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Pumpkin Cheesecake Cookies

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Pumpkin cheesecake cookies are the ultimate fall treat, combining the warm spices of autumn with a creamy, dreamy filling. These soft and chewy cookies are perfect for cozy evenings or festive gatherings, delighting your taste buds with every bite. Easy to make and irresistible to eat, they’re sure to become a family favorite!

Ingredients

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  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup brown sugar (light)
  • 2 cups all-purpose flour
  • 4 oz cream cheese (softened)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and brown sugar until fluffy. Mix in pumpkin puree, egg, and vanilla extract until well combined.
  3. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients until just combined.
  4. In a small bowl, blend softened cream cheese with sugar and vanilla until smooth.
  5. On prepared baking sheets, drop spoonfuls of cookie dough and create indents for the cream cheese filling. Add a small amount of cream cheese mixture on top and cover with more dough; pinch edges to seal.
  6. Bake for 12–15 minutes until lightly golden around the edges but still soft in the center.

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