Description
These easy pumpkin cheesecake cookies are the best fall treat! Soft spiced dough filled with a quick creamy cheesecake center. Simple and cozy baking idea perfect for holidays autumn parties or homemade gifting!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract (for filling)
Instructions
- Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into small dollops and freeze for 20–30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Add pumpkin puree, egg yolk, and vanilla and mix until combined.
- In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Slowly add dry ingredients to wet and mix until dough forms.
- Flatten a scoop of dough, place frozen cream cheese center inside, and seal with more dough.
- Place on baking sheet and bake for 12–14 minutes until edges are set.
- Cool for 5 minutes on pan before transferring to a wire rack.
Notes
- Freeze the cheesecake filling for easier assembly.
- Don’t overbake cookies stay soft after cooling.
- Sprinkle tops with cinnamon sugar before baking for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American