Pumpkin Cream Cheese Cookies - soft and chewy pumpkin flavored cookies with a cream cheese filling and a cake-like texture. | TeaTattler.com
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5 from 1 vote

Pumpkin Cream Cheese Cookies

Soft and chewy pumpkin flavored cookies with a cream cheese filling and a cake-like texture.
Prep Time30 mins
Cook Time23 mins
Total Time53 mins
Course: Dessert
Cuisine: American
Servings: 14
Calories: 224kcal
Author: Linda Ooi



  • 4 oz cream cheese (softened) (115g)
  • ¼ cup powdered sugar (35g)


  • cups all-purpose flour (575)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 stick butter (4 oz/113g)
  • ¾ cup brown sugar (135g)
  • 1 large egg
  • 1 tsp vanilla extract
  • ¾ cup pumpkin puree (190g)


  • Combine cream cheese and powdered sugar in a bowl. Beat with electric mixer until smooth, about 1 to 2 minutes. Cover and transfer to the refrigerator. Allow it to chill at least 30 minutes.
  • In a medium sized bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • In a large large bowl, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg and vanilla and beat until well blended. Slowly beat in pumpkin puree. Then add dry ingredients, beating in as much as the beater can handle. Mix the rest in with a spatula until just combined.
  • Lightly flour your hands. Scoop a rounded tablespoon of dough the size of a large walnut into your palm. Flatten and add about ¾ teaspoon cream cheese filling in the center. Wrap dough around filling. Roll into a ball to seal. Flatten the ball before placing on a cookie sheet. Repeat until all dough is used up.
  • Bake cookies at 350°F (180°C) for 23 to 25 minutes. Remove and allow cookies to cool on baking sheet for 10 minutes. Transfer to a wire rack and allow them to cool completely.


Store cookies in air tight container and refrigerate if not eaten within a day.