Recipes Desserts Cookies Pumpkin Cookie Recipes Pumpkin Cheesecake Cookies 4.8 (6) 6 Reviews 2 Photos These pumpkin cheesecake cookies are wonderfully soft and chewy with a delicious cheesecake center. They taste like fall. By Kathryn Hendrix, RDN, LD Kathryn Hendrix, RDN, LD Kathryn Hendrix is a Registered Dietitian and Culinary School Graduate. She specializes in Whole Food Plant Based, Vegan, Gluten Free, and Nutrition. She has over 10 years culinary experience and has been cooking vegan her whole life. Allrecipes' editorial guidelines Updated on August 21, 2024 Tested by Lynn Blanchard Tested by Lynn Blanchard Lynn Blanchard is the Director of the Des Moines Iowa based Dotdash Meredith Test KItchen which is home to iconic brands such as Allrecipes, Better Homes and Gardens Test Kitchen, Midwest Living and Traditional Home. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 30 mins Cook Time: 15 mins Additional Time: 1 hr Total Time: 1 hr 45 mins Servings: 18 Yield: 18 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 18 servings 1 (8-ounce) package cream cheese, at room temperature 1/2 cup powdered sugar 1 ½ teaspoons vanilla extract 1/2 cup canned pumpkin 1 ¾ cups all purpose flour 1 tablespoon pumpkin pie spice, divided 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter, softened 3/4 cup packed brown sugar 1/2 cup white sugar, divided Directions Gather all ingredients. Line one tray and one baking sheet with parchment paper. Dotdash Meredith Food Studios Beat cream cheese, powdered sugar, and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on medium-high speed until thoroughly combined. Dotdash Meredith Food Studios Scoop cream cheese using a tablespoon or a well-rounded 2 teaspoon scoop (#70) onto the prepared tray. You should have 18 mounds. Freeze filling mounds until frozen solid, 1 hour. Dotdash Meredith Food Studios Preheat the oven to 375 degrees F (190 degrees C). Spread canned pumpkin evenly out on a plate into a 4-inch square. Dotdash Meredith Food Studios Press pumpkin with a paper towel to extract excess moisture. Repeat blotting with a new paper towel, until very little moisture is being soaked up by the towel, about 6 times. Set aside. Dotdash Meredith Food Studios Stir flour, 2 teaspoons pumpkin pie spice, baking soda, and salt together in a medium mixing bowl; set aside. Dotdash Meredith Food Studios Beat butter with an electric mixer on medium to high speed in a large bowl for 30 seconds. Dotdash Meredith Food Studios Add brown sugar and 1/4 cup white sugar. Beat until combined, scraping sides of bowl occasionally. Dotdash Meredith Food Studios Add pumpkin, and remaining 1 teaspoon vanilla; beat until combined. Dotdash Meredith Food Studios Using a wooden spoon, stir in flour mixture. Dotdash Meredith Food Studios Mix remaining 1/4 cup white sugar and 1 teaspoon pumpkin pie spice together in a small bowl . Dotdash Meredith Food Studios Use a 1 ½ tablespoon cookie scoop (#40) or rounded measuring tablespoon to portion cooking dough into 18 pieces. Dotdash Meredith Food Studios To shape each cookie, pat a portion of the dough into a 2 ½- to 3-inch circle in the palm of your hand. Dotdash Meredith Food Studios Place a frozen ball of the cream cheese mixture into the middle of the cookie dough, pressing the dough around the filling, then rolling with your hands to form a ball. Dotdash Meredith Food Studios Roll ball in sugar and pumpkin pie spice mixture, then place on prepared baking sheet, about 3 inches apart. Repeat with remaining dough and filling. Bake the first batch in the preheated oven until cookies are set, about 12 minutes. (Chill shaped cookies while the first batch is baking.) Dotdash Meredith Food Studios Let cookies cool briefly on the baking sheet. Dotdash Meredith Food Studios Transfer cookies to wire racks to cool completely. Place remaining cookies on parchment-lined baking sheet and bake and cool as directed. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 223 Calories 12g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 223 % Daily Value * Total Fat 12g 16% Saturated Fat 7g 37% Cholesterol 33mg 11% Sodium 168mg 7% Total Carbohydrate 27g 10% Dietary Fiber 1g 2% Total Sugars 17g Protein 2g 4% Vitamin C 0mg 0% Calcium 27mg 2% Iron 1mg 4% Potassium 59mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.