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Easy Pumpkin Cheesecake Cookies

Hey there, baking buddies! Can you feel it in the air? That crisp breeze, the changing leaves, and that undeniable craving for all things pumpkin spice? Me too! There's just something so comforting and nostalgic about fall flavors, isn't there? And if you're anything like me, you want that cozy feeling wrapped up in a sweet, delicious package. That's where these incredible Pumpkin Cheesecake Cookies come in! Imagine your favorite soft pumpkin cookie combined with a luscious, creamy cheesecake swirl right in the center.
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Cook Time 10 minutes

Equipment

  • Baking sheets
  • parchment paper or silicone mats
  • Large bowl
  • Electric mixer
  • Medium bowl
  • Cookie scoop about 2 tablespoons
  • Wire rack

Ingredients
  

Ingredients

  • 0.5 cup Pumpkin puree Make sure it's 100% pure pumpkin, not pumpkin pie filling!
  • 1 large Egg Our binder!
  • 1 Egg yolk This adds richness and helps keep our cookies nice and soft.
  • 2.25 cups All-purpose flour The foundation of our cookie dough.
  • 1 tsp Baking soda Our leavening agent to give them a little lift.
  • 0.75 cup Brown sugar For that classic chewy texture and deep flavor.
  • 0.5 cup Granulated sugar Adds sweetness and helps with browning.
  • 1 tsp Pumpkin pie spice The star of the show! Adjust to your spice preference.
  • 0.5 tsp Salt Balances out the sweetness and enhances all the flavors.
  • 1.5 tsp Vanilla extract A must for warmth and depth.
  • 0.75 cup Unsalted butter Needs to be softened to room temperature for creaming. That's 1 1/2 sticks!
  • 8 oz Cream cheese Make sure it's softened! This is for our glorious cheesecake filling.

Instructions
 

  • Prep Your Oven & Pan: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. This makes cleanup a breeze!
  • Cream Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy. This usually takes about 2-3 minutes.
  • Add Wet Ingredients: Beat in the egg, egg yolk, pumpkin puree, and vanilla extract until well combined. Don't worry if it looks a little separated at first, just keep mixing gently until incorporated.
  • Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
  • Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! A few streaks of flour are okay; you'll mix them in fully by hand.
  • Make the Cheesecake Filling: In a small bowl, beat the softened cream cheese until smooth and creamy. You can add a tablespoon of sugar and a splash of vanilla here if you like, but it's optional as the cookie is sweet enough.
  • Scoop the Dough: Use a cookie scoop (about 2 tablespoons) to portion the cookie dough. Roll each portion into a ball and place it on the prepared baking sheet, leaving about 2 inches between cookies.
  • Create the Well: Gently press the back of a spoon or your thumb into the center of each cookie dough ball to create a shallow well or indentation.
  • Add the Filling: Spoon or pipe a small amount of the cream cheese filling into the well of each cookie dough ball. Don't overfill!
  • Bake: Bake for 10-12 minutes, or until the edges of the cookies are set and lightly golden. The centers might look slightly soft, but they will continue to set as they cool.
  • Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy! Try to wait until they're cool enough not to burn your tongue, then dive into pumpkin cheesecake bliss!