Spiced Pumpkin Cheesecake Cookies: A Fall Favorite (Print Version)

Bake creamy Pumpkin Cheesecake Cookies with warm spices. My simple recipe captures autumn's best flavors in a soft, chewy treat. Perfect for any gathering!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cookie Dough Essentials

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ cup (1 stick) unsalted butter, softened
04 - ½ cup granulated sugar
05 - ½ cup packed light brown sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - ¾ cup canned pumpkin puree (not pie filling)

→ Flavor Enhancers & Spices

09 - 2 teaspoons pumpkin pie spice

→ Cheesecake Swirl Filling

10 - 4 oz (½ block) cream cheese, softened
11 - ¼ cup powdered sugar
12 - ½ teaspoon vanilla extract

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C), and line your baking sheets with parchment paper. Trust me, parchment paper is your best friend here, preventing sticky situations. In a medium bowl, whisk together your flour, baking soda, and that glorious pumpkin pie spice. I always take a deep sniff at this point; it just smells like autumn! Set that aside, because we're about to get creamy.
02 - Now, grab a larger bowl and your electric mixer. Cream together the softened butter, granulated sugar, and brown sugar until it's light and fluffy, about 2-3 minutes. This step is crucial for that soft cookie texture. Then, beat in the egg and vanilla extract until just combined. Don't overmix here, or your cookies can get tough—I learned that the hard way, thinking more mixing was better, oops!
03 - Next, gently fold in the pumpkin puree until it's just incorporated. Don't go crazy with the mixing, we want to keep it light. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. Seriously, stop as soon as you see no more dry streaks. Cover the dough and chill it in the fridge for at least 30 minutes. This step is non-negotiable for perfectly shaped Pumpkin Cheesecake Cookies, I promise!
04 - While the dough is chilling, let's make that dreamy cheesecake filling. In a small bowl, beat the softened cream cheese with powdered sugar and a splash of vanilla extract until smooth and creamy. Make sure there are no lumps—I usually give it an extra beat to be sure. This is what makes these Pumpkin Cheesecake Cookies so wonderfully rich and unique, honestly, it's my favorite part!
05 - Scoop about 1.5 tablespoons of pumpkin cookie dough for each cookie and roll it into a ball. Place them about 2 inches apart on your prepared baking sheets. Now, here's the fun part: gently press your thumb into the center of each dough ball to create a little well. Fill each well with about half a teaspoon of the cheesecake mixture. Don't overfill, or it'll spill out while baking, which I've done, and it's a bit messy!
06 - Bake for 10-12 minutes, or until the edges are lightly golden and the cheesecake filling is set. They might look a little soft in the middle, but they'll firm up as they cool. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The aroma filling my kitchen at this point is just incredible—spicy pumpkin and sweet cream cheese, yum! These Pumpkin Cheesecake Cookies are truly a fall delight.

# Notes:

01 - Don't overmix the cookie dough, it makes them tough, trust me!
02 - These Pumpkin Cheesecake Cookies freeze beautifully, unbaked or baked.
03 - If you're out of pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and cloves works great.
04 - Serve these Pumpkin Cheesecake Cookies slightly warm with a cup of coffee.

# Equipment Needed:

01 - Electric mixer
02 - mixing bowls
03 - baking sheets
04 - parchment paper
05 - cookie scoop

# Nutrition (Per Serving):

Calories: 180 kcal
Total Fat: 9g
Total Carbohydrate: 22g
Protein: 2g

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