Go Back
–+ servings
Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies: Cozy Fall Treats Everyone Loves

Delight in these Pumpkin Cheesecake Cookies that combine chewy and cakey textures, perfect for any cozy fall gathering.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice Can substitute with cinnamon, nutmeg, and ginger mix
  • 1 cup unsalted butter, melted Use margarine or coconut oil for a dairy-free option
  • 1 cup brown sugar Can be replaced with white sugar
  • 1 large egg For a vegan option, use flaxseed meal or applesauce
  • 1 tsp vanilla extract Almond extract can be used for a twist
  • 1 cup pumpkin puree Canned or fresh pumpkin puree works
For the Cream Cheese Filling
  • 8 oz cream cheese Use dairy-free cream cheese for a dairy-free version
  • 1/2 cup powdered sugar Can substitute with powdered erythritol for low-sugar

Equipment

  • Mixing bowls
  • Whisk
  • Cookie Scoop
  • Baking sheet
  • Parchment Paper
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Reduce pumpkin moisture by wrapping the puree in paper towels and squeezing out excess moisture.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. In a large bowl, whisk melted butter and brown sugar until smooth. Add egg and vanilla, then pumpkin puree.
  5. Fold wet ingredients into dry ingredients until just combined.
  6. Use a cookie scoop to portion dough onto the baking sheet, keeping 2 inches apart.
  7. Bake for 11-13 minutes until edges are golden brown.
  8. Make an indent in each cookie with the back of a spoon as soon as they come out of the oven.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Beat cream cheese until smooth; mix in pumpkin puree, powdered sugar, and vanilla extract.
  11. Fill the indents of each cookie with the cheesecake mixture and sprinkle with cinnamon if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 110mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 15IUVitamin C: 1mgCalcium: 4mgIron: 2mg

Notes

Ensure to control moisture from the pumpkin puree to achieve the perfect cookie texture. Slightly underbake for softness.

Tried this recipe?

Let us know how it was!