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Soft & Chewy Pumpkin Cheesecake Swirl Cookies (Easy Fall Dessert)

A pumpkin cheesecake cookie cut in half showing the thick, creamy cheesecake filling inside the soft pumpkin cookie.
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Make these soft and chewy pumpkin cheesecake swirl cookies. They feature a spiced pumpkin cookie base and a creamy, tangy cream cheese center. This easy recipe delivers a comforting autumn treat perfect for holidays or cozy snacks.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • Cinnamon or nutmeg for dusting

Instructions

  1. Combine flour, pumpkin pie spice, baking soda, salt, and baking powder in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter, brown sugar, and 1/3 cup granulated sugar until creamy.
  3. Beat in 1 egg and 1 teaspoon vanilla extract until just combined.
  4. Mix in the pumpkin puree until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a separate small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth for the cheesecake filling.
  7. Drop rounded tablespoons of the pumpkin cookie dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  8. Press a small indentation into the center of each dough ball.
  9. Spoon about 1 teaspoon of the cream cheese mixture into the indentation of each cookie.
  10. Lightly dust the tops of the cookies with cinnamon or nutmeg.
  11. Bake at 350 degrees F for 10 to 12 minutes, or until the edges are set. The cheesecake filling will look slightly soft in the center.
  12. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • For the softest cookies, do not overbake. The centers will firm up as they cool.
  • Chill the cream cheese filling briefly if it seems too soft to handle easily.
  • You can use pre-made pumpkin pie spice for convenience.

Nutrition

Find it online: https://rosatasty.com/pumpkin-cheesecake-cookies/