for freezing before baking or storing in the fridge for a few days.
• Do not overbake. Remove when the tops are just set.
• Chill sticky dough for 20 to 30 minutes before shaping.
• Use a cookie scoop for uniform size.
• Great for freezing before baking or storing in the fridge for a few days.