Pumpkin cheesecake cookies recipe

Pumpkin cheesecake cookies have a soft, chewy dough, creamy cheesecake filling, and spiced sugar topping. A simple but rich fall cookie recipe!

– 3 cups all-purpose flour spooned and leveled (375 grams) – 2 teaspoons pumpkin pie spice – 1 teaspoon ground cinnamon – 1 teaspoon baking soda – ½ teaspoon salt – 1 cup unsalted butter softened (230 grams) – 1 cup granulated sugar (200 grams) – ½ cup brown sugar (100 grams)


– ½ cup brown sugar (100 grams) – ½ cup pumpkin puree (120 grams) – 2 large egg yolks at room temperature – 1 ½ teaspoons pure vanilla extract – ¼ cup granulated sugar – 1 ½ teaspoons pumpkin pie spice


Cream cheese baking sheet. Cream cheese, granulated sugar, and vanilla extract in a stand mixer with the paddle attachment or a big basin with a handheld mixer for 1–2 minutes.


Each baking sheet scoop of cream cheese mixture should be 2 teaspoons. Prepare 30–32 spoonfuls of ingredients for 30–32 cookies. While making cookies, freeze dough.


Pumpkin cookies: combine flour, pumpkin pie spice, cinnamon, baking soda, and salt in a medium basin. With a stand mixer blade hook or large basin hand mixer, cream butter. 


Stir in granulated and brown sugar for 1–2 minutes. Stir in pumpkin puree, egg yolks, and vanilla, scraping basin. Mix the dry and wet ingredients.


Refrigerate one hour. Preheat oven to 350°F (180°C). ( Three big silicone/parchment baking sheets. Crust: pumpkin-spice To a separate bowl, add ¼ cup granulated sugar and 1 ½ teaspoons pumpkin pie spice.


Remove chilled cookie dough before baking. Add two-tablespoon scoops of cookie batter to baking sheets. Shape 30–32 cookie dough balls.


Unfreeze the tablespoon of cream cheese baking sheet. Flatten cookie dough, insert a frozen cream cheese piece, flip it over, and tie the ends to make a ball. 


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Stained glass cookies recipe 

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