Go Back

Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies with a spiced cookie dough wrapped around a frozen cream cheese center, baked until golden and rolled in cinnamon sugar. Expect a creamy swirl that firms as the cookies cool for easy, clean bites.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
freeze 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin cookie dough
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 egg
  • 1 tsp vanilla
Cheesecake filling
  • 6 oz cream cheese, softened
  • 3 tbsp powdered sugar
  • 0.5 tsp vanilla
  • 1 cinnamon sugar for rolling Use for coating the dough before baking.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make cheesecake filling and freeze
  1. Beat cream cheese with powdered sugar and vanilla until smooth, then scoop into 24 teaspoon-sized balls on parchment.
  2. Freeze the cheesecake balls for 30 minutes until firm.
Prepare cookie dough and assemble
  1. Preheat the oven to 375F and line baking sheets with parchment.
  2. Beat butter and brown sugar until combined, then mix in blotted pumpkin, egg, and vanilla until smooth.
  3. Whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt, then fold into the wet ingredients until a soft dough forms.
  4. Scoop about 2-tablespoon portions of dough, flatten in your palm, place a frozen cream cheese ball in the center, and wrap dough around it, sealing the edges.
  5. Roll each cookie in cinnamon sugar until coated.
Bake and cool
  1. Bake at 375F for 12-14 minutes, until the cookies are golden.
  2. Cool completely before eating so the filling firms as it cools.

Notes

Pro tip: blot the pumpkin puree well so the cookie dough bakes up without spreading too much. Store baked cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 2 months. For a lighter option, use low-fat cream cheese in the filling (texture will be slightly softer after baking).