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Pumpkin cheesecake cookies stacked on top of each other

Pumpkin Cheesecake Cookies

  • Author: Jenna Barnard
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 15 cookies 1x


These soft pumpkin cheesecake cookies are stuffed with cream cheese and sprinkled with a streusel topping.



Cream Cheese Center

  • 8 oz cream cheese, room temp
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Streusel Topping

  • 3 tbsp unsalted butter, room temp
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 6 tbsp all-purpose flour
  • Pinch of salt

Pumpkin Cookies

  • 2 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup pure canned pumpkin
  • 2 tsp vanilla extract


Cream Cheese Center

  1. In a small bowl, mix together the cream cheese, sugar, and vanilla. Your cream cheese should be soft enough to where you can mix it together with a spoon.
  2. Use a small cookie scoop (or about 1 tbsp) and scoop out the cream cheese onto a plate lined with wax paper. You should get about 16 scoops. Pop those in the fridge for 30 minutes to an hour or until they’re frozen solid.

Streusel Topping

  1. Add all of the ingredients to a medium sized bowl and crumble together with your fingers. Place this in the fridge while you make the pumpkin cookies.

Pumpkin Cookies

  1. In a medium sized bowl, mix together the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  2. In a bowl using an electric mixer, cream together the cold butter and sugars until smooth and well combined. When measuring out the pumpkin, make sure you don’t level it off to an exact 1/2 cup. If it’s over the top by a smidge, that’s OK! Add the pumpkin and vanilla to the butter and sugar and mix to combine. It might look a little curdled but the flour with smooth it out.
  3. Slowly mix in the dry ingredients until just combined. Don’t over mix.
  4. Using a large ice cream scoop like this one┬áto scoop out the cookie dough and prep for chilling. If you don’t have a large ice cream scoop, you can use a 1/3 measuring cup. You should get about 15 cookies. Place in the fridge for 1-2 hours to chill.

Assemble and Bake

  1. When ready, preheat the oven to 325F and line a large cookie sheet with parchment paper. Prepare about 4-5 cookies at a time and place everything back in the fridge or freeze in between bakes.
  2. Take a cookie in your hand and push one of the cream cheese scoops into the center. Spread the cookie dough over the top to seal. It might get a little stick but just make sure no cream cheese is showing. Smooth it out the best you can and place on the cookie sheet. Top with a small mound of crumbled streusel.
  3. Bake for 20-23 minutes or until the top is no longer shiny. The edges will not brown so make sure you don’t over bake them. Place the cookies on a cooling rack and assemble the next batch.
  4. Store in the fridge and serve cold or at room temp. Enjoy!

Keywords: pumpkin cookies, fall desserts, pumpkin cheesecake

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