Ingredients
Equipment
Method
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.
Notes
🧊 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 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.