Description

Pumpkin cheesecake cookies combine tender, spiced pumpkin cookie dough with a creamy cheesecake center for the ultimate cozy fall dessert. Quick to make and perfect for chilly nights, these cookies are a crowd-pleaser for gatherings or quiet evenings at home.

Ingredients

Scale

1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup pure pumpkin puree
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon ground ginger (optional)
4 ounces cream cheese, softened
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 cup mini white chocolate chips (optional)
1/3 cup chopped pecans or walnuts (optional)
Extra cinnamon sugar for sprinkling (optional)

Instructions

In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Dollop 12 small mounds of the cream cheese mixture onto a plate lined with plastic wrap. Freeze for 20-30 minutes.
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Add pumpkin puree, egg yolk, and vanilla extract. Mix until just combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add dry ingredients to wet ingredients, mixing on low until a thick, slightly sticky dough forms.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop out balls of dough (about 1.5 tablespoons each). Flatten gently and place a frozen cheesecake mound in the center. Wrap dough around filling and pinch to seal, rolling gently into a ball.
Place cookies 2 inches apart on the baking sheet. Sprinkle with white chocolate chips, nuts, or cinnamon sugar if desired.
Bake for 12-14 minutes, until edges are set but centers look soft.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
Enjoy warm or let cool completely. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Freeze the cheesecake filling before stuffing to keep the center creamy. Don’t overmix the dough for soft cookies. If dough is too soft, chill for 10 minutes. For gluten-free or dairy-free adaptations, use 1-to-1 gluten-free flour and plant-based butter/cream cheese. Cookies are best served slightly warm. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 13
Sodium: 110
Fat: 8
Saturated Fat: 5
Carbohydrates: 24
Fiber: 1
Protein: 4

Keywords: pumpkin cheesecake cookies, fall dessert, pumpkin cookies, stuffed cookies, autumn baking, easy cookies, cream cheese filling, cozy treats