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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies: A Cozy Fall Delight You'll Love

Enjoy these Pumpkin Cheesecake Cookies, a delightful blend of chewy and cakey textures infused with warm autumnal spices, perfect for any fall gathering.
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Prep Time 20 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Gluten-free flour blend can be used as a substitute.
  • 1 teaspoon Baking Soda No substitutions recommended for best results.
  • 1 teaspoon Baking Powder Can be omitted if necessary.
  • 1/2 teaspoon Salt Use kosher or sea salt for best flavor.
  • 2 teaspoons Pumpkin Pie Spice Substitute with a mix of cinnamon, nutmeg, and ginger if needed.
  • 1/2 cup Unsalted Butter Coconut oil or margarine can be used for dairy-free.
  • 1 cup Brown Sugar White sugar can be swapped for a lighter cookie.
  • 1 large Egg Flaxseed meal can be used for vegan version.
  • 1 teaspoon Vanilla Extract Almond extract can be a variation.
  • 1 cup Pumpkin Puree Applesauce can be used for a lighter version.
For the Cheesecake Filling
  • 8 oz Cream Cheese Vegan cream cheese works as a substitute.
  • 1/2 cup Powdered Sugar A sugar alternative can be used.

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • mixing bowls
  • whisk
  • Electric Mixer
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Squeeze excess moisture from the pumpkin puree using paper towels and set aside.
  3. In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
  4. In a large bowl, mix cooled melted unsalted butter and brown sugar until smooth.
  5. Beat in the egg and vanilla extract, then add the squeezed pumpkin puree. Mix until fully combined.
  6. Gradually stir dry ingredients into the wet mixture until just combined.
  7. Scoop dollops of dough onto the prepared baking sheet, spacing them 2 inches apart.
  8. Bake for 11-13 minutes or until edges are lightly golden.
  9. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  10. Prepare the cheesecake filling by beating the cream cheese until smooth, then mix in pumpkin puree, powdered sugar, and vanilla extract.
  11. Once cooled, fill the indents with cheesecake filling and sprinkle with cinnamon or nutmeg.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 800IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Remove excess moisture from pumpkin puree to keep cookies chewy. Watch baking time for soft centers. Cool completely before filling cookies.

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