Why You’ll Love This Recipe
Pumpkin cheesecake cookies are the perfect fall-inspired treat, combining the cozy flavors of pumpkin spice with the creamy richness of cheesecake. Soft, chewy pumpkin cookies are filled with a luscious cheesecake center, creating a dessert that feels both indulgent and comforting. These cookies strike the ideal balance of sweetness and spice, making them a hit at family gatherings, holiday parties, or simply as an afternoon treat with coffee or tea. They are easy to make yet look impressive, with their golden pumpkin dough and creamy cheesecake filling. Unlike standard pumpkin cookies, this recipe offers an extra layer of decadence, transforming them into a bakery-worthy delight. If you love pumpkin pie, cheesecake, or festive seasonal baking, these pumpkin cheesecake cookies will quickly become one of your go-to recipes whenever autumn rolls around.
Pumpkin Cheesecake Cookies: Soft, Spiced, and Creamy
- Total Time: 34 mins
- Yield: 18 cookies
- Diet: Vegetarian
Description
These pumpkin cheesecake cookies are soft, spiced pumpkin cookies filled with a creamy cheesecake center, making them the perfect fall-inspired treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 8 oz cream cheese, softened (for filling)
- 1/4 cup powdered sugar (for filling)
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually mix dry ingredients into wet mixture until dough forms.
- For the filling: beat cream cheese, powdered sugar, and vanilla until smooth.
- Scoop about 1 tablespoon of cookie dough, flatten slightly, place 1 teaspoon of cheesecake filling in the center, then cover with another tablespoon of dough. Seal edges and roll into a ball.
- Place cookies on prepared baking sheets and bake for 12–14 minutes, until edges are set.
- Cool completely before serving.
Notes
- Chill the dough for easier handling.
- Dust with cinnamon sugar before baking for extra flavor.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin puree provides moisture and the signature fall flavor.
Cream cheese creates the rich, tangy filling that balances the sweetness.
Butter adds richness to both the cookie dough and cheesecake filling.
Brown sugar sweetens the dough and adds a hint of molasses flavor.
Granulated sugar is used for both the dough and the cheesecake filling.
Egg yolk enriches the cookie dough, giving it structure and softness.
All-purpose flour forms the base of the cookies, providing a chewy texture.
Baking powder and baking soda ensure the cookies rise properly and stay light.
Pumpkin pie spice delivers the warm, aromatic blend of cinnamon, nutmeg, and cloves.
Salt enhances the flavors and balances sweetness.
Vanilla extract adds depth to both the dough and the cheesecake filling.
Directions
Begin by preparing the cheesecake filling. Beat softened cream cheese with sugar, butter, and vanilla until smooth. Chill the mixture to firm it up for easier handling.
For the cookie dough, cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix in pumpkin puree, egg yolk, and vanilla. In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add the dry mixture to the wet ingredients, mixing until combined.
Scoop portions of dough and flatten slightly. Place a small ball of cheesecake filling in the center, then cover with more dough, sealing the edges. Arrange on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–14 minutes until golden around the edges. Allow to cool slightly before serving.
Servings and timing
This recipe makes about 18 cookies. Preparation takes 20 minutes, baking requires 15 minutes, and chilling adds about 30 minutes, totaling approximately 1 hour and 5 minutes.
Storage/reheating
Store cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw in the fridge before serving. Serve at room temperature or slightly chilled.
Variations and Customizations
Chocolate drizzle – Add melted dark or white chocolate on top for extra indulgence.
Nutty crunch – Mix chopped pecans or walnuts into the dough.
Mini cookies – Make bite-sized versions for parties or holiday platters.
Extra spice – Increase cinnamon and nutmeg for stronger autumn flavor.
Maple glaze – Drizzle with a simple maple icing for added sweetness.
Oreo crust filling – Mix crushed Oreos into the cheesecake center for contrast.
Ginger twist – Add ground ginger to the dough for spiced warmth.
Stuffed with caramel – Add a caramel center along with cheesecake for gooey richness.
Gluten-free version – Use a gluten-free flour blend to adapt the recipe.
Frosted cookies – Top with cream cheese frosting for a bakery-style finish.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth.
Do these cookies need to be refrigerated?
Yes, because of the cheesecake filling, store them in the fridge.
Can I freeze pumpkin cheesecake cookies?
Yes, freeze in layers with parchment paper for up to 2 months.
What’s the best cream cheese to use?
Full-fat cream cheese works best for richness and texture.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
Conclusion
Pumpkin cheesecake cookies are a delightful seasonal dessert that combines soft pumpkin cookies with a creamy cheesecake filling. With their cozy spices, rich flavor, and bakery-style appeal, they’re perfect for autumn gatherings, holiday platters, or simply enjoying at home. These cookies are easy to customize, make ahead, and store, making them both practical and indulgent. If you’re looking for a festive treat that will impress guests and satisfy every sweet tooth, this recipe is one to keep on repeat throughout the fall season.
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