These are the best pumpkin cheesecake cookies you will ever try! These ***pumpkin cheesecake cookies are*** chewy and soft stuffed with a rich and creamy cream cheese filling and rolled in pumpkin spice sugar. They’re the perfect dessert for fall and in every bite you take, you’ll get the warm fall flavors in your mouth.

Ingredients For Pumpkin Cheesecake Cookies

Unsalted Butter
Brown sugar
Egg Yolk: Pumpkin purée will add additional structure to the cookies, so if we add a whole egg, it will result in cakey pumpkin cookies. This s why, just 1 egg yolk will create soft and chewy pumpkin cookies.
Vanilla Extract
Pumpkin puree: I recommend using a firmer pumpkin purée, because when it contains too much water, it will lead to cakier cookies.
All Purpose Flour:
Pumpkin pie Spice: Adding pumpkin pie spice will bring the warm fall flavors to the cookies.
Baking soda: & Baking powder
Salt
Cream Cheese
Spices

How To Make Pumpkin Cheesecake Cookies?

Cream Cheese Filling: use room temperature cream cheese.
Drying The Pumpkin Puree: Place the pumpkin puree on a thick paper towel and gently dry it out.
Wet Ingredients: With a whisk, beat butter, and sugar together until fluffy.
Use a spatula to mix in the dough after adding the pumpkin puree.
Mix dry Ingredients together.
Scooping: Use a 1,5 ounce cookie scoop.
Filling: Use cooled cream cheese balls
Baking: Bake for 12 to 14 minutes, or until the center has puffed up.

Filling Cookies

To fill the cookies without it oozing out the sides of the cookies, it’s important that your filling is thick, doesn’t stick to your fingers and is able to stay in its right shape. It’s very important to chill the cream cheese filling in the freezer while making the cookie dough until ready to be used. Another trick to prevent a sticky filling, is to use a cookie scoop to have a proper and clean filling that will sit perfectly in the centre of the cookies.

Keep in mind that your environment temperature can also have a high effect on how the filling might come out.

How To Store Pumpkin Cheesecake Cookies?

These pumpkin cheesecake cookies should be stored in an airtight container into the fridge for 3 to 5 days as the cookies contain the cream cheese filling.

These cookies are also great for freezing and enjoying later when you want a cheesecake cookie ready on the go!

Serving size

Around 8 to 10 cookies

Ingredients

2/3 cup butter, room temperature
3/4 cup brown sugar
1 egg yolk
2 tsp vanilla extract
1/3 cup pumpkin puree
1 1/4 cup All-purpose flour
1/2 tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Cream Cheese Filling

3/4 cup cream cheese
3 tbsp powdered sugar
1/2 tsp vanilla extract

Spiced Sugar

1/4 cup granulated sugar
3/4 tsp pumpkin pie spice

Instructions

Step 1

Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

Step 2

For the cream cheese filling, began by mixing the room temperature cream cheese with powdered sugar and vanilla extract until fluffy (around 3 minutes). Scoop 1 tbsp balls and place on a parchment paper lined tray/plate and place in the freezer until ready to use.

Step 3

To make the spiced sugar, in a medium bowl, mix the granulated sugar and pumpkin spice together until incorporated. Set aside.

Step 4

Place the 1/3 cup pumpkin puree on a thick paper to dry it out.

Step 5

With a whisk, beat butter, and brown sugar together until fluffy and mixture turns a golden brown colour (about 2 minutes). Add the egg yolk and vanilla extract and mix until a smooth consistency. Next, add the pumpkin puree and use a spatula to mix in the dough.

Step 6

Add the flour, pumpkin spice, baking soda, baking powder and salt. Mix until a soft dough forms. Use a 1,5 ounce cookie scoop, and scoop cookie dough in your palm and flatten out. Place cooled cream cheese ball in the center and fold cookie dough around it. Roll the cookie dough balls in the spiced sugar. Bake for 12 to 14 minutes, or until the center has puffed up. Enjoy!

Pumpkin Cheesecake Cookies