Pumpkin Cheesecake Cookies
If you're looking for the ultimate fall treat, these Pumpkin Cheesecake Cookies are it. Imagine soft, spiced pumpkin cookies with a creamy cheesecake center - festive, indulgent, and just the right balance of cozy flavors and creamy sweetness. Perfect for fall gatherings, holiday dessert tables, or just a cozy fall evening in!
Ingredients
For the cookie dough:
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ cup pumpkin purée
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 tablespoon cornstarch
- 1 teaspoon salt
For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ¼ teaspoon vanilla extract
For topping:
- ¼ cup sugar
- 2 graham cracker sheets (about ¼ cup), crushed
- 1 teaspoon pumpkin pie spice
Instructions
Make the Cheesecake Filling
- In a small bowl, beat together cream cheese, sugar, and vanilla until smooth.
- Drop teaspoon-sized portions onto a parchment-lined plate and freeze while you prepare the cookie dough.
Make the Cookie Dough
- Using a stand mixer, beat together butter, brown sugar, and granulated sugar until fluffy. Add the eggs and vanilla.
- While that is mixing, scoop the pumpkin puree onto a plate and blot with a paper towel to remove excess moisture. Repeat 3-4 times until no more liquid comes out.
- Add the blotted pumpkin puree to the butter, sugar, eggs, and vanilla mixture and mix.
- In another bowl, whisk together flour, baking soda, baking powder, cornstarch, pumpkin spice, and salt.
- Slowly add dry ingredients to the wet mixture until just combined.
Make the Topping
- Place graham crackers in a zip-lock bag and crush them into fine crumbs using a rolling pin or another hard object.
- In a small bowl, mix the crushed graham crackers with the sugar and pumpkin spice.
Assemble the Cookies
- Scoop about 2 tablespoons of cookie dough and flatten slightly in your hand.
- Place one frozen cheesecake filling dollop in the center, then cover with a little more dough and seal the edges.
- Dip the top half of the cookie dough ball into the sugar/graham cracker mixture.
- Place on a parchment-lined baking sheet, spacing about 2 inches apart.
Bake
- Preheat oven to 350°F (175°C).
- Bake cookies for 15-17 minutes, until edges are set but centers look slightly soft.
- Cool on the baking sheet for 15 minutes, then transfer to a wire rack.
Tips for Success
- Freeze the cheesecake filling first - it makes stuffing the cookies so much easier.
- Don't overbake - the cookies should stay soft and chewy.
- Store leftovers in the fridge (because of the cheesecake filling) and enjoy within 4-5 days.
More Pumpkin-Inspired Treats:
Pumpkin Cheesecake Cookies
If you're looking for the ultimate fall treat, these Pumpkin Cheesecake Cookies are it. Imagine soft, spiced pumpkin cookies with a creamy cheesecake center - festive, indulgent, and just the right balance of cozy flavors and creamy sweetness. Perfect for fall gatherings, holiday dessert tables, or just a cozy fall evening in!
Equipment
- 1 Hand Mixer
- Mixing bowls
- Measuring Utensils
- Baking Sheets
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ cup pumpkin purée
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 tablespoon cornstarch
- 1 teaspoon salt
For the cheesecake filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ¼ teaspoon vanilla extract
For topping:
- ¼ cup sugar
- 2 graham cracker sheets about ¼ cup, crushed
- 1 teaspoon pumpkin pie spice
Instructions
Make the Cheesecake Filling
- In a small bowl, beat together cream cheese, sugar, and vanilla until smooth.
- Drop teaspoon-sized portions onto a parchment-lined plate and freeze while you prepare the cookie dough.
Make the Cookie Dough
- Using a stand mixer, beat together butter, brown sugar, and granulated sugar until fluffy. Add the eggs and vanilla.
- While that is mixing, scoop the pumpkin puree onto a plate and blot with a paper towel to remove excess moisture. Repeat 3-4 times until no more liquid comes out.
- Add the blotted pumpkin puree to the butter, sugar, eggs, and vanilla mixture and mix.
- In another bowl, whisk together flour, baking soda, baking powder, cornstarch, pumpkin spice, and salt.
- Slowly add dry ingredients to the wet mixture until just combined.
Make the Topping
- Place graham crackers in a zip-lock bag and crush them into fine crumbs using a rolling pin or another hard object.
- In a small bowl, mix the crushed graham crackers with the sugar and pumpkin spice.
Assemble the Cookies
- Scoop about 2 tablespoons of cookie dough and flatten slightly in your hand.
- Place one frozen cheesecake filling dollop in the center, then cover with a little more dough and seal the edges.
- Dip the top half of the cookie dough ball into the sugar/graham cracker mixture.
- Place on a parchment-lined baking sheet, spacing about 2 inches apart.
Bake
- Preheat oven to 350°F (175°C).
- Bake cookies for 15-17 minutes, until edges are set but centers look slightly soft.
- Cool on the baking sheet for 15 minutes, then transfer to a wire rack.
Tried this recipe?Let us know how it was!
