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Pumpkin Cheesecake Cookies

Soft, spiced pumpkin cookies with a creamy cheesecake filling in every bite! ???????? Perfect for fall baking, parties, or cozy afternoon treats.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookie, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
Cheesecake Filling
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment paper
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. ????
  2. In a bowl, cream together butter and brown sugar until fluffy. Add pumpkin puree and egg; mix until smooth. ????
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet ingredients until just combined. ????
  4. Prepare cheesecake filling: beat cream cheese, powdered sugar, and vanilla until smooth. ????
  5. Form cookies: scoop cookie dough onto baking sheet, flatten slightly, and place a small amount of cheesecake filling in the center. Fold edges over or top with another cookie dough scoop. ????
  6. Bake 12-15 minutes until edges are lightly golden. Cool on wire racks before serving. ❄️

Notes

These Pumpkin Cheesecake Cookies are perfect for fall gatherings, school treats, or cozy dessert cravings. Save this recipe to your Pinterest board! ????????