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Pumpkin Cheesecake Cookies

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These Pumpkin Cheesecake Cookies combine the creamy richness of cheesecake with cozy pumpkin flavors, perfect for fall gatherings or a sweet treat at home.
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Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese, softened Use a vegan alternative for a dairy-free option.
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
Pumpkin Cookie Dough
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk Substitute with flaxseed mixture for egg-free option.
  • 1/2 cup powdered sugar (optional)
  • 1-2 tbsp milk (optional) Use non-dairy milk for a dairy-free option.
  • 1/4 tsp vanilla extract (optional)

Method
 

Prepare the Cheesecake Filling
  1. In a small bowl, blend together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
  2. Scoop dollops onto a parchment-lined baking sheet and freeze for about an hour.
Make the Pumpkin Cookie Dough
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  2. In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar until well combined.
  3. Add the pumpkin puree, egg yolk, and vanilla, mixing until smooth.
  4. Gradually incorporate the dry ingredients and stir until just combined.
  5. Cover and refrigerate the dough for about 30-45 minutes.
Assemble the Cookies
  1. Preheat your oven to 350°F (175°C).
  2. Take about 1 1/2 tablespoons of the chilled cookie dough and flatten it in your hand.
  3. Place a cheesecake ball in the center, top with another piece of dough, seal the edges, and reshape into a ball.
  4. If you desire, roll them in a cinnamon-sugar mix for an added touch!
Bake the Cookies
  1. Arrange the assembled cookies on a baking sheet, then bake for 12-14 minutes until the edges are crisp and golden.
  2. Allow them to cool on the sheet for about 5 minutes before transferring to a wire rack.
Optional Drizzle
  1. Whisk the powdered sugar, milk, and vanilla extract together and drizzle over the cooled cookies.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

Notes

Chill the dough for better texture. Don’t overmix. Test for doneness by looking for slight golden edges. You can personalize with chocolate chips or nuts.
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