Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookes that are perfectly soft and chewy! With a lightly crispy edge and a soft, creamy center, then topped with a pumpkin spice brown sugar topping, the pumpkin and cheesecake flavors really come through. This fall cookie recipe is easy to make and will definitely impress!
Ingredients
Cheesecake Filling
- 4 ounces cream cheese cold
- 3 Tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Pumpkin Cookies
- 3/4 cup unsalted butter softened at room temperature or slightly melted
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup pumpkin butter homemade or store-bought
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Pumpkin Spice Sugar Topping
- 1/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
Instructions
Freeze the Cheesecake Filling
- Beat the cream cheese, sugar, and vanilla until smooth.
- Place dollops (18 total, about 1/2 Tablespoon each) of the cream cheese mixture on a large baking sheet lined with parchment paper.
- Press down each dollop to slightly flatten and place in the freezer while the other ingredients are prepared.
Mix the Pumpkin Cookie Dough
- Mix the butter, brown sugar, granulated sugar, pumpkin butter, egg, and vanilla until smooth.
- Add in the flour, baking soda, pumpkin pie spice, and salt.
- Mix just until well-combined.
- If there's time, cover and refrigerate the dough for 30 minutes (optional).
Layer the Cookies
- Preheat the oven to 350 degrees F.
- Dollop a large spoonful of the cookie dough on to 2 baking sheets lined with parchment paper, keeping space between each one and making 18 total cookies (this should use a little over half of the dough).
- Use the spoon or your thumb to press and flatten the center of each cookie.
- Place a cheesecake dollop into each cookie center.
- Use the remaining dough to add a top to each cookie! Roll a spoonful into a ball, flatten with your hands, then add on top of the cookie and press the sides down to seal.
- Mix the brown sugar and pumpkin spice topping.
- Sprinkle a decent amount of the sugar mixture over each of the cookies.
- Bake each batch of cookies for 13-14 minutes.
- Let cool for 5-10 minutes and enjoy!
Notes
To Store: Let the cookies cool completely, then store in an airtight container in the refrigerator for up to 4-5 days. These Pumpkin Cheesecake Cookies can also be frozen! Freeze for up to 3 months, then thaw in the fridge the night before to enjoy. They can also be warmed up in an air fryer or the oven!
Nutrition
Calories: 190kcal
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