Pumpkin Cheesecake Cookies – Soft, Spiced Pumpkin Cookies with a Creamy Cheesecake Surprise

These Pumpkin Cheesecake Cookies are a delightful fall treat combining soft, spiced pumpkin cookie dough with a surprise cheesecake filling. The warm flavors of pumpkin pie spice paired with the rich, creamy center make each bite irresistible. Perfect for any autumn gathering or simply indulging your pumpkin spice cravings!

Scroll down for the recipe!

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Why You’ll Love Pumpkin Cheesecake Cookies

These cookies are the ultimate fall dessert, blending two beloved treats into one. With a soft and chewy pumpkin cookie dough wrapped around a sweet, tangy cheesecake filling, each bite offers a perfect balance of flavors and textures. They’re ideal for when you want something a little more special than your typical cookie.

The Inspiration Behind Pumpkin Cheesecake Cookies

Pumpkin and cheesecake are a match made in heaven, especially when combined into one delicious cookie. The pumpkin cookie dough is infused with warm spices, while the cheesecake filling adds a rich and creamy surprise in the center. These cookies bring together the best of both worlds, making them the perfect autumnal dessert.

Tips for Perfect Pumpkin Cheesecake Cookies

1. Chill the Dough: If the dough feels too soft to handle, chill it for 30 minutes to make assembling the cookies easier.
2. Don’t Overbake: The key to soft cookies is to bake them until just set and lightly golden on the edges. They will continue to firm up as they cool.
3. Seal the Dough Around the Filling: Be sure to carefully seal the cookie dough around the cheesecake filling to prevent it from oozing out during baking.

Nutritional Information (Per Cookie, Based on 20 Cookies):

• Calories: 220 kcal
• Fat: 12g
• Carbohydrates: 25g
• Protein: 3g
• Sodium: 170mg
• Fiber: 1g

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Serving Suggestions

These Pumpkin Cheesecake Cookies are best enjoyed slightly warm when the cheesecake filling is soft and creamy. Pair them with a hot cup of coffee or tea for a cozy autumn treat. They also make a fantastic addition to any dessert table or fall-themed party.

Storage and Freezing Tips

• Storage: Store the cooled cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature or warm them slightly in the microwave before serving.
• Freezing: You can freeze the unbaked cookie dough balls (with the cheesecake filling inside) on a baking sheet. Once frozen, transfer to a freezer-safe bag and store for up to 3 months. When ready to bake, allow them to thaw slightly before baking.

Fun Fact: Pumpkin in Baking

Pumpkin is a great ingredient for adding moisture and flavor to baked goods. It’s not only delicious but also adds a natural sweetness and richness to cookies, cakes, and muffins.

Pumpkin Cheesecake Cookies Recipe

For the cookie dough:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

For the cheesecake filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

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Instructions:

1. Prepare the cookie dough:
2. • In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
   • Beat in the pumpkin puree, egg, and vanilla extract until well combined.
   • In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
   • Gradually mix the dry ingredients into the wet ingredients until just combined. Set aside.
3. Prepare the cheesecake filling:
4. • In another bowl, beat the softened cream cheese until smooth.
   • Mix in the sugar, egg yolk, and vanilla extract until well combined.
5. Assemble the cookies:
6. • Scoop out tablespoon-sized balls of cookie dough. Use your thumb to create an indentation in the center of each ball.
   • Place a teaspoon of the cheesecake filling into the indentation.
   • Gently fold the cookie dough around the filling, ensuring that the cheesecake mixture is completely enclosed.
7. Bake the cookies:
8. • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Place the assembled cookie dough balls on the prepared baking sheet, leaving space between each one.
   • Bake for 12-15 minutes, or until the edges are lightly golden.
   • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy: Serve your Pumpkin Cheesecake Cookies slightly warm, and enjoy the gooey cheesecake filling with every bite!

Pumpkin Cheesecake Cookies are the perfect way to embrace the flavors of fall in a creative and delicious way. With their soft pumpkin dough and creamy cheesecake center, these cookies are bound to become a seasonal favorite.

Happy baking!