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Pumpkin Cheesecake Cookies

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These pumpkin cheesecake cookies combine pillowy pumpkin spice cookie dough with a luscious cream cheese filling for the ultimate fall treat. Quick to make and perfect for gatherings, they deliver cozy flavors and creamy centers in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour (or gluten-free flour blend)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup mini chocolate chips (optional)
  • Chopped pecans or walnuts (optional)
  • Pinch of flaky sea salt (optional)

Instructions

  1. In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Chill in the fridge for at least 15 minutes.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In another bowl, use a mixer to beat butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, then add pumpkin puree and vanilla extract. Scrape down the bowl as needed.
  5. Gradually add the dry mixture to the wet, mixing on low until just combined. Add cornstarch and stir. Fold in chocolate chips or nuts if using.
  6. Scoop 2 tablespoons of dough and flatten into a disc. Place 1 teaspoon of chilled cream cheese filling in the center, then fold the dough around it and seal. Roll gently to form a ball. Repeat with remaining dough.
  7. Arrange cookies on lined baking sheets, 2 inches apart. Bake in a preheated 350°F oven for 12-14 minutes, until edges are set but centers still look soft.
  8. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool.
  9. Serve warm or let cool completely. Top with flaky sea salt if desired.

Notes

Chill the cream cheese filling for easier stuffing. If dough is sticky, chill before shaping. For gluten-free or dairy-free adaptations, use recommended substitutes. Cookies can be frozen for up to 2 months. Flavor deepens overnight, making them great for make-ahead.

Nutrition

Keywords: pumpkin cheesecake cookies, fall dessert, cream cheese filling, easy cookies, pumpkin spice, Thanksgiving cookies, autumn baking, stuffed cookies

Find it online: https://fuzzyforker.com/pumpkin-cheesecake-cookies-recipe-easy-creamy-fall-treats-with-luscious-filling/