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Pumpkin Cheesecake Cookies

Indulgent Pumpkin Cheesecake Cookies You'll Crave This Fall

Course: Cookies
Cuisine: American
Keyword: Chewy Cookies, fall desserts, Holiday Cookies, Pumpkin Cheesecake Cookies, Pumpkin Pie, Seasonal Treats
Prep Time: 30 minutes
Cook Time: 13 minutes
Chilling Time: 1 hour
Total Time: 1 hour 43 minutes
Servings: 24 cookies
Calories: 150kcal
These Pumpkin Cheesecake Cookies combine chewy texture with a creamy center, perfect for autumn cravings.
Print Recipe

Equipment

  • mixing bowl
  • Baking sheet
  • electric mixer
  • Measuring cups
  • Measuring Spoons
  • Spatula

Ingredients

For the Cheesecake Filling

  • 6 oz Cream Cheese Use low-fat or non-fat for a lighter option.
  • 3 tablespoon Granulated Sugar Coconut sugar can add a richer flavor.
  • ½ teaspoon Vanilla Pure vanilla extract enhances richness.

For the Cookie Dough

  • ½ cup Canned Pumpkin Puree Libby’s is recommended for best consistency.
  • 1 ¾ cups All-Purpose Flour Spoon and level for the right texture.
  • 1 ½ tablespoon Pumpkin Pie Spice A mix of cinnamon, nutmeg, and ginger can substitute.
  • ½ teaspoon Baking Powder Essential for cookies’ rise.
  • ½ teaspoon Baking Soda Works with baking powder for texture.
  • ½ teaspoon Salt Balances sweetness.
  • ¾ cup Unsalted Butter Consider using vegan butter for a dairy-free option.
  • 1 cup Light Brown Sugar Dark brown sugar can replace for more depth.
  • 2 Egg Yolks Helps bind the dough.

Instructions

How to Make Pumpkin Cheesecake Cookies

  • Prepare Cheesecake Filling: Mix cream cheese, granulated sugar, and vanilla in a bowl until fluffy and smooth. Portion the mix into small balls and freeze them for about an hour.
  • Dry Pumpkin: Spread the canned pumpkin puree on a paper towel, pressing down to absorb excess moisture.
  • Combine Dry Ingredients: Whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
  • Cream Butter and Sugar: Beat the softened unsalted butter and light brown sugar together until fluffy. Mix in the egg yolks and 2 teaspoons of vanilla extract.
  • Mix in Pumpkin: Stir in the prepared pumpkin until the mixture is uniform.
  • Add Dry Ingredients: Gradually mix in the dry ingredient mixture until just combined.
  • Form Cookies: Scoop out a portion of dough, flatten it, place a frozen cheesecake ball in the center, and wrap the dough around it.
  • Bake: Bake the cookies at 350°F for 12-13 minutes, then cool on wire racks.

Notes

For optimal freshness, store cookies in an airtight container at room temperature for up to 3 days or freeze for longer enjoyment.

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 500IU | Calcium: 20mg | Iron: 1mg