Pumpkin Cheesecake Cookies

5 from 2 votes

Soft, spiced Pumpkin Cheesecake Cookies with gooey cheesecake centers - the perfect fall bite-sized dessert.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 291kcal

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 speed until thoroughly combined and the sugar is dissolved, without any grittiness, 2-3 minutes.
4 oz cream cheese, 2 tbs white sugar, ½ teaspoon vanilla
Scoop the filling into 15 balls, about 1 tablespoon each, and place on your parchment-lined dish. You might have some leftovers. Freeze cream cheese balls until firm.

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

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 the eggs and vanilla are mixed, add the flour. Mix until thoroughly combined.
2 cups all-purpose flour
Divide the dough into 15 equal portions, then roll each portion into a ball as best as possible. 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 you're ready to stuff it into a cookie and bake it right away.
Place cookies on a baking sheet and bake for 10-12 minutes.
Transfer to a wire rack to cool. Then enjoy!

Tips and Tricks

If you don’t have pumpkin pie spice, you can mix together: To make your own, combine 4 teaspoons ground cinnamon, 2 teaspoons 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 airtight container. Eat within 3-5 days.