Description
Soft, spiced pumpkin cookies with a creamy cheesecake surprise hidden inside—these beauties are fall in cookie form. Each bite delivers pumpkin spice warmth, tangy cream cheese bliss, and that irresistible “just one more” feeling. Perfect for Friendsgiving, holiday trays, or curling up with a blanket and a cup of coffee. These cookies aren’t just dessert; they’re a memory in the making.
Ingredients
Cheesecake Filling:
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8 oz cream cheese, softened (full-fat)
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3 tbsp powdered sugar
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½ tsp vanilla extract
Pumpkin Cookie Dough:
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2½ cups all-purpose flour
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1 tsp baking soda
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1 tsp baking powder
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Pinch of salt
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½ cup unsalted butter, softened
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½ cup brown sugar
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½ cup granulated sugar
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1 cup pumpkin purée (not pie filling)
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1 tbsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground cloves
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1 tsp vanilla extract
Instructions
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Filling: Beat cream cheese, powdered sugar & vanilla until smooth. Scoop into ~20 dollops on a lined tray. Freeze 30–45 min until solid.
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Dry mix: Whisk flour, baking soda, baking powder, salt & spices.
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Wet mix: Cream butter & sugars until fluffy. Beat in pumpkin & vanilla (it may look curdled—don’t worry).
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Combine: Add dry mix to wet mix until just combined. Chill dough 20–30 min.
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Assemble: Scoop ~2 tbsp dough, flatten in hand, wrap around a frozen cream cheese ball. Seal seams completely. Optional: roll in cinnamon sugar.
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Bake: Place 2″ apart on lined trays. Bake at 350°F (175°C) for 12–14 min. Cookies should look set at the edges but soft in the center.
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Cool: Rest on tray 10–15 min before moving—this prevents “cheesecake eruptions.”
Notes
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White Chocolate: Fold ¾ cup chips into dough.
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Gingersnap Twist: Roll in crushed gingersnap crumbs.
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Pecan Praline: Add toasted pecans to dough or press one on top.
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Maple Kissed: Swap granulated sugar for ½ cup maple syrup + 2–3 tbsp extra flour.
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Gluten-Free: Use a 1:1 GF flour blend.
Nutrition
- Calories: 220 cal Per Cookie
- Fat: 10g
- Carbohydrates: 28g