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If you eagerly await pumpkin spice season like we do, get ready for your new favorite obsession: pumpkin cheesecake cookies!
Imagine the best of both worlds – a soft, perfectly spiced pumpkin cookie with a creamy, tangy cheesecake filling. It’s truly a match made in dessert heaven, delivering double the deliciousness in every single bite. These aren’t just cookies; they’re a miniature celebration of all things autumn.
What makes these cookies so irresistible? It’s that magical combination of flavors and textures. The warm spices of cinnamon, nutmeg, and ginger in the pumpkin cookie are perfectly balanced by the cool, rich tang of the cheesecake.
Plus, they look absolutely stunning, making them a fantastic treat to share (or keep all to yourself!). They offer a unique twist on classic pumpkin desserts, providing a delightful surprise center, proving that when pumpkin meets cheesecake, delicious things are bound to happen!
Why we think you’ll love it:
- A soft texture. Many pumpkin cookies are more cake-like, but these resemble a classic chewy cookie with a creamy center.
- Creamy cheesecake filling. Pumpkin cookie + cream cheese filling makes for one decadent fall dessert!
- Warm fall flavor. You can never have too much pumpkin pie spice. Add this to your list of must-makes during pumpkin season!
Pumpkin Cheesecake Cookie Ingredients and Substitutions
- 1 (8-ounce) package cream cheese, at room temperature – For best results, stick to full-fat cream cheese.
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- ½ cup canned pumpkin puree – Do not use canned pumpkin pie filling as it already has sugar and spices added. You can also use homemade pumpkin puree, but ensure that it is drained of excess liquid.
- 1¾ cups all-purpose flour – see How to Measure Flour
- 1 tablespoon pumpkin pie spice, divided – You can use store-bought, or make a pumpkin spice blend using ground cinnamon, ginger, cloves, and nutmeg.
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, softened – We use unsalted butter. see How to Soften Butter Quickly
- ¾ cup packed brown sugar – We used light brown sugar, but dark brown sugar works as well.
- ½ cup granulated sugar, divided
How to Make Pumpkin Cheesecake Cookies
- PREP. Prepare lined baking sheets with parchment paper and set aside.
- CREAM CHEESE FILLING. In a medium bowl, beat cream cheese, powdered sugar, and ½ teaspoon vanilla until smooth and well combined.
- Scoop 18 balls of cream cheese using a small cookie scoop (about 2 teaspoons). Freeze for 1 hour.
- PREP. Preheat the oven to 375°F.
- BATTER. Pour the pumpkin puree onto a plate and blot out all excess moisture. Set aside.
- In a medium bowl, mix flour, two teaspoons pumpkin pie spice, baking soda, and salt.
- In a large bowl, beat butter on high until smooth. Add brown sugar and ¼ cup white sugar. Beat until combined.
- Combine the pumpkin, butter mixture, and remaining vanilla.
- Mix the dry ingredients into the wet ingredients.
- In a small bowl, mix the remaining ¼ cup white sugar and 1 teaspoon pumpkin pie spice.
- BAKE. Scoop pumpkin dough with a medium scoop and pat into circles in the palm of your hand. Add a frozen cheesecake ball to the middle, and press the dough around the filling. Roll into a ball and coat in the spiced sugar mixture. Repeat.
- Bake for 12 minutes (Keep the remaining filled dough balls chilled).
- Cool for 5 minutes before removing to a wire rack to cool completely.
Kristyn’s Recipe Tips
- The butter and cream cheese need to be at room temperature when mixed, but cold when baked. Otherwise, the cookies will spread excessively in the oven.
- Our best tip for the perfect texture: Do not skip or skimp on blotting the pumpkin puree! Pumpkin purees contain a lot of water, and excess moisture will lead to cakey or flat cookies that spread too much.
- Make sure the cookie dough completely encases and seals in the frozen cheesecake filling. This prevents the filling from leaking out during baking.
Pumpkin Cheesecake Cookies
These delightful pumpkin cheesecake cookies combine two irresistible desserts into one irresistible bite, perfect for fall!
Ingredients
- 1 (8-ounce) package cream cheese, at room temperature
- ½ cup powdered sugar
- 1½ teaspoons vanilla extract
- ½ cup canned pumpkin
- 1¾ cups all purpose flour
- 1 tablespoon pumpkin pie spice, divided
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, softened
- ¾ cup packed brown sugar
- ½ cup white sugar, divided
Instructions
- Line a cookie sheet with parchment paper, and set aside.
- In a medium bowl, beat cream cheese, powdered sugar, and ½ teaspoon vanilla until smooth and well combined.
- Scoop cream cheese using a small cookie scoop (about 2 teaspoons) onto the tray (there should be about 18 scoops). Freeze for 1 hour.
- Preheat the oven to 375°F.
- Pour the pumpkin onto a plate and blot out all excess moisture until there is no extra moisture. Set aside.
- In a medium bowl, mix flour, two teaspoons pumpkin pie spice, baking soda, and salt.
- In a large bowl, beat butter on high until smooth. Add brown sugar and ¼ cup white sugar. Beat until combined well.
- Pour the pumpkin into the butter and sugar mixture and the remaining vanilla. Beat until mixed well.
- Pour the dry ingredients into the wet ingredients and mix with a wooden spoon until combined.
- In a small bowl, mix the remaining ¼ cup white sugar and 1 teaspoon pumpkin pie spice.
- Scoop pumpkin dough with a medium scoop and pat each ball into a 2½ to 3-inch circle in your palm. Add a frozen ball of cream cheese to the middle, and press the dough around the filling. Roll into a ball and then roll into the sugar and pumpkin pie spice mixture.
- Place on the prepared baking sheet and repeat with the remaining dough.
- Bake for 12 minutes (Keep remaining dough balls with the cream cheese inside chilled while baking).
- Let cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely.
Video
Notes
Recipe tips.
- The butter and cream cheese need to be at room temperature when mixed, but cold when baked. Otherwise, the cookies will spread excessively in the oven.
- Do not skip or skimp on blotting the pumpkin puree! Pumpkin purees contain a lot of water, and excess moisture will lead to cakey or flat cookies that spread too much.
- Make sure the cookie dough completely encases and seals in the frozen cheesecake filling. This prevents the filling from leaking out during baking.
Nutrition
Calories: 186kcal, Carbohydrates: 28g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 127mg, Potassium: 44mg, Fiber: 1g, Sugar: 18g, Vitamin A: 1297IU, Vitamin C: 0.4mg, Calcium: 16mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep ahead of time?
Shape the cookie dough around the frozen cream cheese filling and store them, covered, in the fridge for 1-2 days, or freeze them for up to 2 months. See How to Freeze Cookie Dough for tips. Bake chilled dough for 12 minutes or frozen dough for 14-15 minutes.
How to store?
Baked cookies must be kept cold due to the cream cheese. Once they have cooled, place the baked cookies in an airtight container and refrigerate for 3-5 days, or freeze them for 4-6 weeks.
