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Freshly baked Pumpkin Cheesecake Cookies on a plate with autumn decorations.
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5 from 1 vote

Pumpkin Cheesecake Cookies

Delicious cookies with a creamy cheesecake center and a spiced pumpkin cookie exterior, perfect for fall.
Prep Time45 minutes
Cook Time16 minutes
Total Time1 hour 1 minute
Course: Dessert
Cuisine: American
Keyword: Cookies, Fall
Servings: 12 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Ingredients

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar

Pumpkin Cookie Dough

  • 1/2 whole pre-baked pumpkin pie
  • 1/2 cup unsalted butter, cold and sliced
  • 1/4 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (for coating)
  • 1/2 cup crushed graham crackers
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  • In a medium bowl, use an electric mixer to beat together softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Stir in the crumbled half pre-baked pumpkin pie until combined. Place the mixture in the freezer to chill for 20-30 minutes to firm it up.
  • Using a small cookie scoop, scoop balls of the pumpkin cheesecake mixture onto a baking sheet lined with parchment paper or a silicone mat. Freeze these for at least 30 minutes to ensure they stay firm during assembly.
  • In a large bowl, whisk together all-purpose flour, cake flour, pumpkin pie spice, 1/2 teaspoon ground cinnamon, baking soda, cornstarch, and salt. Set aside.
  • In a second bowl, beat together 1/2 cup granulated sugar, light brown sugar, pumpkin puree, and cold, sliced butter using a mixer. Start on low speed for 2-3 minutes, then increase to high for another 2-3 minutes until the mixture is fluffy. Add the vanilla extract and then the eggs, one at a time, mixing well after each addition.
  • Gradually add the dry ingredients to the wet mixture, mixing until fully combined into a smooth dough. Chill the cookie dough in the refrigerator for 30 minutes.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
  • Using a medium cookie scoop, portion the chilled cookie dough and gently flatten each scoop into a disc about 1/4 inch thick. Place a ball of chilled pumpkin cheesecake filling on top of half the flattened cookies. Cover with the remaining cookie discs and gently mold the dough around the filling, forming seamless balls.
  • In a small bowl, mix together 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/2 cup crushed graham crackers. Roll each dough ball in this mixture so they’re evenly coated.
  • Arrange the coated dough balls on your baking sheet, spacing them apart. Bake for 14-16 minutes, or until just set and fragrant. Remove from the oven and let rest on the cookie sheet for 15 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container in the refrigerator for up to five days. To enjoy warm, microwave a cookie for 10-15 seconds before serving.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 500IU | Calcium: 20mg | Iron: 1mg