Description
These cookies combine the cozy flavors of pumpkin spice with the creamy tang of cheesecake, all rolled up in a beautiful pinwheel. Soft, spiced, and lightly dusted with powdered sugar—they’re autumn in cookie form.
Ingredients
Pumpkin Spice Dough:
2 cups unsalted butter, room temp
2 cups granulated sugar
1 cup light brown sugar, packed
4 large eggs
2 tsp vanilla extract
1½ cups pumpkin purée (not pie filling)
6 cups all-purpose flour
4 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
2 tsp pumpkin pie spice
1 tsp fine sea salt
Cheesecake Filling:
16 oz cream cheese, room temp
1 cup granulated sugar
4 tsp vanilla extract
4 tbsp all-purpose flour
Finishing:
Powdered sugar, for dusting
Instructions
Make Dough: Cream butter, granulated sugar, and brown sugar until light. Beat in eggs, vanilla, and pumpkin purée until smooth. In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add to wet ingredients until a soft dough forms. Chill 30 minutes.
Make Filling: Beat cream cheese, sugar, vanilla, and flour until smooth.
Assemble Pinwheels: Roll dough into a large rectangle (about ¼ inch thick). Spread cheesecake filling evenly over dough. Roll tightly from the long side, wrap in plastic, and refrigerate for 1–2 hours until firm.
Slice & Bake: Preheat oven to 350°F (175°C). Slice chilled dough into ½-inch rounds. Place on lined baking sheets and bake 12–14 minutes, until edges are just golden. Cool completely.
Dust & Serve: Sprinkle with powdered sugar before serving.
- Prep Time: 40 min (plus chilling)
- Cook Time: 14 min/batch
Nutrition
- Calories: 190/ Cookie
- Sugar: 16g / Cookie
- Fat: 8g / Cookie
- Carbohydrates: 28g / Cookie
- Protein: 3g / Cookie