Pumpkin Cheesecake Cookies
Soft, spiced Pumpkin Cheesecake Cookies that bring together velvety cream cheese and warm pumpkin spice into a soft, pillowy fall dessert perfect for Thanksgiving.
Ingredients
- 1 cup (2 sticks) unsalted butter softened
- 1 cup granulated sugar (or coconut sugar for a mild molasses note)
- 1/2 cup light brown sugar packed
- 1 large egg + 1 large egg yolk egg (room temperature)
- 1 teaspoon pure vanilla extract (I use Nielsen-Massey)
- 1 cup canned pumpkin puree (not pie filling)
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (plus extra for sprinkling)
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese softened (use full-fat for best texture)
- 1/4 cup powdered sugar sifted
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl until evenly combined.
- In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy.
- Add egg, egg yolk, pumpkin puree, and vanilla. Mix until just combined.
- Gradually stir in the dry mixture until no streaks of flour remain.
- Beat cream cheese and powdered sugar until smooth and creamy.
- Scoop dough onto baking sheets, top with cheesecake filling, swirl with a skewer, and bake.
- Bake until edges are set but centers are still soft. Spritz with water and cool on wire rack.
Notes
Choose block-style cream cheese for stability; gently mix wet ingredients; taste pumpkin puree for spice adjustment.
Nutrition
Calories: 160kcal
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