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Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies combine spiced pumpkin dough with a frozen cream cheese center for a soft cookie with a creamy surprise inside. Blotting the pumpkin puree helps the cookies bake up with set, lightly golden edges.
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Prep Time 25 minutes
Cook Time 15 minutes
Freezing and chilling 1 hour
Total Time 1 hour 40 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

For the cheesecake filling
  • 4 oz cream cheese softened
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
For the cookies
  • 0.5 cup pumpkin puree canned
  • 2 cups all-purpose flour spooned and leveled
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 0.5 cup butter unsalted, softened
  • 0.5 cup brown sugar packed light
  • 1 egg yolk large

Equipment

  • 2 baking sheets

Method
 

Make the cheesecake filling
  1. Beat the cream cheese, granulated sugar, and vanilla in a small bowl until smooth.
  2. Divide the filling into 18 equal portions on a parchment-lined plate and freeze until firm, at least 30 minutes.
Make the cookie dough
  1. Spread the pumpkin puree on several layers of paper towels and blot gently until about 1/4 cup remains.
  2. Whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt in a medium bowl.
  3. Beat the butter and brown sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the egg yolk and blotted pumpkin puree until combined.
  5. Add the flour mixture and mix just until no dry streaks remain.
  6. Cover and refrigerate the dough for 30 minutes.
Assemble and bake
  1. Heat the oven to 350°F and line two baking sheets with parchment paper.
  2. Divide the dough into 18 portions, about 2 tablespoons each, and flatten each portion.
  3. Wrap each portion around a frozen filling portion and seal the dough.
  4. Arrange the balls 2 inches apart on the prepared sheets.
  5. Bake one sheet at a time for 12–15 minutes, until the edges are set and lightly golden.
  6. Cool the cookies on the baking sheets for 10 minutes.
  7. Transfer the cookies to a wire rack to cool completely.

Notes

For the best cookie texture, blot the pumpkin until about 1/4 cup remains. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.