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Pumpkin cheesecake cookies with creamy cheesecake center
Anne Newgent

Pumpkin Cheesecake Cookies

These Pumpkin Cheesecake Cookies are the ultimate fall dessert, combining chewy pumpkin spice cookies with a rich and creamy cheesecake center. With bakery-quality texture and deep autumn flavors, each bite delivers cozy sweetness and irresistible tang.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 6 oz cream cheese cold
  • 3 tbsp granulated sugar
  • 0.5 tsp vanilla extract
Spiced Sugar
  • 0.25 cup granulated sugar
  • 0.5 tsp pumpkin pie spice
Pumpkin Cookies
  • 0.5 cup canned pumpkin puree dried, preferably Libby’s
  • 1.75 cups all-purpose flour measured by spooning and leveling
  • 1 tbsp pumpkin pie spice
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened to room temperature
  • 1 cup light brown sugar
  • 2 large egg yolks at room temperature
  • 2 tsp vanilla extract

Method
 

  1. Line a small baking sheet with parchment paper. In a bowl, beat together the cream cheese, sugar, and vanilla until fluffy. Scoop into 16 small balls and freeze until solid.
  2. In a small bowl, mix granulated sugar and pumpkin pie spice. Set aside.
  3. Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Dry the pumpkin puree using paper towels until reduced to under 1/4 cup. In a bowl, whisk flour, spices, baking powder, soda, and salt. In another bowl, cream butter and sugar. Add egg yolks, vanilla, and dried pumpkin. Mix in the dry ingredients until combined.
  4. Scoop dough into 16 balls. Flatten, insert frozen cheesecake center, and seal. Roll in spiced sugar. Place 6 per baking sheet with space in between.
  5. Bake for 12–13 minutes, until edges are set. Cool on baking sheet for 10 minutes, then transfer to a rack. Serve warm or cool completely.

Notes

For extra crunch, top with streusel instead of rolling in sugar. Mix flour, brown sugar, cinnamon, and cold butter for a crumbly topping before baking. Store cookies in the fridge in an airtight container for up to 7 days or freeze for up to 2 months.

Nutrition Facts (per cookie)

Calories: 220 | Fat: 11 g | Saturated Fat: 7 g | Cholesterol: 55 mg | Sodium: 120 mg | Carbohydrates: 28 g | Fiber: 1 g | Sugar: 16 g | Protein: 3 g
Nutrition Disclaimer
Nutritional information is an estimate and may vary depending on the brands and products you use. For the most accurate results, calculate nutrition values using your preferred nutrition calculator with the exact ingredients chosen.