These Pumpkin Cheesecake Cookies are soft, chewy, and full of pumpkin flavor with a sweet cheesecake filling inside.
What’s better than a yummy pumpkin cookie in the fall? A pumpkin cookie stuffed with cheesecake.
If you love baking, these Pumpkin Cheesecake Cookies are a must try this fall. They’re easy to make, incredibly tasty, and the perfect treat for the season.
Ingredients:
For the Pumpkin Cookie Dough:
• 1/2 cup unsalted butter, melted
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1 pinch of ground cloves (optional)
• 1/4 teaspoon salt
For the Cheesecake Filling:
• 4 ounces (113 grams) cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
Instructions:
- Prepare the Cheesecake Filling: In a small bowl, mix the cream cheese, sugar, and vanilla until smooth. Chill in the fridge while you make the cookie dough.
- Make the Pumpkin Cookie Dough: In a large bowl, whisk the melted butter, white sugar, and brown sugar until combined. Stir in the vanilla and pumpkin puree.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Slowly add this dry mixture to the pumpkin mixture, stirring gently until just blended.
- Assemble the Cookies: Scoop a small ball of pumpkin cookie dough and flatten it slightly. Place a small spoonful of the cheesecake filling in the center, then cover it with another small piece of cookie dough, sealing the edges.
- Coat in Cinnamon Sugar: Mix the sugar and cinnamon in a small bowl. Roll each stuffed cookie in the cinnamon sugar mixture until coated.
- Bake: Preheat the oven to 350°F (180°C) and bake the cookies on a lined baking sheet for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on a wire rack before serving.
Note:
For best results, ensure the cream cheese is at room temperature before mixing the cheesecake filling.
This helps create a smooth lump free texture,be careful not to overbake the cookies, baking until the edges are lightly golden keeps them soft and chewy.
Can I use homemade pumpkin puree?
I’d recommend against it, as homemade pumpkin puree is often more watery than canned, which could affect how the cookies bake.
Pro tips:
- Chill the Dough: For even thicker, chewier cookies, chill the pumpkin cookie dough in the fridge for 30 minutes before assembling. This also makes it easier to work with when adding the cheesecake filling.
- Use a Cookie Scoop: To make sure each cookie is the same size, use a cookie scoop for the dough. This helps them bake evenly and look uniform.
- Freeze the Cheesecake Filling: Scoop the cheesecake filling into small balls and freeze them for 10-15 minutes before adding to the cookies. This keeps the filling from melting too much while baking.
- Test Your Oven Temperature: Oven temperatures can vary, so use an oven thermometer if possible. This will help ensure the cookies bake perfectly at 350°F (180°C).
- Store in the Fridge: Since these cookies contain a cream cheese filling, store leftovers in the fridge in an airtight container for up to 4 days. Let them sit at room temperature for a few minutes before eating to bring out the best texture.
- Add Extra Spice for More Flavor: If you like extra spiced cookies, add a pinch more cinnamon, ginger, or nutmeg to the dough for a bolder fall flavor.
Pumpkin Cheesecake Cookies
Ingredients
For the Pumpkin Cookie Dough:
• 1/2 cup unsalted butter, melted
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1 pinch of ground cloves (optional)
• 1/4 teaspoon salt
For the Cheesecake Filling:
• 4 ounces (113 grams) cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix the cream cheese, sugar, and vanilla until smooth. Chill in the fridge while you make the cookie dough.
- Make the Pumpkin Cookie Dough: In a large bowl, whisk the melted butter, white sugar, and brown sugar until combined. Stir in the vanilla and pumpkin puree.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Slowly add this dry mixture to the pumpkin mixture, stirring gently until just blended.
- Assemble the Cookies: Scoop a small ball of pumpkin cookie dough and flatten it slightly. Place a small spoonful of the cheesecake filling in the center, then cover it with another small piece of cookie dough, sealing the edges.
- Coat in Cinnamon Sugar: Mix the sugar and cinnamon in a small bowl. Roll each stuffed cookie in the cinnamon sugar mixture until coated.
- Bake: Preheat the oven to 350°F (180°C) and bake the cookies on a lined baking sheet for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on a wire rack before serving.
Notes
For best results, ensure the cream cheese is at room temperature before mixing the cheesecake filling.
This helps create a smooth lump free texture,be careful not to overbake the cookies, baking until the edges are lightly golden keeps them soft and chewy.