Pumpkin Cheesecake Cookies

These Pumpkin Cheesecake Cookies are deliciously soft and chewy, full of pumpkin and spice, and packed with a sweet cheesecake filling!

Course Dessert

Cuisine American, Autumn, Cookies, Fall

Keyword cheesecake cookies, Pumpkin cheesecake cookies

Prep Time 20

Cook Time 13

Total Time 33

Servings cookies

Calories 237kcal

Author Chrissie (thebusybaker.ca)

Ingredients

For the cookie dough:

1/2 cup butter, melted
1/4 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
6 tablespoons pureed pumpkin (canned)
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon allspice

For the cheesecake filling:

6 ounces cream cheese at room temperature
3 tablespoons powdered sugar
1/2 teaspoon cinnamon

For the topping:

2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Instructions

For the cheesecake filling:

Mix together the cream cheese, powdered sugar and cinnamon until well blended, and set aside.

For the cookie dough:

Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, combine the melted butter, brown sugar, white sugar, vanilla and pureed pumpkin with a wire whisk until smooth.
Add the flour, salt, baking powder, baking soda, and spices.
Combine everything together with a rubber spatula, scraping down the sides of the bowl and mixing just until combined.

For assembly:

Roll approximately 2 tablespoons of dough into a ball and flatten it out in your hand. Repeat with all the dough and place the flattened balls on a baking sheet lined with parchment paper. You should end up with 24 flattened dough rounds.
Divide the cheesecake filling into 12 equal parts and place one dollop each on 12 of the flattened dough rounds. Each dollop should be approximately 1 tablespoon.
Add another dough round on top of each of the rounds with the cheesecake filling and press the edges together to keep the cheesecake filling inside.
Mix the sugar and cinnamon together and dip the tops of each of the cookies into the cinnamon sugar. Discard any leftover cinnamon sugar.
Arrange cinnamon sugar-side up on the baking sheet with 4-5 inches between the cookies as they will spread as they bake (use two baking sheets, if necessary).
Bake at 350 degrees for about 10-13 minutes, just until the tops of the cookies lose their shine.
Leave the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Video

Notes

These cookies keep well in an airtight container for 2-4 days in the fridge. They also freeze well in an airtight container or resealable freezer bag with layers of parchment paper in between the cookies.

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