Irresistible Pumpkin Cheesecake Cookies – A Perfect Fall Treat
There’s nothing like cozying up with a warm, homemade treat in the fall, and these Pumpkin Cheesecake Cookies are the ultimate seasonal indulgence! With a soft, pumpkin-spiced cookie dough wrapped around a creamy cheesecake filling, each bite combines comforting autumn flavors with a luscious surprise in the center. They’re easy to make, delightfully rich, and perfect for sharing. Here’s how to whip up these irresistible cookies in no time.
Irresistible Pumpkin Cheesecake Cookies Recipe
Ingredients
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Directions
- Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract, beating until smooth and fully incorporated.In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. - Create the Cheesecake Filling
In another bowl, beat the softened cream cheese until smooth and creamy.
Mix in the sugar, egg yolk, and vanilla extract, beating until well-blended. - Assemble and Shape the Cookies
Scoop out tablespoon-sized balls of cookie dough and create a small indentation in each ball.
Fill the indentation with about a teaspoon of the cheesecake filling, then carefully fold the cookie dough around the filling to seal it inside. - Bake the Cookies
Preheat your oven to 350°F (175°C).
Place the stuffed cookie dough balls on a lined baking sheet, leaving some space between each cookie to allow for spreading.
Bake for 12-15 minutes or until the edges turn a light golden color.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips and Tricks
- Room Temperature Ingredients: Make sure the cream cheese and butter are softened to room temperature for a smoother, creamier filling and dough.
- Chill the Dough: If the dough feels too soft to handle, you can chill it for about 10-15 minutes to make shaping easier.
- Extra Pumpkin Spice: Sprinkle a pinch of pumpkin pie spice on top of the cookies before baking for an extra burst of autumn flavor!
Quick Recipe Overview
- Prep Time: 20 minutes
- Baking Time: 15 minutes
- Total Time: 35 minutes
- Calories: 220 kcal per cookie
- Servings: 24 cookies
These Pumpkin Cheesecake Cookies are a real treat for pumpkin spice lovers and anyone who enjoys a soft, creamy filling wrapped in a perfectly spiced cookie. Bake up a batch for your next fall gathering, or keep a few for yourself to enjoy with a warm cup of tea or coffee. With their cozy flavors and rich texture, they’re sure to become a new seasonal favorite!
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Irresistible Pumpkin Cheesecake Cookies
- Total Time: 35 minutes
- Yield: 24 1x
Description
These Pumpkin Cheesecake Cookies are the perfect blend of fall flavors, featuring a soft pumpkin spice cookie dough wrapped around a creamy cheesecake center. The combination of pumpkin and cheesecake makes each bite indulgent, satisfying, and oh-so-comforting. Perfect for autumn gatherings or a cozy treat at home, these cookies bring warmth and a touch of decadence to your dessert table.
Ingredients
For the cookie dough:
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
½ cup pumpkin puree
1 large egg
1 tsp vanilla extract
For the cheesecake filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
Instructions
Preparing the Cookie Dough: Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually mix the dry ingredients into the wet ingredients until just combined.
Creating the Cheesecake Filling: Beat the cream cheese until smooth. Mix in the sugar, egg yolk, and vanilla extract until well combined.
Assembling and Shaping the Cookies: Scoop out tablespoon-sized balls of cookie dough. Make an indentation in each ball and fill with a teaspoon of cheesecake mixture. Gently fold the cookie dough around the filling, sealing it inside.
Baking Tips: Preheat your oven to 350°F (175°C). Place cookies on a lined baking sheet, leaving space between each. Bake for 12-15 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220