Pumpkin Cheesecake Cookies Recipe

Introduction

These Pumpkin Cheesecake Cookies combine the warm spices of pumpkin with a creamy cheesecake center for a delightful fall treat. Soft, flavorful, and perfect for cozy afternoons or holiday gatherings.

Ingredients

• 115 g cream cheese (full-fat)
• 2 tbsp granulated sugar (for cheesecake filling)
• 1/2 tsp vanilla extract (for cheesecake filling)
• 110 g butter
• 100 g granulated sugar (for cookie dough)
• 100 g dark brown sugar
• 120 g pumpkin purée
• 1 large egg
• 1 tsp vanilla extract (for cookie dough)
• 240 g all-purpose flour
• 2 tsp ground cinnamon (or 1 tbsp pumpkin spice for all spices)
• 1/4 tsp ground allspice powder
• 1/4 tsp ground nutmeg powder
• 1/4 tsp ground ginger powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 50 g granulated sugar (for rolling)
• 1 tsp ground cinnamon (or 1 1/2 tsp pumpkin spice for rolling sugar)
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger

Instructions

1. Step 1: Prepare the cheesecake filling by mixing cream cheese, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract in a bowl. Whisk together for about 1 minute until smooth and sugar is fully incorporated.
2. Step 2: Melt the butter gently in the microwave or on low heat without boiling. Pour into a large bowl and chill in the fridge until cooled to room temperature, about 20 minutes.
3. Step 3: Blot the pumpkin purée with paper towels to remove excess moisture, continuing until no liquid transfers.
4. Step 4: Once the butter is cooled, add the granulated sugar and dark brown sugar. Stir with a spatula or beat with a stand mixer paddle attachment for 1 minute.
5. Step 5: Mix in the pumpkin purée, then add the egg and 1 teaspoon vanilla extract. Stir until combined.
6. Step 6: In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt. Add to the wet ingredients and mix with a spatula just until combined.
7. Step 7: Chill the cookie dough in the fridge for 1 hour. Meanwhile, blend the 50 g granulated sugar with cinnamon, allspice, nutmeg, and ginger for rolling.
8. Step 8: Preheat the oven to 175ºC (350ºF) and line a baking sheet with parchment paper.
9. Step 9: Using a 2 tbsp cookie scoop, portion out dough into 13 balls. Roll each ball between your hands, then coat in the spiced sugar mixture. Arrange 6 cookies per tray and gently flatten to a donut shape.
10. Step 10: Press a tablespoon into the center of each cookie to create an indent. Fill each indent with the prepared cheesecake filling and smooth the top.
11. Step 11: Bake one tray at a time for 9–11 minutes. Keep unbaked cookies refrigerated while baking the others.
12. Step 12: Let cookies cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. They are best enjoyed fully cooled.

Tips & Variations

• For a simpler spice blend, replace all individual spices with 1 tablespoon pumpkin spice in the dough and 1 1/2 teaspoons pumpkin spice in the rolling sugar.
• Be sure to remove excess moisture from pumpkin purée to prevent the dough from becoming too wet.
• Use a small cookie scoop for consistent cookie sizes and even baking.
• For a festive touch, drizzle cooled cookies with white chocolate or caramel sauce.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze for up to 1 month. Reheat gently in a low oven for a few minutes if desired, but these cookies are delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin purée for this recipe?

Yes, canned pumpkin purée works perfectly. Just be sure to blot any excess moisture before using in the dough.

How do I prevent the cheesecake filling from leaking during baking?

Make sure to chill the dough well before baking and create a well-defined indent for the filling. Don’t overfill the indent to avoid leakage while baking.

Pumpkin Cheesecake Cookies Recipe

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★★★★★

4.9 from 76 reviews

Pumpkin Cheesecake Cookies combine soft, spiced pumpkin cookie dough with a creamy, tangy cheesecake filling. These delightful fall treats offer a perfect balance of warm spices and rich cream cheese, baked into a tender cookie with a luscious center. Ideal for autumn gatherings or cozy snacks, these cookies bring the flavors of pumpkin spice and cheesecake together in every bite.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 10 minutes per batch
• Total Time: 1 hour 40 minutes
• Yield: 13 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 115 g full-fat cream cheese
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract

Cookies

• 110 g butter
• 100 g granulated sugar
• 100 g dark brown sugar
• 120 g pumpkin purée
• 1 large egg
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 2 tsp ground cinnamon (or 1 tbsp pumpkin spice)
• 1/4 tsp ground allspice powder
• 1/4 tsp ground nutmeg powder
• 1/4 tsp ground ginger powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Spiced Sugar Coating

• 50 g granulated sugar
• 1 tsp ground cinnamon (or 1 1/2 tsp pumpkin spice)
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger

Instructions

1. Prepare Cheesecake Filling: Add the cream cheese, 2 tbsp sugar, and 1/2 tsp vanilla extract to a bowl. Whisk for about 1 minute until smooth and the sugar dissolves completely into the cream cheese.
2. Melt Butter: Gently melt the butter in the microwave or on low-medium heat in a saucepan without boiling to preserve liquid content. Pour it into a large bowl and chill in the fridge until it reaches room temperature, about 20 minutes.
3. Dry Pumpkin Purée: Blot the pumpkin purée with paper towels to remove excess moisture until no more liquid transfers, preventing soggy cookies.
4. Cream Sugars and Butter: Add granulated sugar and dark brown sugar to the cooled butter and whisk together for 1 minute with a spatula or paddle mixer until combined.
5. Add Pumpkin and Egg: Mix in the pumpkin purée until evenly blended, then add the egg and 1 tsp vanilla extract, mixing again until incorporated.
6. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt.
7. Form Dough: Add the dry ingredient mix to the wet ingredients. Fold gently with a spatula until just combined to avoid overmixing.
8. Chill Dough: Refrigerate the dough for 1 hour to firm up for easier handling and better texture.
9. Prepare Spiced Sugar: Mix together 50g sugar with 1 tsp cinnamon, allspice, nutmeg, and ginger to coat the cookies later.
10. Preheat Oven and Prepare Tray: Heat oven to 175ºC (350ºF) and line a baking sheet with parchment paper.
11. Shape Cookies: Using a 2 tbsp (1.3 oz) cookie scoop, scoop 13 portions of dough. Roll each into a ball and coat thoroughly in the spiced sugar mixture. Place 6 cookies on each baking tray, then gently flatten to form a donut-like shape.
12. Create Indent and Fill: Press a tablespoon into the center of each cookie to create an indent. Fill the indent with cheesecake filling and smooth the surface.
13. Bake: Bake one tray at a time for 9-11 minutes until cookies are set and edges lightly golden. Keep unbaked cookies refrigerated while baking others.
14. Cool Cookies: Let baked cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. They taste best once fully cooled.

Notes

• Make sure to blot pumpkin purée thoroughly to avoid watery cookie dough.
• Do not overmix dough to keep cookies tender.
• Chilling the dough helps maintain shape and improves texture.
• If you prefer, substitute the individual spices with pumpkin spice blend as noted in the recipe.
• Store cooled cookies in an airtight container for up to 3 days.
• For a softer cheesecake filling, make sure cream cheese is fully softened before mixing.

Keywords: Pumpkin cheesecake cookies, pumpkin cookies, cheesecake filled cookies, fall desserts, pumpkin spice cookies, soft cookies