Description

Pumpkin Cheesecake Cookies combine the cozy flavors of pumpkin spice with the rich, creamy goodness of cheesecake, all wrapped up in a soft, chewy cookie. These cookies feature a moist pumpkin dough spiced with cinnamon, nutmeg, cloves, and ginger, stuffed with a smooth, tangy cream cheese filling. They’re perfect for fall and holiday gatherings, offering a delightful balance of sweetness and warmth in every bite. These cookies are sure to become a new seasonal favorite, whether enjoyed with a cup of coffee or as part of a dessert spread.

Ingredients

Scale

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice

For the cheesecake filling

8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Start by making the cookie dough. In a large bowl, cream together butter and sugar until light and fluffy.
Beat in the egg, pumpkin puree, and vanilla extract.
In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
Gradually mix the dry ingredients into the wet mixture until just combined.
For the cheesecake filling, in a separate bowl, beat together cream cheese, sugar, and vanilla until smooth.
Scoop a tablespoon of cookie dough onto the baking sheet. Make a thumbprint in the center and fill it with a teaspoon of cheesecake filling.
Top with another tablespoon of cookie dough, sealing the edges to encase the filling.
Repeat with the remaining dough and filling.
Bake in the preheated oven for 15-17 minutes or until the cookies are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

Use Pure Pumpkin Puree: When buying pumpkin puree, be sure to avoid pumpkin pie filling, which is pre-sweetened and spiced. Pure pumpkin puree ensures the right flavor and consistency.
Chill the Cheesecake Filling: Chilling the cream cheese filling is essential for handling. It allows the filling to firm up, making it easier to scoop and less likely to ooze out during baking.
Spice Adjustments: Feel free to adjust the amount of spices according to your personal taste. If you love the flavor of cinnamon, you can add an extra pinch, or experiment with additional spices like cardamom for a unique twist.
Prevent Cookie Spread: To keep your cookies from spreading too much in the oven, it’s crucial to chill the dough before baking. This also helps the cookies maintain a chewy texture with a soft center.
Optional Add-ins: Customize your cookies by adding white chocolate chips, chopped pecans, or a drizzle of caramel for extra flavor and texture. These additions pair wonderfully with the pumpkin and cheesecake filling.
Make-Ahead Tip: The dough and filling can be prepared ahead of time and stored in the fridge for up to 24 hours before assembling and baking. This is a great option if you’re prepping for a holiday or party.
Storage: Since these cookies contain cream cheese, they should be stored in the refrigerator in an airtight container. They will stay fresh for up to 4-5 days. If you prefer a warm, fresh-out-of-the-oven experience, simply reheat them for a few seconds in the microwave before serving.
Freezing Instructions: These cookies freeze well, both baked and unbaked. To freeze unbaked cookies, assemble them and freeze on a baking sheet until solid, then transfer them to a freezer bag. Bake straight from frozen by adding a couple of minutes to the baking time. For baked cookies, allow them to cool completely, then freeze in an airtight container for up to 3 months. Thaw them in the fridge or at room temperature before serving.