Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: PT-490152H53M35S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (200g) light brown sugar; 1/2 cup (100g) granulated sugar; 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling); 1 large egg; 2 teaspoons vanilla extract; 2 1/2 cups (310g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon pumpkin pie spice; 1 teaspoon ground cinnamon; 8 oz (226g) cream cheese, softened; 1/4 cup (50g) granulated sugar; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour (optional; heat-treated before use)

Ingredients

1 cup (226g) unsalted butter, softened

1 cup (200g) light brown sugar

1/2 cup (100g) granulated sugar

3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)

1 large egg

2 teaspoons vanilla extract

2 1/2 cups (310g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon pumpkin pie spice

1 teaspoon ground cinnamon

8 oz (226g) cream cheese, softened

1/4 cup (50g) granulated sugar

1 teaspoon vanilla extract

1 tablespoon all-purpose flour (optional)

Instructions

Step 1: Make the cheesecake filling by beating the cream cheese in a medium bowl until smooth and lump-free. Add the granulated sugar, vanilla extract, and optional flour, mixing until completely smooth. To safely use the flour, heat-treat it by microwaving for 1 minute (stirring halfway) or baking at 300°F (150°C) for 5–7 minutes, then let it cool. Transfer the mixture to a piping bag or a zip-top bag with a corner cut off. Chill in the refrigerator for at least 30 minutes while preparing the cookie dough.

Step 2: Prepare the pumpkin cookie dough by beating the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy (about 2 to 3 minutes). Add the pumpkin puree, egg, and vanilla extract and mix well. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies hold their shape.

Step 3: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place them 2 inches apart on the baking sheets. Flatten each ball slightly, then press a shallow well into the center using your thumb or the back of a spoon. Bake for 12 to 14 minutes until edges are set and tops look done. The centers may puff up; gently press the centers again while warm to deepen the wells. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Once cool, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into the center of each cookie. Smooth the top if desired. Chill the filled cookies in the refrigerator for 20 minutes to let the filling set before serving.

Tips & Variations

To add extra texture, fold chopped pecans or walnuts into the cookie dough before baking.

Use canned pumpkin puree, not pumpkin pie filling, to avoid overly sweet or spiced dough.

If you don’t have a piping bag, use a plastic sandwich bag and snip a tiny corner to pipe the filling.

For a dairy-free option, try using vegan cream cheese and butter substitutes.

FAQs

Can I make these cookies in advance?

Yes, you can prepare the cookie dough and cheesecake filling separately in advance. Chill the dough and filling overnight, bake and assemble the next day for fresh cookies.

Why do I need to heat-treat the flour in the cheesecake filling?

Raw flour can harbor bacteria, so heat-treating it by microwaving or baking ensures it is safe to eat, especially since the cheesecake filling is not cooked after mixing.