Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are soft, warm, and full of cozy fall flavors. Each cookie has a gentle pumpkin spice taste with a rich and creamy cheesecake center. They are perfect for holidays, family treats, or anytime you want a comforting homemade dessert.
Equipment
- Mixing Bowls
- Hand or stand mixer
- Baking tray
- Parchment Paper
- Cookie scoop
- Measuring Cups and Spoons
Ingredients
For Dough
• 1 cup pumpkin puree (thick)
• 1 ½ cups all-purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup unsalted butter (softened)
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
For Cheesecake Filling
• 4 oz cream cheese (softened)
• 2 tbsp sugar
• ½ tsp vanilla extract
Instructions
1. In a bowl, cream butter and sugars until smooth, then mix in pumpkin puree, egg yolk, and vanilla until well combined.
2. In another bowl, combine the flour, baking powder, baking soda, salt, and spices, then slowly blend them into the wet mixture to form a soft dough.
3. In a small bowl, mix cream cheese, sugar, and vanilla until smooth and creamy.
4. Take a scoop of dough, flatten it slightly, place a small filling in the center, and cover with more dough to seal.
5. Place cookies on a lined baking tray and chill for 20–30 minutes to a better shape.
6. Bake at 180°C (350°F) for 12–15 minutes, until the edges are firm and lightly golden.
7.Allow the cookies to cool for a few minutes before serving so the filling sets nicely.
Notes
- Use thick pumpkin puree to avoid excess moisture in the dough.
- Always soften cream cheese for a smooth filling texture.
- Chilling the dough helps prevent cookies from spreading too much.
- Do not overbake to keep the cookies soft and tender.
- Add extra spices if you prefer a stronger fall flavor.
- Store cookies in the fridge because of the cream cheese filling.
- Reheat slightly before serving to enjoy the best taste and texture.