Description
Pumpkin cheesecake cookies combine the warm, spiced flavor of pumpkin with a luscious cream cheese center for the perfect fall dessert. These soft-baked cookies are easy to make, ideal for autumn gatherings, and irresistibly creamy. Perfect for Thanksgiving, fall baking, or cozy nights in.
Ingredients
115 g cream cheese
30 g powdered sugar
120 g pumpkin puree
100 g brown sugar
50 g granulated sugar
1 egg yolk
1 tsp vanilla extract
190 g all-purpose flour
1 ½ tsp pumpkin pie spice
½ tsp baking soda
¼ tsp salt
Instructions
1. Beat cream cheese and powdered sugar until smooth. Scoop into small balls and freeze for 30 minutes.
2. In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
3. Add flour, pumpkin pie spice, baking soda, and salt. Mix to form a soft dough.
4. Scoop 1 tbsp of dough, flatten it, place a frozen cream cheese ball in the center, and wrap the dough around it.
5. Place the stuffed dough balls on a lined baking sheet and bake at 350°F (175°C) for 12–14 minutes.
6. Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature cream cheese to make the filling smoother.
Drain homemade pumpkin puree to avoid excess moisture.
For extra flavor, sprinkle cinnamon sugar on top before baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg