Pumpkin Cheesecake Cookies

WANT TO SAVE THIS RECIPE?

Soft, chewy, and filled with creamy goodness, these Pumpkin Cheesecake Cookies bring together the best parts of fall baking: warm spices, rich pumpkin flavor, and a swirl of sweet cheesecake. Each bite delivers the cozy comfort of pumpkin pie and the indulgence of cheesecake, all wrapped up in a handheld cookie.

Whether you’re baking for a cozy night in, prepping for a holiday cookie exchange, or just craving a fall-flavored treat, these cookies will absolutely steal the spotlight. They look bakery-worthy but are super simple to whip up at home.

Why You’ll Love This Pumpkin Cheesecake Cookies Recipe

These cookies are the ultimate fall dessert hybrid—perfectly spiced pumpkin cookies meet a creamy cheesecake center. They’re freezer-friendly, crowd-pleasing, and can be made ahead of time. Plus, the cookie dough is no-chill, making this a quick go-to for last-minute gatherings or sweet cravings.

What Kind of Pumpkin Should I Use?

Use canned pumpkin puree—not pumpkin pie filling. Pumpkin puree has one ingredient: pumpkin. It’s thick, smooth, and ideal for baking. Avoid homemade puree unless it’s been strained well, as excess moisture can cause the cookies to spread too much.

Ingredients

• All-purpose flour – Provides the structure for the cookies.
• Baking soda – Helps the cookies rise and stay soft.
• Pumpkin pie spice – Brings warm seasonal flavor with cinnamon, nutmeg, and cloves.
• Salt – Balances the sweetness and enhances flavor.
• Unsalted butter – Adds rich flavor and helps with the chewy texture.
• Granulated sugar – Sweetens the cookie base.
• Brown sugar – Adds moisture and depth of flavor.
• Pumpkin puree – Infuses the dough with moisture and pumpkin flavor.
• Egg yolk – Binds the dough while keeping it tender.
• Vanilla extract – Enhances the overall flavor.
• Cream cheese – Used for the cheesecake filling, creamy and slightly tangy.
• Powdered sugar – Sweetens the cream cheese filling smoothly.

How To Make the Pumpkin Cheesecake Cookies

Step 1: Make the Cheesecake Filling

In a small bowl, beat the cream cheese with powdered sugar and a dash of vanilla extract until smooth. Scoop into small teaspoon-sized dollops onto a parchment-lined tray. Freeze while you make the dough.

Step 2: Prepare the Pumpkin Cookie Dough

In a mixing bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. In a separate bowl, cream the butter with both sugars until fluffy. Mix in pumpkin puree, egg yolk, and vanilla extract. Gradually add the dry ingredients until a soft dough forms.

Step 3: Assemble the Cookies

Scoop a tablespoon of cookie dough, flatten it slightly, and place a frozen cream cheese dollop in the center. Top with a bit more dough and seal the edges. Roll into a ball and place on a lined baking sheet.

Step 4: Bake and Cool

Bake at 350°F for 11–13 minutes until edges are set and tops look slightly cracked. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

How to Serve Pumpkin Cheesecake Cookies

These cookies are best served at room temperature when the centers are creamy but not cold. This recipe yields 20 cookies and serves 10–12 people. They pair perfectly with coffee, cider, or a cozy blanket.

How to Store Pumpkin Cheesecake Cookies

Store in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese filling, they need refrigeration. For longer storage, freeze the baked cookies for up to 2 months. Let them thaw at room temperature before serving.

Frequently Asked Questions

Can I use homemade pumpkin puree?
Yes, but make sure it’s very thick and well-strained to avoid watery dough.

Do these cookies need to be refrigerated?
Yes, due to the cream cheese filling, they should be kept in the fridge.

Can I freeze the cookie dough?
Absolutely. Assemble the cookie balls and freeze on a tray. Once solid, transfer to a zip-top bag and bake from frozen, adding 1–2 extra minutes.

Why is my cream cheese filling leaking?
The cream cheese wasn’t fully enclosed. Make sure the dough completely covers the filling to prevent leaks.

Can I double the recipe?
Yes, this recipe doubles well for a crowd or make-ahead freezer stash.

Want More Cookie Ideas with a Twist?

If you love these Pumpkin Cheesecake Cookies, you’ll enjoy these other creative cookie recipes:

• Small Batch Almond Joy Cookies
• Chocolate Covered Cranberry Sauce
• Cheesecake Stuffed Chocolate Chip Cookies
• Chai Spiced Pumpkin Cookies
• Layered Pumpkin Cheesecake

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a caramel drizzle or a sprinkle of cinnamon sugar? Did you make them gluten-free?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for more fall dessert inspiration? Visit my Pinterest for daily bakes at Life With Livia.

Print

WANT TO SAVE THIS RECIPE?