Description
Delicious soft pumpkin cookies filled with creamy cheesecake filling, perfect for fall baking with warm spices and rich autumn flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Chopped nuts (optional)
Instructions
- Preheat and Prep: Heat oven to 350°F and line baking sheets with parchment paper
- Mix Dry Ingredients: Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl
- Cream Base: Beat brown sugar and butter until fluffy, then mix in pumpkin and vanilla
- Combine Dough: Gradually fold dry ingredients into wet mixture until just combined
- Make Filling: Beat cream cheese, powdered sugar, and vanilla until smooth
- Assemble Cookies: Drop dough, indent, fill with cheesecake mixture, cover with more dough
- Bake: Bake 12-15 minutes until edges are golden but centers look slightly underbaked
- Cool: Let cookies rest on sheets 5 minutes before transferring to wire racks
Notes
- Use room temperature ingredients for smooth mixing and even texture throughout the cookies
- Chill assembled cookies for 15 minutes before baking to prevent spreading and maintain shape
- Store cookies in airtight container in refrigerator for up to 5 days due to cream cheese filling
- Slightly underbake for chewy centers – cookies continue cooking on hot pans after removal
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 calories
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin cheesecake cookies, fall cookies, autumn dessert, pumpkin spice, cream cheese cookies, soft cookies