Pumpkin Cheesecake Cookies (Print-Friendly Version)
Tender cookies packed with spicy pumpkin and a smooth cheesecake middle—the perfect autumn sweet.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
2 1/4 cups regular flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon pumpkin pie spice
04 -
1/2 teaspoon salt
05 -
3/4 cup unsalted butter, at room temperature
06 -
3/4 cup packed brown sugar
07 -
1/4 cup white sugar
08 -
1/2 cup canned pumpkin
09 -
1 large egg
10 -
1 teaspoon vanilla extract
→ Cheesecake Filling
11 -
8 ounces cream cheese, at room temperature
12 -
1/4 cup white sugar
13 -
1 egg yolk
14 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Heat your oven to 350°F (175°C). Put parchment paper on two cookie sheets.
02 -
Grab a medium bowl and mix together the flour, baking soda, pumpkin pie spice, and salt until they're all combined.
03 -
In a big bowl, beat the room temperature butter with both brown and white sugar until it looks fluffy and pale.
04 -
Stir in the canned pumpkin, egg, and vanilla into your butter mixture until everything's blended well.
05 -
Slowly add the flour mixture to your wet ingredients and mix until you get a soft dough. Don't mix too much.
06 -
Take another bowl and mix the soft cream cheese, white sugar, egg yolk, and vanilla. Beat it up until it's smooth with no lumps.
07 -
Take 2 tablespoons of cookie dough, flatten it, and put 1 teaspoon of the cheesecake mix in the middle. Cover with another spoonful of dough and pinch the edges closed. Do this with all your dough.
08 -
Place your cookie balls on the sheets about 2 inches apart from each other. Bake them for 23-25 minutes until the edges turn a light golden color.
09 -
Let the cookies sit on the baking sheets for 5 minutes, then move them to a wire rack and wait until they're totally cool before eating.
# Extra Suggestions:
01 -
Make sure your cream cheese is completely soft before using it so you won't get lumpy filling.