🎉 Introduction
Fall is all about cozy flavors, warm spices, and festive treats. These Pumpkin Cheesecake Cookies are the perfect way to celebrate the season! Imagine soft pumpkin-spiced cookies filled with a sweet cream cheese center—like a mini cheesecake hidden inside a cookie. They’re chewy on the outside, creamy in the middle, and bursting with autumn flavor.
Not only are these cookies delicious, but they’re also easy to make. Using canned pumpkin puree, warm pumpkin spice, and a simple cream cheese filling, you’ll have a bakery-style cookie right at home. They’re ideal for Halloween parties, Thanksgiving dessert tables, or just a comforting fall snack.
🧰 Equipment Needed
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop (or tablespoon)
- Wire cooling rack
🛒 Ingredients
For the cookie dough:
- ¾ cup unsalted butter, softened
- 1 cup light brown sugar
- 7 tbsp granulated white sugar
- 2 large egg yolks
- ½ cup canned pumpkin puree (Libby’s or similar)
- 2 ½ tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 3 ½ tsp pumpkin spice
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the cheesecake filling:
- 6 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
👩🍳 Directions
Step 1: Make the cheesecake filling
In a medium bowl, beat cream cheese, ¼ cup sugar, and ½ tsp vanilla until smooth and creamy. Cover and refrigerate for 20–30 minutes so it firms up slightly.
Step 2: Prepare the cookie dough base
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Add egg yolks, pumpkin puree, and 2 ½ tsp vanilla extract. Mix until smooth.
Step 3: Mix dry ingredients
In a separate bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt.
Step 4: Combine wet and dry
Gradually add the dry mixture into the wet mixture. Fold gently with a spatula until just combined. The dough will be soft and slightly sticky.
Step 5: Chill the dough
Cover the dough and refrigerate for 30 minutes. This makes shaping easier and helps the cookies hold their form.
Step 6: Assemble the cookies
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough, flatten slightly in your palm, and place 1 teaspoon of cream cheese filling in the center. Top with another tablespoon of dough, sealing edges around the filling.
Step 7: Bake
Arrange filled dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 11–13 minutes until the edges are lightly golden.
Step 8: Cool and enjoy
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
🍽️ Servings & Timing
- Servings: ~16 cookies
- Prep Time: 25 minutes (plus 30 minutes chilling)
- Bake Time: 12 minutes per batch
- Total Time: ~1 hour 10 minutes
🧊 Storage & Reheating
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze baked cookies for up to 2 months; thaw in the fridge before eating.
- Warm in the microwave for 10–15 seconds for that freshly baked taste.
🥄 Variations
- Chocolate Chip Pumpkin Cheesecake Cookies: Add ½ cup chocolate chips to the dough.
- Nutty Version: Mix in chopped pecans or walnuts.
- Mini Cookies: Make bite-sized cookies with smaller scoops of dough.
- Cinnamon Sugar Dusting: Roll dough balls in cinnamon sugar before baking.
- Gluten-Free Option: Substitute flour with a gluten-free baking blend.
❓ 10 FAQs
- Can I use homemade pumpkin puree instead of canned? – Yes, just make sure it’s thick and not watery.
- Do I have to chill the dough? – Yes, it prevents spreading and makes assembly easier.
- Can I freeze the cookie dough? – Yes, freeze stuffed dough balls before baking for up to 2 months.
- Why are my cookies flat? – You may have skipped chilling, or your butter was too soft.
- Can I make these cookies without filling? – Yes, they’ll still be delicious pumpkin spice cookies.
- What’s the best cream cheese to use? – Full-fat block cream cheese works best.
- Can kids help make this recipe? – Absolutely! They’ll love stuffing the dough with cheesecake filling.
- Do these cookies taste more like cake or cookie? – They’re chewy like cookies but soft and moist thanks to pumpkin.
- Can I double the recipe? – Yes, it doubles easily for parties.
- What spices are in pumpkin spice? – Typically cinnamon, nutmeg, ginger, allspice, and cloves.
🏁 Conclusion
Pumpkin Cheesecake Cookies are the perfect fall dessert—soft, spiced, and filled with creamy goodness. They combine everything we love about autumn: pumpkin flavor, cozy spices, and the indulgence of cheesecake in a handheld treat. Whether you’re baking them for a holiday dessert tray, sharing with friends, or enjoying with a hot drink, these cookies will bring warmth and comfort to every bite.
Pumpkin Cheesecake Cookies Recipe | Soft, Spiced & Creamy
Ingredients
Equipment
Method
- In a medium bowl, beat cream cheese, ¼ cup sugar, and ½ tsp vanilla until smooth and creamy. Cover and refrigerate for 20–30 minutes so it firms up slightly.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Add egg yolks, pumpkin puree, and 2 ½ tsp vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt.
- Gradually add the dry mixture into the wet mixture. Fold gently with a spatula until just combined. The dough will be soft and slightly sticky.
- Cover the dough and refrigerate for 30 minutes. This makes shaping easier and helps the cookies hold their form.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough, flatten slightly in your palm, and place 1 teaspoon of cream cheese filling in the center. Top with another tablespoon of dough, sealing edges around the filling.
- Arrange filled dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 11–13 minutes until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Pumpkin Cheesecake Cookies are the perfect fall dessert—soft, spiced, and filled with creamy goodness. They combine everything we love about autumn: pumpkin flavor, cozy spices, and the indulgence of cheesecake in a handheld treat. Whether you’re baking them for a holiday dessert tray, sharing with friends, or enjoying with a hot drink, these cookies will bring warmth and comfort to every bite.
