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Soft and Chewy Pumpkin Cheesecake Cookies with Creamy Swirl

A stack of three soft pumpkin cheesecake cookies filled with cream cheese frosting, one cookie is cut in half on top.
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Bake these soft, spiced pumpkin cookies featuring a rich, tangy cream cheese center. They are an indulgent, bakery-style treat perfect for fall baking and holiday gatherings.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1 tablespoon cornstarch (for filling)
  • Cinnamon or powdered sugar for dusting

Instructions

  1. Prepare the cookie dough: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder. Set aside.
  2. In a large bowl, beat the softened butter, brown sugar, and 1/3 cup granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the egg and 1 teaspoon vanilla extract until combined. Mix in the pumpkin puree until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Cover the dough and chill for at least 30 minutes.
  5. Prepare the cheesecake filling: In a separate small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, 1/2 teaspoon vanilla extract, and cornstarch until smooth and creamy.
  6. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  7. Scoop the chilled pumpkin dough into balls, about 1.5 tablespoons each. Roll them lightly in your hands.
  8. Use your thumb or the back of a small spoon to create a well or indentation in the center of each dough ball.
  9. Fill each well with about 1 teaspoon of the cream cheese mixture.
  10. Place the cookies on the prepared baking sheets, leaving about 2 inches between them.
  11. Bake for 10 to 12 minutes, or until the edges are set but the centers are still slightly soft. The cheesecake filling will puff slightly.
  12. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  13. Dust lightly with cinnamon or powdered sugar before serving.

Notes

  • For the softest cookies, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • If the cream cheese filling seems too soft after chilling, you can briefly chill it for another 10 minutes before filling the cookies.
  • These cookies store well in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://daisyrecipe.com/pumpkin-cheesecake-cookies/