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Pumpkin Cheesecake Cookies

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Soft and spiced pumpkin cookies filled with creamy cheesecake centers, combining the cozy flavors of pumpkin pie and the richness of cheesecake for the perfect fall dessert.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin puree (blotted dry)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese, softened
  • 3 tablespoons granulated sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • Optional: cinnamon sugar for sprinkling
  • Optional: melted white chocolate for drizzling

Instructions

  1. In a small bowl, beat together the softened cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract until smooth. Drop small dollops onto a parchment-lined baking sheet and freeze for 30 minutes.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
  4. Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
  5. Scoop about 2 tablespoons of dough, flatten it, and place a frozen cheesecake dollop in the center. Cover with another small piece of dough and seal the edges completely.
  6. Arrange cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, until set and lightly golden.
  7. Cool on the baking sheet for 10 minutes before transferring to a wire rack. Sprinkle with cinnamon sugar or drizzle with melted white chocolate if desired.

Notes

  • Blot excess moisture from pumpkin puree to prevent overly soft cookies.
  • Freeze cheesecake filling until firm to avoid leakage.
  • Cookies can be stored refrigerated for up to 5 days or frozen for up to 2 months.
  • For a vegan option, use dairy-free cream cheese and vegan butter.
  • Reheat cookies briefly in the microwave for a freshly baked texture.

Nutrition

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