These Soft Pumpkin Cheesecake Cookies are the ultimate fall treat—soft, chewy pumpkin cookies enveloping a creamy cheesecake center, all rolled in a spiced sugar coating. Inspired by the flavors of pumpkin pie and cheesecake, they’re perfect for cozy gatherings or a sweet indulgence with your favorite warm beverage.
Why You’ll Love These Cookies
- Cakey Texture: Light and fluffy with a melt-in-your-mouth consistency.
- Creamy Center: A rich cheesecake filling that adds a delightful surprise.
- Spiced Sugar Coating: A hint of cinnamon and nutmeg for that perfect fall flavor.
- Easy to Make: No chilling required for the dough—just mix, assemble, and bake!
Ingredients
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- ½ tsp vanilla extract
For the Spiced Sugar Coating:
- ¼ cup (50 g) granulated white sugar
- ½ tsp pumpkin pie spice
For the Pumpkin Cookie Dough:
- ½ cup (122 g) canned pumpkin puree (Libby’s recommended)
- 1¾ cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
Instructions
1. Prepare the Cheesecake Filling
In a medium bowl, beat together the cold cream cheese, granulated sugar, and vanilla extract until smooth. Scoop out 16 equal portions (about 1 tablespoon each) and place them on a parchment-lined tray. Freeze until solid, approximately 20 minutes.
2. Make the Spiced Sugar Coating
In a small bowl, combine the granulated sugar and pumpkin pie spice. Set aside.
3. Prepare the Cookie Dough
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
4. Cream the Wet Ingredients
In a separate bowl, beat the softened butter and brown sugar together until light and fluffy. Add the egg yolks and vanilla extract, beating until well combined. Mix in the canned pumpkin puree until smooth.
5. Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
6. Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 2 tablespoons of cookie dough and flatten it slightly. Place a frozen cheesecake filling in the center and mold the dough around it, sealing the edges. Roll the dough ball in the spiced sugar coating. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake
Bake for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Ensure the cheesecake filling is frozen solid before assembling the cookies to prevent it from melting during baking.
- For a deeper flavor, use dark brown sugar in the cookie dough.
- Store these cookies in an airtight container in the refrigerator for up to a week.
Soft Pumpkin Cheesecake Cookies
- Total Time: 32 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
These Soft Pumpkin Cheesecake Cookies are the ultimate fall treat—soft, chewy pumpkin cookies enveloping a creamy cheesecake center, all rolled in a spiced sugar coating. Inspired by the flavors of pumpkin pie and cheesecake, they’re perfect for cozy gatherings or a sweet indulgence with your favorite warm beverage.
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- ½ tsp vanilla extract
- ¼ cup (50 g) granulated white sugar
- ½ tsp pumpkin pie spice
- ½ cup (122 g) canned pumpkin puree (Libby’s recommended)
- 1¾ cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
Instructions
1. 1. Prepare the Cheesecake Filling: In a medium bowl, beat together the cold cream cheese, granulated sugar, and vanilla extract until smooth. Scoop out 16 equal portions (about 1 tablespoon each) and place them on a parchment-lined tray. Freeze until solid, approximately 20 minutes.
2. 2. Make the Spiced Sugar Coating: In a small bowl, combine the granulated sugar and pumpkin pie spice. Set aside.
3. 3. Prepare the Cookie Dough: In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
4. 4. Cream the Wet Ingredients: In a separate bowl, beat the softened butter and brown sugar together until light and fluffy. Add the egg yolks and vanilla extract, beating until well combined. Mix in the canned pumpkin puree until smooth.
5. 5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
6. 6. Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 2 tablespoons of cookie dough and flatten it slightly. Place a frozen cheesecake filling in the center and mold the dough around it, sealing the edges. Roll the dough ball in the spiced sugar coating. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
7. 7. Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
– Ensure the cheesecake filling is frozen solid before assembling the cookies to prevent it from melting during baking.
– For a deeper flavor, use dark brown sugar in the cookie dough.
– Store these cookies in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Cheesecake Cookies, Fall Dessert, Pumpkin Spice, Soft Cookies, Cheesecake Center
Soft Pumpkin Cheesecake Cookies – FAQ
Crumbling cookies can occur if the dry ingredients aren’t measured accurately. Using the spoon-and-level method for flour ensures proper measurement. Additionally, allowing the cookies to cool completely on a wire rack helps them set properly. Reddit+2Everyday Family Cooking+2Julie Marie Eats+2
Can I substitute fresh pumpkin for pumpkin pie filling?
Absolutely! Fresh pumpkin puree works well, but it’s essential to remove excess moisture. Place the puree on a few paper towels and let it sit for a few minutes to absorb the moisture. This step is crucial to prevent the dough from becoming too runny. GlamourEveryday Family Cooking
The secret to soft pumpkin cookies lies in not overbaking them. Remove them from the oven just as the edges set to maintain a soft and chewy center. Allowing them to cool fully on a wire rack ensures they set properly.
This recipe yields approximately 24 cookies, making it perfect for sharing at family gatherings or with friends on a cozy fall evening. Doubling the batch is often recommended, as they tend to disappear quickly!
Store leftover cookies in an airtight container in the refrigerator for up to 3 days. To prevent the frosting from sticking, place a piece of parchment paper between the layers. These cookies can also be frozen for up to 3 months.
Absolutely! The pumpkin cookies are delicious on their own. If you prefer, you can top them with alternatives like Cool Whip frosting or chocolate cream cheese frosting for a different twist.
