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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies to Warm Your Fall Days

These Pumpkin Cheesecake Cookies are a delightful treat that combine soft, chewy cookie textures with a creamy cheesecake center, perfect for fall.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour Ensure it is measured correctly.
  • 1 teaspoon baking soda Make sure it's fresh.
  • 1 teaspoon ground cinnamon Substitute with pumpkin pie spice for added flavor.
  • 1/2 teaspoon ground ginger Can be omitted for a milder taste.
  • 1/2 teaspoon ground cloves Use ground nutmeg as an alternative.
  • 1/2 teaspoon salt A hint of sea salt can elevate the taste.
  • 1/2 cup unsalted butter Substitute with vegan butter for dairy-free.
  • 1/2 cup granulated sugar Can be reduced for less sweetness.
  • 1/2 cup light brown sugar Brown sugar can be used for a deeper taste.
  • 1 large egg Can be replaced with a flax egg.
  • 1 teaspoon vanilla extract Pure vanilla is preferred.
  • 1 cup pumpkin puree Use homemade or canned, not pumpkin pie filling.
For the Cheesecake Filling
  • 8 oz cream cheese Can be swapped with dairy-free cream cheese.
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk A whole egg can be substituted.

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking Sheets
  • Parchment paper
  • Cookie Scoop

Method
 

Step‑By‑Step Instructions
  1. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  2. In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add egg and vanilla extract to the mixture, mix until just combined.
  4. Gradually mix in pumpkin puree until fully integrated.
  5. Combine the dry and wet mixtures, mix until just blended, and the dough is slightly sticky.
  6. Refrigerate the dough for 30 minutes.
  7. In a separate bowl, beat cream cheese and granulated sugar until smooth. Add vanilla extract and egg yolk, mix until combined.
  8. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Drop rounded tablespoons of dough onto prepared baking sheets, leaving space in between. Create a well in each cookie.
  10. Fill each well with cheesecake mixture, about a teaspoon per cookie.
  11. Bake for 10-12 minutes until edges are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is softened, chill the dough for at least 30 minutes, use a cookie scoop for even sizing, and avoid overmixing the dough.

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