Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies feature a soft, spicy pumpkin cookie with a tangy cheesecake filling. With only 6 ingredients, you can use cake mix to make an easy cookie that's really special!
Ingredients
- 15.25 oz spice cake mix
- 1 cup pumpkin puree
- 1 large egg
- ½ cup salted butter room temperature
- 8 oz cream cheese softened
- ½ cup powdered sugar
Instructions
- Spread 1 cup of pumpkin puree on a plate. Spread a paper towel over the top to gently press out some of the moisture. Repeat this process 3-4 times, until the puree measures roughly ½ cup.
- In a large bowl, combine 1 15.25 oz box of spice cake mix, 1 softened stick of butter, 1 egg, and ½ cup of dried pumpkin puree. Refrigerate this mixture for 30 minutes to an hour.
- In a separate bowl, combine 8oz of cream cheese and ½ cup of powdered sugar. Scoop 1 tablespoon balls of this mixture onto a cookie sheet and freeze for at least an hour.
- Once cookie dough is chilled and cream cheese balls are firm, scoop 2-tablespoon balls of cookie dough onto a cookie sheet. Place frozen cream cheese balls in the middle of each dough scoop and wrap cookie dough around the cream cheese balls.
- Bake cookies at 350 degrees for 15-17 minutes, until cookies start to brown on top. Once removed from the oven, allow cookies to chill for at least 15 minutes on the cookie sheet before carefully transferring to a baking rack6
Notes
- Make sure cheesecake filling balls are completely frozen before stuffing. Soft filling will leak while baking.
- Make sure to dry the pumpkin puree - start with 1 cup and blot until reduced to about ½ cup. This keeps the cookies chewy instead of cakey.
- Wrap the dough tightly around the filling and pinch seams closed to prevent the cheesecake center from oozing out.
- Bake in smaller batches (about 6 cookies per tray) so they spread evenly and don’t crowd each other.
- Let cookies cool on the pan for at least 15 minutes before moving. The filling is fragile when warm but firms up as they cool.
- Prep ahead by freezing cream cheese balls up to a month in advance, or chilling the dough overnight before baking.
- Store in an airtight container in the refrigerator for 4–5 days. They’re delicious chilled or brought to room temperature.
- Baked cookies can be frozen for up to 2 months. Freeze in a single layer, then transfer to a bag. Thaw overnight in the fridge before serving.
- Cookies are ready when edges are set and tops just begin to turn golden. Slight underbaking keeps the centers soft and gooey.
Nutrition Facts
Calories: 276kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 36mgSodium: 436mgPotassium: 222mgFiber: 1gSugar: 23gVitamin A: 3209IUVitamin C: 1mgCalcium: 109mgIron: 2mg
