Pumpkin Cheesecake Cookies Recipe

Introduction

These Pumpkin Cheesecake Cookies combine the creamy richness of cheesecake with the warm flavors of pumpkin spice in a soft, satisfying treat. Perfect for cozy autumn days, they’re a delicious twist on classic pumpkin desserts.

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract
• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice
• 1/2 cup (122 g) canned pumpkin puree (Libby’s)
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract

Instructions

1. Step 1: Prepare the cheesecake filling by lining a small cookie sheet with parchment paper. In a small bowl, mix the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla extract with an electric mixer on medium-high speed until fluffy and the sugar dissolves, about 2 minutes.
2. Step 2: Scoop the cheesecake filling into sixteen 2-teaspoon portions onto the lined baking sheet. Freeze these cheesecake balls until very firm.
3. Step 3: Mix together the 1/4 cup granulated sugar and 1/2 teaspoon pumpkin pie spice in a small bowl to make the spiced sugar. Set aside.
4. Step 4: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Step 5: Dry the pumpkin puree to remove excess moisture. Spread it on a plate, cover with paper towels, and lightly press to absorb liquid. Repeat several times until the pumpkin reduces to just under 1/4 cup.
6. Step 6: In a medium bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
7. Step 7: In a large bowl, cream the softened butter and brown sugar using a hand mixer on high speed until fluffy, about 2 minutes.
8. Step 8: Add the egg yolks and 2 teaspoons vanilla extract, mixing on medium speed for 1 minute until pale and fluffy.
9. Step 9: Mix in the dried pumpkin puree on medium speed.
10. Step 10: Gradually add the dry ingredients and combine on low speed until just incorporated.
11. Step 11: Divide the dough into sixteen 2-tablespoon portions and roll each into a ball. Flatten each slightly, place a frozen cheesecake ball in the center, then enclose it completely with the cookie dough and roll into a ball again.
12. Step 12: Roll each filled cookie ball in the prepared spiced sugar. Keep the cheesecake balls frozen until ready to use for each batch.
13. Step 13: Place the cookies on the prepared baking sheets, six at a time. Bake for 12-13 minutes until set.
14. Step 14: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

• Drying the pumpkin puree thoroughly is key to preventing cakey cookies and ensuring a perfect texture.
• Keep the cheesecake filling frozen until baking to avoid leakage during baking.
• For extra flavor, sprinkle a little cinnamon or nutmeg on top before serving.
• Use full-fat cream cheese for the creamiest filling.

Storage

Store cooled cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, let thaw at room temperature and warm briefly in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but cook and puree the fresh pumpkin first, then dry it well to remove excess moisture as directed in the recipe. This helps maintain the right cookie texture.

Why do I need to separate and freeze the cheesecake filling before baking?

Freezing the cheesecake balls prevents them from melting and oozing out while baking, ensuring the cookies hold their shape with a creamy cheesecake center.

Pumpkin Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

These Pumpkin Cheesecake Cookies combine the rich creaminess of cheesecake with the warm spices of pumpkin pie, baked into soft, delicious cookies perfect for autumn or any cozy occasion. Each cookie features a luscious cheesecake center wrapped in a spiced pumpkin cookie dough, rolled in spiced sugar for an extra touch of flavor and crunch.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 13 minutes per batch
• Total Time: 50 minutes
• Yield: 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

Spiced Sugar

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice

Pumpkin Cookies

• 1/2 cup (122 g) canned pumpkin puree (Libby’s)
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract

Instructions

1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until it becomes fluffy and the sugar dissolves, about 2 minutes. Scoop out 16 portions, each about 2 teaspoons, onto the lined baking sheet. Freeze until the cheesecake balls are very firm.
2. Make Spiced Sugar: In a small bowl, whisk together 1/4 cup granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside for rolling the cookies later.
3. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
4. Dry the Pumpkin Puree: To remove excess moisture from the pumpkin puree, spread it thinly on a plate. Place paper towels on top and press lightly to absorb liquid. Repeat pressing with fresh paper towels at least four more times until the pumpkin reduces from 1/2 cup to just under 1/4 cup.
5. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1 tablespoon pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
6. Cream Butter and Sugar: In a large bowl, using an electric hand mixer on high speed, cream the softened unsalted butter and light brown sugar together until fluffy, about 2 minutes.
7. Add Egg Yolks and Vanilla: Add the two egg yolks and 2 teaspoons vanilla extract to the butter mixture. Mix on medium speed for one minute until the mixture is pale and fluffy.
8. Add Dried Pumpkin: Incorporate the dried pumpkin puree into the batter and mix on medium speed until combined.
9. Combine with Dry Ingredients: Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined to form the cookie dough.
10. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 16 balls and slightly flatten each ball. Place one frozen cheesecake ball in the center of each flattened dough portion. Carefully encase the cheesecake with the dough, rolling into a smooth ball ensuring the cheesecake is completely covered.
11. Coat with Spiced Sugar: Roll each cookie dough ball in the prepared spiced sugar to coat evenly. Keep leftover cheesecake balls frozen until ready to assemble each batch to maintain firmness.
12. Bake Cookies: Place the coated cookie dough balls on the prepared baking sheets, spacing them adequately. Bake 6 cookies at a time in the preheated oven for 12-13 minutes until edges are set.
13. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• Drying the pumpkin puree is essential to prevent soggy, cakey cookies.
• Keep cheesecake filling balls frozen until you’re ready to assemble each batch.
• Make sure to fully cover the cheesecake filling with dough to avoid leakage during baking.
• You can store cookies in an airtight container for up to 3 days or freeze for longer storage.
• Using room temperature egg yolks helps to achieve a fluffier cookie dough.

Keywords: pumpkin cheesecake cookies, pumpkin cookies, cheesecake cookies, fall desserts, pumpkin dessert, spiced cookies