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Pumpkin cheesecake cookies stacked on a white plate.

Pumpkin Cheesecake Cookies


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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

  1. 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.
  2. In a large bowl, beat the butter and brown sugar until light and fluffy. Add in the eggs and vanilla and beat some more.
  3. In a small bowl, whisk the flour, cornstarch, salt, baking powder and pumpkin spice together. Add to the batter and mix until thoroughly combined.
  4. 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.
  5. 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.
  6. 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!
  7. 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: