Name: Apple Pie Cheesecake Cookies
Prep time: 15 min
Cook time: PT-488139H9M30S
Total time: 30 min
Cuisine: American
Ingredients: 90 g unsalted butter (room temperature; about 6 ⅓ tbsp); 150 g light brown sugar (¾ cup); 1 egg (room temperature); 1 tsp vanilla extract; 160 g all-purpose flour (1 ⅓ cups); 1 tsp ground cinnamon; 1 tsp baking powder; ½ tsp salt; 100 g cream cheese (room temperature; ½ cup); 42 g unsalted butter (room temperature; 3 tbsp); ⅛ tsp salt; 160 g powdered sugar (1 ⅓ cups); ½ tsp vanilla extract; 8 tbsp apple pie filling

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Short Description

Tender brown sugar–cinnamon cookies topped with luscious cheesecake frosting and a dollop of warm apple pie filling—a trifecta of fall favorites in every bite.

Why You’ll Love This Recipe

These cookies combine the soft, spiced warmth of apple pie with the creamy richness of cheesecake and the satisfying chew of classic brown sugar cookies. They’re easy to make, irresistibly flavorful, and perfect for seasonal gatherings—or anytime you want a cozy, indulgent treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brown Sugar Cookies

90 g unsalted butter (room temperature; about 6 ⅓ tbsp)
150 g light brown sugar (¾ cup)
1 egg (room temperature)
1 tsp vanilla extract
160 g all-purpose flour (1 ⅓ cups)
1 tsp ground cinnamon
1 tsp baking powder
½ tsp salt

Cheesecake Frosting

100 g cream cheese (room temperature; ½ cup)
42 g unsalted butter (room temperature; 3 tbsp)
⅛ tsp salt
160 g powdered sugar (1 ⅓ cups)
½ tsp vanilla extract

Apple Pie Filling

8 tbsp apple pie filling

Directions

Brown Sugar Cookies

In the bowl of a mixer (hand or stand with paddle attachment), beat butter and brown sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla; mix until fully incorporated.
Fold in the flour, baking powder, cinnamon, and salt until no streaks of flour remain. Avoid overmixing.
Cover the dough and chill in the refrigerator for at least 30 minutes or up to 2 days.
When ready to bake, preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper or a silicone baking mat.
Use a 3-tablespoon scoop to portion out cookies onto the prepared sheet, spacing them evenly to allow for spreading.
Bake for 10–12 minutes, until the edges start to golden.
Immediately after removing from the oven, place a bowl (slightly larger than the cookies) over each one and swirl gently to shape them into neat circles.

Cheesecake Frosting

Beat the cream cheese, butter, and salt together until smooth.
Add powdered sugar and mix until completely lump-free, then mix in the vanilla.
Allow the cookies to cool completely before frosting.

Assembly

Generously frost each cooled cookie with cheesecake frosting.
Top each cookie with about 1 tablespoon of apple pie filling. Enjoy immediately!

Servings and Timing

Makes: Approximately 8 cookies
Prep Time: ~15 minutes (+ chilling)
Bake Time: 10–12 minutes
Total Time: ~30 minutes (plus any chilling time)

Variations

Use homemade apple pie filling for a fresher taste.
Add chopped toasted nuts—such as pecans or walnuts—for crunch.
Stir a pinch of nutmeg or cardamom into the cookie dough for extra warmth.
Swap cream cheese frosting for whipped mascarpone for a lighter finish.
Add a drizzle of caramel on top for extra sweetness.
Use gluten-free flour blend to make this recipe gluten-free.
Include a sprinkle of cinnamon sugar on top before baking for extra flavor.
Opt for mini cookie sizes and reduce bake time to 8–10 minutes.
Add a touch of bourbon or rum to the apple filling for a cozy twist.
Use brown butter in the cookie dough for a richer, nuttier flavor.

Storage/Reheating

Store: Keep in an airtight container in the refrigerator (due to the cream cheese) for up to 5 days.
Serve Room Temperature: Remove from fridge 20–30 minutes before serving for the best texture and flavor.
Freeze: Cookies (without frosting) can be frozen in a single layer between parchment sheets; thaw before frosting and serving.

FAQs

Why Cool the Cookies Before Frosting?

Frosting too-warm cookies can lead to melting or sliding off. Cooling ensures crisp edges and a stable base.

Can I Make This Dairy-Free?

Yes—use dairy-free cream cheese, butter substitute, and vegan-friendly pie filling to adapt this recipe.

Will the Cookies Spread Too Much?

Chilling the dough helps control the spread. If cookies flatten too much, chill the dough longer or reduce scoop size slightly.

Can I Double the Recipe?

Absolutely—just double all ingredients and use additional baking sheets or bake in batches.

What Kind of Apple Pie Filling Works Best?

Soft, chunky apple pie filling with warm spices works beautifully. Choose a firm apple variety for texture (e.g., Granny Smith, Honeycrisp).

Can I Make the Frosting Ahead?

Yes, you can make and refrigerate the frosting for up to one day. Stir again before frosting as it firms up when chilled.

Do These Freeze Well?

Yes—freeze baked, unfrosted cookies. When ready to enjoy, allow to thaw, then frost and top with filling.

Is This Recipe Kid-Friendly?

Definitely! Kids love frosting and apple pie flavors—get them involved in mixing and topping.

Can I Use a Different Spice Blend?

Yes—pumpkin pie spice or apple pie spice blends work wonderfully in place of just cinnamon.

Are These Good for Holiday Gifts?

Absolutely—pack them in decorative tins or boxes for a thoughtful, homemade gift.

Conclusion

These Apple Pie Cheesecake Cookies offer the ultimate cozy indulgence: spiced brown sugar dough, creamy cheesecake frosting, and sweet apple filling all in one bite. They’re a perfect treat for the fall season—or anytime you desire something uniquely comforting and delicious.

Apple Pie Cheesecake Cookies

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Author: Maggie
Total Time: 30 minutes (+ chilling time)
Yield: 8 cookies
Diet: Vegetarian

Print Recipe

Description

Tender brown sugar–cinnamon cookies topped with luscious cheesecake frosting and a dollop of warm apple pie filling—a trifecta of fall favorites in every bite.

Instructions

In the bowl of a mixer (hand or stand with paddle attachment), beat butter and brown sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla; mix until fully incorporated.
Fold in the flour, baking powder, cinnamon, and salt until no streaks of flour remain. Avoid overmixing.
Cover the dough and chill in the refrigerator for at least 30 minutes or up to 2 days.
When ready to bake, preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper or a silicone baking mat.
Use a 3-tablespoon scoop to portion out cookies onto the prepared sheet, spacing them evenly to allow for spreading.
Bake for 10–12 minutes, until the edges start to golden.
Immediately after removing from the oven, place a bowl (slightly larger than the cookies) over each one and swirl gently to shape them into neat circles.
Beat the cream cheese, butter, and salt together until smooth.
Add powdered sugar and mix until completely lump-free, then mix in the vanilla.
Allow the cookies to cool completely before frosting.
Generously frost each cooled cookie with cheesecake frosting.
Top each cookie with about 1 tablespoon of apple pie filling. Enjoy immediately!