Pumpkin Cheesecake Cookie Recipe

A plate of stuffed pumpkin cheesecake cookies.

5 from 3 votes

Pumpkin Cheesecake Cookie Recipe

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.

Course Dessert

Cuisine American

Keyword pumpkin cheesecake cookies, stuffed pumpkin cookies

Prep Time 30

Cook Time 10

Total Time 40

Servings cookies

Calories 218kcal

Author Sue Ringsdorf

Ingredients

For the filling:

6 oz. full fat cream cheese
2 Tablespoons granulated sugar
1 teaspoon vanilla extract

Cookies - wet ingredients:

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
3/4 cup pumpkin puree - we use Libby's

Cookies - dry ingredients:

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

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.
6 oz. full fat cream cheese, 2 Tablespoons granulated sugar, 1 teaspoon vanilla extract
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.
1/2 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1/2 cup light brown sugar (110 grams)
Add eggs and pumpkin. Then add the eggs, the blotted pumpkin puree, and vanilla extract to the bowl. Mix again until very well mixed.
2 large eggs, 3/4 cup pumpkin puree, 2 teaspoons vanilla extract
Combine dry ingredients. In a small bowl, combine the flour, baking soda, baking powder, kosher salt, ground cinnamon, and pumpkin pie spice.
2 cups all-purpose flour (240 grams), 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon 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.
sparkling sugar
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.

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