Pumpkin Cheesecake Cookies (Printable Recipe)

Soft pumpkin spice cookies with creamy cheesecake filling, balanced flavors and a clean bite.

# Ingredients You'll Need:

01 - 1 cup (226 g) unsalted butter, softened

02 - 1 cup (200 g) light brown sugar

03 - 1/2 cup (100 g) granulated sugar

04 - 3/4 cup (180 g) canned pumpkin puree, not pumpkin pie filling

05 - 1 large egg

06 - 2 teaspoons vanilla extract

07 - 2 1/2 cups (310 g) all-purpose flour

08 - 1 teaspoon baking soda

09 - 1/2 teaspoon baking powder

10 - 1/2 teaspoon salt

11 - 1 tablespoon pumpkin pie spice

12 - 1 teaspoon ground cinnamon

13 - 8 oz (226 g) cream cheese, softened

14 - 1/4 cup (50 g) granulated sugar

15 - 1 teaspoon vanilla extract

16 - 1 tablespoon all-purpose flour

01 - Cream butter with brown and granulated sugars until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract.

02 - In a separate bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually fold into the wet mixture.

03 - Cover and refrigerate dough until firm. This step helps cookies hold their structure during baking.

04 - Beat cream cheese, sugar, vanilla, and flour until smooth. Transfer to a piping bag and refrigerate while cookies bake.

05 - Roll dough into balls, flatten slightly, and press a shallow dip in the center. Bake until edges are set and centers are soft.

06 - Allow baked cookies to cool completely on a wire rack. Press centers gently if they puff during baking.

07 - Pipe chilled cheesecake filling into cooled cookie centers. Chill briefly again before serving.

01 - Chilling both the dough and filling ensures cookies keep their structure and prevents soggy centers.

02 - Using butter instead of oil gives better flavor and holds the cheesecake filling properly.

03 - Serve cookies slightly chilled for the best contrast of flavors and textures.