Description
Pumpkin Cheesecake Cookies are the perfect fall dessert, blending soft, chewy oatmeal cookies with a creamy, pumpkin-infused cheesecake filling. These cookies bring the best of both worlds—spiced pumpkin and rich cheesecake—into one delicious treat that captures the essence of autumn. Whether you’re serving them at a fall gathering or enjoying them with a cup of tea, these cookies are sure to be a hit.
Ingredients
Scale
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin puree
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven and prepare the baking sheets: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the cheesecake filling: In a medium-sized bowl, beat together the cream cheese, powdered sugar, pumpkin puree, vanilla extract, and cinnamon with an electric mixer until smooth and creamy. Set aside.
- Make the cookie dough: In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. In a separate bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add the egg, vanilla extract, and pumpkin puree, and beat until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the oats.
- Form the cookies: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Flatten the dough slightly with the back of a spoon.
- Bake the cookies: Bake for 10-12 minutes, or until golden brown around the edges and firm in the center. Let cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
- Make the cream filling: In a medium mixing bowl, beat together the cream cheese, powdered sugar, pumpkin puree, cinnamon, vanilla extract, and salt until smooth and creamy.
- Assemble the pies: Spread a generous amount of the pumpkin cream filling on the flat side of one cookie and top with another cookie. Press gently to sandwich together.
- Serve: Serve the Pumpkin Cheesecake Cookies immediately, or store them in an airtight container in the fridge for up to 3 days. Enjoy!
Notes
- Don’t overmix the dough: Overmixing the dough can lead to dense cookies. Stir the dry ingredients into the wet ingredients until just combined.
- Chill the dough: If you have time, chill the dough for 30 minutes before baking to help the cookies hold their shape.
- Use room-temperature cream cheese: For a smoother filling, use room-temperature cream cheese.
- Customize the filling: Add a bit of maple syrup for a different flavor or use cream cheese frosting for a sweeter, richer filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 240
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Pumpkin Cheesecake Cookies, Fall Pumpkin Cookies, Cheesecake Filled Cookies, Fall Desserts