Pumpkin Cheesecake Cookies
Whether you're baking for a fall party, holiday dessert table, or just a quiet evening treat, these pumpkin cheesecake cookies check all the boxes.
Equipment
- Mixing Bowls (at least 2)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Spatula or butter knife
- Wire Cooling Rack
Ingredients
For the Pumpkin Cookie Dough:
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Optional Coating:
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
Instructions
Step 1: Make the Cheesecake Filling
- In a medium bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer (or a sturdy whisk) to beat everything together until smooth and creamy—no lumps.
- Line a small tray or plate with parchment paper. Scoop out small teaspoons of the cheesecake mixture and place them spaced out on the tray (you’ll need about 18–20 portions).
- Pop the tray in the freezer for at least 30–45 minutes until firm.
- Pro Tip: Don’t skip this step! If the filling isn’t firm, it’ll ooze out during baking.
Step 2: Make the Pumpkin Cookie Dough
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. This creates the base texture for soft cookies.
- Mix in the pumpkin puree, egg yolk, and vanilla extract. Beat until fully combined. The mixture might look a little curdled at first—totally normal.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Pro Tip: If the dough feels too soft or sticky, chill it in the fridge for 15–20 minutes before assembling.
Step 3: Assemble the Cookies
- Set it to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.
- Scoop about 1 ½ tablespoons of dough and flatten it slightly in your hand. You want a round disk big enough to wrap the filling.
- Take a frozen cheesecake dollop and place it in the center of the flattened dough.
- Gently fold the dough around the filling and pinch to seal the edges. Roll it lightly in your hands to make a smooth ball.
- If you like, roll the dough ball in a cinnamon-sugar mixture (¼ cup sugar + ½ tsp cinnamon) for extra sparkle and flavor.
- Place the stuffed dough balls onto your prepared baking sheets, leaving about 2 inches between each cookie.
Step 4: Bake and Cool
- Bake for 12–14 minutes or until the edges are set and the tops look slightly puffy and matte. They’ll still feel soft in the center—that’s perfect.
- Let them rest on the baking sheet for 5–7 minutes to firm up before transferring.
- Move cookies to a cooling rack to finish cooling. The cheesecake center will set up more as they cool.
- Pro Tip: For gooier centers, eat them slightly warm. For firmer centers (like actual cheesecake), chill them in the fridge for 30 minutes before serving.
Notes
Nutritional Value (per cookie, approx.):
- Calories: ~180–200 kcal
- Fat: ~10g
- Saturated Fat: ~6g
- Carbohydrates: ~22g
- Sugar: ~12g
- Protein: ~2g
- Fiber: ~1g