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Pumpkin Cheesecake Cookies

Dreamy Pumpkin Cheesecake Cookies for Fall Indulgence

Savor the delightful Pumpkin Cheesecake Cookies—a perfect blend of chewy and creamy goodness that embodies the essence of fall.
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Prep Time 30 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 48 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Substitution: Use gluten-free flour for a gluten-free option.
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Pumpkin Pie Spice Substitution: Use a mix of cinnamon, nutmeg, and ginger if you're out of pumpkin pie spice.
  • 1/2 cup Unsalted Butter Melt and slightly cool before mixing.
  • 1 cup Brown Sugar
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree Squeeze out excess moisture before use for better texture.
For the Cheesecake Filling
  • 8 oz Cream Cheese Make sure it's at room temperature for easy mixing.
  • 1 cup Powdered Sugar

Equipment

  • mixing bowls
  • hand mixer
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions for Pumpkin Cheesecake Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. Squeeze out any excess moisture from pumpkin puree and set it aside.
  3. Mix together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl.
  4. Cream the melted unsalted butter and brown sugar until smooth and creamy.
  5. Add the egg and vanilla extract, then fold in the pumpkin puree until well combined.
  6. Gradually mix the dry ingredients into the wet mixture until just combined.
  7. Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 11-13 minutes until the edges are golden brown.
  9. Create an indent in the center of each cookie while they are still warm.
  10. Cool the cookies on the tray for about 5 minutes before transferring to a wire rack.
  11. Beat the cream cheese with the remaining pumpkin puree and powdered sugar until smooth.
  12. Dollop the cheesecake filling into the indents of the cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 85mgPotassium: 40mgFiber: 0.5gSugar: 8gVitamin A: 1600IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For creamy filling, ensure the cream cheese is at room temperature and store cookies in an airtight container for best flavor.

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