Description
Pumpkin Cheesecake Cookies combine the warm, spiced flavors of fall with a creamy cheesecake center. These soft, tender cookies feature pumpkin puree and a blend of autumn spices, topped with a luscious cream cheese filling and optional crunchy nuts or cinnamon sugar for added texture and sweetness.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Optional Toppings
- Chopped pecans or walnuts
- Cinnamon sugar
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl or stand mixer bowl, cream the softened butter with granulated sugar and light brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides occasionally to ensure even mixing.
- Add Egg and Vanilla: Beat in one large egg and one teaspoon of vanilla extract until the mixture is fully incorporated.
- Incorporate Pumpkin Puree: Mix in the pumpkin puree until just combined, avoiding overmixing.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to form the cookie dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up for easier handling.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese and 1/4 cup sugar together until creamy and smooth.
- Add Egg Yolk and Vanilla: Beat in the egg yolk and 1/2 teaspoon vanilla extract until well combined into the cheesecake filling.
- Set Filling Aside: Keep the cheesecake filling aside while you prepare for baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Create Indentations: Use your thumb or the back of a spoon to press a small indentation in the center of each cookie.
- Fill with Cheesecake Mixture: Spoon approximately 1 teaspoon of the cheesecake filling into each cookie indentation carefully.
- Add Toppings: If desired, sprinkle the cookies with chopped pecans or walnuts, or dust with a mixture of cinnamon and sugar for extra flavor and texture.
- Bake: Bake the cookies for 10-12 minutes, until the edges are lightly golden and the cheesecake filling is set but not browned.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- The cheesecake filling should be smooth and not runny for best results.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit chopped pecans or walnuts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake cookies, fall dessert, pumpkin cookies, cream cheese filling, autumn sweets, spiced cookies
