Oh my gosh, fall is here, and you know what means—it’s time to get that spicy, warm aroma flowing through the house. I’ve tested just about every variation of pumpkin dessert imaginable over the years, trying to nail down that perfect holiday treat. But I finally cracked the code on what might be my absolute favorite creation yet: the **Pumpkin Cheesecake Cookies**!
Forget flat, dry pumpkin discs, people. These are different. I’m talking about a cookie that is incredibly soft—almost cakey—with all those classic fall spices you crave, but here’s the real magic: *every single cookie has a hidden, gooey, tangy cheesecake center*. Getting that balance right took me a few tries, but now I just whip these up anytime I need a showstopper. Trust me, once you bite into that creamy surprise inside the spiced dough, you’ll understand why I spent so much time perfecting this one.
Why You Will Love These Pumpkin Cheesecake Cookies
I know you have a million pumpkin recipes vying for your attention this time of year, but you really need to stop what you’re doing and make these. They are pure hug in cookie form!
- The texture is unbeatable—super soft and wonderfully chewy, never crispy at the edges.
- That contrast! You get the warm cinnamon and ginger from the pumpkin dough followed immediately by a cool, tangy cheesecake burst.
- They look fancy because they are stuffed, but honestly, they come together quicker than you’d think!
- They freeze well, which is a huge bonus when you realize you want pumpkin everything all season long.
Need a companion for that lovely pumpkin pie smoothie you just made? This is it!
Essential Ingredients for Perfect Pumpkin Cheesecake Cookies
Putting together the perfect spiced dough and that dreamy filling needs the right stuff. Don’t skimp here, especially on the temperature of your butter and cheese—it truly impacts everything! When you gather your ingredients, you’ll see it’s mostly pantry staples, but getting the mix-ins exactly right is crucial for that classic holiday flavor profile. If you’re looking for more fall inspiration, check out these cheesecake bites while you gather your supplies!
For the Spiced Pumpkin Cookie Dough
You need the standard softeners and sweeteners for a good cookie base, plus all that cozy spice:
- 1 cup (2 sticks) unsalted butter, softened (make sure it’s soft!)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree (and promise me it’s puree, not pie filling!)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Creamy Cheesecake Filling
This part needs to be very smooth so it folds nicely into the cookie dough:
- 8 ounces cream cheese, softened (just as softened as the butter!)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Ingredient Notes and Substitutions for Pumpkin Cheesecake Cookies
I get asked all the time about substitutions, especially when it comes to canned pumpkin. Please, please use the pumpkin puree here! The canned pumpkin pie filling already has sugar and spices mixed in, and that throws off the texture of the cookie dough completely. You want control over your spice level, right?
Also, listen to me on the softening part: your butter and your cream cheese *must* be at that perfect, pliable softness. If they are cold, they won’t cream right, and you’ll end up with lumps instead of fluffy dough or smooth filling. If you’re in a rush, I sometimes cut my cream cheese into small cubes and zap it for about 15 seconds, but watch it like a hawk!
For the spices, if you don’t have ginger, you can bump up the cinnamon a touch. It won’t be exact, but it’ll still be delicious! Keep that pumpkin smoothie recipe handy for any leftover puree!
Step-by-Step Instructions for Making Pumpkin Cheesecake Cookies
Okay, this is where the fun really happens! We’ve got our spiced base and our creamy filling ready to go. I suggest getting everything lined up before you start mixing, especially since the dough comes together pretty quickly. These cookies are totally worth a couple of mixing bowls!
Preparing the Pumpkin Cookie Dough Base
First things first, let’s get that oven fired up to 350 degrees F. Line those baking sheets with parchment paper—this step is non-negotiable for easy cleanup later, trust me. In your big mixing bowl—stand mixer or hand mixer works great—you need to really put some elbow grease into creaming that softened butter with both the brown and granulated sugars. You want it light and fluffy, like a happy cloud, about three minutes of beating. Then, beat in your egg and vanilla, followed by the can of pumpkin puree. Don’t worry if it looks slightly wet; that’s the pumpkin doing its thing!
In a separate bowl, whisk together all your dry stuff: flour, baking soda, salt, cinnamon, nutmeg, and ginger. Now, add those dry ingredients to the wet mixture gradually. And here’s the key: mix only until you see no more flour streaks. If you overmix here, we end up with tough cookies, and nobody wants a tough cookie, right? Stop mixing as soon as it’s combined!
Creating the Cheesecake Filling
While that dough is resting, let’s tackle that incredible filling. In whatever bowl is clean, beat your softened cream cheese with that extra 1/4 cup of sugar until it’s super smooth. Throw in the egg yolk and the remaining half teaspoon of vanilla. Scrape down the sides and make sure it’s totally lump-free. If you feel like it’s too loose to scoop, just pop that bowl in the fridge for about fifteen minutes while you prep your scooping station. Seriously, check out this recipe for simple pumpkin cheesecake for inspiration on smooth dairy mixes!
Assembling and Baking Your Pumpkin Cheesecake Cookies
Time to stuff them! Grab about two tablespoons worth of the pumpkin dough and flatten it gently in your palm—think palm-sized pancake. Spoon about one teaspoon of that amazing cheesecake filling right in the middle. Now, gently fold the edges of the pumpkin dough up and over the filling, pinching them tightly to seal it all in completely. Roll it gently into a nice, tight ball so that cheesecake center doesn’t escape during the baking process. Place these little treasures 2 inches apart on your prepared sheets.
Bake them at 350 degrees F for just 12 to 15 minutes. You are looking for the edges to look set, but the centers should still look soft! If you bake them too long, that creamy center will dry out. Let them sit on the hot baking sheet for five minutes—this keeps them from breaking when you move them—before transferring them to a wire rack to cool completely.
Tips for Success When Baking Pumpkin Cheesecake Cookies
I’ve learned a few tricks over the years to make sure these cookies come out picture-perfect every time. The biggest risk is having that gorgeous cheesecake filling sneak out while they bake, but a little technique goes a long way!
First, make sure you seal those dough balls really well. After you fold the dough around the filling, gently roll it between your palms to ensure there are no seams showing. If you see any cracks, pinch a tiny bit of extra dough right over the hole—it acts like little spackle!
Second, trust the timer, but trust your eyes more. The 12-to-15-minute window is narrow. For me, pulling them out when the edges look set but the very center still looks slightly underdone is the secret. They keep cooking on that hot pan for those crucial 5 minutes.
Third tip: Parchment paper is your friend! Seriously, I never bake these directly on a greased pan. If you want foolproof removal, use that parchment; it saves a lot of delicate cookie heartbreak!
Storage and Make-Ahead Tips for Pumpkin Cheesecake Cookies
These aren’t like your basic chocolate chip cookies; since they hold that creamy center, we need to treat them right for storage. I usually let them cool completely on the rack before I even think about putting them in a container. They are fine at room temperature, sealed tightly, for about three days. The cookies stay soft and the filling stays creamy—win-win!
If you are making a double batch for later, the dough balls freeze beautifully! Roll them up, put them on a baking sheet, and freeze until solid. Then, transfer the frozen balls to a freezer bag. You can bake them right from frozen, just add a few extra minutes to that baking time. It’s perfect for having a surprise dessert ready before that big pumpkin streusel bar gathering!
Serving Suggestions for Your Pumpkin Cheesecake Cookies
These cookies are rich, so they pretty much demand a cozy beverage alongside them, right? First up, you absolutely need a hot, strong cup of coffee. The bitterness cuts through the sweetness of the cheesecake filling so perfectly. If you’re leaning toward something seasonal, a simple hot apple cider is divine.
For an evening treat, pair one of these with a fancy spiced drink. I love making a non-alcoholic pumpkin spice smoothie to go with them—it doubles down on the fall flavor without being too heavy. Honestly, though, sometimes I just eat them standing over the cooling rack with a tall glass of cold milk. No shame in that!
Frequently Asked Questions About Pumpkin Cheesecake Cookies
I always have questions when I first try a new stuffed cookie recipe, so I figured I’d cover the most common things I hear about these amazing **Pumpkin Cheesecake Cookies**. It’s all part of mastering that perfect bite during your holiday baking!
Can I use canned pumpkin pie filling instead of puree?
Oh goodness, please don’t! That pie filling is pre-sweetened and pre-spiced, which sounds convenient, but it messes up the structural integrity of our cookie dough big time. If you use pie filling, you get too much liquid, and your cookies will spread into flat puddles! You absolutely need the pure, unadulterated pumpkin puree so you can control exactly how much spice goes in. It’s crucial for good **fall baking**!
How do I stop the cheesecake filling from oozing out?
This is the number one headache people have, but don’t worry, it’s such an easy fix! My secret weapon is chilling that **cream cheese filling** for at least 15 minutes before you start assembling. When it’s firm, it’s much easier to scoop a neat little teaspoon and wrap the dough around it tightly. Remember: make sure those dough seams are pinched completely shut before rolling the whole thing into a ball!
What is the best way to store leftover Pumpkin Cheesecake Cookies?
Because of that creamy center, you want to keep air away from them to keep them fresh and moist. I store mine in a good, airtight container at cool room temperature for three days. If they last longer than that—which is rare in my house—I’d move them to the fridge. They taste great cold, too, honestly! They go perfectly with a glass of something warm, maybe even use that pumpkin pie smoothie idea to accompany them!
Estimated Nutritional Snapshot for Pumpkin Cheesecake Cookies
Now, let’s talk quickly about what these little flavor bombs are packing nutritionally. Remember, these are estimated figures because how much flour you packed or how much sugar stuck to your measuring cups can change things up!
For one cookie (and who eats just one?):
- Calories: About 250
- Total Fat: 15g
- Carbohydrates: 26g
- Protein: 3g
- Sugar: 22g
These numbers are based on the recipe yield for about 24 cookies. If you end up with 20 cookies because they were giant, the numbers will shift a little. But hey, it’s fall baking season, enjoy the comfort!
Print
Pumpkin Cheesecake Cookies
- Total Time: 45 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft pumpkin cookies with a creamy cheesecake center.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract. Mix in the pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- For the filling, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
- Scoop about 2 tablespoons of pumpkin cookie dough for each cookie and flatten slightly in your palm. Place about 1 teaspoon of the cream cheese filling in the center. Gently fold the edges of the dough around the filling to enclose it completely, rolling into a ball.
- Place the dough balls on the prepared baking sheets, spaced 2 inches apart.
- Bake for 12 to 15 minutes, or until the edges are set. Do not overbake.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can dust the tops with powdered sugar after they cool for presentation.
- Chill the cream cheese filling for 15 minutes if it seems too soft to handle.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 22
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Keywords: pumpkin, cheesecake, cookies, fall baking, spiced cookies, cream cheese filling