Name: Pumpkin Cheesecake Cookies
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup packed brown sugar; 1/2 cup canned pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 4 oz cream cheese, softened; 3 tablespoons powdered sugar

Hey y’all! If you love the flavors of pumpkin pie and creamy cheesecake, you’re in for a real treat with these Pumpkin Cheesecake Cookies. They combine the pillowy softness of pumpkin cookies with a luscious cheesecake filling, making them a comforting bite perfect for fall gatherings, holiday dessert tables, or cozy evenings with a mug of cider. Let’s get cooking!

Why You’ll Love This Pumpkin Cheesecake Cookies Recipe

Each cookie is soft, chewy, and loaded with warm pumpkin spices for the ultimate autumn vibe.
The creamy cheesecake filling adds a decadent surprise in every bite.
They’re easy to make ahead and perfect for sharing at parties!
Pumpkin Cheesecake Cookies are a unique twist on two classic desserts.
These cookies store wonderfully and taste just as good the next day.

Pumpkin Cheesecake Cookies Ingredients

For the cheesecake filling:

4 oz cream cheese, softened
2 tablespoons granulated sugar
1/4 teaspoon pure vanilla extract

For the pumpkin cookie dough:

1/2 cup (113g) unsalted butter, melted
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

How to Make Pumpkin Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

In a small bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy.
Using a small spoon, scoop out 12 small dollops (about 1 teaspoon each) onto a parchment-lined plate. Freeze for at least 30 minutes.

In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined and glossy.
Add pumpkin puree, egg yolk, and vanilla extract. Mix until smooth.
In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Chill dough for at least 30 minutes—this helps the cookies keep their shape.

Step 3: Assemble the Pumpkin Cheesecake Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop about 2 tablespoons of cookie dough, flatten slightly in your palm, place a frozen cheesecake ball in the center, and wrap the dough around to seal.
Repeat with all dough and cheesecake filling. Space cookies 2 inches apart on baking sheets.

Step 4: Bake and Serve

Bake in preheated oven for 13-15 minutes, until the edges are set and tops look slightly crackled.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes for Perfect Pumpkin Cheesecake Cookies

Be sure to use pumpkin puree, not pumpkin pie filling, for best results.
Freezing the cream cheese filling prevents it from oozing out while baking.
Chilling the dough helps the cookies hold their shape and develop chewy edges.

Pumpkin Cheesecake Cookies Variations

Chocolate Chip Pumpkin Cheesecake Cookies: Stir 1/2 cup mini chocolate chips into the dough before shaping.
Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free flour blend.
Nutty Crunch: Fold in 1/3 cup chopped pecans or walnuts to add texture and flavor.

Equipment Needed for Pumpkin Cheesecake Cookies

Hand or stand mixer
Mixing bowls
Baking sheets
Parchment paper
Cookie scoop or spoons
Wire rack

Storage Instructions for Pumpkin Cheesecake Cookies

Store Pumpkin Cheesecake Cookies in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in a single layer and transfer to freezer-safe bags—just thaw in the fridge before serving!

Serving Suggestions and Pairings

Enjoy these cookies with a mug of hot apple cider, coffee, or chai tea.
Garnish with a dusting of powdered sugar or cinnamon for a festive look.
Serve warm with a scoop of vanilla ice cream for a cozy dessert.

Pro Tips for Perfect Pumpkin Cheesecake Cookies

Use cold cream cheese for firmer filling inside your cookies.
Don’t overmix the dough after adding the dry ingredients to keep cookies tender.
Bake a test cookie first to check for proper baking time in your oven.

Pumpkin Cheesecake Cookies FAQ

Can I use pumpkin pie filling instead of pumpkin puree?: It’s best to use pure pumpkin puree—pie filling contains extra sugar and spices that can affect the texture and flavor.
Why did my cheesecake filling leak out?: Make sure the cheesecake balls are well frozen and the dough is sealed tightly around them before baking.
Can I freeze Pumpkin Cheesecake Cookies?: Absolutely! Freeze baked cookies for up to 2 months—just thaw overnight in the fridge before enjoying.

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 1 hour (includes chilling and freezing)