Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies are so easy to make and super delicious! Light, fluffy, and with a cheesecake center- these will be a hit every time you make them!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings cookies

Calories 291kcal

Author Lisa

Ingredients

Cream Cheese Filling

4 oz cream cheese
2 tbs white sugar
½ teaspoon vanilla

Sugar Rolling Mixture

½ cup white sugar
2 teaspoon pumpkin pie spice*

Cookies

1 cup butter softened
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice*
½ teaspoon salt
1 egg
1 teaspoons vanilla
1 cup canned pumpkin puree
2 cups all-purpose flour

Instructions

Cheesecake Filling

Line a freezer safe container or baking sheet with parchment paper.
In a stand mixer (or using a hand mixer), combine the cream cheese, sugar, and vanilla. Mix on medium-high until completely combined and the sugar is dissolved and not gritty, 2-3 minutes.
4 oz cream cheese, 2 tbs white sugar, ½ teaspoon vanilla
Scoop the filling into 15 balls, about 1 tbs each and place in your parchment lined dish. You might have some leftover. Freeze cream cheese balls until firm.

Sugar Rolling Mixture

Combine sugar and pumpkin spice in a bowl and stir until evenly mixed. Set aside.
½ cup white sugar, 2 teaspoon pumpkin pie spice*

Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl beat butter on high for 30 seconds.
1 cup butter
Add in the sugar, baking powder, baking soda, pumpkin pie spice, salt, and mix until well combined.
1 cup white sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice*, ½ teaspoon salt
Add in the egg, vanilla, and pumpkin puree, mixing until well combined.
1 egg, 1 teaspoons vanilla, 1 cup canned pumpkin puree
Once eggs and vanilla are mixed in, add the flour. Mix until completely combined.
2 cups all-purpose flour
Divide dough into 15 portions, rolling each portion into a ball. The dough will be very wet and sticky.
Add a frozen cream cheese ball to the center of the dough and shape the cookie dough over it. Roll the stuffed cookie dough ball in the sugar rolling mixture. Keep the cream cheese in the freezer until ready to stuff into a cookie and bake right away.
Place cookies on baking sheet and bake for 10-12 minutes.
Transfer to a wire rack to cool. Then enjoy!

Video

Notes

Tips and Tricks

If you don’t have pumpkin pie spice you can mix together: To make your own combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use the amount needed for this recipe!
Refrigerate any leftover cookies in an air tight container. Eat within 3-5 days.

Nutrition