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Pumpkin cheesecake cookies split in half.
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5 from 11 votes

Pumpkin Cheesecake Cookies

These pumpkin cheesecake cookies are soft pumpkin cookies full of cinnamon and stuffed with cheesecake filling. They are topped with a pumpkin spice streusel.
Prep Time30 minutes
Cook Time14 minutes
Chilling Time30 minutes
Total Time1 hour 14 minutes
Servings: 15 Cookies
Calories: 419kcal

Ingredients

Cheesecake Filling

  • 8 oz Cream cheese
  • ¼ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract

Pumpkin Spice Streusel

  • ½ cup All-purpose flour
  • ½ cup Brown sugar packed light or dark
  • 1 teaspoon Pumpkin pie spice
  • ¼ cup Unsalted butter melted

Pumpkin Cookies

  • 2 ¾ cups All-purpose flour
  • 1 teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • 1 cup Unsalted butter melted and cooled
  • ¾ cup Brown sugar packed light or dark brown sugar
  • ¾ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • ¾ cup Pumpkin puree blotted with paper towels
  • 1 Egg yolk

Instructions

Cheesecake Filling

  • In a small bowl using a hand mixer, beat the cream cheese, sugar, and vanilla on high speed until smooth and creamy.
    8 oz Cream cheese, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract
  • Place wax paper on a cookie sheet. Use a heaping Tablespoon to scoop dollops of cheesecake filling on top of the cookie sheet. Make 15 dollops. Freeze until firm.

Pumpkin Spice Streusel

  • In a small bowl, mix the flour, brown sugar, and pumpkin pie spice using a fork. Pour the melted butter and mix until combined. Chill in the fridge until needed.
    ½ cup All-purpose flour, ½ cup Brown sugar, 1 teaspoon Pumpkin pie spice, ¼ cup Unsalted butter

Pumpkin Cookies

  • In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside. Line a bowl with paper towels and pour the pumpkin puree into the bowl. Let it soak in the paper towels.
    2 ¾ cups All-purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ¾ cup Pumpkin puree
  • In a large bowl, mix the melted butter (make sure it is cooled to room temperature), brown sugar, sugar, vanilla, pumpkin puree, and egg yolk.
    1 cup Unsalted butter, ¾ cup Brown sugar, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Egg yolk
  • Add the dry ingredients and use a rubber spatula to mix until just combined.
  • Place the cookie dough in the freezer for 10 minutes to chill slightly. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
  • Use a 3 Tablespoon cookie scoop to scoop the dough. Take the cheesecake filling from the freezer. Flatten the cookie dough ball into a disc and insert the cheesecake dollop. Roll back into a ball.
  • Take the streusel out of the fridge and use your hands to break up the clumps. Roll the top of the cookie in the streusel and place 6 cookie dough balls per cookie sheet. Use your hand to flatten the cookie dough ball slightly. This will squish the streusel into the dough, so sprinkle a little extra streusel on top.
  • Bake 1 cookie sheet at a time for 13-15 minutes. Bake until the edges are lightly more golden. Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. These cookies taste the best completely cooled and chill. They have a stronger pumpkin flavor.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra tablespoon of 2 flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 419kcal | Carbohydrates: 54g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 258mg | Potassium: 108mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2601IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg