Pumpkin Cheesecake Cookies bring together the best of two worlds: soft, spiced pumpkin cookies and creamy, rich cheesecake filling.

Each bite offers a warm pumpkin flavor with hints of cinnamon, nutmeg, and ginger, complemented by a sweet, tangy cheesecake center. These cookies are perfect for fall or any time you’re craving cozy flavors in an impressive yet simple dessert.

Kitchen Equipment Needed

Electric Mixer – For blending the cookie dough and cheesecake filling.
Mixing Bowls – Separate bowls for dry and wet ingredients.
Baking Sheets – For baking the cookies.
Parchment Paper – To prevent sticking and make cleanup easy.

Ingredients Overview

Pumpkin Puree – Adds moisture and warm pumpkin flavor to the cookies.
Cream Cheese – Creates the creamy, tangy cheesecake filling in the center.
Pumpkin Pie Spice – A blend of cinnamon, nutmeg, and ginger that gives these cookies a true fall flavor.
Brown Sugar – Adds depth and moisture to the cookies.
Flour and Baking Powder – For structure and a light, cakey texture.

Ingredients

Cheesecake Filling

4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

Pumpkin Cookie Dough

1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/3 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice

Step-by-Step Instructions

Prepare the Cheesecake Filling
In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Cover and chill in the fridge for about 15–20 minutes.
Prepare the Pumpkin Cookie Dough
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add the pumpkin puree and vanilla extract, mixing until well combined.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing for a softer cookie texture.
Assemble the Cookies
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Take a tablespoon of cookie dough and flatten it slightly. Place a small dollop of the cheesecake filling in the center, then top with another small piece of cookie dough, gently sealing the edges to fully enclose the filling.
Bake the Cookies
Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden. Allow cookies to cool on a wire rack.
Serve and Enjoy
These cookies are best enjoyed slightly warm or at room temperature to fully appreciate the cheesecake filling.

Recipe Tips

Chill the Filling: Chilling the cheesecake filling helps make it easier to handle and adds to the creamy texture.
Use Pumpkin Puree, Not Pie Filling: Pumpkin pie filling is sweetened and spiced, so using plain pumpkin puree gives you control over the sweetness and spices.
Storage: Store leftover cookies in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.

What to Serve With This Recipe

Pumpkin Cheesecake Cookies are great with a cup of coffee, spiced latte, or chai tea. They also pair well with a glass of cold milk or even a pumpkin or vanilla milkshake for an extra treat.

Frequently Asked Questions

Q: Can I freeze these cookies?
A: Yes, these cookies freeze well. For best results, freeze them in a single layer before transferring to an airtight container.

Q: Can I add chocolate chips?
A: Absolutely! A handful of white or dark chocolate chips can add a delicious twist to these cookies.

Serving Suggestions

Serve these cookies on a dessert platter for gatherings, or enjoy them as an afternoon snack. You can even warm them slightly before serving for a comforting fall treat.

Ingredients

Cheesecake Filling

4 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

Pumpkin Cookie Dough

1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/3 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice

Instructions

Prepare Cheesecake Filling: Mix softened cream cheese, sugar, and vanilla extract until creamy; chill.
Make Cookie Dough: Cream butter and sugars; add pumpkin and vanilla. Mix dry ingredients and combine with wet ingredients.
Assemble Cookies: Place a bit of cheesecake filling inside flattened cookie dough pieces, sealing edges.
Bake: Bake at 350°F (175°C) for 10–12 minutes.