Pumpkin Cheesecake Cookies
Easy pumpkin cheesecake cookies with a soft spiced cookie exterior and a creamy cheesecake center made with just a handful of ingredients.
Equipment
- Mixing bowls
- Hand mixer
- baking sheet
- Parchment paper
- mall cookie scoop
- freezer-safe tray
Ingredients
Cheesecake Filling
- 4 oz cream cheese softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract optional
Cookie Dough
- 1 box 15.25 oz spice cake mix
- 1 cup canned pumpkin puree
- 1 large egg
Instructions
Make and Freeze the Cheesecake Filling
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and no lumps remain. Using a small spoon or a mini cookie scoop, portion the mixture into about 20 small balls, roughly a scant teaspoon each. Place them on a parchment-lined plate or tray and freeze for at least 20-30 minutes, or until firm enough to handle. This step is important a soft filling will simply melt into the dough instead of staying centered as a distinct pocket, so don't skip the freezing time even if you're short on patience.
Make the Pumpkin Cookie Dough and Assemble
- In a large bowl, stir together the spice cake mix, canned pumpkin puree, and egg until a thick, scoopable dough forms; it will be soft and slightly sticky, which is normal for this style of cake-mix-based cookie. Scoop about 1½ tablespoons of dough per cookie, flatten it slightly in your palm, place one frozen cream cheese ball in the center, then fold and roll the dough around it, pinching the edges closed and rolling into a smooth ball so the filling is fully sealed inside with no gaps for it to leak out during baking.
Bake and Cool
- Place the filled dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart, and bake at 350°F (175°C) for 10-12 minutes, until the tops look set and slightly cracked but the centers are still soft. Let the cookies cool on the baking sheet for at least 10 minutes before moving them, since the cheesecake center will still be very soft straight out of the oven and needs time to firm up slightly so the cookies hold their shape when handled.
Notes
- Freezing the cream cheese filling firmly before assembling is the most important step in this recipe if it's too soft, it will melt out during baking instead of staying centered. Store baked cookies in the refrigerator in an airtight container for up to 5 days due to the cream cheese filling.