Pumpkin Cheesecake Cookies
Soft, spiced pumpkin cookies filled with a creamy cheesecake center. These festive cookies bring together the best of fall flavors — pumpkin, cinnamon, and tangy cream cheese — in a handheld treat.
Servings: 18 cookies
Calories: 190kcal
Cost: 5
Equipment
- mixing bowls
- electric mixer
- measuring cups and spoons
- baking sheet
- parchment paper
- wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 tsp vanilla extract (for filling)
Instructions
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Add egg, pumpkin puree, and vanilla; beat until combined.
- Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.
- In a small bowl, beat together cream cheese, sugar, and vanilla until smooth for the filling.
- Scoop about 1 1/2 tablespoons of dough, flatten slightly, add 1 teaspoon of cheesecake filling in the center, then top with another small portion of dough to seal.
- Place filled cookies on a baking sheet lined with parchment paper.
- Bake at 350°F (175°C) for 12–14 minutes or until edges are set and lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, add a pinch of nutmeg or cloves to the dough. Chill the dough for easier shaping. Store baked cookies in the refrigerator for best freshness since the filling contains cream cheese.