Description
Sink your teeth into these rich and creamy Pumpkin Cheesecake Cookies, the ultimate treat for fall baking lovers. Each cookie wraps a smooth, tangy cheesecake center in a soft, spiced pumpkin dough, making it the perfect dessert for cozy evenings, festive gatherings, or simply satisfying your pumpkin spice cravings. Great for those looking for easy recipes, autumn dessert ideas, holiday baking treats, and comforting food ideas. Whether you’re preparing for a holiday party or want an easy dessert recipe with bakery-style flavor, these cookies are a delicious choice.
Ingredients
8 oz cream cheese, softened
0.25 cup granulated sugar
0.5 tsp vanilla extract
0.5 cup unsalted butter, softened
0.5 cup granulated sugar
0.5 cup brown sugar, packed
0.33 cup pumpkin puree
1 large egg yolk
1 tsp vanilla extract
1.5 cups all-purpose flour
0.5 tsp baking soda
0.25 tsp baking powder
0.25 tsp salt
1 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground ginger
0.125 tsp ground cloves
2 tbsp sugar
0.5 tsp cinnamon
Instructions
1. Beat the cream cheese, sugar, and vanilla extract together until smooth and creamy. Scoop small portions onto a parchment-lined tray and freeze for 30 minutes.
2. Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add the pumpkin puree, egg yolk, and vanilla extract, then mix until fully combined.
4. Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
6. Flatten a portion of dough, place a frozen cheesecake center in the middle, and wrap the dough around it to seal completely.
7. Roll the cookie dough ball in cinnamon sugar if desired.
8. Place the cookies on a parchment-lined baking sheet about 2 inches apart.
9. Bake at 350°F (175°C) for 12 to 15 minutes, until the edges are set and lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Freeze the cheesecake filling before stuffing the cookies so it stays creamy and does not leak while baking.
Use room temperature butter and softened cream cheese for the smoothest dough and filling texture.
Do not overbake the cookies, because a slightly soft center gives the best texture and keeps the cheesecake filling creamy.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin cheesecake cookies, fall desserts, stuffed cookies, easy pumpkin cookie, holiday baking, easy dessert recipe