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Pumpkin Cheesecake Cookies Recipe

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★★★★★

4.9 from 69 reviews

Delightfully soft and spiced pumpkin cookies filled with a creamy cheesecake center, perfect for fall baking and festive gatherings. These Pumpkin Cheesecake Cookies blend the warm flavors of pumpkin pie spice with a smooth, tangy filling that sets beautifully in the refrigerator.

Ingredients

Scale

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

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)

Instructions

  1. Make the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth and lump-free. Add granulated sugar, vanilla extract, and the optional heat-treated flour, mixing until fully combined and smooth. Transfer the mixture to a piping bag or zip-top bag with a corner snipped off. Chill in the refrigerator for at least 30 minutes to set while preparing the cookie dough.
  2. Prepare the Pumpkin Cookie Dough: Beat together softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes. Add pumpkin puree, egg, and vanilla extract, mixing until well incorporated. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually blend the dry ingredients into the wet mixture until a soft dough forms. Cover and chill the dough for 30 minutes to improve shape retention during baking.
  3. Shape and Bake the Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop approximately 2 tablespoons of dough per cookie and roll into balls. Arrange dough balls 2 inches apart on prepared sheets. Flatten each ball slightly, pressing a shallow well in the center with your thumb or spoon back. Bake for 12 to 14 minutes until edges are set and tops look done. After removing from oven, while still warm, gently press the centers down again to deepen the wells. Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
  4. Fill Cookies with Cheesecake: Once the cookies have fully cooled, pipe 1 to 1½ teaspoons of chilled cheesecake filling into each well. Smooth the top if desired. Refrigerate the filled cookies for 20 minutes to allow the filling to set before serving.

Notes

  • Store cookies in an airtight container in the refrigerator for up to 4 days.
  • Allow cookies to sit at room temperature for 5 to 10 minutes before serving for optimal texture and flavor.
  • To freeze, bake cookies plain and freeze; add cheesecake filling fresh after thawing to maintain smooth texture.
  • Alternatively, freeze fully assembled cookies flat on a baking sheet, then transfer to a container once frozen solid.
  • Heat-treat flour for the cheesecake filling by microwaving for 1 minute, stirring halfway, or baking at 300°F (150°C) for 5–7 minutes to ensure safety.

Keywords: pumpkin cookies, cheesecake filling, fall baking, pumpkin spice, holiday cookies, soft cookies, creamy filling

Find it online: https://kitchenwithkai.com/pumpkin-cheesecake-cookies-recipe/