Pumpkin Cheesecake Cookies

These Pumpkin Cheesecake Cookies are super soft and tender with a pillow-like texture and crazy delicious and easy.This easy recipe can be made with cinnamon,sugar, Pumpkin and a combination!

Easy to make and packed with pumpkin pie flavor in every bite! I’ve been making them on repeat these past few weeks and I’ll keep baking them as long as I can find canned pumpkin on the shelves.

They have soft and gooey centers with a tangy cream cheese surprise and just a hint of spice so these cookies end up feeling like tiny hugs because when you bite into one, you suddenly feel like you’re five years old again at your grandma’s house even though now you’re the one baking. Wild, right.

Here’s a little pro tip don’t tell anyone there’s cream cheese inside so that they can be surprised because it’s like edible magic.
Also, don’t make the mistake I did and forget to chill the dough otherwise your cookies might morph into one giant blob though no shame if that happens since I still ate them anyway.

So yes pumpkin Check and cheesecake Double check while cozy vibes are completely off the charts therefore let’s make these babies together, shall we

Kitchen Equipment Needed :

• Mixing bowls “large and medium”
• Electric mixer or hand whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wire cooling rack
• Spatula
• Freezer safe tray or plate

Tips for

Freeze the filling: freezing the cheesecake filling makes stuffing the cookies much easier. Don’t skip this step.

Don’t overbake: pumpkin cookies can dry out if baked too long. Take them out when they’re just set they’ll continue to cook slightly as they cool.

Chill the dough: if the dough feels sticky, pop it in the fridge for 20–30 minutes before shaping.

Spice it up: add extra pumpkin pie spice if you love bold flavors.

Decorate: a drizzle of melted white or dark chocolate makes these cookies extra pretty.

What to Eat with Pumpkin Cheesecake Cookies ??

These cookies are heavenly with a hot cup of coffee, chai, or spiced tea. The pumpkin spice and cheesecake filling feel extra comforting with a warm drink.

My kids enjoy them with a glass of milk or hot cocoa. The cheesecake filling makes them feel like a special treat baked just for them.

Looking for more simple dessert  recipes to try ? Here are a few of our favorites:

Ingredients :

For the cookies :

• 1 cup unsalted butter “softened”
• 1 cup granulated sugar
• ½ cup brown sugar “packed”
• 1 cup pumpkin puree “not pumpkin pie filling”
• 1 large egg
• 2 teaspoons vanilla extract
• 2 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice

For the cheesecake filling :

• 8 oz cream cheese “softened”
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

How to Make Pumpkin Cheesecake Cookies :

Step 1

Prepare the cheesecake filling: in a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoons of the mixture onto a baking sheet lined with parchment paper. Freeze them for about 30 minutes so they hold their shape.

Step 2

Make the cookie dough: in a large bowl, cream the butter and both sugars until fluffy. Add the pumpkin puree, egg, and vanilla, mixing well. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Gradually add the dry ingredients to the wet mixture, stirring until combined.

Step 3

Shape the cookies: scoop a tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake ball in the center. Cover with another small scoop of dough and seal the edges to completely hide the filling.

Step 4

Bake: place the stuffed cookies on a parchment-lined baking sheet, leaving space between them. Bake at 350°F “175°C” for 12–14 minutes, until the edges are set and slightly golden and cool and enjoy: let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

FAQ’S :

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