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–+ servings
Soft homemade orange cookies with cream filling stacked on a white plate.

Pumpkin Cheesecake Cookies

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 15 minutes
Freezing + Chilling Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 152 kcal

Ingredients
  

  • 8 ounces cream cheese softened
  • 4 1/2 tablespoons granulated sugar
  • 2 1/2 teaspoons vanilla extract divided
  • 4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 teaspoons pumpkin pie spice
  • 8 ounces unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 large egg
  • 1 cup canned pumpkin purée

Instructions
 

  • In a medium bowl, beat the cream cheese with granulated sugar and 1 teaspoon of the vanilla until smooth. Place teaspoon-sized dollops of this mixture onto a parchment-lined baking sheet and freeze until solid, about 45 minutes.
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  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
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  • In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg, pumpkin purée, and the rest of the vanilla extract.
    Butter and brown sugar in a glass mixing bowl for baking recipes.
  • Gradually mix the dry ingredients into the wet ingredients until just combined. Chill the dough for 1 hour.
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  • Preheat the oven to 375°F. Take a tablespoon of cookie dough, flatten it, place a frozen cheesecake dollop in the center, and wrap the dough around it. Roll into a ball and place on a baking sheet.
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  • Bake for 12-15 minutes, or until the edges are set. Allow to cool on the baking sheet for a few minutes before transferring to a cooling rack.
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Nutrition

Calories: 152kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 57mgFiber: 1g
Keyword Pumpkin Cheesecake Cookies
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