Pumpkin Cheesecake Cookies Recipe
These Pumpkin Cheesecake Cookies are the perfect treat for fall, combining the flavors of pumpkin spice with a creamy cheesecake filling in a soft cookie dough. A delightful dessert that is sure to impress!
- Prep Time: 25 minutes (plus freezing)
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the cookie dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup canned pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
For the cheesecake filling:
- 4 oz cream cheese, softened
- 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into 12 small dollops and freeze for at least 30 minutes.
- Cookie Dough: Preheat the oven to 350°F (175°C). Cream the butter and sugars, then add pumpkin, egg yolk, and vanilla. In a separate bowl, whisk dry ingredients. Mix wet and dry ingredients. Flatten dough, add frozen cream cheese, and seal. Bake for 12-14 minutes.
- Let cool on a wire rack. Enjoy!
Notes
- Chilling the dough briefly before assembling makes it easier to handle.
- Add a sprinkle of cinnamon sugar on top before baking for extra flavor.
- Store cookies in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
