Description

Soft, pillowy pumpkin cookies with a creamy cheesecake filling—perfect for fall baking and packed with cozy spices. These easy cookies are a crowd-pleaser and come together in under an hour.

Ingredients

Scale

1 3/4 cups all-purpose flour (210g)
1 teaspoon baking powder (4g)
1/2 teaspoon baking soda (2g)
1/4 teaspoon salt (1g)
1 teaspoon ground cinnamon (2g)
1/4 teaspoon ground nutmeg (0.5g)
1/4 teaspoon ground ginger (0.5g, optional)
1/2 cup unsalted butter, softened (115g)
1/2 cup light brown sugar, packed (100g)
1/4 cup granulated sugar (50g)
1 large egg yolk
1/2 cup pumpkin puree (120g)
1 teaspoon pure vanilla extract (5ml)
For Cheesecake Filling:
3 oz cream cheese, softened (85g)
2 tablespoons granulated sugar (25g)
1/2 egg yolk
1/4 teaspoon pure vanilla extract (1ml)
For Topping (Optional):
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons chopped pecans or walnuts

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Set out cream cheese and butter to soften.
Make cheesecake filling: In a medium bowl, combine softened cream cheese, granulated sugar, half an egg yolk, and vanilla extract. Beat until smooth and creamy, about 1-2 minutes. If too runny, chill for 10 minutes.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in egg yolk, pumpkin puree, and vanilla extract to the butter mixture. Blend until smooth.
Gradually add dry ingredients to wet, mixing on low speed or by hand until just combined. Dough should be soft and a bit sticky.
Using a medium cookie scoop or tablespoon, scoop dough onto baking sheets, spacing about 2 inches apart.
Press a small indent into the center of each dough mound with your thumb or the back of a spoon.
Fill the indentation with about 1 teaspoon of cheesecake mixture.
Optional: Sprinkle with cinnamon-sugar blend or nuts.
Bake for 12-14 minutes, until edges are set and tops look just dry. Cookies should be soft.
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack.
Serve slightly warm or at room temperature. Dust with extra cinnamon if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free options include plant-based cream cheese and vegan butter. If dough is too sticky, refrigerate for 10 minutes. Cookies are best enjoyed slightly warm and can be stored in the fridge for up to 5 days or frozen for 2 months. Overbaking dries out cookies; bake until just set. For extra flavor, add mini chocolate chips, dried cranberries, or nuts.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie (about 40g)
Calories: 120
Sugar: 9
Sodium: 70
Fat: 6
Saturated Fat: 3
Carbohydrates: 16
Fiber: 1
Protein: 2

Keywords: pumpkin cheesecake cookies, fall baking, pumpkin cookies, cheesecake filling, autumn dessert, easy cookies, soft cookies, Thanksgiving cookies