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Irresistible Pumpkin Cheesecake Cookies

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Experience the cozy flavors of fall with these Irresistible Pumpkin Cheesecake Cookies. Each soft, pillowy cookie is filled with a creamy pumpkin cheesecake center and topped with a sprinkle of cinnamon. Perfect for autumn gatherings or a delightful treat any time of day, these cookies embody the essence of seasonal baking in every bite.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 8 oz cream cheese (softened)
  • 1 tsp ground cinnamon
  • 2 large eggs (room temperature)
  • 1 tsp baking powder
  • 1/2 cup unsalted butter (softened)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add eggs one at a time, followed by pumpkin puree, mixing until combined.
  3. In another bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt. Gradually mix this into the wet ingredients until just combined.
  4. In a separate bowl, blend cream cheese with a bit of sugar and vanilla extract until smooth for the cheesecake filling.
  5. Scoop cookie dough onto prepared sheets, making an indent in the center of each cookie to fill with about a teaspoon of cream cheese mixture.
  6. Bake for 15-18 minutes or until edges are lightly golden. Allow cooling on baking sheets before transferring to wire racks.

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