These pumpkin cheesecake cookies are soft, spiced, and filled with creamy cheesecake centers—perfect for fall baking and cozy gatherings.”,

Scale

1/2 cup unsalted butter, softened

3/4 cup light brown sugar

1 large egg yolk, room temperature

1/3 cup canned pumpkin (Libby’s recommended)

1 tsp vanilla bean paste or extract

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp pumpkin pie spice

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 tsp vanilla extract

Optional: cinnamon sugar for coating`),

Cook Mode Prevent your screen from going dark

`In a mixing bowl, combine butter, brown sugar, egg yolk, pumpkin, and vanilla until smooth.

Add flour, baking soda, baking powder, salt, and pumpkin spice; stir until just combined.

Cover and chill dough for 30–60 minutes.

Meanwhile, mix cream cheese, granulated sugar, and vanilla until smooth. Scoop into teaspoon-sized balls and freeze.

Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.

Scoop 2 tbsp dough, flatten in palm, place frozen filling inside, and seal.

Optional: roll dough balls in cinnamon sugar.

Bake for 13–15 minutes or until edges are set and tops are slightly cracked.

Cool on sheet for 5 minutes, then transfer to a rack to cool completely.`),

notes:p(`Store in an airtight container in the fridge for up to 5 days.

Freeze for up to 2 months with parchment between layers.