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Pumpkin Cheesecake Cookies Recipe

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★★★★

4 from 73 reviews

These Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake center for a deliciously soft and flavorful treat. Perfectly soft pumpkin cookies are filled with a smooth, sweet cheesecake mixture, making them an irresistible dessert for autumn gatherings or cozy nights in.

Ingredients

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For the Pumpkin Cookie Base

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon

For the Cheesecake Filling

  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Make the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth and free of lumps. Add the granulated sugar, vanilla extract, and flour (after heat-treating it by microwaving for 1 minute, stirring halfway, or baking at 300°F/150°C for 5–7 minutes and letting it cool). Mix until completely smooth. Transfer the mixture to a piping bag or a zip-top bag with one corner snipped off. Chill in the refrigerator for at least 30 minutes while you prepare the cookie dough.
  2. Make the Pumpkin Cookie Dough: In a large bowl, beat together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies keep their shape during baking.
  3. Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each slightly, then use your thumb or the back of a spoon to press a shallow well into the center of each dough ball. Bake for 12 to 14 minutes, or until edges are set and tops look just done. The centers may puff up during baking, which is normal. Remove from oven and while still warm, gently press down the centers again to deepen the wells. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  4. Fill with Cheesecake: Once cookies have fully cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into each cookie’s center. Smooth the top if desired. Chill the filled cookies in the refrigerator for 20 minutes to allow the filling to set before serving.

Notes

  • Be sure to heat-treat the flour used in the cheesecake filling to avoid any risk of contamination, especially if eating raw.
  • Chilling the cookie dough before baking helps cookies keep their shape and results in a softer texture.
  • If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, cloves, and ginger.
  • These cookies are best enjoyed within 3-4 days stored in an airtight container in the refrigerator.
  • Let the cookies cool completely before filling to prevent the cheesecake filling from melting.

Keywords: pumpkin cheesecake cookies, pumpkin spice cookies, fall dessert, soft pumpkin cookies, cheesecake filling cookies

Find it online: https://epicrecipebox.com/pumpkin-cheesecake-cookies-recipe/