Description
These Pumpkin Cheesecake Cookies combine warmly spiced pumpkin cookie dough with a sweet, creamy cheesecake filling. Made with pumpkin puree, brown sugar, vanilla, and pumpkin pie spice, they’re a delicious seasonal dessert for fall gatherings, Thanksgiving, and cozy afternoons.
Ingredients
Scale
Cream Cheese Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
Pumpkin-Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
Pumpkin Cookie Dough
- 1/2 cup (122 g) canned pumpkin puree (Libby’s)
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
Instructions
- Combine the cold cream cheese, 3 tablespoons (38 g) granulated white sugar, and 1/2 teaspoon vanilla in a bowl. Mix until smooth, then keep the filling cold.
- In a separate small bowl, combine 1/4 cup (50 g) granulated white sugar with 1/2 teaspoon pumpkin pie spice. Set aside.
- In another bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and light brown sugar until creamy and well combined.
- Add the egg yolks and 2 teaspoons vanilla. Mix until incorporated.
- Add the canned pumpkin puree and mix until evenly combined.
- Add the dry ingredients to the wet mixture and mix just until a dough forms and no visible streaks of flour remain.
- Keep the cream cheese filling cold while assembling the cookies. Shape the dough around the filling, ensuring it is enclosed, and coat the assembled cookies with the prepared pumpkin-spiced sugar.
- Arrange the cookies on a prepared baking sheet with space between them. Bake using the original recipe’s specified oven temperature and baking time until the cookies are set. These details were not included in the supplied information and must be confirmed before publishing.
- Allow the cookies to cool sufficiently before serving.
Notes
- Use plain canned pumpkin puree, not sweetened pumpkin pie filling.
- Keep the cream cheese cold and the butter softened as specified.
- Confirm the original baking temperature, baking time, and finished yield before publishing the recipe.
- Prep Time: 25 minutes
- Cook Time: 12–15 minutes
- Category: Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal (estimated)
- Sugar: 22 g (estimated)
- Sodium: 190 mg (estimated)
- Fat: 15 g (estimated)
- Saturated Fat: 9 g (estimated)
- Unsaturated Fat: 5 g (estimated)
- Trans Fat: 0.5 g (estimated)
- Carbohydrates: 34 g (estimated)
- Fiber: 1 g (estimated)
- Protein: 3 g (estimated)
- Cholesterol: 65 mg (estimated)
Keywords: Pumpkin Cheesecake Cookies, pumpkin cream cheese cookies, pumpkin spice cookies, fall cookie recipe, cheesecake stuffed cookies