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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

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Indulge in the flavors of fall with these delightful Pumpkin Cheesecake Cookies—soft, spiced cookies filled with a rich and creamy cheesecake center. Perfect for autumn gatherings or cozy evenings at home, these treats bring together the warmth of pumpkin and the smoothness of cheesecake in every bite. Rolled in a sweet pumpkin spice sugar, they’re sure to impress friends and family alike. Easy to make and even easier to enjoy, this recipe is a must-try for anyone craving a seasonal dessert that’s both comforting and delicious.

Ingredients

Scale
  • 115 g cream cheese (full-fat)
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 110 g butter
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 120 g pumpkin purée
  • 1 large egg
  • 1 tsp vanilla extract
  • 240 g all-purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground allspice powder
  • 1/4 tsp ground nutmeg powder
  • 1/4 tsp ground ginger powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 50 g granulated sugar (for rolling)
  • 1 tsp ground cinnamon (for rolling)
  • 1/8 tsp ground allspice (for rolling)
  • 1/8 tsp ground nutmeg (for rolling)
  • 1/8 tsp ground ginger (for rolling)

Instructions

  1. Prepare the cheesecake filling by mixing cream cheese, granulated sugar, and vanilla extract until smooth; set aside.
  2. In a separate bowl, cream together butter, granulated sugar, and dark brown sugar until fluffy. Mix in pumpkin purée, egg, and vanilla extract until combined.
  3. Whisk together all-purpose flour, baking powder, baking soda, salt, and spices in another bowl. Gradually add this dry mixture to the wet ingredients.
  4. Form cookie dough balls with a teaspoon of cheesecake filling in each; seal completely.
  5. Roll each ball in a mixture of granulated sugar and spices before placing on lined baking sheets.
  6. Bake at 350°F (175°C) for about 12 minutes or until lightly golden on edges.

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