If you’re searching for the ultimate mash-up of cozy autumn flavors and creamy indulgence, you have to try Pumpkin Cheesecake Cookies. Imagine biting into a soft, spiced cookie and discovering a pocket of luscious cheesecake right in the center – pure bliss! These cookies bring together everything you crave about fall, with pumpkin, warm spices, and a dreamy tangy filling that will have everyone reaching for seconds.
Ingredients You’ll Need
The magic of Pumpkin Cheesecake Cookies starts with a handful of pantry staples and a few special touches. Each ingredient plays a role in creating that irresistibly tender crumb and gooey cheesecake center you just can’t forget.
- Unsalted butter: Softened for easy mixing and a rich, tender base that lets the spices shine through.
- Pumpkin purée: Adds moisture, color, and a subtle earthy sweetness that defines these cookies—be sure to use pure pumpkin, not pie filling.
- Brown sugar: Brings a caramel-like depth and keeps the cookies soft and chewy.
- Granulated sugar: Sweetens both the cookie dough and the cheesecake filling for just the right balance.
- Large egg yolk: Adds richness and helps the cookies hold together with a tender crumb.
- Vanilla extract: Enhances the pumpkin and cream cheese flavors beautifully.
- All-purpose flour: Gives the cookies their sturdy but soft structure.
- Baking soda & baking powder: These leaveners guarantee puffy, perfectly baked cookies.
- Salt: Balances the sweetness and brightens up all the flavors.
- Ground cinnamon, nutmeg, cloves: This trio infuses each bite with the irresistible warmth of pumpkin spice bliss.
- Cream cheese: The heart of the cheesecake filling—make sure it’s softened for easy mixing.
How to Make Pumpkin Cheesecake Cookies
Step 1: Make the Cheesecake Filling
Start by mixing the cream cheese, a splash of vanilla extract, and a bit of sugar until it’s totally smooth and creamy. Scoop out 12 small dollops (about a heaping teaspoon each) and set them on a parchment-lined plate. Pop the plate into your freezer for at least 30 minutes—this helps the filling stay centered and gooey while you wrap it in dough later.
Step 2: Cream the Wet Ingredients
In a big mixing bowl, beat together the softened butter, pumpkin purée, brown sugar, and granulated sugar. This will become smooth and light as you go, setting the stage for those soft, cake-like cookies. Don’t forget to scrape the bowl down, then add in your egg yolk and vanilla extract, mixing until everything is fully combined.
Step 3: Whisk Dry Ingredients and Combine
Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a separate bowl. These dry ingredients are what give Pumpkin Cheesecake Cookies their soft crumb and signature spiced flavor. Gradually stir the dry mix into the wet until just combined—it’s important not to overmix, so you get tender cookies every time. Chill this dough for 30 minutes; it makes working with the dough so much easier.
Step 4: Assemble the Cookies
Once the dough and cheesecake centers have chilled, it’s time for the fun part! Scoop out about two tablespoons of dough, flatten it in your hand, and nestle a frozen cheesecake dollop right in the center. Gently wrap the dough around the filling, sealing it completely so the cheesecake doesn’t leak. Place each dough ball seam-side down on a parchment-lined baking sheet.
Step 5: Bake to Perfection
With your oven preheated to 350°F, bake the cookies for 12 to 14 minutes—just until the edges are set and the tops lose their shine. Let them rest on the pan for five minutes (they’ll finish setting up nicely!), then transfer to a wire rack to cool. The aroma alone will have everyone circling the kitchen!
How to Serve Pumpkin Cheesecake Cookies
Garnishes
Dusting your Pumpkin Cheesecake Cookies with a light shower of powdered sugar or a sprinkle of cinnamon sugar just before serving adds an inviting touch. For an extra decadent finish, drizzle with a little melted white chocolate or caramel sauce, or even a dollop of whipped cream on the plate.
Side Dishes
A chilly glass of milk or a mug of hot apple cider make the perfect companions to these cookies. They’re also right at home on a fall dessert platter, paired with spiced nuts, fresh apple slices, or even a scoop of vanilla ice cream for a real treat!
Creative Ways to Present
Showcase your Pumpkin Cheesecake Cookies by stacking them on a rustic cake stand or arranging them in a gift-worthy box. They make thoughtful homemade favors or a stellar addition to any holiday cookie swap. You can even pop a tiny decorative pumpkin or cinnamon stick on your serving plate to lean into the autumn vibe.
Make Ahead and Storage
Storing Leftovers
To keep your Pumpkin Cheesecake Cookies wonderfully moist and flavorful, store any leftovers in an airtight container in the refrigerator. Because of the cream cheese center, these cookies keep best when chilled and taste even better the next day once the flavors meld!
Freezing
Pumpkin Cheesecake Cookies freeze beautifully. Arrange them in a single layer on a tray so they don’t stick together, then transfer to a zip-top bag or airtight container. They’ll stay delicious for up to two months. You can also freeze unbaked, filled dough balls—just bake straight from frozen, adding a couple extra minutes to the baking time.
Reheating
If you love a warm, gooey center, pop a cookie in the microwave for 10–15 seconds right before eating. This little trick revives their just-baked magic and brings out the creamy filling, making each bite as dreamy as when they were fresh from the oven.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
Stick with plain pumpkin purée for this recipe. Pumpkin pie filling contains added sugar and spices, which can throw off the flavor and texture of your cookies. Pure pumpkin lets you control sweetness and spice perfectly!
Do I have to chill the cookie dough?
Chilling is key for this recipe. It makes the dough easier to handle and helps the cookies bake up thick and soft without spreading too much, plus it ensures that gorgeous cheesecake center stays hidden until you take your first bite.
What’s the best way to get the cream cheese filling in the center?
Freezing those little dollops of cheesecake filling first is the secret! It keeps them firm while you wrap the dough around and bake. You’ll get a creamy, surprise center in every Pumpkin Cheesecake Cookie, with no oozing or mess.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! A handful of mini chocolate chips or chopped toasted pecans can be folded into the dough for extra texture and flavor. Just be sure not to overwhelm the cookie—you don’t want anything stealing the spotlight from that cheesecake core.
How do I know when the cookies are done baking?
Look for set edges and a slightly matte top. The centers will puff up, and the cookies should look dry on top but still soft when touched. Overbaking will make them dry, so keep a close eye during the last few minutes.
Final Thoughts
You’ll be amazed how quickly these Pumpkin Cheesecake Cookies disappear—after just one bite, it’s easy to see why they’re such a favorite. If you’re looking for a fall treat that’s part nostalgic cookie, part luxurious cheesecake, you just can’t go wrong. Give them a try and watch everyone light up with joy!
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 14 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Cookies are a delightful fall treat, featuring a soft pumpkin cookie filled with a creamy cheesecake center. Perfect for autumn gatherings or a cozy night in.
Ingredients
For the Cookies:
1/2 cup unsalted butter, softened, 1/2 cup pumpkin purée (not pumpkin pie filling), 3/4 cup brown sugar, 1/4 cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract, 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
For the Cheesecake Filling:
4 ounces cream cheese, softened, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth. Scoop into 12 small dollops, place on a parchment-lined plate, and freeze for at least 30 minutes.
- Cookie Dough: In a large bowl, cream together the butter, pumpkin purée, brown sugar, and granulated sugar until light and fluffy. Add the egg yolk and vanilla, mixing well. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture and mix until just combined. Chill the dough for 30 minutes.
- Assembly: Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough and flatten slightly in your hand. Place a frozen cream cheese dollop in the center and wrap the dough around it, sealing completely. Place seam side down on the baking sheet. Repeat with remaining dough.
- Baking: Bake for 12–14 minutes, or until edges are set and tops look slightly matte. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For added flavor, roll the dough balls in cinnamon sugar before baking.
- These cookies store best chilled and taste amazing the next day.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
