Pumpkin Cheesecake Cookies
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Pumpkin Cheesecake Cookies are an irresistible treat that combines the flavors of pumpkin, cream cheese, and warm spices. These stuffed cookies are a delightful twist on traditional cheesecake and capture the essence of fall in a single bite.
Pumpkin Cream Cheese Cookies
Every fall, I ask myself why we don’t make pumpkin cookies all year long. Pumpkin is truly one of my favorite flavors and a few months out of the year is just not enough. Why don’t we try something new and make pumpkin a year-round thing?! No more “pumpkin season”!
We also love Pumpkin Streusel Cake, Pumpkin Chocolate Chip Scones, Pumpkin Cheesecake Bites, and Pumpkin Ice Cream. So many pumpkin recipes, so little time.
Reasons To Love These Pumpkin Cookies:
- SOFT AND CHEWY – Since we’re squeezing out the liquid from the pumpkin puree, the consistency of these cookies is chewy instead of cakey.
- FULL OF FALL FLAVORS – The combo of pumpkin puree, cinnamon, and pumpkin pie spice makes these the perfect fall treat!
- FUN TO MAKE – I love that these are unique cookies and not the standard chocolate chip cookie. Stuffed cookies are fun for a pumpkin lover like me and you.
Ingredients Needed for the Best Pumpkin Cheesecake Cookies:
- For the filling – Full-fat tangy cream cheese, sugar, and vanilla.
- Unsalted Butter – softened to room temperature
- Sugar – A combo of granulated sugar and light brown sugar.
- Large Eggs
- Vanilla Extract
- Pumpkin Puree (NOT pumpkin pie filling)
- All-Purpose Flour
- Baking Soda and Baking Powder
- Kosher Salt
- Cinnamon and Pumpkin Pie Spice
How to make Pumpkin Cheesecake Cookies:
Step 1
Prep filling. In a small bowl, combine the cream cheese, sugar, and vanilla. Use a hand mixer to mix well until creamy.
Step 2
Divide filling. Then use a spoon to divide the filling in 16 equal balls and add to a cookie sheet (lined with parchment paper). Freeze filling for around 30 minutes.
Step 3
Prep pumpkin. Spread the pumpkin puree onto a plate smoothing out evenly. Use a napkin to blot the pumpkin and repeat several times, using several more napkins to continue absorbing the liquid out of the pumpkin.
Step 3
Combine butter and sugars. In a large bowl, combine the granulated sugar, brown sugar, and softened butter. Use a hand mixer to blend together until creamy, about two minutes.
Step 4
Add eggs and pumpkin. Then add the eggs and the blotted pumpkin puree to the bowl. Mix again until very well mixed.
Step 5
Combine dry ingredients. In a small bowl, combine the flour, baking soda, baking powder, kosher salt, ground cinnamon, and pumpkin pie spice.
Step 6
Add dry ingredients to wet. Then pour the dry ingredients into the mixing bowl and mix again until just combined. Some small lumps are ok.
Step 7
Form cookies. Use a cookie scoop or spoon to form cookie balls. You should get about 16 cookies.
Place the frozen cream cheese filling on each cookie portion and use your hands to fold the cookie dough around each one, making sure the cream cheese is mostly covered.
Roll in sparkling sugar. Then roll each cookie dough ball in some sparkling sugar and place six cookie balls on each tray.
Step 8
Bake. Bake cookies in a preheated 350-degree oven for 10-12 minutes.
Step 9
Cool. Let the cookies sit on the pan for 5-6 minutes and then carefully remove to a wire cooling rack.
How to store and freeze pumpkin cookies:
- Store these soft pumpkin cookies in an airtight container on your countertop for up to four days. They are also delicious cold so you may want to keep the container in your refrigerator.
- Freeze the cookies in freezer bags for up to three months. I normally add them to a disposable tin and then place in a freezer bag.
GIFT THEM! These cookies make a neat gift too. Just place cookies in a cute tin and give them to your neighbors and friends. They will love them!
Recipe FAQs:
To avoid cakey pumpkin cookies, you must remove enough moisture from the pumpkin puree. Use several paper towels to pat it dry until the pumpkin is reduced to about half in size.
Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweeteners and spices that make it ready to make a pumpkin pie.
Yes, pumpkin puree is packed with nutrients, including potassium, vitamins A and C, iron, and calcium. It also has fiber and is low in calories.
More Pumpkin Recipes:
- Mini Pumpkin Spice Bundt Cakes – The perfect fall dessert and portion controlled.
- Pumpkin Spice Donuts – We love these for breakfast or snacks.
- Pumpkin Spice Sugar Cookies – Soft pumpkin spice cookies that are irresistible.
- Iced Pumpkin Cookies – Cake-like, fluffy pumpkin cookies.
- Pumpkin Oatmeal Pancakes
Kitchen Tools Used:
Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
xoxo ~Sue
Pumpkin Cheesecake Cookie Recipe
Ingredients
For the filling:
- 6 oz. full fat cream cheese
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the cookies:
- 3/4 cup pumpkin puree – we use Libby's
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter – softened to room temperature
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup light brown sugar (110 grams)
- 2 large eggs – at room temperature
- 2 teaspoons vanilla extract
Optional:
- sparkling sugar – for rolling
Instructions
- Prep filling. In a small bowl, combine the cream cheese, sugar, and vanilla. Use a hand mixer to mix well until creamy.
- Divide filling. Then use a spoon to divide the filling in 16 equal balls and add to a baking sheet (lined with parchment paper). Freeze filling for around 30 minutes.
- Combine butter and sugars. In a large bowl, combine the granulated sugar, brown sugar, and softened butter. Use a hand mixer to blend together until creamy, about two minutes.
- Add eggs and pumpkin. Then add the eggs and the blotted pumpkin puree to the bowl. Mix again until very well mixed.
- Combine dry ingredients. In a small bowl, combine the flour, baking soda, baking powder, kosher salt, ground cinnamon, and pumpkin pie spice.
- Add dry ingredients to wet. Then pour the dry ingredients into the mixing bowl and mix again until just combined. Some small lumps are ok.
- Form cookies. Use a cookie scoop or spoon to form cookie balls. You should get about 16 cookies.Place the frozen cream cheese filling on each cookie portion and use your hands to fold the cookie dough around each one, making sure the cream cheese is mostly covered.Roll in sparkling sugar. Then roll each cookie dough ball in some sparkling sugar and place six cookie balls on each tray.
- Bake. Bake cookies in a preheated 350-degree oven for 10-12 minutes.
- Cool. Let the cookies sit on the pan for 5-6 minutes and then carefully remove to a wire rack.
Notes
- Store these soft pumpkin cookies in an airtight container on your countertop for up to four days. They are also delicious cold so you may want to keep the container in your refrigerator.
- Freeze the cookies in freezer bags for up to three months. I normally add them to a disposable tin and then place in a freezer bag.
It’s that season. I soft pumpkin cookie for the win! I may or may not eat this for breakfast with coffee!
Haha!