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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies: Irresistibly Soft Fall Treats

These Pumpkin Cheesecake Cookies are soft, chewy treats with a rich cheesecake filling and a pumpkin spice sugar coating, perfect for fall.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces cream cheese softened, full-fat recommended
  • 1/2 cup granulated sugar can substitute with brown sugar
  • 1 teaspoon vanilla extract or almond extract for a twist
For the Cookie Dough
  • 1/2 cup butter melted and cooled
  • 1/2 cup pumpkin puree drained excess moisture
  • 1 large egg binds the ingredients
  • 2 cups all-purpose flour can be substituted with gluten-free flour
For the Spices
  • 1 teaspoon baking powder for leavening
  • 1/2 teaspoon baking soda for leavening
  • 1 teaspoon cinnamon can use pumpkin spice mix
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • to taste salt important not to omit
For the Coating
  • 1/2 cup pumpkin spice sugar for rolling cookies

Equipment

  • mixing bowls
  • whisk
  • baking sheets
  • Parchment paper
  • plastic wrap
  • Wire Rack

Method
 

Direction Steps
  1. Prepare the Cheesecake Filling: Whisk together cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
  2. Make the Cookie Dough: Melt butter, let it cool, then mix with granulated sugar, brown sugar, pumpkin puree, and egg until well combined.
  3. Combine Dry Ingredients: Whisk flour, baking powder, baking soda, spices, and salt. Gradually add to the wet ingredients.
  4. Chill the Dough: Cover and refrigerate dough for about 1 hour.
  5. Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Shape and Coat the Cookies: Scoop dough, roll into balls, coat in pumpkin spice sugar, and create an indent for the filling.
  7. Fill and Bake: Spoon filling into indents and bake for 9-11 minutes until edges are set.
  8. Cool and Transfer: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 2000IUCalcium: 20mgIron: 0.5mg

Notes

Ensure pumpkin puree is well-drained. Chill dough to maintain shape. For chewy cookies, consider underbaking slightly.

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