Description
These irresistible Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake filling for a decadent treat. Soft pumpkin-spiced cookie bases encase a luscious, smooth cheesecake center, making them perfect for holiday gatherings or cozy autumn snacking.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
Wet Ingredients for Dough
- 1/2 cup unsalted butter, softened
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- Orange gel food coloring, optional
Cheesecake Filling
- 3/4 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Additional
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
Instructions
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp fine salt until well combined. Set this mixture aside.
- Prepare the Wet Ingredients: Using a stand or hand mixer, cream together 1/2 cup softened unsalted butter, 2/3 cup packed light brown sugar, and 1/4 cup granulated sugar on medium speed for about one minute until the mixture lightens in color. Gently squeeze excess moisture from 1/3 cup pumpkin puree using a paper towel and add it to the butter mixture along with a drop of orange gel food coloring if desired. Mix on medium speed until fully combined.
- Combine Dough and Chill: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Scrape down the sides and bottom of the bowl to ensure even mixing. Using a cookie scoop or spoon, form 2 1/2 tablespoon-sized balls of dough (about 12 total) and place them on a baking sheet lined with parchment paper. Chill the dough in the refrigerator for about one hour to firm it up for easier shaping and filling.
- Prepare Cheesecake Filling: While the dough chills, beat together 3/4 cup softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract with an electric mixer on medium-high speed until smooth and free of lumps. Spoon the filling into approximately 12 dollops of 1 1/2 tablespoons each onto a parchment-lined tray. Freeze the cheesecake filling for at least 45 minutes so it sets and becomes easy to handle.
Notes
- Make sure to squeeze out excess moisture from the pumpkin puree to avoid soggy cookie dough.
- Chilling both the dough and the cheesecake filling is essential for easy assembly and to maintain shape during baking.
- Optional orange gel food coloring can be added to the dough for a warm autumnal hue.
- Use room temperature ingredients for smoother mixing and better texture.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: pumpkin cheesecake cookies, fall cookies, spiced cookies, pumpkin dessert, cheesecake filling, autumn treats
