Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are absolutely incredible! They’re soft pumpkin cookies with a surprise creamy cheesecake center that tastes like actual cheesecake. Every bite is the perfect combination of warm fall spices and that rich, tangy cheesecake filling that makes these cookies totally irresistible!
If you love pumpkin recipes, you should also try our Easy Pumpkin Pie, Pumpkin Cream Cheese Muffins, or Pumpkin Streusel Muffins.
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I’ll be honest, these cookies take a little bit more effort than your average cookie recipe, but they’re so worth it! The cream cheese balls are frozen first so they stay perfectly intact while baking, creating that amazing cheesecake surprise in every single bite.
They’re like having pumpkin bread and cheesecake rolled into one perfect fall treat! Stuffed cookies never tasted so good!
What you’ll love about this pumpkin cookie recipe:
Recipe Ingredients:
You’ll need the following ingredients to make these Cheesecake Cookies:
For the Pumpkin Cookie Dough:
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice
- Unsalted butter
- Brown sugar
- White sugar
- Large egg
- Pumpkin puree
- Vanilla extract
For the Cream Cheese Filling:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
Ingredient Notes:
- Cream Cheese: Make sure to use full-fat cream cheese that’s completely softened for the smoothest filling, let it sit at room temperature for about an hour.
- Pumpkin Puree: Use pure pumpkin puree or homemade pumpkin puree, not pumpkin pie filling which already has spices added. You want that pure pumpkin flavor to shine.
- Butter: Room temperature butter is essential for proper creaming with the sugars using an electric mixer or hand mixer.
How to make Pumpkin Cheesecake Cookies step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: In a small mixing bowl, mix cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth. Scoop into 12 1/2-tablespoon mounds and freeze on a piece of parchment paper for at least 1 hour until solid.
Step 2: In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
Step 3: In a large bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy at medium speed, about 2–3 minutes. Beat in the egg, pumpkin puree, and 1 teaspoon vanilla extract until fully combined.
Step 4: Stir the dry ingredients into the wet ingredients at low speed just until a dough forms. Don’t add too much flour or overmix. Cover and chill while the cream cheese filling continues to freeze.
Step 5: Preheat oven to 350°F. Line baking sheets with parchment paper.
Step 6: Using a tbsp cookie scoop, scoop dough into cookie dough balls and place on a parchment-lined baking sheet. Freeze for 10 minutes to firm up.
Step 7: Remove from freezer and press each dough ball into a 3 1/2-inch wide disc using the back of a 1-cup measuring cup or a flat-bottomed object.
Step 8: Place a frozen cheesecake balls in the center of each disc, then carefully fold the dough over the filling, pinching to seal completely. Roll into a smooth ball again and place on the prepared baking sheet about 2 inches apart.
Step 9: Bake for 14–16 minutes, until edges are set and the cookies no longer look underbaked on top. Let cool on the pan for 5 minutes before transferring to a wire rack.
PRO TIP:
Pumpkin makes for a naturally soft and moist cookie, so chilling the dough as directed is essential for holding its shape and achieving that perfect soft cookie texture. Freezing the cream cheese filling completely solid helps it stay neatly tucked inside while baking and gives you the best results.
Storage and Reheating:
Storage: Store in an airtight container, in the refrigerator for up to 5 days due to the cream cheese filling. Leftover cookies are just as good the next day!
Reheating: These are delicious at room temperature, but you can warm them slightly in the microwave for 10-15 seconds for that fresh-baked taste.
Freezing: Baked cookies can be frozen for up to 3 months, though the cream cheese filling may have a slightly different texture when thawed.
Additions and Substitutions:
ADDITIONS:
- Spices: Add a pinch of cardamom, extra cinnamon, or a bit of cinnamon sugar on the top of each cookie for more warmth.
- Mix-ins: Try adding white chocolate chips to the cookie dough for extra indulgence.
- Glaze: Drizzle with a simple powdered sugar glaze or cheesecake frosting for extra sweetness.
- Crunch: Roll the outside in graham cracker crumbs before baking for that authentic cheesecake flavor.
SUBSTITUTIONS:
- Butter: You can substitute with coconut oil (solid, not melted) for a dairy-free cookie base.
- Sugars: All brown sugar will make them chewier, or try using pumpkin spice sugar for a little different flavor.
- Cream Cheese Filling: Try adding sour cream for extra tang, or make vegan pumpkin cheesecake cookies using dairy-free cream cheese.
- Flour: You can substitute up to half the all-purpose flour with whole wheat flour for added nutrition.
FAQs about these pumpkin cream cheese cookies:
Why is my cream cheese filling leaking out?
Make sure the filling is completely frozen solid before wrapping in dough, and seal the edges thoroughly. The dough should completely encase the filling with no gaps. If you’re having trouble with your first batch, try freezing the assembled cookies for 10 more minutes before baking.
Can I make these if I’m one of those beginner bakers?
Absolutely! While these are a little different from basic cookies, the steps are straightforward. Just take your time with the assembly and don’t rush the freezing process.
How do I prevent too much moisture in my cookies?
Don’t add excess moisture to the dough, and if using homemade pumpkin puree, make sure to drain it with layers of paper towel first. This ensures your fluffy pumpkin cookies have the perfect texture.
What can I serve with this pumpkin cookies recipe?
These rich cookies are perfect on their own and make great pumpkin desserts for fall gatherings! They’re also amazing with a hot cup of coffee or cocoa. We eat them as a snack.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try these Pumpkin Cheesecake Cookies! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on social media: IG + TikTok: @littlechefwithin
Pumpkin Cheesecake Cookies
Ingredients
For the Pumpkin Cookie Dough:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup white sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, mix cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth. Scoop into 12 1/2-tablespoon mounds and freeze on a parchment-lined plate for at least 1 hour until solid. 4 ounces cream cheese,1/4 cup powdered sugar,1 teaspoon vanilla extract.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. 2 cups all-purpose flour,1 teaspoon baking soda,1/2 teaspoon salt,1 teaspoon pumpkin pie spice.
- In a large bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy, about 2–3 minutes. Beat in the egg, pumpkin puree, and 1 teaspoon vanilla extract until fully combined. 1/2 cup unsalted butter,3/4 cup brown sugar,1/4 cup white sugar,1 large egg,1/2 cup pumpkin puree,1 teaspoon vanilla extract.
- Stir the dry ingredients into the wet ingredients just until a dough forms. Cover and chill while the cream cheese filling continues to freeze.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Using a large cookie scoop, scoop dough into balls and place on a parchment-lined plate or tray. Freeze for 10 minutes to firm up.
- Remove from freezer and press each dough ball into a 3 1/2-inch wide disc using the back of a 1-cup measuring cup or a flat-bottomed object.
- Place a frozen cream cheese ball in the center of each disc, then carefully fold the dough over the filling, pinching to seal completely. Roll into a smooth ball again and place on the prepared baking sheet about 2 inches apart.
- Bake for 14–16 minutes, until edges are set and the cookies no longer look underbaked on top. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Nutrition
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