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Pumpkin Cheesecake Cookies: The Ultimate Fall Dessert Recipe

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★★★★★

5 from 126 reviews

These Pumpkin Cheesecake Cookies combine the warm, cozy flavors of pumpkin spice with a creamy, tangy cheesecake filling baked into soft and chewy cookies. Perfect for fall, these cookies offer a delightful balance of spiced pumpkin sweetness and rich cheesecake creaminess, making them an irresistible seasonal treat that’s both easy and impressive.

Ingredients

Scale

For the Cookies:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)

For the Cheesecake Filling:

  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg yolk

Instructions

  1. Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to evenly distribute the spices throughout the dough.
  2. Cream the butter and sugars: In a large bowl or stand mixer bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3-5 minutes.
  3. Add the egg and vanilla: Beat in the large egg and vanilla extract until well combined to help bind the ingredients and enhance flavor.
  4. Incorporate pumpkin puree: Gradually beat in the pumpkin puree until just combined, taking care not to overmix to keep cookies tender.
  5. Add dry ingredients: Gradually mix in the dry flour and spice mixture until no streaks of flour remain, being careful to not overmix to avoid tough cookies.
  6. Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to reduce spreading and allow flavors to meld.
  7. Prepare cheesecake filling: In a small bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, then beat in vanilla extract and egg yolk until fully combined.
  8. Preheat the oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
  9. Scoop cookie dough: Using a cookie scoop or tablespoon, place rounded scoops of dough 2 inches apart on the baking sheets.
  10. Create centers for filling: Use your thumb or back of a spoon to make a small well in the center of each cookie dough mound to hold the cheesecake filling.
  11. Fill wells: Spoon about 1 teaspoon of cheesecake filling into each well, taking care to avoid overfilling as the filling may spread during baking.
  12. Bake cookies: Bake in the preheated oven for 10-12 minutes or until cookie edges turn lightly golden and cheesecake filling sets.
  13. Cool cookies: Allow cookies to cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely to firm up and prevent breakage.

Notes

  • Make sure the butter and cream cheese are properly softened for smooth mixtures.
  • Do not overmix the dough to maintain a tender, chewy texture.
  • Chilling the dough is essential to prevent excessive spreading during baking.
  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Adjust baking time slightly depending on your oven for best results.
  • Cookies are best stored in an airtight container and can be refrigerated for longer freshness.

Keywords: Pumpkin cheesecake cookies, pumpkin spice cookies, fall dessert, soft cookies, creamy cheesecake filling, autumn treats

Find it online: https://servedbynora.com/pumpkin-cheesecake-cookies-the-ultimate-fall-dessert-recipe/