Pumpkin cheesecake cookies are soft, warmly spiced cookies with a creamy cheesecake center and a sweet cinnamon sugar coating.
These soft pumpkin cookies are filled with cream cheese and flavored with pumpkin pie spices for the perfect fall cookie.
I blot the pumpkin puree before mixing it into the dough, which helps the cookies stay soft and chewy instead of cakey.
Why You’ll Love This Recipe
- Creamy cheesecake center – A rich, tangy surprise inside every cookie.
- Soft & chewy – Moist pumpkin centers with lightly crisp edges.
- Full of fall flavor – Pumpkin, warm spices, and a cinnamon sugar coating.
Ingredients You Need
- Butter – Unsalted and softened.
- Sugars – Granulated and brown sugar, plus powdered sugar for the filling.
- Egg & vanilla – At room temperature.
- Pumpkin puree – Homemade or canned, well blotted.
- Flour – All-purpose flour.
- Baking powder, baking soda & salt – For the right texture and rise.
- Pumpkin pie spice – Use my homemade pumpkin pie spice or a store-bought blend.
- Cream cheese – Full-fat for a creamy, firm center.
- Cinnamon sugar – For coating the cookies.
How To Make Pumpkin Cheesecake Cookies
Based on my soft sugar cookies, with pumpkin, warm spices, and a creamy cheesecake center.
Bake at 350°F (180°C) for about 12 minutes, until the edges are set and the centers remain soft.
Tips for the Best Pumpkin Cheesecake Cookies
- Blot the pumpkin well – Removing excess moisture keeps the cookies soft and chewy, not cakey.
- Freeze the filling – Make sure the cheesecake centers are firm before stuffing the cookies.
- Weigh the flour – A kitchen scale gives the most consistent texture.
- Seal the cookies well – Fully enclose the filling to prevent it from leaking while baking.
- Don’t overbake – Remove them when the edges are set and the centers still look soft.
Storage
Store pumpkin cheesecake cookies in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Variations
- Chocolate chips – Fold milk, dark, or white chocolate chips into the pumpkin cookie dough.
- Pecan or walnut – Add chopped nuts for extra crunch.
- Extra spice – Add more cinnamon or pumpkin pie spice for a stronger fall flavor.
For a simpler version, try my pumpkin sugar cookies, or my frosted gingerbread cookies topped with cream cheese frosting.
Recipe Questions
Can I use canned pumpkin puree?
Yes. Use pure pumpkin puree, not pumpkin pie filling, and blot it well to remove excess moisture.
Why do I need to blot the pumpkin puree?
Pumpkin contains a lot of moisture, and removing the excess helps keep the cookies soft and chewy instead of cakey.
How do I keep the cheesecake filling from leaking?
Freeze the filling until firm and make sure it is completely sealed inside the cookie dough.
Can I make the dough ahead of time?
Yes. Keep the cookie dough covered in the refrigerator for up to 2 days before assembling and baking.
Do pumpkin cheesecake cookies need to be refrigerated?
Yes. Because of the cream cheese filling, store the baked cookies in the refrigerator.
More Cookie Recipes
- Strawberry cheesecake cookies
- Soft gingerbread molasses cookies
- Brown butter snickerdoodles
- Cinnamon sugar cookies
- Classic chocolate chip cookies
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Pumpkin Cheesecake Cookies
- Total Time: 32 minutes
- Yield: 12 cookies
Description
Soft and chewy pumpkin cheesecake cookies filled with a creamy cheesecake center and coated in cinnamon sugar.
Ingredients
Pumpkin Cookies
- 115 g (½ cup) unsalted butter, softened
- 80 g (⅓ cup) dark brown sugar
- 60 g (¼ cup) granulated sugar
- 90 g (⅓ cup) pumpkin puree, well drained
- 1 large egg, room temperature
- ½ tsp vanilla extract
- 200 g (1⅔ cups) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½–1 teaspoon pumpkin pie spice
- Pinch of salt
Cheesecake Filling
- 130 g (½ cup) full-fat cream cheese
- 30 g (¼ cup) powdered sugar
- ½ tsp vanilla extract
Cinnamon Sugar
- 50 g (¼ cup) granulated sugar
- ½ tsp ground cinnamon or pumpkin pie spice
Instructions
Cheesecake Filling
- Mix the cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Scoop 12 small portions of filling with a teaspoon onto a parchment-lined tray. Freeze for at least 30 minutes, or until firm.
Pumpkin Cookies
- Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
- Beat the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes, until smooth and creamy.
- Add the egg and vanilla and mix until fully incorporated.
- Blot the pumpkin puree several times with paper towels to remove excess moisture, then add it to the mixture and beat until combined.
- Fold in the dry ingredients with a spatula just until a soft, slightly sticky cookie dough forms.
- Scoop the dough into 12 equal balls and place them on a parchment-lined baking sheet. Freeze for about 20 minutes to make the dough easier to handle.
- Flatten one dough ball at a time on a lightly floured surface. Place a frozen cheesecake filling in the center, then fold the dough completely around it and seal well.
- Roll each stuffed cookie gently between your hands, then coat it in the cinnamon sugar mixture. Place the cookies back on the lined baking sheet, leaving space between them.
Baking
- Preheat the oven to 350°F (180°C).
- Bake for about 13 minutes, until the cookies are puffed and lightly golden around the edges but still soft in the center.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months.
Tips:
- Blot the pumpkin puree well to remove excess moisture.
- Use room-temperature butter and egg for an even dough.
- Freeze the cheesecake filling until firm before stuffing.
- Chill the cookie dough before shaping for easier handling.
- Don’t overbake; the centers should still be soft when removed from the oven.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Cuisine: American
Leave a Reply