Description
Soft pumpkin cookies wrapped around a creamy cheesecake center—two desserts in one. Freezer-friendly filling, cozy spices, and bakery-style texture.
Ingredients
CHEESECAKE FILLING
6 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
PUMPKIN COOKIE DOUGH
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree (blotted dry)
1 large egg yolk, room temperature
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg + pinch cloves)
OPTIONAL COATINGS
3 Tbsp granulated sugar + 1 tsp cinnamon (for rolling)
Maple glaze for drizzling
Instructions
1. Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop 16 small mounds (about 2 tsp each) onto a parchment-lined tray. Freeze 45–60 minutes until firm.
2. Blot pumpkin: Spread pumpkin on paper towels and press to remove excess moisture.
3. Whisk melted butter, brown sugar, and granulated sugar until glossy. Mix in blotted pumpkin, egg yolk, and vanilla.
4. In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Add dry ingredients to wet and stir just until combined. Cover and chill 30 minutes.
5. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment.
6. Assemble: Scoop 2 Tbsp dough, flatten into a disk, place a frozen cheesecake scoop in the center, and wrap dough around to seal. Roll smooth. If desired, coat in cinnamon sugar.
7. Bake 10–12 minutes until edges are set and tops are puffed but centers are soft. Do not overbake.
8. Cool on the sheet 5 minutes, then transfer to a rack. Drizzle with maple glaze if using.
Notes
Yield about 16 cookies. Keep cheesecake scoops frozen while assembling.
For thicker cookies, chill shaped dough balls 10 minutes before baking.
Maple glaze: whisk 1/2 cup powdered sugar with 1–2 Tbsp maple syrup until drizzleable.
Storage: 1 day at room temp, 4–5 days chilled, 2 months frozen.
- Prep Time: 30 minutes (plus 45–60 minutes freezing)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg