These Pumpkin Cheesecake Cookies are a delicious mashup of two desserts: pumpkin cookies and a slice of cheesecake! They are a soft and buttery pumpkin cookie spiced with cinnamon and pumpkin pie spice, then stuffed with a creamy and delicious vanilla cheesecake. The cookie is soft and chewy while the cheesecake center is tangy and creamy! These are absolutely addicting!
What are Pumpkin Cheesecake Cookies?
Don't get me wrong, I love a good slice of cheesecake! But I feel like I can never finish a whole slice; about halfway through I'm done! I love the creamy tanginess of cheesecake so instead of making a whole cheesecake, I came up with this idea!
These Pumpkin Cheesecake Cookies start off with a delicious pumpkin cookie base! It's a soft and chewy cookie filled with pumpkin puree and pumpkin pie spice! All the flavors of fall we love in one delicious cookie.
Then the cookies are stuffed with our cheesecake mixture, which is just cream cheese, powdered sugar, and vanilla!
The cookie is soft and chewy, then you get a little tang from the cheesecake center to balance it out! If you're a fan of cheesecake, you're going to love these cookies!
Tips and Tricks
- To make stuffed the cookies easier, I scoop the cheesecake onto a piece of parchment paper and let them firm up in the freezer. You can do this for 15 minutes or up to overnight if you'd like! The firmer the cheesecake balls are, the easier it'll be to stuff the cookies!
- Pumpkin puree has a lot of extra liquid in it than you realize, so make sure to pat out the extra liquid! You can do this one of two ways! The first way would be to lay out the pumpkin puree on paper towels and gently pat away the extra moisture. The second way is to add the pumpkin puree to a cheesecloth and squeeze out all of the moisture! You can do the second method with a paper towel, but be careful you don't squeeze too hard and bust the paper towel! I've definitely done that more times than I'd like to admit!
- To get the best cheesecake texture in the middle, you can let these cookies chill completely or even pop them in the fridge for about 15-20 minutes. This lets the cheesecake center chill and firm up! That's optional though!
Other Recipes to Love:
Cheesecake-Stuffed Red Velvet Cookies - The classic red velvet you love in a fun new take! These Cheesecake-Stuffed Red Velvet Cookies are soft, chewy, and filled up with creamy cheesecake! What could be better?
Copycat Starbucks Cream Cheese Pumpkin Muffin - These Cream Cheese Pumpkin Muffins are a homemade version of a Starbucks classic, with a soft pumpkin muffin filled with a dollop of smooth creamy cream cheese filling! The crunch from the pepita seeds with the smooth creaminess of the cream cheese and then soft pumpkin muffin make a pairing that is full of flavor!
Pumpkin Spice Latte Cookies - It’s officially PSL (pumpkin spice latte, in case anyone didn’t get that!) Season so it only seems fitting to make these Pumpkin Spice Latte Cookies! Have your PSL’s and eat them too in this deliciously pumpkin spice mashup!
Ingredient List:
- Butter room
- Brown sugar
- Egg Yolk
- Pumpkin
- Flour
- Baking Soda
- Vanilla Extract
- Pumpkin Pie Spice
- Salt
- Cream Cheese
- Powdered Sugar
- Sugar
- Cinnamon
These cookies have a little bit of everything in them! They're chewy and creamy, and sweet and tangy. It is the perfect mash up of two delicious desserts and I could not stop eating them!
Try them out today!
Cheers!
-Holly Michelle
Pumpkin Cheesecake Cookies
Ingredients
- 1 stick Butter room temperature
- ¾ cup Brown sugar
- ¼ cup Sugar
- 1 Egg Yolk
- ⅓ cup Pumpkin
- 1 ¾ cups Flour
- ½ teaspoon Baking Soda
- 1 ½ teaspoons Cornstarch
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- ¼ teaspoon Salt
Cheesecake Filling:
- 1 block Cream Cheese softened
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Cinnamon Sugar Mixture:
- ½ cup Sugar
- 1 teaspoon Cinnamon
Instructions
Cheesecake Filling:
- Combine cream cheese, vanilla and powdered sugar in a bowl.1 block Cream Cheese, ½ cup Powdered Sugar, 1 teaspoon Vanilla Extract
- Use a mixer to whip together until smooth and creamy.
- Using a tablespoon, drop little dollops onto a sheet pan. Place in the freezer for about 10-15 minutes.
Pumpkin Cookies:
- Preheat oven to 350 degrees.
- Cream together butter, sugar, and brown sugar until light and fluffy.1 stick Butter, ¾ cup Brown sugar, ¼ cup Sugar
- Add in egg yolk, pumpkin puree, and vanilla extract. Mix together.1 Egg Yolk, ⅓ cup Pumpkin, 1 teaspoon Vanilla Extract
- Stir in flour, baking soda, cornstarch, pumpkin pie spice, and salt.1 ¾ cups Flour, ½ teaspoon Baking Soda, 1 teaspoon Pumpkin Pie Spice, ¼ teaspoon Salt, 1 ½ teaspoons Cornstarch
- Using a small cookie scoop, scoop the dough into your hand and press it flat.
- Add a scoop of the cream cheese mixture into the middle of the dough.
- Add another scoop of cookie dough to the top of the cream cheese mixture. Gently press the cookie dough around the cream cheese mixture.
- In a separate bowl, mix together sugar and cinnamon. Roll the cookie dough ball filled with cream cheese into the cinnamon sugar mixture.½ cup Sugar, 1 teaspoon Cinnamon
- Place the cookie dough on a sheet pan and press down gently.
- Bake for about 15 minutes.
- Let cool slightly and enjoy!
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