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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

Soft pumpkin cookies stuffed with creamy cheesecake filling—these cozy Pumpkin Cheesecake Cookies are the ultimate fall treat!
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 14
Course: cookies, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 4 oz cream cheese softened
  • 2 tbsp granulated sugar
  • ½ tsp vanilla extract
Pumpkin Cookie Dough
  • ½ cup unsalted butter melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup pumpkin purée blotted dry
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 ⅔ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ⅛ tsp ground cloves

Method
 

  1. Make cheesecake filling: Mix cream cheese, sugar, and vanilla. Scoop into small dollops and freeze 30 minutes.
  2. Mix wet ingredients: In a bowl, whisk butter, both sugars, pumpkin, egg yolk, and vanilla.
  3. Mix dry ingredients: In another bowl, whisk flour, baking soda, salt, and spices.
  4. Combine wet and dry just until mixed.
  5. Scoop dough, flatten, add frozen filling, wrap and seal. Roll into a ball.
  6. Optional: Roll dough balls in cinnamon-sugar.
  7. Chill formed cookie balls in fridge for 30 minutes.
  8. Bake at 350°F for 11–13 minutes. Cool before eating.

Notes

  • lot pumpkin well to avoid soggy cookies.
  • Use a cookie scoop for even sizes.
  • Filling must be cold before stuffing!