Pumpkin Cheesecake Cookies Recipe

These pumpkin cheesecake cookies are what happens when you can’t decide between fall baking and cheesecake – and they’re better than picking just one. The cookie base is soft and cakey, with real pumpkin and warm spices doing the heavy lifting.

But the cream cheese filling is what makes these special. It stays slightly tangy and creamy even after baking, almost like a mini cheesecake tucked inside each cookie.

They’re perfect for fall gatherings since you can make them ahead, and they actually get better after a day in the fridge when the flavors meld together. Just don’t expect them to last long – these tend to disappear fast at potlucks and holiday parties.

What you need for Pumpkin Cheesecake Cookies

How to make Pumpkin Cheesecake Cookies

1. Start by making the cheesecake filling since it needs time to firm up. Beat the softened cream cheese (make sure it’s really soft, or you’ll get lumps) with 1/4 cup sugar and vanilla until it’s smooth and creamy – about 2 minutes. Scrape it into a bowl and pop it in the fridge while you make the cookie dough.

2. For the cookie dough, whisk your flour, baking soda, pumpkin pie spice, and salt in a bowl. Don’t skip this step – it ensures your spices and leavening get evenly distributed through the dough.

3. In your mixing bowl, cream the softened butter with both sugars until it’s really light and fluffy – this usually takes about 3-4 minutes. You’ll see the color become noticeably lighter, which tells you you’re incorporating enough air.

4. Beat in the pumpkin puree, egg, and vanilla. The mixture might look a bit curdled – that’s totally normal with pumpkin cookies. Keep mixing until it’s well combined.

5. Gradually stir in your dry ingredients until just combined. The dough will be pretty soft and slightly sticky – that’s exactly what you want. Pop it in the fridge for about 30 minutes so it’s easier to handle.

6. While the dough chills, mix your cinnamon sugar coating in a shallow bowl and preheat your oven to 350°F. Line your baking sheets with parchment – these cookies can stick a bit otherwise.

7. Here’s the fun part: scoop out about 2 tablespoons of cookie dough and flatten it in your palm. Make a little indent in the center, add about 1 teaspoon of the cold cream cheese mixture, then fold the dough around it, sealing well. Roll into a ball, then coat in the cinnamon sugar mixture.

8. Place the cookies about 2 inches apart on your baking sheets – they’ll spread a bit. I usually get 8-9 cookies per sheet.

9. Bake for 12-14 minutes, rotating the pan halfway through. You’ll know they’re done when the edges are set but the centers still look slightly soft – they’ll continue setting up as they cool. The bottoms should be just barely golden brown.

10. Let them cool on the baking sheet for 5 minutes (they’re too soft to move right away), then transfer to a wire rack to cool completely.

The cookies will be super soft when warm but will firm up as they cool. The cream cheese center should be set but still creamy – kind of like cheesecake! They’ll keep for about 3 days in an airtight container in the fridge, but bring them to room temperature before serving for the best texture.

Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

Soft pumpkin-spiced cookies filled with a rich, creamy cheesecake center, combining warm fall flavors in every bite. The perfect cozy treat for pumpkin lovers!

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Prep Time 45 minutes mins

Cook Time 12 minutes mins

Cool time 10 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 24 cookies

Ingredients

  

Ingredients You’ll Need For This Recipe

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract

Ingredients You’ll Need For cheesecake filling

• 8 oz cream cheese softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Ingredients You’ll Need For coating

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

 

• Start by making the cheesecake filling since it needs time to firm up. Beat the softened cream cheese (make sure it’s really soft, or you’ll get lumps) with 1/4 cup sugar and vanilla until it’s smooth and creamy – about 2 minutes. Scrape it into a bowl and pop it in the fridge while you make the cookie dough.
• For the cookie dough, whisk flour, baking soda, pumpkin pie spice, and salt in a bowl. Don’t skip this step – it ensures your spices and leavening get evenly distributed through the dough.
• In a mixing bowl, cream the softened butter with both sugars until it’s really light and fluffy – this usually takes about 3-4 minutes. You’ll see the color become noticeably lighter, which tells you you’re incorporating enough air.
• Beat in the pumpkin puree, egg, and vanilla. The mixture might look a bit curdled – that’s totally normal with pumpkin cookies. Keep mixing until it’s well combined.
• Gradually stir in your dry ingredients until just combined. The dough will be pretty soft and slightly sticky – that’s exactly what you want. Pop it in the fridge for about 30 minutes so it’s easier to handle.
• While the dough chills, mix your cinnamon sugar coating in a shallow bowl and preheat your oven to 350°F. Line your baking sheets with parchment – these cookies can stick a bit otherwise.
• Here’s the fun part: scoop out about 2 tablespoons of cookie dough and flatten it in your palm. Make a little indent in the center, add about 1 teaspoon of the cold cream cheese mixture, then fold the dough around it, sealing well. Roll into a ball, then coat in the cinnamon sugar mixture.
• Place the cookies about 2 inches apart on your baking sheets – they’ll spread a bit. I usually get 8-9 cookies per sheet.
• Bake for 12-14 minutes, rotating the pan halfway through. You’ll know they’re done when the edges are set but the centers still look slightly soft – they’ll continue setting up as they cool. The bottoms should be just barely golden brown.
• Let them cool on the baking sheet for 5 minutes (they’re too soft to move right away), then transfer to a wire rack to cool completely.