Easy Pumpkin Cheesecake Cookies Recipe
These Easy Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin and pumpkin pie spices with a rich, creamy cream cheese filling, creating the ultimate fall treat. Soft, tender pumpkin-flavored cookies are filled with a smooth cream cheese center and topped with a sweet pumpkin spice sugar sprinkle, perfect for cozy afternoons or holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 10 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cream Cheese 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
Topping
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Make the cream cheese filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla bean paste with an electric hand mixer or stand mixer fitted with a paddle attachment until the mixture is smooth and creamy. Refrigerate for 45 minutes or until firm.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
- Mix the wet ingredients for the dough: In a large bowl, beat the softened butter, light brown sugar, and granulated sugar until the mixture is smooth and fluffy, about 2-3 minutes. Add the pure pumpkin, egg, and vanilla bean paste and beat until fully combined.
- Combine wet and dry ingredients: Gradually add the flour mixture into the pumpkin mixture, mixing until just combined. Chill the dough in the refrigerator for 45 minutes to 1 hour until firm; this chilling step is crucial to prevent the dough from being too soft to combine with the cream cheese filling.
- Prepare the pumpkin spice sugar topping: In a small bowl, mix the granulated sugar and pumpkin pie spice together. Set aside.
- Preheat the oven: When ready to bake, preheat the oven to 375°F (190°C). Line two large baking pans with parchment paper and set aside.
- Assemble the cookies: Using a small cookie scoop (about 1 tablespoon), scoop portions of the dough and lightly flatten each with your hand. Place 1-2 teaspoons of the chilled cream cheese filling into the center of each flattened cookie. Roll the cookie dough around the filling into a ball, allowing some cream cheese filling to seep out if needed. Place the cookies about 2 inches apart on the prepared baking pans. Sprinkle each cookie generously with the pumpkin spice sugar mixture.
- Bake the cookies: Bake for 10-13 minutes or until the edges are firm and the cookies are set. Allow to cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the cookie dough is essential for easy handling and to maintain the shape during baking.
- If you don’t have vanilla bean paste, vanilla extract can be used as a substitute.
- 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 spicier kick, you can increase the pumpkin pie spice in the dough or topping to taste.
- Be gentle when rolling the dough around the cream cheese filling to prevent excessive leakage.
Keywords: pumpkin cheesecake cookies, pumpkin spice cookies, fall cookies, cream cheese filled cookies, autumn desserts