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Pumpkin Cheesecake Cookies

These delightful cookies combine the soft texture of pumpkin cookies with a luscious cheesecake filling, making them perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup pumpkin puree Use pure pumpkin, not pie filling.
  • 1 cup brown sugar Packed.
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened At room temperature.
  • 1 large egg
  • 2 cups all-purpose flour Can use gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
For the cheesecake filling
  • 8 oz cream cheese, softened At room temperature.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the pumpkin puree and egg until well combined.
  4. In another bowl, whisk together the flour, baking soda, spices, and salt.
  5. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
  6. In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
  7. Drop a tablespoon of cookie dough onto a baking sheet, create a divot in the center, and fill it with the cheesecake mixture.
Baking
  1. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  2. Allow the cookies to cool before serving.

Notes

Store cookies in an airtight container at room temperature for 3-5 days. You can freeze them for 2-3 months. Dust with powdered sugar or drizzle caramel for serving.