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Pumpkin Cheesecake Cookies: The Ultimate Fall Dessert Recipe

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These Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake center, offering the perfect seasonal treat. Soft and slightly spiced pumpkin cookies are filled with a tangy and sweet cream cheese filling, making them an irresistible dessert for autumn gatherings and holiday celebrations.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Cookie Dough

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)

Cheesecake Filling

  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg yolk

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt in a medium bowl until well combined.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer until the mixture is light and fluffy, approximately 3-5 minutes.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract into the butter-sugar mixture until fully incorporated.
  4. Incorporate Pumpkin Puree: Gradually add the pumpkin puree to the wet ingredients and mix until just combined, ensuring the batter remains light.
  5. Add Dry Ingredients: Slowly add the dry flour mixture to the wet mixture, mixing until just combined to avoid overmixing.
  6. Chill Dough: Cover the cookie dough and chill it in the refrigerator for at least 30 minutes to allow it to firm up for easier handling.
  7. Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese and granulated sugar with a mixer until smooth and creamy.
  8. Add Vanilla and Egg Yolk: Beat in the vanilla extract and egg yolk until the cheesecake filling is well combined and smooth.
  9. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  10. Shape Cookies: Scoop rounded tablespoons of the chilled cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each dough ball.
  11. Create Wells: Using your thumb or the back of a spoon, gently create a small well in the center of each cookie to hold the cheesecake filling.
  12. Fill Cookies: Spoon approximately 1 teaspoon of the prepared cheesecake filling into each cookie well carefully to avoid overflow.
  13. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges of the cookies turn lightly golden brown and the cheesecake filling is set.
  14. Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, for best flavor and texture.
  • Chilling the dough helps prevent spreading and makes it easier to form the cookie shape.
  • Do not overfill the cheesecake center to avoid spilling during baking.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For added texture, consider mixing in chopped pecans or walnuts into the dough.

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

Find it online: https://nataliereeve.com/pumpkin-cheesecake-cookies-the-ultimate-fall-dessert-recipe/