Description
These Pumpkin Cheesecake Cookies are chewy on the outside, creamy on the inside, and bursting with fall flavor from pumpkin, spice, and a luscious cheesecake filling.
Ingredients
1 cup unsalted butter, softened
1 ½ cups light brown sugar
2 egg yolks, room temperature
2 tsp vanilla bean paste or extract
¾ cup canned pumpkin puree (Libby’s recommended)
2 ¾ cups all-purpose flour
2 tsp pumpkin pie spice
½ tsp baking soda
½ tsp baking powder
½ tsp salt
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
Instructions
1. In a bowl, beat together cream cheese, sugar, and vanilla until smooth. Chill for 30 minutes.
2. In another bowl, cream butter and brown sugar until light.
3. Add egg yolks, vanilla, and pumpkin. Mix until smooth.
4. Whisk dry ingredients together, then slowly mix into wet.
5. Chill dough for 30–60 minutes.
6. Scoop cookie dough, flatten, and place chilled cheesecake mixture in center. Seal dough around filling.
7. Bake at 350°F for 12–14 minutes. Cool before storing.
Notes
Use Libby’s pumpkin puree to prevent excess moisture.
Chill both dough and filling for easier handling.
Store in fridge up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg