How many calories are in a pumpkin cheesecake cookie?

👉 On average, a pumpkin cheesecake cookie has 150-200 calories , depending on the ingredients and portion size. Adding extras like chocolate chips or caramel will increase the count.

Why pre-bake cheesecake crust?

👉 Pre-baking helps the crust hold its shape and prevents it from getting soggy when the cheesecake filling is added. This step creates a firmer, slightly crispy base.

How to improve Pillsbury cookies?

👉 Add extra butter, vanilla extract, or brown sugar for better flavor. Chilling the dough before baking can also help create a softer, chewier texture.

Why are my pumpkin cookies sticky after baking?

👉 Pumpkin adds moisture , so cookies can turn out sticky if underbaked or stored improperly. Let them cool completely, and store them in a single layer to prevent sticking.

How to make cookie dough less sticky without flour or cornstarch?

👉 Let the cookie dough cool for at least 30 minutes to firm it up. You can also lightly grease your hands or use powdered sugar to shape the cookies.

How to know if pumpkin cookies are done?

👉 Look for set edges and a slightly soft center. They should no longer appear wet on top, but they’ll firm up as they cool.

Why do my cookies get hard after they cool?

👉 Overbaking is the main cause . Once you see that they are slightly cooked, stop cooking by removing them from the oven, and store them in an airtight container to keep them soft.

Why is my cake pale yellow and not golden brown?

👉 It may need more baking time or a slightly higher temperature. Also, using too much liquid or too little sugar can affect browning.

What if a toothpick comes out clean but wet?

👉 Your dessert might be slightly underbaked. If it's a cheesecake, this is normal—it will set as it cools. For cakes or cookies, bake for another 2-3 minutes and check again.

Pumpkin Cheesecake Cookies: 10 Reasons to Love & Bake Them!

Description

These Pumpkin Cheesecake Cookies combine the soft, chewy goodness of pumpkin spice cookies with a creamy cheesecake center. Perfect for fall baking, they’re easy to make and a total crowd-pleaser!

Ingredients

Scale

For the Pumpkin Cookie Dough:

1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon cloves (optional)
½ cup unsalted butter (melted & slightly cooled)
½ cup pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
¼ cup packed brown sugar
1 teaspoon vanilla extract
1 large egg yolk

For the Cheesecake Filling:

4 oz cream cheese (softened)
2 tablespoons granulated sugar
½ teaspoon vanilla extract

Optional Toppings:

Cinnamon sugar (for rolling)
Mini chocolate chips (optional for dough)

Instructions

Step 1: Make the Cheesecake Filling

In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
Scoop teaspoon-sized portions onto a parchment-lined plate or baking sheet.
Freeze for at least 30 minutes until firm.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Make the Pumpkin Cookie Dough

In a large bowl, whisk melted butter, pumpkin puree, granulated sugar, brown sugar, vanilla extract, and egg yolk until smooth.
Gradually stir in the dry ingredients until just combined. Do not overmix.
Cover and chill the dough for at least 30 minutes.

Step 4: Assemble the Cookies

Scoop 1 ½ tablespoons of chilled dough and flatten it in your palm.
Place a frozen cheesecake ball in the center and wrap the dough around it, ensuring it’s fully covered.
Roll into a smooth ball and, if desired, coat in cinnamon sugar.
Place on a parchment-lined baking sheet.

Step 5: Bake the Cookies

Preheat your oven to 350°F (175°C).
Bake the cookies for 10-12 minutes, or until the edges are set. The centers may look slightly underdone, but they’ll firm up as they cool.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Pro Tips:

Chill the Dough: This helps the cookies hold their shape and prevents spreading.
Don’t Overbake: Slightly soft centers ensure a chewy cookie texture.
Customize Toppings: Drizzle with caramel or sprinkle with crushed graham crackers for extra flavor.

Storage Instructions:

Fridge: Store in an airtight container in the refrigerator for up to 5 days.
Freezer: Freeze baked cookies for up to 2 months or freeze unbaked cookie dough balls for a make-ahead option.

Nutrition

Serving Size: 18 cookies
Calories: 150 kcal
Sugar: 10g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg