Go Back Email Link
–+ servings
Print Recipe
5 from 1 vote

Pumpkin Cream Cheese Cookies

Homemade pumpkin cream cheese cookies are delicious. Made from scratch or as pumpkin cake mix cookies they are an easy Fall dessert.
Prep Time15 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, cream cheese, pumpkin
Servings: 12
Author: Justine

Equipment

  • 1 baking sheet
  • 1 Bowl

Ingredients

Pumpkin Cookies

  • 1.5 c all purpose flour
  • 1 tsp baking powder
  • 1/3 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 c butter cold, cubed
  • 3/4 c brown sugar
  • 1/2 c pumpkin
  • 1 tsp vanilla

Cream Cheese Filling

  • 1/2 c cream cheese softened
  • 1 tsp vanilla
  • 3 tbsp sugar

Instructions

  • Mix the ingredients for the cream cheese filling. Form small portions on parchment and place in the freezer (about 2 hours).
  • Once frozen mix the ingredients for the cookie dough. In a bowl add dry ingredients, set aside. Beat sugar and butter with a mixer in another bowl. Add pumpkin puree and vanilla, beat again.
  • Add dry ingredients in small portions, stirring to make sure that the dough does not turn out too thick. Place the dough in the refrigerator and leave it there until the filling freezes.
  • Preheat the oven to 360F. Place portions of cookie dough (about 1 tbsp) on a baking sheet lined with parchment. Place frozen cream cheese filling in the center of each piece of dough.
  • Cover the top of the filling with some of the dough from the bottom of the cookies or add extra bit on top. You can sprinkle the sugar and cinnamon mixture right away or doit after the cookies are ready if you like too.
  • Bake the cookies for about 15 minutes for chewy cookies or longer (18-20 minutes) if you want them to be firmer and crispier.
  • Remember that they will stiffen more as they cool on the baking sheet but you don't want to remove until the center/middles are no longer looking wet/liquid.

Video

Notes

Cake Mix Pumpkin Cream Cheese Cookies

If you wanted an easier main dough, follow our Pumpkin Cookies with Cake Mix first. Then follow the directions below to create and freeze the middle filling. You're going to layer it essentially, or wrap the center. You don't want it uber thick, but either way just make sure that they are all the same size so they bake at the same rate using the temp and timing below.
  • 1 box spice cake mix is best or yellow
  • Can of pumpkin 15 oz
  • 1 egg
  • 1/4 c vegetable oil
  • 2 tsp pumpkin pie spice

Nutrition

Serving: 1oz | Calories: 294kcal | Carbohydrates: 30g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 221mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1012IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 1mg