Pumpkin Cheesecake Cookies Recipe

Introduction

These pumpkin cheesecake cookies combine the warm flavors of pumpkin spice with the creamy richness of cheesecake in every bite. They’re soft, flavorful, and perfect for cozy fall days or holiday treats. Easy to make and irresistibly delicious, they’re sure to become a seasonal favorite.

Ingredients

• For the pumpkin cookie base:
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) light brown sugar
• 1/2 cup (100g) granulated sugar
• 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups (310g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• For the cheesecake filling:
• 8 oz (226g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (optional)

Instructions

1. Step 1: Prepare the cheesecake filling by beating the cream cheese in a medium bowl until smooth and lump-free. Add sugar, vanilla extract, and optional flour (if using, heat-treat it by microwaving for 1 minute, stirring halfway, or baking at 300°F for 5–7 minutes). Mix until smooth. Transfer to a piping bag or a zip-top bag with a corner snipped off, then chill for at least 30 minutes.
2. Step 2: Make the pumpkin cookie dough by beating butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes. Mix in pumpkin puree, egg, and vanilla extract until combined.
3. Step 3: In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms. Cover and chill for 30 minutes to help retain shape during baking.
4. Step 4: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the sheets.
5. Step 5: Flatten each dough ball slightly, then press a shallow well into the center using your thumb or the back of a spoon. Bake for 12 to 14 minutes, until edges are set and tops look done. The centers may puff; gently press centers again while warm to deepen wells. Cool on sheets for 5 minutes, then transfer to a wire rack completely.
6. Step 6: Once cookies are fully cooled, pipe 1 to 1½ teaspoons of chilled cheesecake filling into each center. Smooth the top if desired, then chill the filled cookies in the refrigerator for 20 minutes to set the filling before serving.

Tips & Variations

• Heat-treating the flour in the cheesecake filling ensures safety when using raw flour and results in a smoother texture.
• Use canned pumpkin puree, not pumpkin pie filling, to avoid extra spices and sweetness that could affect flavor balance.
• Try adding finely chopped pecans or walnuts to the dough for added crunch.
• For a stronger spice flavor, increase the pumpkin pie spice by 1/2 teaspoon.

Storage

Store the pumpkin cheesecake cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best soft texture. You can also freeze the unfilled cookies for up to 3 months; thaw completely before adding the cheesecake filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the fresh pumpkin until smooth, then drain any excess moisture to avoid a soggy dough. Using canned pumpkin puree is more convenient and consistent.

Can I skip the cheesecake filling?

Absolutely! The pumpkin cookies are delicious on their own if you prefer a simpler treat. The filling adds creaminess and richness, but the cookies still have great flavor without it.

Pumpkin Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

These Pumpkin Cheesecake Cookies combine the warm, spiced flavors of pumpkin spice cookie dough with a rich, creamy cheesecake filling. Perfect for fall, these decadent cookies are soft, flavorful, and topped with a smooth cheesecake center that adds luscious texture and taste.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 12-14 minutes per batch
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin Cookie Base

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) light brown sugar
• 1/2 cup (100g) granulated sugar
• 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups (310g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon

For the Cheesecake Filling

• 8 oz (226g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

Instructions

1. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until it is smooth and free of lumps. Add the granulated sugar, vanilla extract, and flour (if using, after heat-treating it by microwaving or baking) and mix until completely smooth. Transfer the mixture to a piping bag or a zip-top bag with a corner snipped off. Chill in the refrigerator for at least 30 minutes while preparing the cookie dough.
2. Make the Pumpkin Cookie Dough: In a large bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Add the canned pumpkin puree, egg, and vanilla extract and mix until fully combined. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Cover the dough and chill for 30 minutes to help maintain shape while baking.
3. Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Using about 2 tablespoons of dough for each cookie, roll into balls. Place them 2 inches apart on the prepared sheets. Flatten each ball slightly, then use your thumb or the back of a spoon to press a shallow well into the center of each dough ball. Bake for 12 to 14 minutes until the edges are set and the tops look just done. The centers may puff during baking—this is normal. Remove from the oven and gently press down the centers again while the cookies are still warm to deepen the wells. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
4. Fill with the Cheesecake: Once cookies are fully cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into the center of each cookie well. Smooth the top if desired. Chill the filled cookies in the refrigerator for 20 minutes to allow the filling to set before serving.

Notes

• Heat-treat the flour for the cheesecake filling to ensure food safety since it is not cooked after mixing.
• Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
• Chilling the cookie dough helps cookies keep their shape and prevents spreading during baking.
• Pressing the cookie centers both before and after baking creates the perfect indentation for the cheesecake filling.
• Store filled cookies in the refrigerator due to the cream cheese filling to keep fresh and safe to eat.

Keywords: pumpkin cheesecake cookies, fall cookies, pumpkin spice dessert, cream cheese filled cookies, holiday cookies