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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies That Embrace Fall Flavors

Delightful Pumpkin Cheesecake Cookies that blend warm spices with a creamy filling, perfect for the fall season.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Opt for gluten-free flour if needed
  • 1 teaspoon Baking Soda Check for freshness
  • 1 teaspoon Ground Cinnamon Adds warm, aromatic flavor
  • 0.5 teaspoon Ground Ginger Adjust for personal preference
  • 0.5 teaspoon Ground Cloves Can use pumpkin pie spice as a shortcut
  • 0.5 teaspoon Salt Enhances flavor balance
  • 0.5 cups Unsalted Butter Ensure softened for easier mixing
  • 1 cups Granulated Sugar Adjust for less sweetness
  • 0.5 cups Light Brown Sugar Can be replaced with granulated
  • 1 large Egg Essential for structural integrity
  • 1 teaspoon Vanilla Extract Pure extract works best
  • 1 cups Pumpkin Puree Avoid pumpkin pie filling
For the Cheesecake Filling
  • 8 ounces Cream Cheese Ensure softened before mixing
  • 0.25 cups Additional Sugar Adjust according to preference
  • 1 large Egg Yolk Avoid substituting with a whole egg

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  2. Cream together the butter, granulated sugar, and brown sugar in a separate bowl until light and fluffy.
  3. Beat in the egg and vanilla extract until smooth.
  4. Gradually mix in the pumpkin puree until well combined.
  5. Gently fold the dry ingredients into the wet ingredients until just incorporated.
  6. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
  7. In a separate bowl, beat together the cream cheese and sugar until smooth, then mix in vanilla extract and egg yolk.
  8. Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  9. Scoop portions of the chilled dough onto the baking sheets, creating a well for the filling in each mound.
  10. Fill each well with a dollop of cheesecake filling.
  11. Bake for 10-12 minutes until edges are lightly golden and filling is set but soft.
  12. Cool on the baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 5mg

Notes

For optimal texture, ensure butter and cream cheese are at room temperature and chill the dough before baking for best results.

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