Pumpkin Cheesecake Cookies Recipe
Pumpkin cheesecake cookies are the ultimate fall dessert—soft, spiced, and filled with creamy cheesecake. Bake this seasonal favorite today.
Equipment
- Stand or hand mixer
- Mixing bowls
- Baking sheets with parchment paper
- Wire cooling rack
- Measuring cups & spoons
- Small cookie scoop
Ingredients
- 8 oz cream cheese softened (full-fat recommended)
- 4 tbsp granulated sugar
- 1 tsp vanilla extract
- 2/3 cup pumpkin purée blotted with paper towels to remove excess liquid
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/3 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour or 1:1 gluten-free blend
- 2 tsp pumpkin pie spice
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 1/3 cup sugar
- 1 tbsp cinnamon
Instructions
- Beat cream cheese, sugar, and vanilla until smooth. Scoop 2-teaspoon-sized mounds onto a lined tray and freeze until firm (about 1 hour).
- Cream butter and sugars until light and fluffy. Add egg yolks, vanilla, and blotted pumpkin purée. Mix in flour, pumpkin spice, baking soda, baking powder, and salt until just combined. Chill for at least 30 minutes.
- Scoop 2 tbsp of dough, flatten in your palm, and place a frozen cheesecake ball in the center. Seal the dough around the filling completely.
- Roll each stuffed dough ball in the cinnamon-sugar mixture. Place on a parchment-lined baking sheet.
- Bake at 350°F for 11–14 minutes. Edges should be set while centers stay soft. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Nutritional Info (per cookie)
Calories: 231 | Carbs: 34g | Protein: 2g | Fat: 10g | Sugar: 20g
