Pumpkin Cheesecake Cookies
This irresistible easy Pumpkin Cheesecake Cookies recipe is filled with a cheesecake stuffing for a wonderful fall season cookie. The warm pumpkin spice flavors paired with a rich and creamy cheesecake filling makes a popular autumn or holiday cookie treat.
Also try my pumpkin cookies with brown sugar frosting, pumpkin snickerdoodles, Downeast Maine pumpkin loaf, pumpkin cake balls and 3 ingredient pumpkin muffins.
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Pumpkin Cream Cheese Cookies
I love these cream cheese filled pumpkin cookies as they have such a terrific contrasting texture of a chewy pumpkin cookie with a soft cheesecake layer.
The cream cheese layer not only makes for a much loved delicious pumpkin cookie but they are also a great looking cookie to serve at autumn potlucks or holiday gatherings.
Spice up your cookie platter with these amazing cinnamon pumpkin cheesecake filled cookies that always disappear in a hurry.
For more pumpkin cheesecake desserts try my no bake pumpkin cheesecake, pumpkin swirl cheesecake, mini pumpkin cheesecakes, pumpkin delight, pumpkin mousse pie and no bake pumpkin pie with cream cheese.
Ingredients
Cheesecake Filling
- Cream Cheese – 8 oz package of cream cheese softened
- Sugar
- Vanilla extract
- Salt
- Cinnamon
Pumpkin Cookies
- Butter – softened
- Brown Sugar
- Eggs
- Vanilla
- All Purpose Flour
- Cornstarch
- Salt
- Baking Powder
- Pumpkin Spice –
- Granulated Sugar
- For rolling the cookie dough balls – more pumpkin spice and sugar
How To Make Pumpkin Cheesecake Cookies
STEP ONE – In a large bowl, beat the cream cheese, sugar, vanilla, salt and cinnamon until smooth. Scoop tablespoon sized drops of the filling on a parchment paper lined tray. Place the tray in the freezer.
In a large bowl, beat the butter and brown sugar until light and fluffy. Add in the eggs and vanilla and beat some more.
STEP TWO – In a small bowl, whisk the flour, cornstarch, salt, baking powder and pumpkin spice together. Add to the batter and mix until thoroughly combined. Scoop into tablespoon sized balls and place on a baking tray. Chill the dough for an hour.
STEP THREE – Preheat the oven to 350 degrees. In a small bowl, whisk the remaining 1⁄4 c sugar and pumpkin spice together.
STEP FOUR – Take each ball of dough and flatten to a disc slightly larger than the cream cheese filling, place one dollop of cream cheese in the center of 2 flattened cookies and crimp the edges together to seal in the cream cheese. Roll the cookie in the sugar/spice mixture and place on a baking tray spaced 5” apart. Cookies will spread to about a 4-5” diameter while baking, so leave plenty of space!
STEP FIVE – Place in the oven and bake for 10-12 minutes, until the edges start to turn golden.
STEP SIX – Remove and allow the cookies to cool completely.
Storage Instructions
Store using an airtight container in the fridge for up to 3 days.
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Pumpkin Cheesecake Cookies
Description
This irresistible easy Pumpkin Cheesecake Cookies recipe is filled with a cheesecake stuffing for a wonderful fall season cookie. The warm pumpkin spice flavors paired with a rich and creamy cheesecake filling makes a popular, soft but chewy holiday cookie treat.
Ingredients
(for the filling)
8 oz cream cheese, softened
1/4 c sugar
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
(For the cookies)
1 c butter, softened
1 c brown sugar
2 eggs
2 tsp vanilla
2 1/3 c flour
2 tsp cornstarch
1/2 tsp salt
2 tsp baking powder
2 tsp pumpkin spice
1/4 c sugar
1 tsp pumpkin
For rolling the cookie dough balls in:
1/4 c sugar
1 tsp pumpkin spice
Instructions
- In a large bowl, beat the cream cheese, sugar, vanilla, salt and cinnamon until smooth. Scoop tablespoon sized drops of the filling on a parchment paper lined tray. Place the tray in the freezer.
- In a large bowl, beat the butter and brown sugar until light and fluffy. Add in the eggs and vanilla and beat some more.
- In a small bowl, whisk the flour, cornstarch, salt, baking powder and pumpkin spice together. Add to the batter and mix until thoroughly combined.
- Scoop into tablespoon sized balls and place on a baking tray. Chill the dough for an hour.
Preheat the oven to 350 degrees. In a small bowl, whisk the remaining 1⁄4 c sugar and pumpkin spice together. - Take each ball of dough and flatten to a disc slightly larger than the cream cheese filling, place one dollop of cream cheese in the center of 2 flattened cookies and crimp the edges together to seal in the cream cheese.
- Roll the cookie in the sugar/spice mixture and place on a baking tray spaced 5” apart. Cookies will spread to about a 4-5” diameter while baking, so leave plenty of space!
- Place in the oven and bake for 10-12 minutes, until the edges start to turn golden. Remove and allow the cookies to cool completely.
Store any leftovers in an airtight container in the refrigerator for up 4 days.
Notes
Storage instructions:
