Pumpkin Cheesecake Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Chill Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
12
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Calories
189 kcal
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Course
Dessert
Pumpkin Cheesecake Cookies
Description
This recipe prepares a pumpkin-spiced cookie dough using flour, pumpkin pie spice, baking powder, and soda, mixed with sugar, butter, canned pumpkin, egg, and vanilla extract. The dough is refrigerated to aid in shaping and control spreading. A cream cheese filling is separately creamed with sugar, then chilled.
The cookies are formed by dropping spoonfuls of the batter rather than rolling into balls due to their wet consistency, then baked until set. The pumpkin and spice create soft, warmly flavored cookies, while the cream cheese adds a subtle tang and creamy texture that contrasts with the tender cookie.
Because the dough and filling are chilled for at least two hours, these cookies maintain structure during baking and finish with a balanced moistness. The recipe yields a batch suited for sharing, with storage recommendations allowing freshness up to five days refrigerated or freezing for longer keeping.
Ingredients
Pumpkin Cookie
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- ¾ cup cane sugar
- ¼ cup butter softened
- ¾ cup pumpkin canned
- 1 egg
- 1 tsp vanilla extract
Cream Cheese Filling
- 4 oz cream cheese
- ¼ cup sugar
Instructions
- In a mixing bowl, combine together softened cream cheese and sugar. Beat it together with an electric mixer for 3-5 minutes or until the sugar is completely creamed.
- Refrigerate cream cheese mixture for at least 2 hours.
- In another mixing bowl, combine softened butter and sugar. Use a hand mixer to beat until creamed together. Ensure no clumps of butter are left.
- Add canned pumpkin, vanilla extract, and the egg to the creamed butter. Beat together again until a luscious, smooth orange mixture forms.
- Then, pour all of the dry ingredients into the bowl and mix together again. Use the hand mixer to ensure all of the flour is mixed in, but do not over beat.
- Refrigerate cookie batter for 2 hours (or overnight).
- Preheat the oven to 350°F. Grease a cookie sheet with butter or cooking spray.
- Using a greased spoon (I just spray with cooking spray), drop 12 equal dollops of cookie dough onto the cookie sheet. You will need to use your fingers to shape them into an even circle after dropping them.
- Create small, circular “wells” in each dollop of cookie dough. You can do this using your fingers or a small spoon for the cream cheese mixture to sit in (this is like the “thumbprint” of a thumbprint cookie, although the pumpkin batter is much wetter so it won’t be as perfect).
- Then use a small spoon to scoop even amounts of cheesecake filling into the well and on the top of each cookie.
- Bake for cookies for 15-18 minutes or until the edges of the cookies are lightly brown, and each cookie is a fluffy, pillow texture. Enjoy!
Notes
- Refrigerate both the cookie dough and cream cheese filling for at least 2 hours to prevent runny cookies and ensure proper texture.
- Due to the wet batter, drop spoonfuls onto the baking sheet instead of rolling into balls.
- Store baked cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 189kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 230mg | 10% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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