The Best Pumpkin Cheesecake Cookies Ever – Easy and Delish
Soft and chewy pumpkin cookies filled with a sweet, creamy cheesecake center and finished with warm pumpkin spice sugar. These easy pumpkin cheesecake cookies are the perfect fall dessert for Thanksgiving, cookie exchanges, parties, and cozy weekends.
Ingredients
Cheesecake Filling
- 4 oz cream cheese softened
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp sour cream
- 1 tbsp all-purpose flour
Pumpkin Cookie Dough
- 2 cups all-purpose flour
- ½ cup pumpkin puree
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large egg yolks
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Pumpkin Spice Coating
- ¼ cup granulated sugar
- 1 tsp pumpkin pie spice
Instructions
- Make the Cheesecake Filling: Beat the softened cream cheese, granulated sugar, vanilla extract, sour cream, and flour until smooth and creamy. Scoop the mixture into small portions onto a parchment-lined baking sheet and freeze until firm.
- Prepare the Pumpkin Puree: Spread the pumpkin puree over paper towels and gently blot away excess moisture. This helps prevent the cookie dough from becoming too wet.
- Mix the Dry Ingredients: Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl.
- Cream the Butter and Sugars: Beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolks and mix until combined.
- Add the Pumpkin: Mix the prepared pumpkin puree into the butter mixture until smooth and evenly combined.
- Make the Pumpkin Spice Sugar: Combine the granulated sugar and pumpkin pie spice in a small bowl. Set aside for coating the cookies.
- Stuff the Cookies: Take a portion of chilled cookie dough and flatten it gently. Place a frozen cheesecake filling portion in the center, then carefully wrap the dough around it and seal completely.
- Coat the Cookies: Roll each stuffed cookie dough ball in the pumpkin spice sugar until evenly coated.
- Chill Before Baking: Arrange the coated cookie dough balls on a parchment-lined baking sheet and chill until firm.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies until the edges are set and lightly golden, about 11–13 minutes. Do not overbake.
- Cool and Serve: Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack. Cool before serving to allow the cheesecake center to set.
Notes
- Blot the Pumpkin: Gently blot excess moisture from the pumpkin puree with paper towels. This helps prevent the cookies from becoming too cakey or spreading too much.
- Freeze the Filling: Freeze the cheesecake filling until firm before stuffing the cookies. This makes it much easier to wrap the pumpkin dough around the filling without making a mess.
- Seal the Cookies Well: Make sure the cookie dough surrounds the cheesecake filling with no cracks or openings. This helps keep the creamy filling inside while baking.
- Chill Before Baking: Chill the assembled cookies before placing them in the oven. Cold dough helps the cookies maintain their shape and creates a thicker, softer texture.
- Don't Overbake: Remove the cookies when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool, keeping the cookies tender and delicious.
Nutrition Facts
- Calories: 197 kcal
- Total Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 35 mg
- Sodium: 180 mg
- Total Carbohydrates: 29 g
- Dietary Fiber: 1 g
- Total Sugars: 17 g
- Protein: 3 g