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Soft Pumpkin Cheesecake Cookies with Creamy Swirl

A stack of two pumpkin cheesecake cookies sandwiching creamy filling, with another cookie leaning beside them.
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Bake these soft, chewy pumpkin cheesecake cookies featuring warm autumn spices and a rich, tangy cream cheese swirl. This recipe delivers an indulgent fall dessert perfect for holidays.

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 butter, softened
  • 2/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree, well drained
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice
  • Cinnamon or nutmeg for dusting

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder. Set aside.
  3. In a large bowl, beat the softened butter, brown sugar, and 1/3 cup granulated sugar until creamy. Add the egg and 1 teaspoon vanilla extract; mix well.
  4. Beat in the pumpkin puree until just combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft cookie dough forms.
  5. Prepare the cheesecake filling: In a separate bowl, beat the cream cheese, 1/4 cup granulated sugar, egg yolk, 1/2 teaspoon vanilla extract, and lemon juice until smooth and creamy.
  6. Scoop rounded tablespoons of the pumpkin dough and flatten slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center of the dough. Gently fold the edges of the pumpkin dough around the filling to mostly enclose it, leaving a small amount of the filling exposed on top to create the swirl effect.
  7. Place the formed cookies onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set. The centers will look slightly soft.
  9. 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.
  10. Dust lightly with cinnamon or nutmeg before serving.

Notes

  • Drain your pumpkin puree well by pressing it between paper towels to prevent overly soft cookies.
  • For the best swirl effect, do not overmix the dough once the filling is added.
  • These cookies are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

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