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Pumpkin Cheesecake Cookies

Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings 24 cookies
Calories 150
Indulge in the delightful fusion of pumpkin and cheesecake with these soft, spiced cookies.

Ingredients

Dough Ingredients

  • 115 g unsalted butter, softened
  • 150 g granulated sugar (for sweetness)
  • 50 g brown sugar, packed (for a hint of molasses depth)
  • 1 large egg (at room temperature)
  • 120 g pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract (for that warm, cozy note)
  • 220 g all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda (for lift)
  • 0.5 teaspoon salt (to balance the sweetness)
  • 1.5 teaspoon pumpkin pie spice (or mix your own)

Filling Ingredients

  • 225 g cream cheese, full-fat and softened (for creamy decadence)
  • 50 g granulated sugar (to sweeten the filling)
  • 1 teaspoon vanilla extract (for extra flavor)

Instructions 

  • Make the cheesecake filling by beating cream cheese with sugar and vanilla until smooth. Chill for 30 minutes.
  • Cream butter, granulated sugar, and brown sugar until fluffy. Add egg, pumpkin puree, and vanilla, then mix in dry ingredients to form a dough. Chill for 30 minutes.
  • Scoop dough, flatten, add cheesecake filling, and seal into a ball.
  • Place on a baking sheet and bake at 350°F (175°C) for 12-14 minutes. Cool for 5 minutes before transferring to a wire rack.
  • Once cooled, enjoy your Pumpkin Cheesecake Cookies!

Notes

For best results, chill the dough and filling as instructed.
Calories: 150kcal
Cost: $10.00
Course: Dessert
Cuisine: American
Keyword: Pumpkin