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Soft Pumpkin Spice Cheesecake Cookies

Delicious fall cookies with a creamy cheesecake filling that combine rich pumpkin flavors and warm spices.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
For the Cheesecake Filling
  • 1 cup cream cheese Must be at room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, and egg until smooth.
  3. In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
  4. Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined.
  5. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  6. Bake for about 10-12 minutes, or until the edges are lightly golden.
  7. Allow the cookies to cool completely on the baking sheet.
Cheesecake Filling
  1. While the cookies cool, prepare the cheesecake filling by beating the cream cheese, powdered sugar, and vanilla extract together until smooth.
  2. Once the cookies are cool, fill the centers of the cookies with the cheesecake mixture using a piping bag or small spoon.
  3. Chill the filled cookies in the refrigerator for at least 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months. Ensure cream cheese is at room temperature for smooth filling. Avoid overbaking to maintain a chewy texture.