Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 115 g cream cheese (full-fat); 2 tbsp granulated sugar; 1/2 tsp vanilla extract; 110 g butter; 100 g granulated sugar; 100 g dark brown sugar; 120 g pumpkin purée; 1 large egg; 1 tsp vanilla extract; 240 g all-purpose flour; 2 tsp ground cinnamon (or 1 tbsp pumpkin spice); 1/4 tsp ground allspice powder; 1/4 tsp ground nutmeg powder; 1/4 tsp ground ginger powder; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 50 g granulated sugar; 1 tsp ground cinnamon (or 1 1/2 tsp pumpkin spice); ⅛ tsp ground allspice; ⅛ tsp ground nutmeg; ⅛ tsp ground ginger

Jump to Recipe

If you adore the warm flavors of fall and crave a treat that’s both soft and indulgently rich, these Pumpkin Cheesecake Cookies are about to become your new obsession. Imagine tender, spiced pumpkin cookies with a luscious, creamy cheesecake filling nestled right in the center—each bite a perfect balance of cozy autumn spices and velvety sweetness. These cookies are a stunning twist on traditional pumpkin desserts that will quickly turn into a seasonal favorite, whether you’re sharing with friends or sneaking a few for yourself.

Pumpkin Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential to creating the perfect texture, flavor, and autumnal color in your Pumpkin Cheesecake Cookies. Each one plays a special role, from the creamy richness of full-fat cream cheese to the warming spices that make pumpkin treats unforgettable.

Full-fat cream cheese (115 g): Provides that silky, tangy cheesecake filling that makes these cookies extraordinary.
Granulated sugar (various amounts): Sweetens both the cheesecake filling and the cookie dough while aiding texture.
Vanilla extract (1 1/2 tsp total): Adds depth and amplifies the cozy flavors.
Butter (110 g): Melted for a tender crumb and rich flavor.
Dark brown sugar (100 g): Brings a molasses note and moisture to the cookies.
Pumpkin purée (120 g): The star ingredient that delivers moisture, color, and that unmistakable pumpkin taste—be sure to blot excess moisture for the best texture.
Large egg (1): Acts as a binder and adds structure.
All-purpose flour (240 g): The base that holds all ingredients together.
Ground cinnamon (2 tsp, plus extra for rolling): Offers a quintessential warm spiced flavor, or substitute with pumpkin spice if you prefer.
Ground allspice, nutmeg, and ginger (various small amounts): These spices work together to deepen the fall flavor profile.
Baking powder and baking soda (1/2 tsp each): Ensure your cookies rise just right and stay soft.
Salt (1/2 tsp): Balances sweetness and enhances overall flavor.
Sugar-spice blend: A mixture of granulated sugar and spices for rolling the cookie dough, creating a lightly crisp and flavorful crust.

How to Make Pumpkin Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Start by combining the cream cheese, 2 tablespoons of granulated sugar, and 1/2 teaspoon vanilla extract in a small bowl. Whisk everything vigorously for about one minute until the mixture is smooth and the sugar glistens melted within the cream cheese. This luscious filling will be the delightful surprise at the heart of every cookie.

Step 2: Melt and Cool the Butter

Melt your butter gently, either in the microwave or over low-medium heat on the stove—take care not to let it bubble to keep all the butterfat inside, which is essential for flavor and texture. Once melted, chill it in the fridge until it reaches room temperature, about 20 minutes, to ensure your cookies won’t spread too much in the oven.

Step 3: Prep the Pumpkin Purée

While your butter cools, prepare your pumpkin purée by blotting it with a paper towel to absorb any excess moisture. This step might seem small, but it’s key to achieving that perfect tender, slightly cakey cookie texture rather than a soggy one.

Step 4: Make the Cookie Dough

Once your butter has cooled, mix it with both granulated and dark brown sugars until creamy and homogeneous. Then, stir in the pumpkin purée, egg, and vanilla extract until everything is fully combined. In a separate bowl, sift together your flour, baking powder, baking soda, salt, and spices. Add these dry ingredients to the wet mixture and fold gently with a spatula until just combined—don’t overmix or your cookies may become tough.

Step 5: Chill the Dough and Prepare Sugar-Spice Mixture

Cover your cookie dough and refrigerate for about one hour. This chilling step helps the dough firm up, making the cookies easier to handle and more flavorful after baking. While waiting, combine the sugar and spices for rolling your dough balls—it adds a lovely texture and an extra punch of warm spice to the exterior.

Step 6: Shape and Fill the Cookies

Preheat your oven to 175ºC / 350ºF and line a baking tray with parchment paper. Using a 2-tablespoon scoop, portion out 13 cookies onto your baking sheet. Roll each scoop into a ball, then coat every ball evenly in the sugar-spice mixture. Arrange about six cookies per tray, slightly flatten them to create a donut shape, then use a tablespoon to press an indentation in the center. Fill this hollow with the cheesecake filling and smooth it out neatly.

Step 7: Bake and Cool

Bake one tray at a time for 9 to 11 minutes until the cookies are slightly firm to the touch but still soft and tender. While one batch bakes, keep the others chilled in the fridge. Once out of the oven, allow the cookies to cool on the tray for five minutes before transferring to a wire rack to cool completely. Waiting until they’re fully cool enhances the flavors and makes the cheesecake center perfectly set.

How to Serve Pumpkin Cheesecake Cookies

Garnishes

For an extra special touch, dust your cooled cookies with a light sprinkle of powdered sugar or a pinch of cinnamon. You can also drizzle melted white chocolate over the top for a festive look that pairs beautifully with the creamy cheesecake filling inside.

Side Dishes

These pumpkin cheesecake cookies pair wonderfully with a steaming cup of chai tea or freshly brewed coffee. For an autumn gathering, serve alongside whipped cream or vanilla ice cream for added indulgence that balances the spices perfectly.

Creative Ways to Present

Stack cookies on a rustic wooden platter, tie bundles with twine for gifting, or serve on elegant plates with an autumnal garnish like cinnamon sticks and mini pumpkins. You could even create a cookie sandwich by pressing two cookies together with extra cheesecake filling—delicious and impressive!

Make Ahead and Storage

Storing Leftovers

Your Pumpkin Cheesecake Cookies will keep beautifully in an airtight container at room temperature for up to three days. For best results, line containers with parchment paper to prevent sticking and preserve their irresistible texture.

Freezing

If you want to make these ahead of a special occasion, you can freeze the unbaked cookie dough balls. Place them on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag. When ready, bake directly from frozen, adding a couple of extra minutes to the baking time.

Reheating

When you’re ready to enjoy your cookies again, warm them gently in a preheated oven at 150ºC / 300ºF for about 5 minutes to revive that freshly baked softness and enhance the cheesecake filling’s creaminess.

FAQs

Can I use canned pumpkin purée for these cookies?

Absolutely! Canned pumpkin purée works perfectly—just make sure to blot excess moisture before adding it to the dough.

What if I don’t have pumpkin spice blend?

No worries! The recipe uses individual spices like cinnamon, nutmeg, ginger, and allspice, but you can substitute with about one tablespoon of pumpkin spice for the same warm flavor.

Can I substitute cream cheese with a non-dairy option?

While cream cheese gives the classic tang and texture, you can try a vegan cream cheese alternative if you prefer. Just check it has a similar firmness and taste to ensure the filling turns out creamy and delicious.

Should I chill the cookie dough before baking?

Yes, chilling the dough is crucial. It makes the cookies easier to handle and helps maintain their shape and texture during baking.

How do I store baked Pumpkin Cheesecake Cookies for best freshness?

Store them in an airtight container at room temperature for up to three days or freeze for longer storage. Always separate layers with parchment paper to keep them from sticking.

Final Thoughts

These Pumpkin Cheesecake Cookies are truly a cozy celebration of autumn flavors wrapped in a delightful snack. Whether you’re baking them for a holiday treat or a fun weekend project, they bring a special twist that will have everyone asking for the recipe. Give them a try—you’ll love how these cookies feel like a warm hug on a chilly day!

Pumpkin Cheesecake Cookies Recipe

★★★★★

5.2 from 23 reviews

Author: Aiden
Total Time: 1 hour 30 minutes
Yield: 13 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Cheesecake Cookies combine the warm, spiced flavors of pumpkin with a smooth, creamy cheesecake center. Perfectly soft and tender, these cookies offer a delightful twist on traditional pumpkin treats and are ideal for autumn gatherings or anytime you crave a cozy dessert.

Instructions

Make Cheesecake Filling: Add cream cheese, sugar, and vanilla extract to a bowl. Whisk together using a hand whisk for about 1 minute until smooth and sugar is fully incorporated.
Prepare Butter: Melt butter gently in microwave or on stovetop without boiling. Pour melted butter into a large mixing bowl and chill in the fridge for about 20 minutes until it reaches room temperature.
Remove Moisture from Pumpkin: Pat the pumpkin purée with paper towels repeatedly until no excess liquid transfers to the towel.
Cream Butter and Sugars: Once butter is cool, add granulated sugar and dark brown sugar. Whisk or mix with a stand mixer paddle attachment for 1 minute until combined.
Add Wet Ingredients: Mix in pumpkin purée, then beat in the egg and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt.
Make Cookie Dough: Add dry ingredients to the wet ingredients. Mix with a spatula just until combined without overmixing.
Chill Dough: Place the dough in the fridge for 1 hour to firm up.
Prepare Spice Sugar: Mix granulated sugar with cinnamon, allspice, nutmeg, and ginger for coating.
Preheat Oven and Prep Baking Sheets: Preheat oven to 175ºC (350ºF) and line baking sheets with parchment paper.
Portion Cookies: Using a 2 tbsp (1.3 oz) cookie scoop, scoop 13 balls of dough. Roll each into a ball and then roll in the prepared spice sugar. Place 6 cookies per baking tray and gently flatten each to form a donut-like shape.
Create Indents and Fill: Press the center of each cookie ball with a tablespoon to form an indent. Fill each indent evenly with the cheesecake filling.
Bake: Bake one tray at a time for 9-11 minutes. Keep remaining dough chilled in the refrigerator while baking batches.
Cool: Allow cookies to cool on the baking tray for 5 minutes before transferring to a wire rack. Let cool completely before serving. These cookies are best enjoyed once fully cooled.

Notes

Removing excess moisture from the pumpkin purée ensures the cookie dough is not too wet for proper baking.
You can substitute all the spices with pumpkin spice in the indicated amounts for convenience.
Make sure butter is cooled to room temperature before mixing to avoid curdling the dough.
Do not overmix the dough once dry ingredients are added to keep cookies tender.
Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Allow cookies to cool completely to set the cream cheese filling properly.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American