Print

Pumpkin Chocolate Chip Cheesecake Cookies

pumpkin chocolate chip cheesecake cookies - Tasty
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft, chewy pumpkin cookies featuring a rich chocolate chip swirl and a tangy cream cheese center for a perfect fall dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • For the Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing well. Stir in the pumpkin puree.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Fold in the chocolate chips.
  5. Prepare the cheesecake filling: Beat the softened cream cheese and 1/4 cup sugar until smooth. Mix in the egg yolk and 1/2 teaspoon vanilla extract.
  6. Scoop rounded tablespoons of the pumpkin cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Place about 1 teaspoon of the cheesecake filling into the center of each dough mound. Use a toothpick or the back of a small spoon to gently swirl the filling into the dough, creating a cheesecake swirl cookie effect.
  8. Bake for 12 to 15 minutes, or until the edges are set and the centers look slightly soft. The cheesecake swirl should look mostly set.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use pure pumpkin puree, not pumpkin pie filling.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before scooping.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days.
  • You can substitute pumpkin pie spice blend for the individual spices if you have it on hand.

Nutrition

Find it online: https://delicerecipe.com/pumpkin-chocolate-chip-cheesecake-cookies/