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The Ultimate Soft Pumpkin Cheesecake Cookies with Creamy Center

A pumpkin cheesecake cookie cut in half showing the thick, creamy white cheesecake filling inside the spiced pumpkin cookie.
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Create bakery-style pumpkin cheesecake cookies that feature a soft, spiced pumpkin cookie base wrapped around a rich, tangy cream cheese filling. This recipe delivers the best fall dessert experience.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Prepare the cheesecake filling first. In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Cover and chill this mixture while you prepare the cookie dough.
  2. In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, and ginger. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the egg and 1 teaspoon vanilla extract until just combined. Mix in the pumpkin puree until incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Scoop about 1 1/2 tablespoons of pumpkin dough and flatten it slightly in your palm. Place about 1 teaspoon of the chilled cheesecake filling in the center. Gently fold the pumpkin dough around the filling, sealing it completely to form a ball. Roll lightly in extra cinnamon sugar if desired.
  7. Place the dough balls 2 inches apart on baking sheets lined with parchment paper.
  8. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake center will firm up as they cool.

Notes

  • For the softest cookies, measure your flour using the spoon-and-level method.
  • If your cheesecake filling becomes too soft to handle, return it to the refrigerator for 15 minutes before stuffing the cookies.
  • These cookies taste best when served the day they are baked, offering the best contrast between the soft cookie and creamy center.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-cheesecake-cookies/