Description

These Pumpkin Cheesecake Cookies combine soft, spiced pumpkin cookie bases with a creamy cheesecake filling for a delightful autumn-inspired treat. Perfect for seasonal gatherings or a cozy snack, these cookies offer the perfect balance of warm spices and rich cream cheese filling.

Ingredients

Scale

For the Pumpkin Cookie Base

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

For the Cheesecake Filling

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)

Instructions

Make the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth and lump-free. Add granulated sugar, vanilla extract, and optional flour (preheated to eliminate raw taste) and mix until completely smooth. Transfer to a piping bag or zip-top bag with a corner cut off. Chill in the refrigerator for at least 30 minutes while preparing the cookie dough.
Make the Pumpkin Cookie Dough: In a large bowl, beat together softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add pumpkin puree, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies retain shape while baking.
Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place dough balls 2 inches apart on the sheets. Flatten slightly and press a shallow well into the center of each cookie using your thumb or the back of a spoon. Bake for 12 to 14 minutes until edges are set and tops look done. Cookie centers may puff up; gently press down the centers again while cookies are still warm to deepen the wells. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Fill with Cheesecake: Once fully cooled, pipe 1 to 1½ teaspoons of chilled cheesecake filling into each cookie’s center. Smooth the tops if desired. Chill the filled cookies in the refrigerator for 20 minutes to allow the filling to set before serving.

Notes

Heat-treating the flour for the cheesecake filling eliminates the risk of raw flour taste. This can be done by microwaving for 1 minute, stirring halfway through, or baking at 300°F (150°C) for 5–7 minutes.
Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
Chilling the cookie dough before baking helps the cookies hold their shape and enhances texture.
Pressing down the cookie centers both before and after baking ensures there is enough space for the cheesecake filling without cracking.
Store cookies refrigerated if not serving immediately, especially due to the cream cheese filling.

Prep Time: 20 minutes
Cook Time: 14 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cheesecake cookies, pumpkin cookies with cream cheese, autumn cookies, fall dessert, spiced pumpkin cookies, creamy cheesecake filling