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a closeup of a stack of pumpkin cheesecake cookies on a blue french plate
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Pumpkin Cheesecake Cookies Recipe

If you're a fan of Snickerdoodles and sugar cookies, these Pumpkin Cheesecake Cookies are sure to be a hit! The delicious combination of spices, sugar, and cream cheese makes for a truly irresistible treat.
Course Dessert
Cuisine American
Keyword christmas desserts, cookies, fall desserts, pumpkin cheesecake cookies, pumpkin cookies, pumpkin snickerdoodles, snickerdoodles
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 15 cookies
Calories 186kcal
Author Janine Waite

Ingredients

Cream Cheese Filling

  • 4 oz cream cheese softened
  • 2 tbsp sugar
  • ½ tsp vanilla extract

Cookie Dough

    Wet Ingredients

    • ¼ cup unsalted butter
    • ¼ cup shortening
    • ¾ cup granulated sugar
    • 1 egg
    • 1 tsp vanilla extract

    Dry Ingredients

    • 1¼ cup flour add 2 tablespoons to the mix
    • ⅛ cup pumpkin flour minus 1 tsp
    • 1 tsp cream of tartar
    • ½ tsp baking soda
    • ⅛ tsp salt
    • ¼ tsp cinnamon
    • ¼ tsp pumpkin spice
    • ⅛ tsp cloves
    • ¼ tsp nutmeg

    Sugar Mixture

    • 4 tbsp sugar
    • 4 tsp cinnamon

    Instructions

    Creating Cheesecake Filling

    • In another bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
    • Create small cream cheese balls and place them on a plate with parchment paper.
    • Place your cream cheese balls in the freezer until they are hardened.

    Making Cookie Dough

    • Preheat your oven to 400°F and line a baking sheet with parchment paper.
    • In a mixing bowl, combine the softened butter, shortening, granulated sugar, eggs, and vanilla.
    • In another mixing bowl, stir the all-purpose flour, pumpkin flour, cream of tartar, soda, salt, cinnamon, pumpkin spice, cloves, and nutmeg.
    • Gradually add the dry ingredients to the wet mixture, stirring until a smooth

    Assembling Pumpkin Cheesecake Cookies

    • Take a portion of the pumpkin cookie dough and flatten it into a disk in the palm of your hand.
    • Place frozen cream cheese balls in the center of the dough.
    • Take another portion of the pumpkin cookie dough, flatten it, and place it on top of the cheesecake filling. Seal the edges of the two layers of cookie dough, enclosing the cheesecake filling inside.
    • Place the stuffed cookies on the prepared baking sheet, leaving some space between them. Bake in the preheated oven for about 12-13 minutes or until the cookies are set and golden around the edges

    Nutrition

    Serving: 1cookie | Calories: 186kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 85mg | Potassium: 63mg | Fiber: 1g | Sugar: 15g | Vitamin A: 214IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg