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Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies with a golden pumpkin-spiced dough and a creamy cream cheese center. After baking, the cinnamon sugar edges stay crisp while the filling firms as it cools.
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Prep Time 30 minutes
Cook Time 14 minutes
freeze 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin cookie dough
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.33 cup pumpkin puree blotted dry
  • 1 egg
  • 1 tsp vanilla
Cheesecake filling
  • 6 oz cream cheese softened
  • 3 tbsp powdered sugar
  • 0.5 tsp vanilla
  • cinnamon sugar for rolling

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Freeze cheesecake balls
  1. Beat the cheesecake filling ingredients until smooth, then scoop into 24 teaspoon-sized balls on parchment and freeze for 30 minutes.
  2. Keep the parchment-lined tray in the freezer so the centers firm up before assembling the cookies.
Bake the pumpkin cheesecake cookies
  1. Preheat the oven to 375F and line baking sheets with parchment.
  2. Beat the butter and brown sugar until combined, then add the blotted pumpkin, egg, and vanilla.
  3. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt, then fold into the wet mixture.
  4. Scoop 2-tablespoon portions of cookie dough, flatten in your palm, place a frozen cream cheese ball in the center, wrap dough around, and seal.
  5. Roll each stuffed cookie in cinnamon sugar, then bake 12-14 minutes until golden.
  6. Cool completely before eating, because the filling firms as it cools.

Notes

Pro tip: blotting the pumpkin puree removes excess moisture so the centers don’t leak. Store baked cookies in an airtight container in the refrigerator up to 4 days; freezer up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese for the filling while keeping the pumpkin blotted dry.