Pumpkin Cheesecake Cookies

cookies on a wire rack with white parchment paper

Pumpkin Cheesecake Cookies are soft, fluffy, and filled with a sweet cream cheese center. Sprinkled with pumpkin spice sugar, this easy treat is perfect for fall!

Course Dessert

Cuisine American

Keyword pumpkin cheesecake cookies

Prep Time 15

Cook Time 10

Chilling Time 45

Total Time 1 10

Servings cookies

Calories 169

Author Gayle

Equipment

Ingredients

Cheesecake Filling:

8 ounces cream cheese (softened to room temperature)
¼ cup granulated sugar
2 teaspoons vanilla bean paste (or vanilla extract)

Cookie Dough:

4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter (softened to room temperature)
1 cup light brown sugar (packed)
½ cup granulated sugar
1 cup pure pumpkin
1 large egg
2 teaspoons vanilla bean paste (or vanilla extract)

Pumpkin Spice Sugar:

¼ cup granulated sugar
1 teaspoon pumpkin pie spice

Instructions

To make the cream cheese filling: in a medium bowl, beat the softened cream cheese, sugar and vanilla with an electric hand mixer or stand mixer with fitted paddle attachment until smooth. Refrigerate for 45 minutes or until firm.
To make the cookie dough: In a medium bowl, whisk flour, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.
In a large bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes. Add pumpkin, egg, and vanilla and beat until combined.
Slowly add flour mixture to the pumpkin mixture until just combined. Chill for 45 minutes to 1 hour, or until firm. **Chilling is necessary, as it will be difficult to combine with the cream cheese if the dough is too soft**
To make the pumpkin spice sugar mixture: in a small bowl, combine granulated sugar and pumpkin pie spice.
When ready to bake, preheat oven to 375°F. Line two large baking pans with parchment paper. Set aside.
Use a small cookie scoop (about 1 tablespoon scoop) and scoop batter. Lightly flatten with your hand. Take about 1-2 teaspoons of cream cheese filling and place into center of flattened cookie. Roll cookie into a ball (it is ok if cream cheese seeps out, it does not need to be fully contained). Place onto prepared pan. Repeat with rest of cookies, placing about 2 inches apart. Sprinkle pumpkin spice sugar on top of each cookie.
Bake for 10-13 minutes, or until firm around the edges. Let cool on pan for 5 minutes and then transfer to a wire rack to cool completely.

Notes

Cookies will bake up soft and cakey, so be sure to keep an eye on the oven temperature.
Cookies will last in an airtight container in the refrigerator for up to four days.
See my tips and tricks for making these Pumpkin Cheesecake Cookies above the recipe.

Nutrition