Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are the PERFECT fall dessert. Soft pumpkin cookie surrounds a silky cream cheese filling, all coated in sweet cinnamon sugar. It’s a pumpkin/cheesecake/cookie hybrid that’s irresistible!
Why are these cookies so good?
I love how these Pumpkin Cheesecake Cookies are two desserts in one: a delicious pumpkin cheesecake in cookie form.
We’re also making a pumpkin cookie that isn’t cakey whatsoever! Basing this recipe off of my popular pumpkin chocolate chip cookies, we’re wringing out the pumpkin before adding it to the dough. This reduces the amount of water in the cookies, thus creating a chewier pumpkin cookie.
How to make stuffed cookies
Making stuffed cookies can seem a little daunting. You have to make sure the center doesn’t seep out and that you don’t over bake the actual cookie. Plus, how the heck do you even get that cream cheese in there? Trust me, it’s so easy to do… but a little messy. Just a little!
The key is to pre-scoop and chill the cream cheese portion of the cookie.
The very first step in the recipe is to make the filling so they can chill and set by the time the cookie dough is ready. This prevents the filling from turning into a soupy mess in the oven and allows your cookie to stay intact while baking.
Now, I say it’s a little messy because of the cookie dough itself. Because it’s such a soft cookie and you’re working with pumpkin, it can get pretty sticky. The dough is very soft, but not impossible to handle. Right when the dough is made, you immediately scoop, press flat, place the cream cheese in the center, conceal with the dough, and roll in cinnamon sugar. A little sticky, but easy peasy!
Pumpkin Cheesecake Cookies FAQs:
I haven’t tested it, but I usually have luck with swapping all-purpose flour with gluten-free baking flour in cookies. Use a gluten-free cup-for-cup baking flour like Bob’s Red Mill (the blue bag) or King Arthur measure for measure.
I like to allow the pumpkin to soak the paper towel, leaving it for just a few seconds, which will help prevent the paper towel from breaking. You’re also VERY gently squeezing, so that’s why we go through so many sheets!
They stay moist for quite a while! Store in the fridge and they’ll keep for about a week. You can also freeze them after baking, just make sure that they’re well wrapped!
For more pumpkin recipes, check out my:
- Pumpkin Cheesecake
- Mini Pumpkin Hand Pies
- Pumpkin Chocolate Chip Cookies
- Easy Pumpkin Cinnamon Rolls
- Gluten Free Pumpkin Bars with Maple Cream Cheese Frosting
- Moist Pumpkin Chocolate Chip Muffins
- Pumpkin Bread Pudding
- Cream Cheese Frosted Pumpkin Bread
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Pumpkin Cheesecake Cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
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Pumpkin Cheesecake Cookies
- Total Time: 47 minutes
- Yield: 16 cookies
Description
These rich and chewy pumpkin cheesecake cookies are filled with a thick layer of sweet cream cheese. It’s like having a mini pumpkin cheesecake in your hand. They’re simply irresistible!
Ingredients
Cheesecake Filling
- 8 oz cream cheese, room temp
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
Pumpkin Cookies
- 2/3 cup (173g) 100% pure pumpkin
- 1 cup (224g) unsalted butter, room temp
- 3/4 cup (150g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 cups (260g) all-purpose flour, spooned and leveled
Cinnamon Sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp ground cinnamon
Instructions
Cheesecake Filling
- In a medium bowl, mix together the ingredients. You can use an electric mixer or mash and mix together with a fork.
- Line a plate with parchment paper and scoop out 16 servings (about 1 tbsp each). Chill in the refrigerator.
Pumpkin Cookies
- Place a fine-mesh strainer over a bowl and lay a paper towel sheet inside the strainer.
- Scoop the pumpkin onto the paper towel and allow it to sit and draw out some moisture while we prepare the dough.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a large bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars on medium-high speed until light and fluffy, about 1 minute.
- Scrape down the bowl and mix in the egg yolk and vanilla. Once smooth, scrape down the bowl and mix in the baking soda, salt, cinnamon, and pumpkin pie spice.
- Back to the pumpkin – you should notice that the paper towel has absorbed quite a bit of moisture. Transfer the pumpkin to a clean paper towel and gently wring it out over the mesh strainer. When the paper towel becomes too weak, replace with another clean paper towel and wring the pumpkin out again. Continue this until you’ve wrung out the pumpkin 3 times. (If you have a cheese cloth, that can be used in place of the paper towels).
- Measure the pumpkin by packing it into a 1/3 measuring cup. It should just fit with a tiny bit overflowing. If it’s still over, continue wringing out the pumpkin until you reach this measurement.
- Now add the pumpkin to the dough and mix until smooth.
- Last, mix in the flour. Once it’s mostly combined, remove the dough from the mixer and use a rubber spatula to mix by hand, ensuring it’s evenly combined. The dough will be thick and sticky.
- Prepare the cinnamon sugar in a small dish.
- Using a large cookie scoop (3-tablespoons worth), scoop the dough into your hand and flatten. Press a chilled piece of cream cheese in the center (it will be soft but easy to handle). Conceal the cream cheese with the dough. It will be sticky and messy, but not impossible.
- Roll the cookie in the cinnamon sugar and place on the baking sheet. Flatten the top very slightly with your palm.
- Once you’ve placed 5 or 6 cookies on the pan well spaced apart, bake for 12 to 14 minutes or until the edges are lightly golden and the center appears pale, puffed, and slightly underdone.
- Allow the cookies to rest for about a minute, then transfer to a cooling rack and continue with the rest of the batch.
- Once the cookies have cooled, they’re ready to enjoy!
Notes
Store in the fridge and they’ll keep for about a week. You can also freeze them after baking, just make sure that they’re well wrapped!
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
I just made these but used a homemade sweet potato puree instead and rolled them in crushed pecans! Very delicious!