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Pumpkin Cheesecake Cookies: A Cozy Fall Delight!

Soft, spiced pumpkin cookies with a creamy, tangy cheesecake center. Rolled in a pumpkin spice sugar coating, these cookies are the ultimate fall treat – cozy, flavorful, and perfect for parties or an afternoon snack.
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Servings: 24 Cookies
Ingredients Method

Ingredients
  

Cheesecake Filling:
  • 4 oz cream cheese softened
  • 2 tbsp granulated sugar
  • ½ tsp vanilla extract
Cookies:
  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • ½ cup pumpkin puree blotted of excess moisture
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
Pumpkin Spice Sugar:
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • ⅛ tsp ground allspice
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground ginger

Method
 

Make the Cheesecake Filling:
  1. Whisk cream cheese, sugar, and vanilla until smooth. Set aside.
Prepare the Cookie Dough:
  1. Melt butter, let cool.
  2. Mix in granulated and brown sugar until smooth.
  3. Add pumpkin puree, egg, and vanilla; stir to combine.
  4. In a separate bowl, whisk flour, spices, baking powder, baking soda, and salt. Gradually fold into wet ingredients.
Chill the Dough:
  1. Refrigerate for at least 1 hour to firm up.
Prepare Pumpkin Spice Sugar:
  1. Combine all ingredients in a small bowl; set aside.
Shape and Fill Cookies:
  1. Preheat oven to 350°F (175°C) and line baking sheet with parchment.
  2. Scoop tablespoon-sized dough balls, roll in hands, then coat in pumpkin spice sugar.
  3. Press a small indent in each cookie center and fill with a spoonful of cheesecake mixture.
Bake:
  1. Bake for 12–14 minutes, until edges are lightly golden. Cool slightly before serving.