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Pumpkin Cheesecake Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/pumpkin-cheesecake-cookies-recipe/