Decadent Pumpkin Cheesecake Cookie Recipe
Classic Sugar Cookie Mix Recipes
As the crisp autumn air settles in, it's the perfect time to embrace the cozy flavors of fall baking. And while classic pumpkin treats like pies and lattes have their place, there's something truly special about pumpkin-flavored cookies, especially when paired with a creamy, cheesecake-inspired twist.
Introducing Pumpkin Cheesecake Cookies—an irresistible blend of two fall favorites in one delightful bite. These cookies offer the warm, spiced flavor of pumpkin combined with a luscious, tangy cheesecake center that’s sure to make them a standout on any dessert table. Perfect for holiday gatherings, potlucks, or simply as a comforting snack, these cookies are as fun to make as they are delicious to eat. Grab your favorite fall spices and let’s get baking!
Ingredients
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1 pkg My Better Batch Classic Sugar Cookie Mix
- 6 TBSP unsalted butter (**2 TBSP less than what is called for on the cookie mix box)
- 1 large egg
- 1/4 cup + 2 TBSP pumpkin puree
- Sugar for rolling
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8 TBSP cream cheese
- 4 TBSP powdered sugar
- ½ tsp of vanilla extract
Directions
Prepare Cheesecake Filling and Chill
Prepare a plate or baking sheet with parchment paper.
In a small mixing bowl, combine 8 tablespoons of cream cheese, 4 tablespoons of powdered sugar, ½ teaspoon of vanilla extract. Mix on low or medium until smooth.
Take 1 tablespoon of filling and place onto the parchment paper. Once complete, place the filling into the freezer for 20-30 minutes while preparing the cookie dough. This helps the cream cheese filling to firm up and makes it easier to work with.Preheat Oven and Line Baking Sheets with Parchment Paper
Preheat your oven to 375°F. For easier cleanup, consider lining your baking sheets with parchment paper—it’ll save you time and effort later!
Eliminate Extra Moisture from Pumpkin Puree
To achieve perfectly baked pumpkin cookies, it’s important to remove excess moisture from your pumpkin puree. Spread the puree on a plate, then gently press it with a paper towel to absorb the moisture before mixing it into your batter. You might be surprised by how much liquid you absorb!
Mix the Cookie Ingredients
In a large mixing bowl, add 1 package of My Better Batch’s Sugar Cookie Mix, 6 tablespoons of softened unsalted butter, 1 large egg, 1/4 cup plus 2 tablespoons of pumpkin puree, and 1 teaspoon of pumpkin pie extract.
Using a hand or stand mixer, blend on medium speed until all the ingredients are well incorporated and no dry mix is visible.
Alternatively, you can knead the dough by hand! Check out the Classic Sugar Cookie Mix video for a demonstration.Add Cheesecake, Roll Cookie Dough, and Bake
Remove the cheesecake pieces from the freezer.
Take two tablespoons of pumpkin cookie dough and gently flatten. Place one cheesecake piece in the center of your flattened dough and roll to form a ball around the cheesecake.
Place each completed ball onto the prepared cookie sheets, approximately 2 ½ inches apart.
Once the cookie sheet is full, bake for 9-11 minutes or until the edges have set.
