🎉 Introduction
Nothing says fall quite like the smell of pumpkin spice wafting through your kitchen. Combine that with the indulgent creaminess of cheesecake, and you get one of the most irresistible cookies of the season — Pumpkin Cheesecake Cookies!
These cookies are everything a fall dessert should be — soft, pillowy pumpkin cookie dough infused with warm spices like cinnamon and pumpkin pie spice, wrapped around a velvety cheesecake filling. Each bite gives you a perfect balance of sweet pumpkin flavor and creamy tang from the cream cheese, making them a delightful treat for every pumpkin lover.
Perfect for cozy gatherings, Thanksgiving dessert tables, or a simple weekend bake, these cookies capture the essence of autumn in every bite. If you’re looking for a recipe that combines the nostalgic warmth of pumpkin pie with the smooth decadence of cheesecake, these cookies are about to become your new seasonal obsession. 🍂🎃✨
🧰 Equipment Needed
Here’s everything you’ll need to make these creamy, dreamy cookies:
- Mixing bowls (large, medium, and small)
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
🛒 Ingredients
Here’s everything you’ll need for both the pumpkin cookie dough and the cheesecake filling.
🎃 Fruits & Vegetables
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
🥚 Fresh
- 1 large egg
🧂 Baking Aids & Spices
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 2 9/16 cups all-purpose flour (about 2½ cups + 1 tablespoon)
- 3 teaspoons vanilla extract
🧈 Dairy
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
👩🍳 Directions
These cookies look fancy but are surprisingly simple to make. You’ll prepare a tangy cheesecake filling, a soft pumpkin-spiced cookie dough, and then bake them into soft, golden perfection.
Step 1: Make the Cheesecake Filling
- In a medium bowl, beat together cream cheese, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Scoop small teaspoon-sized balls of the mixture onto a parchment-lined baking sheet.
- Freeze for 30–45 minutes — this helps the filling hold its shape while baking.
Step 2: Prepare the Pumpkin Cookie Dough
- In a large bowl, beat together butter, brown sugar, and remaining ½ cup granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg, pumpkin puree, and 2 teaspoons vanilla extract, mixing until smooth and combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
The dough should be soft but not sticky — if it’s too wet, chill it in the fridge for 15–20 minutes before shaping.
Step 3: Assemble the Cookies
- Scoop about 1½ tablespoons of cookie dough and flatten it slightly in your palm.
- Place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges completely.
- Roll gently into a smooth ball and place on a parchment-lined baking sheet about 2 inches apart.
Pro Tip: If the dough starts to stick, lightly dust your hands with flour.
Step 4: Bake
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 13–15 minutes until the edges are set but the centers are still soft.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
As they cool, the cheesecake filling sets into a perfectly creamy center — the ultimate surprise bite!
Step 5: Serve & Enjoy
Once cooled, dust with a touch of cinnamon or drizzle with melted white chocolate for an extra touch of indulgence. These cookies are heavenly when served with a cup of coffee, tea, or warm cider. ☕🍪
🍽️ Servings & Timing
- Servings: 18–20 cookies
- Prep Time: 25 minutes
- Chill Time: 45 minutes (for filling)
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
These cookies are perfect for fall gatherings, bake sales, or holiday gifting — they’re guaranteed to disappear fast!
🧊 Storage & Reheating
To Store:
- Keep cookies in an airtight container in the refrigerator for up to 5 days.
To Freeze (Unbaked):
- Shape and fill the cookie dough balls, then freeze on a tray until solid.
- Store in a freezer-safe bag for up to 2 months.
- Bake straight from frozen — just add 1–2 minutes to the baking time.
To Freeze (Baked):
- Let cookies cool completely before freezing in an airtight container for up to 2 months.
- Thaw in the refrigerator and enjoy chilled or at room temperature.
To Reheat:
- Warm in the microwave for 10–15 seconds if you prefer a softer texture.
🥄 Variations
Want to put your own spin on these delicious cookies? Try one of these creative twists:
- Chocolate Chip Version: Add mini white chocolate chips to the dough for extra sweetness.
- Cinnamon Sugar Coating: Roll dough balls in cinnamon sugar before baking for a snickerdoodle-like finish.
- Nutty Crunch: Stir in chopped pecans or walnuts for texture and warmth.
- Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend.
- Vegan Option: Use vegan butter, dairy-free cream cheese, and an egg substitute (like flax egg).
- Extra Spiced: Add more pumpkin pie spice for a bolder flavor.
- Salted Caramel Drizzle: Finish with a drizzle of caramel and a pinch of flaky sea salt.
- Mini Cheesecake Bites: Use a mini muffin tin to bake bite-sized versions.
- Brown Butter Base: Brown the butter before mixing to add a rich, nutty flavor.
- Festive Touch: Top with a sprinkle of crushed graham crackers for a pumpkin pie vibe.
❓ 10 FAQs
1. Can I use homemade pumpkin puree?
Yes, just make sure it’s thick and not watery — drain excess liquid if needed.
2. Can I skip freezing the cheesecake filling?
Freezing is essential — it keeps the filling from melting into the dough while baking.
3. How do I prevent the cookies from spreading too much?
Chilling the dough before baking helps them hold their shape.
4. Can I make the dough ahead of time?
Yes! Chill it for up to 48 hours before baking.
5. What’s the texture of these cookies?
They’re soft, cakey, and melt-in-your-mouth with a creamy cheesecake center.
6. Can I use pumpkin pie filling instead of puree?
No — pumpkin pie filling contains sugar and spices that will alter the flavor and texture.
7. Can I double the recipe?
Absolutely! This recipe doubles easily for large batches.
8. What’s the best way to serve them?
Chilled or slightly warm — both ways are delicious!
9. Can I use a hand mixer instead of a stand mixer?
Yes — just make sure to beat until creamy and smooth.
10. How long do they stay fresh?
Stored in the fridge, they stay soft and delicious for up to 5 days.
🏁 Conclusion
These Pumpkin Cheesecake Cookies are the epitome of fall comfort in dessert form. Soft, spiced pumpkin cookies enveloping a creamy cheesecake center — each bite feels like a cozy hug on a crisp autumn day.
They’re festive, flavorful, and incredibly satisfying — a treat that bridges the gap between pumpkin pie and cheesecake with pure cookie perfection. Whether you’re baking them for a family get-together, a fall bake sale, or simply to treat yourself, these cookies will fill your home with warmth and joy.
One bite and you’ll see why they’re destined to become a seasonal favorite — the kind of cookie everyone will ask you for the recipe for. So grab your whisk, preheat the oven, and bake your way into fall bliss with these irresistible cookies!
Pumpkin Cheesecake Cookies – Soft, Creamy & Perfectly Spiced for Fall!
Ingredients
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Equipment
Method
- These cookies look fancy but are surprisingly simple to make. You’ll prepare a tangy cheesecake filling, a soft pumpkin-spiced cookie dough, and then bake them into soft, golden perfection.
- In a medium bowl, beat together cream cheese, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Scoop small teaspoon-sized balls of the mixture onto a parchment-lined baking sheet.
- Freeze for 30–45 minutes — this helps the filling hold its shape while baking.
- In a large bowl, beat together butter, brown sugar, and remaining ½ cup granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg, pumpkin puree, and 2 teaspoons vanilla extract, mixing until smooth and combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- The dough should be soft but not sticky — if it’s too wet, chill it in the fridge for 15–20 minutes before shaping.
- Scoop about 1½ tablespoons of cookie dough and flatten it slightly in your palm.
- Place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges completely.
- Roll gently into a smooth ball and place on a parchment-lined baking sheet about 2 inches apart.
- Pro Tip: If the dough starts to stick, lightly dust your hands with flour.
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 13–15 minutes until the edges are set but the centers are still soft.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- As they cool, the cheesecake filling sets into a perfectly creamy center — the ultimate surprise bite!
- Once cooled, dust with a touch of cinnamon or drizzle with melted white chocolate for an extra touch of indulgence. These cookies are heavenly when served with a cup of coffee, tea, or warm cider. ☕🍪
Notes
Yes, just make sure it’s thick and not watery — drain excess liquid if needed. 2. Can I skip freezing the cheesecake filling?
Freezing is essential — it keeps the filling from melting into the dough while baking. 3. How do I prevent the cookies from spreading too much?
Chilling the dough before baking helps them hold their shape. 4. Can I make the dough ahead of time?
Yes! Chill it for up to 48 hours before baking. 5. What’s the texture of these cookies?
They’re soft, cakey, and melt-in-your-mouth with a creamy cheesecake center. 6. Can I use pumpkin pie filling instead of puree?
No — pumpkin pie filling contains sugar and spices that will alter the flavor and texture. 7. Can I double the recipe?
Absolutely! This recipe doubles easily for large batches. 8. What’s the best way to serve them?
Chilled or slightly warm — both ways are delicious! 9. Can I use a hand mixer instead of a stand mixer?
Yes — just make sure to beat until creamy and smooth. 10. How long do they stay fresh?
Stored in the fridge, they stay soft and delicious for up to 5 days. 🏁 Conclusion These Pumpkin Cheesecake Cookies are the epitome of fall comfort in dessert form. Soft, spiced pumpkin cookies enveloping a creamy cheesecake center — each bite feels like a cozy hug on a crisp autumn day. They’re festive, flavorful, and incredibly satisfying — a treat that bridges the gap between pumpkin pie and cheesecake with pure cookie perfection. Whether you’re baking them for a family get-together, a fall bake sale, or simply to treat yourself, these cookies will fill your home with warmth and joy. One bite and you’ll see why they’re destined to become a seasonal favorite — the kind of cookie everyone will ask you for the recipe for. So grab your whisk, preheat the oven, and bake your way into fall bliss with these irresistible cookies!
