Pumpkin Cheesecake Cookies
These soft and chewy pumpkin cheesecake cookies combine the warm spices of fall with a rich cream cheese swirl. A bite-sized treat that’s both cozy and creamy — the perfect seasonal indulgence.
Equipment
- Mixing Bowls
- Electric mixer
- Measuring cups and spoons
- Parchment paper for baking sheets
- Spatula
- toothpick or knife for swirling
- Wire rack
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp pumpkin pie spice
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 oz cream cheese, softened
- 0.25 cup granulated sugar (for swirl)
- 0.5 tsp vanilla extract (for swirl)
- 1 large egg yolk
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla. Then add pumpkin puree and mix until combined.
- Gradually add dry ingredients to the wet mixture. Mix until just combined. Do not overmix.
- In a separate bowl, beat cream cheese and sugar until smooth. Add vanilla and egg yolk, mixing well to form the cheesecake swirl.
- Drop tablespoons of pumpkin cookie dough onto baking sheets. Add a teaspoon of cheesecake mixture on top of each and swirl with a toothpick.
- Bake for 12–15 minutes or until edges are set and centers are slightly soft.
- Cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.
Notes
Chill dough before baking to prevent spreading. Don't overmix. For best swirl results, use a toothpick with light pressure. Store in airtight container up to 3 days or freeze for 2 months.