Craving a fall treat that's cozy and indulgent? These pumpkin cheesecake cookies are just what you need! Soft, spiced pumpkin cookies with a creamy cheesecake filling – perfect for any autumn day.
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This pumpkin cheesecake cookie recipe is the perfect fall treat: soft, spiced pumpkin cookies with a creamy, tangy cheesecake center. They bring together the cozy flavors of pumpkin, cinnamon, and warm spices with a surprise filling that makes each bite irresistible.
For this recipe, I love using fresh pumpkin puree for that deep, authentic fall taste. Of course, if you're in a rush, canned pumpkin works just fine too.
These chewy pumpkin cookies bake up soft and tender in the middle, while keeping a nice, crisp edge. They’re full of warm spices that bring a cozy vibe to every bite, making them perfect for snacking on during chilly afternoons or sharing at holiday get-togethers.
Why you'll love this recipe
Craving for more pumpkin recipes: Give these a try, Pumpin pie, Pumpkin streusel bread, pumpkin streusel muffins, pumpkin banana muffins, Pumpkin spice latte, pumpkin chai latte.
Ingredients You Need
Ingredients you need for these pumpkin cream cheese cookies:
- Butter: Use unsalted butter, softened or melted and cooled, for the perfect soft and chewy texture.
- Sugar: A mix of dark brown sugar or light brown sugar and white granulated sugar, plus a bit of powdered sugar for the cheesecake filling.
- Egg: Adds moisture and structure to the cookie dough.
- Vanilla & Salt: Pure vanilla extract and a pinch of salt to enhance overall flavor.
- Pumpkin Purée: Homemade pumpkin puree gives an authentic taste, but canned works well too.
- Flour: All-purpose flour ensures sturdy yet soft cookies.
- Leavening Agents: Use baking soda or baking powder for the right rise and fluffiness.
- Cream Cheese: Go for Philadelphia for that creamy, rich filling.
- Pumpkin pie spices: A warm blend of cinnamon, ginger, and nutmeg adds that cozy pumpkin pie flavor.
- Pumpkin spice sugar: granulated sugar and pumpkin pie spices or ground cinnamon
How To Make Pumpkin Cheesecake Cookies
Here are some quick visual instructions. Remember that the full instructions with exact ingredients are in the main recipe card below!
Step 1: In a medium bowl mix the cream cheese with the sugar and, using a teaspoon, create small cheesecake balls on a tray and place them in the freezer for 30 minutes.
Step 2: In a large bowl, beat the softened unsalted butter with the white granulated sugar and brown sugar using an electric mixer until you achieve a creamy mixture.
Step 3: Add the egg and vanilla and beat again to incorporate them.
Step 4: Squeeze the pumpkin puree multiple times using a clean cloth or paper towel to avoid much moisture, then incorporate it into the mixture using an electric mixer.
Step 5: Finish by adding the flour mixture—flour, baking powder, salt, and the spice mix—and mix with a spatula until you get a slightly sticky, uniform dough.
Step 6: Form dough balls using an ice cream scoop or your hands and place them on a baking sheet lined with parchment paper.
Step 7: Flatten the cookie dough balls on a lightly floured surface, place the frozen cheesecake balls in the center, and fold the dough over to enclose it. Roll the dough into a ball between your hands.
Step 8: Roll each ball of pumpkin cookie dough in the cinnamon-sugar mixture, place in a small bowl, and place them back on a prepared baking sheet lined with parchment paper.
Step 9: Bake the cookies in a preheated oven at 180°C (350°F) for about 12 minutes until they are golden on the edges and still soft in the center.
Let the cookies cool completely before enjoying!
Tips for these cookies
Storage instructions
Refrigerator: Store pumpkin cookies with cream cheese filling in an airtight container in the fridge for 2-3 days.
Freezing: You can also freeze them for up to 2 months; thaw in the refrigerator or at room temperature before serving.
Variations & Substitutions
Recipe Questions
Can I use canned pumpkin puree instead of homemade?
Absolutely! Canned pumpkin puree works just as well. Just make sure it’s pure pumpkin and not pumpkin pie filling.
How do I keep the cheesecake filling from leaking out?
Ensure the cream cheese filling is properly frozen before placing it inside the cookie dough. This helps keep it intact during baking.
What if I don’t have pumpkin pie spice?
No problem! You can make your own by mixing cinnamon, ginger, nutmeg, and a touch of cloves or allspice.
Why did my cookies spread too much?
If your cookies spread too much, try chilling the dough for longer before baking or using slightly less butter to keep them thicker.
What can I use if I don’t have cream cheese?
Mascarpone can be a great substitute, but keep in mind it will make the filling richer and less tangy.
More Cookie Recipes
I hope you love these pumpkin cookies with cream cheese filling. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Pumpkin Cheesecake Cookies
- Total Time: 32 minutes
- Yield: 12 cookies
Ingredients
Pumpkin Cookies
- 115 g (½ cup) unsalted butter, softened
- 80 g (⅓ cup) dark brown sugar
- 60 g (¼ cup) white sugar - granulated
- 90 g (⅓ cup) pumpkin puree
- 1 egg - room temperature
- ½ tsp vanilla extract
- 200 g (1 ⅔ cups) flour - all-purpose
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ - 1 tsp pumpkin pie spice mix
- Pinch of salt
Cheesecake Filling
- 130 g (½ cup) Philadelphia cream cheese
- 30 g (¼ cup) powdered sugar
- ½ tsp vanilla extract
Cinnamon Sugar
- 50 g (¼ cup) sugar - granulated
- ½ tsp cinnamon ground or pumpkin pie spices
Instructions
Cheesecake Filling
- Mix the cream cheese with powdered sugar and vanilla. Form 12 small dollops using a teaspoon and place them on a tray. Freeze for at least 30 minutes.
Cookies
- Combine the dry ingredients: flour, baking powder, baking soda, spices, and salt.
- In a large bowl, add the softened butter, brown sugar, and white sugar. Beat with an electric mixer until creamy.
- Add the egg and vanilla, then mix again to incorporate.
- Add the well-drained pumpkin purée and beat to combine.
- Gently fold in the dry ingredients using a spatula until you get a smooth, slightly sticky cookie dough.
- Form 12 dough balls using a large ice cream scoop and place them on a baking sheet lined with parchment paper. Freeze for 20 minutes for easier handling.
- Flatten a dough ball on a lightly floured surface, place a frozen cheesecake filling piece in the center, and wrap the dough around it.
- Roll the dough balls between your hands, then coat them in the cinnamon-sugar mixture. Place them on the prepared baking sheet.
Baking
- Preheat the oven to 350°F (180°C). Bake the cookies for about 13 minutes, until puffed and golden around the edges but still slightly soft in the center.
- Let the pumpkin cookies cool before transferring them to a plate or wire rack to cool completely.
Notes
Storage: Store the cookies in an airtight container in the refrigerator for 3 to 4 days due to the cream cheese filling, or freeze for up to 3 months.
Tips:
- Use room temperature ingredients for a smooth, even mix.
- Ensure the pumpkin purée is well-drained to avoid overly wet dough.
- Chill the dough before handling to make it easier to work with and achieve a great texture after baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Cuisine: American
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