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The Best Soft-Baked Pumpkin Cheesecake Cookies Recipe

Pumpkin cheesecake cookies have a soft-baked center filled with creamy cheesecake and tender pumpkin-spiced dough. Freeze the filling, chill the dough, and bake until the edges are set while the centers stay soft.
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Prep Time 30 minutes
Cook Time 22 minutes
Freezing and chilling 1 hour 10 minutes
Total Time 2 hours 2 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the cheesecake filling
  • 4 oz cream cheese softened
  • 0.25 cup powdered sugar
For the pumpkin cookie dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp kosher salt
  • 0.5 cup pumpkin puree canned, not pumpkin pie filling
  • 0.75 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract

Equipment

  • 1 small skillet
  • 2 baking sheets

Method
 

Make the cheesecake filling
  1. Beat the cream cheese and powdered sugar in a medium bowl until smooth.
  2. Scoop 16 portions, about 1 1/2 teaspoons each, onto a parchment-lined plate.
  3. Freeze the filling portions until firm, 30 to 40 minutes.
Prepare the pumpkin puree
  1. Cook the pumpkin puree in a small skillet over medium heat, stirring often, until thick and reduced to about 1/4 cup, 5 to 8 minutes.
  2. Transfer the pumpkin to a shallow bowl and cool completely.
Make the cookie dough
  1. Whisk the flour, baking soda, pumpkin pie spice, and salt in a medium bowl.
  2. Beat the butter, packed light brown sugar, and granulated sugar in a large bowl until creamy and slightly fluffy, about 2 minutes.
  3. Beat in the egg yolk and vanilla.
  4. Mix in the cooled pumpkin.
  5. Add the flour mixture and mix just until no dry streaks remain.
  6. Cover and chill the dough for 30 minutes.
Fill and bake
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Divide the dough into 16 equal portions, about 3 tablespoons each.
  4. Split each portion in half and flatten the pieces.
  5. Enclose one frozen filling portion between the flattened pieces and seal the edges.
  6. Arrange the cookies at least 2 inches apart on the baking sheets.
  7. Bake for 12 to 14 minutes, swapping and rotating the sheets halfway through, until the edges are set and the tops no longer look wet; the centers will still be soft.
  8. Cool the cookies on the baking sheets for 10 minutes.
  9. Transfer the cookies to a wire rack to cool.

Notes

For the softest centers, cook the pumpkin puree until it is thick and reduced to about 1/4 cup, then cool it completely before mixing it into the dough. Store the cookies in an airtight container in the refrigerator for up to 4 days; freezer storage is also suitable. For a dairy-free variation, use dairy-free cream cheese and butter.