Chewy Pumpkin Cheesecake Cookies
Small Batch Levain Style Pumpkin Cheesecake Cookies are thick, gooey bakery-style cookies stuffed with creamy cheesecake filling and spiced with pumpkin pie flavor. The perfect fall treat when you only want a few indulgent cookies
Calories 427kcal
Ingredients
For the Pumpkin Cookie Dough:
- 2 tbsp unsalted butter cold and cubed
- 2 tbsp avocado oil or melted butter for extra fudginess
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 2 tbsp pumpkin puree blot with paper towel to reduce moisture
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/4 cup white chocolate chips optional, for cheesecake vibe
For the Cheesecake Filling:
- 2 oz cream cheese softened
- 1 tbsp powdered sugar
- 1/4 tsp vanilla extract
Instructions
- Make the Cheesecake Filling: In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth. Chill in the freezer while you make the dough (this helps it stay thick in the center).
Make the Cookie Dough:
- In a small bowl, cream together the cold butter, avocado oil, brown sugar, and granulated sugar until light and fluffy (use a fork or hand mixer).
- Mix in the egg yolk, vanilla, and blotted pumpkin puree.
- In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- Combine dry with wet ingredients until just mixed. Fold in white chocolate chips if using.
Shape the Cookies:
- Divide dough into 2 or 3 large balls (Levain-style).
- Flatten each ball, place a spoonful of cheesecake filling in the center, and wrap dough around to seal.
- Place on a lined baking sheet, keeping cookies tall and chunky.
- Chill: Chill dough balls in the freezer for 20–30 minutes (this helps them stay thick).
- Bake: Preheat oven to 375°F (190°C). Bake cookies for 15–20 minutes, until edges are set but centers look slightly underbaked. Let cool on the pan for at least 10 minutes. They’ll firm up as they cool but stay gooey inside.
Notes
- Chill the dough in the freezer for 15 to 20 minutes.
- Use full fat cream cheese, chilled, so the filling stays distinct rather than melting into the dough.
- Don't overbake, pull cookies when edges are set but centers look slightly underdone for that soft levain texture.
- Store leftover cookies in an airtight container in the fridge for up to 3 days, since they have a cream cheese filling.
Nutrition
Serving: 1cookie | Calories: 427kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 271mg | Potassium: 148mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2135IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg