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–+ servings
Overhead shot of homemade pumpkin cheesecake cookies on a white kitchen counter with a cozy fall vibe.

Pumpkin Cheesecake Cookies

Soft, chewy pumpkin cheesecake cookies with a creamy center and warm fall spices. Perfect for cozy autumn baking ; or honestly, any time your sweet tooth strikes.
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Course: Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 14 minutes
Chill Filling: 10 minutes
Total Time: 44 minutes
Servings: 18 cookies
Calories: 160kcal
Cost: $8

Equipment

  • 1 Mixer
  • Mixing bowls
  • 1 Baking sheets
  • 1 Parchment paper
  • 1 Cookie scoop
  • 1 Wire rack
  • 1 Piping bag

Ingredients

Cookie Dough

  • 2 cups all-purpose flour —
  • 1 teaspoon baking soda —
  • 0.5 teaspoon baking powder —
  • 2 teaspoon ground cinnamon —
  • 0.5 teaspoon ground nutmeg —
  • 0.25 teaspoon ground ginger —
  • 0.25 teaspoon salt —
  • 0.5 cup butter, softened —
  • 1 cup brown sugar —
  • 1 cup pumpkin puree —
  • 1 large egg —
  • 1 teaspoon vanilla extract —

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar —
  • 0.5 teaspoon vanilla extract —

Instructions

  • Preheat oven to 350°F and line baking sheets.
  • Mix dry ingredients in bowl.
  • Cream butter and sugar.
  • Add pumpkin, egg, vanilla; combine.
  • Fold in dry ingredients.
  • Beat cream cheese filling.
  • Scoop dough, fill center with cream cheese.
  • Top with dough and seal edges.
  • Bake 12–14 minutes.
  • Cool on wire rack.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 50g | Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 115mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3000IU | Calcium: 35mg | Iron: 1mg