Pumpkin Cheesecake Cookies

Why You’ll Love This Recipe

These cookies combine two favorites — pumpkin pie and cheesecake — into one irresistible dessert. The dough is soft, chewy, and full of pumpkin spice flavor, while the cheesecake filling adds a luscious creaminess. They’re easy to make, look beautiful on a dessert table, and freeze well for later enjoyment. Whether you’re baking for a party or a family weekend treat, these cookies will impress everyone.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin cookie dough:

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt
• Unsalted butter
• Brown sugar
• Granulated sugar
• Pumpkin puree
• Egg yolk
• Vanilla extract

Cheesecake filling:

• Cream cheese, softened
• Granulated sugar
• Vanilla extract

Optional toppings:

• Cinnamon sugar for sprinkling
• White chocolate drizzle

Directions

1. Prepare the cheesecake filling: In a bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Scoop small dollops onto a baking sheet lined with parchment paper and freeze for 30 minutes.
2. Make the cookie dough: Whisk together the dry ingredients — flour, baking powder, baking soda, spices, and salt. In a separate bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Add pumpkin puree, egg yolk, and vanilla, and mix until combined. Gradually add the dry ingredients to form a soft dough.
3. Assemble the cookies: Scoop about 2 tablespoons of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Cover with another small piece of dough and seal the edges.
4. Bake: Arrange cookies on a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 12–14 minutes, until set and lightly golden.
5. Cool and serve: Allow cookies to cool on the sheet for 10 minutes before transferring to a rack. Sprinkle with cinnamon sugar or drizzle with melted white chocolate if desired.

Servings and timing

This recipe makes about 18–20 cookies.
Preparation time: 20 minutes
Chilling time: 30 minutes
Baking time: 14 minutes
Total time: approximately 1 hour 10 minutes

Variations

• Add chocolate chips: Mix white or dark chocolate chips into the cookie dough for extra sweetness.
• Use different spices: Try adding allspice or cloves for a deeper autumn flavor.
• Make mini cookies: Use smaller portions of dough and filling for bite-sized treats.
• Gluten-free version: Substitute the flour with a 1:1 gluten-free baking mix.
• Vegan option: Use dairy-free cream cheese and vegan butter substitutes.

Storage/Reheating

Store cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months — thaw overnight in the fridge before serving. For a warm, gooey texture, reheat cookies in the microwave for about 10–15 seconds.

FAQs

How do I keep the cheesecake filling from leaking out?

Make sure the filling is well-frozen before assembling and that you completely seal the edges of each cookie.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already contains sugar and spices, which would alter the recipe’s balance. Use pure pumpkin puree.

Why are my cookies too soft?

Pumpkin adds moisture. Ensure you blot extra liquid from the pumpkin puree with a paper towel before adding it to the dough.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking.

What can I use instead of cream cheese?

Mascarpone cheese or a thick Greek yogurt mixture can be used for a slightly different but tasty result.

How can I make these cookies more festive?

Top them with a drizzle of white chocolate or sprinkle crushed graham crackers on top before baking.

Do I need to chill the cookie dough?

Yes, chilling helps the dough firm up and prevents excessive spreading during baking.

Can I double the recipe?

Absolutely — just ensure you chill and bake in batches for consistent results.

What’s the best way to freeze these cookies?

Freeze them in a single layer until solid, then store in a freezer bag with parchment between layers.

Can I make them without eggs?

Yes, replace the egg yolk with 1 tablespoon of applesauce or pumpkin puree for an egg-free version.

Conclusion

Pumpkin Cheesecake Cookies are the perfect cozy-season dessert, blending creamy, spiced, and buttery textures into every bite. They’re easy to make, customizable, and ideal for sharing with friends or family. Whether it’s for a fall celebration or a simple afternoon treat, these cookies bring warmth and comfort straight from the oven.

Pumpkin Cheesecake Cookies

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Soft and spiced pumpkin cookies filled with creamy cheesecake centers, combining the cozy flavors of pumpkin pie and the richness of cheesecake for the perfect fall dessert.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 10 minutes
• Yield: 18–20 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup pumpkin puree (blotted dry)
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 4 oz cream cheese, softened
• 3 tablespoons granulated sugar (for filling)
• 1/2 teaspoon vanilla extract (for filling)
• Optional: cinnamon sugar for sprinkling
• Optional: melted white chocolate for drizzling

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Instructions

1. In a small bowl, beat together the softened cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract until smooth. Drop small dollops onto a parchment-lined baking sheet and freeze for 30 minutes.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
4. Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Scoop about 2 tablespoons of dough, flatten it, and place a frozen cheesecake dollop in the center. Cover with another small piece of dough and seal the edges completely.
6. Arrange cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, until set and lightly golden.
7. Cool on the baking sheet for 10 minutes before transferring to a wire rack. Sprinkle with cinnamon sugar or drizzle with melted white chocolate if desired.

Notes

• Blot excess moisture from pumpkin puree to prevent overly soft cookies.
• Freeze cheesecake filling until firm to avoid leakage.
• Cookies can be stored refrigerated for up to 5 days or frozen for up to 2 months.
• For a vegan option, use dairy-free cream cheese and vegan butter.
• Reheat cookies briefly in the microwave for a freshly baked texture.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 13g
• Sodium: 95mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg