Description
Soft, spiced pumpkin cookies stuffed with creamy cheesecake centers — the ultimate fall treat that’s chewy, rich, and irresistibly cozy!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ cup unsalted butter, melted and cooled
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 2 Tbsp sugar (for filling)
- ½ tsp vanilla extract (for filling)
Instructions
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth and thick. Scoop small teaspoon-sized mounds onto parchment paper and freeze for 15–20 minutes while preparing the dough.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. In another bowl, whisk melted butter with both sugars until smooth. Add pumpkin purée, egg yolk, and vanilla; whisk until combined. Fold dry ingredients into wet until just combined — do not overmix.
- Scoop about 1 ½ tablespoons of cookie dough and flatten slightly in your palm. Place a frozen cheesecake ball in the center, then cover with another small dough portion, sealing the edges completely. Place cookies on a parchment-lined baking sheet about 2 inches apart.
- Bake at 350°F (175°C) for 12–14 minutes, until edges are set and centers look slightly underbaked. Cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.
Notes
For best texture, chill dough for 20–30 minutes before baking. Store cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg