When autumn rolls around, there’s one ingredient that instantly takes center stage in kitchens everywhere: pumpkin. From pumpkin lattes to pumpkin bread, the cozy flavor of this seasonal favorite has a way of warming hearts and bellies alike. But if you’re looking to take your fall baking up a notch, let me introduce you to a dessert that combines two of the most loved treats in the baking world: Pumpkin Cheesecake Cookies.
Imagine soft, spiced pumpkin cookies with perfectly chewy edges, and when you take that first bite, hidden inside is a creamy, tangy cheesecake filling. It’s the best of both worlds: the comfort of a pumpkin cookie and the indulgence of cheesecake. These cookies aren’t just a snack; they’re a full-on fall experience.
Why Pumpkin Cheesecake Cookies Are So Special
What sets these cookies apart from standard pumpkin cookies or cheesecake bars? It’s the texture and flavor contrast:
- The cookie dough is soft and spiced with cinnamon, nutmeg, and pumpkin spice, which makes every bite feel cozy.
- The cheesecake filling adds creaminess and tang, balancing the sweetness and keeping the cookies from being too rich.
- The cinnamon sugar coating provides a delicate crunch on the outside, reminiscent of a snickerdoodle.
Together, they create a dessert that’s decadent without being heavy, perfect for sharing at fall parties, Thanksgiving gatherings, or just enjoying with a cup of hot cider.
The Secret to Perfect Pumpkin Cookies
Pumpkin puree adds moisture, which can sometimes make cookies cakey. The trick is to blot the pumpkin puree with paper towels before mixing it into your dough. This removes excess water and ensures your cookies stay chewy with the right texture.
Another pro tip? Chill the dough for at least 30 minutes before baking. Chilled dough is easier to handle, especially when wrapping around the cheesecake filling, and helps the cookies hold their shape while baking.
Step-by-Step Overview
Here’s a quick breakdown of how these irresistible cookies come together:
1. Make the Cheesecake Filling
Mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small spoonfuls onto a baking sheet lined with parchment paper and freeze for at least 30 minutes. Freezing makes them easier to stuff inside the dough.
2. Mix the Pumpkin Cookie Dough
Whisk melted butter with brown sugar and granulated sugar, then add blotted pumpkin puree, egg yolk, and vanilla. Fold in flour, baking soda, pumpkin pie spice, and a pinch of salt until you have a soft dough. Chill it for best results.
3. Assemble the Cookies
Scoop cookie dough, flatten it slightly in your hand, and place a frozen cheesecake ball inside. Wrap the dough around the filling, roll it into a smooth ball, and coat it in cinnamon sugar.
4. Bake to Perfection
Bake at 350°F for 10–12 minutes. The cookies should be lightly golden on the edges but still soft in the center. Don’t overbake, these are best when they stay gooey inside.
5. Cool and Enjoy
Allow the cookies to cool for at least 10 minutes before enjoying (though it’s hard to wait!). The cheesecake filling sets as it cools, making each bite creamy and irresistible.
Why You’ll Love This Recipe
- Perfect for fall gatherings: These cookies will steal the show at any dessert table.
- Crowd-pleaser: Everyone loves the surprise filling, kids and adults alike.
- Make-ahead friendly: You can prepare the filling and even freeze assembled cookie dough balls ahead of time, then just bake when needed.
- Versatile: Want to switch it up? Try adding mini chocolate chips to the cookie dough, or drizzle cooled cookies with caramel for extra indulgence.
Variations & Serving Ideas
- Pumpkin Cheesecake Snickerdoodles: Skip the filling and just coat pumpkin cookie dough in cinnamon sugar.
- Chocolate Lovers’ Version: Add cocoa powder to the dough or use crushed Oreos instead of graham crackers in the cheesecake filling.
- Frozen Treat: Store baked cookies in the freezer and enjoy them chilled, like a pumpkin cheesecake ice cream sandwich.
- Holiday Ready: Drizzle with a simple cream cheese glaze or top with festive sprinkles.
Storing & Freezing
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days to maintain the cheesecake filling’s freshness.
- Freezer: Both unbaked dough balls (with filling inside) and baked cookies freeze beautifully for up to 2 months. Simply thaw before baking or serving.
Final Thoughts
These Irresistible Pumpkin Cheesecake Cookies are more than just a seasonal treat, they’re a fusion of two desserts that everyone adores. The spiced pumpkin cookie paired with tangy cheesecake makes each bite exciting, indulgent, and oh-so-satisfying.
Whether you’re hosting a fall party, need something special for Thanksgiving dessert, or simply want to enjoy a cozy baking project on a chilly day, these cookies deliver every time. Once you make them, they’ll become a fall tradition in your kitchen.
So grab that can of pumpkin puree, soften some cream cheese, and get ready to wow your family and friends. Because once they try these cookies, they’ll be asking you to bake them again and again!
Print
Pumpkin Cheesecake Cookies
- Total Time: 1 hour 30 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Soft pumpkin cookies wrapped around a creamy cheesecake center—two desserts in one. Freezer-friendly filling, cozy spices, and bakery-style texture.
Ingredients
CHEESECAKE FILLING
6 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
PUMPKIN COOKIE DOUGH
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree (blotted dry)
1 large egg yolk, room temperature
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg + pinch cloves)
OPTIONAL COATINGS
3 Tbsp granulated sugar + 1 tsp cinnamon (for rolling)
Maple glaze for drizzling
Instructions
1. Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop 16 small mounds (about 2 tsp each) onto a parchment-lined tray. Freeze 45–60 minutes until firm.
2. Blot pumpkin: Spread pumpkin on paper towels and press to remove excess moisture.
3. Whisk melted butter, brown sugar, and granulated sugar until glossy. Mix in blotted pumpkin, egg yolk, and vanilla.
4. In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Add dry ingredients to wet and stir just until combined. Cover and chill 30 minutes.
5. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment.
6. Assemble: Scoop 2 Tbsp dough, flatten into a disk, place a frozen cheesecake scoop in the center, and wrap dough around to seal. Roll smooth. If desired, coat in cinnamon sugar.
7. Bake 10–12 minutes until edges are set and tops are puffed but centers are soft. Do not overbake.
8. Cool on the sheet 5 minutes, then transfer to a rack. Drizzle with maple glaze if using.
Notes
Yield about 16 cookies. Keep cheesecake scoops frozen while assembling.
For thicker cookies, chill shaped dough balls 10 minutes before baking.
Maple glaze: whisk 1/2 cup powdered sugar with 1–2 Tbsp maple syrup until drizzleable.
Storage: 1 day at room temp, 4–5 days chilled, 2 months frozen.
- Prep Time: 30 minutes (plus 45–60 minutes freezing)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg