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Pumpkin Cheesecake Cookies

Delicious Pumpkin Cheesecake Cookies

These Pumpkin Cheesecake Cookies combine the best of both worlds: soft, spiced pumpkin cookies with a creamy cheesecake filling. They’re the perfect fall treat!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
    Cheesecake Filling:

  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Cookies: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract, then stir in the pumpkin puree.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Cover and chill the dough for at least 30 minutes.
  5. Make the Cheesecake Filling: In a small bowl, beat together the softened cream cheese and sugar until smooth. Beat in the egg yolk and vanilla extract.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the cookie dough into 1-inch balls. Place on the prepared baking sheets.
  8. Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
  9. Spoon a small amount of the cheesecake filling into each indentation.
  10. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the cheesecake filling is set.
  11. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

Dust with powdered sugar before serving for an extra touch of sweetness.