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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies That Will Warm Your Fall Nights

Pumpkin Cheesecake Cookies are a cozy blend of flavors perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free option.
  • 1 tsp Baking Soda Ensure it’s fresh for the best results.
  • 1 tsp Baking Powder Crucial for delightful chewiness.
  • 1/2 tsp Salt Enhances flavor.
  • 2 tsp Pumpkin Pie Spice Use cinnamon, nutmeg, and ginger as a substitute if needed.
  • 1/2 cup Unsalted Butter Can be swapped with coconut oil for a dairy-free version.
  • 1 cup Brown Sugar Opt for light brown sugar for a milder flavor.
  • 1 large Egg A flax egg is a great alternative for a vegan option.
  • 1 tbsp Vanilla Extract Go for pure vanilla extract for the best taste.
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin, not pie filling.
For the Cheesecake Filling
  • 8 oz Cream Cheese Use dairy-free cream cheese for a lactose-free option.
  • 1 cup Powdered Sugar Coconut sugar makes for a less refined alternative.

Equipment

  • Oven
  • Mixing bowl
  • Spatula
  • cookie scoop
  • Baking sheet
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Squeeze out excess moisture from the pumpkin puree using paper towels.
  3. Whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl.
  4. Mix melted butter with brown sugar, then add egg and vanilla extract, followed by the pumpkin puree.
  5. Gently fold the dry ingredients into the wet ingredients until just combined.
  6. Scoop dough onto the prepared baking sheet, spacing them two inches apart.
  7. Bake for 11-13 minutes until golden edges are seen.
  8. With the back of a spoon, gently press an indent into the center of each cookie while warm.
  9. Mix cream cheese, pumpkin puree, powdered sugar, and vanilla extract to make the filling.
  10. Once cookies have cooled, fill the indents with the cheesecake mixture.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Avoid overmixing to retain chewy texture and watch bake time closely for best results.

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