If you’re searching for the ultimate treat that combines autumn’s best flavors with a creamy twist, look no further than these Pumpkin Cheesecake Cookies. Picture pillowy-soft pumpkin cookies filled with a luscious pocket of sweetened cream cheese, swirled with fragrant spices and just the right amount of sweetness. It’s basically pumpkin pie and cheesecake wrapped up in a warm, irresistible cookie—absolutely perfect for cozy gatherings or a quiet coffee break. Trust me, these cookies are fall in every bite!
Ingredients You’ll Need
It’s amazing how a few humble ingredients can work magic in your kitchen! Each one on this list has its role—think tender crumb, aromatic warmth, golden color, and, of course, that dreamy cheesecake swirl. Together, they create the unmistakable flavor of Pumpkin Cheesecake Cookies.
- All-purpose flour: Provides the structure so the cookies hold their soft, cakey shape.
- Baking powder: Helps the cookies rise and puff up beautifully.
- Baking soda: Gives extra lift and a tender texture.
- Salt: Makes every flavor pop and balances the sweetness.
- Ground cinnamon: The heart of pumpkin spice—infuses warmth and fragrance.
- Ground nutmeg: Adds depth and a gentle, woody warmth.
- Ground cloves: Just a touch enhances the spice profile with a hint of earthiness.
- Unsalted butter, softened: Brings richness and a melt-in-your-mouth texture.
- Granulated sugar: For sweetness and structure, used in both dough and filling.
- Brown sugar, packed: Lends extra moisture and a subtle caramel note.
- Canned pumpkin puree: The star ingredient—gives that gorgeous orange hue and signature pumpkin flavor.
- Large egg: Binds the dough and adds richness.
- Vanilla extract: Enhances both the cookie dough and cheesecake filling with a lovely aroma.
- Cream cheese, softened: Delivers the dreamy, tangy filling that makes these cookies unforgettable.
- Granulated sugar (for filling): Sweetens the cheesecake center just right.
- Vanilla extract (for filling): Brings an extra layer of flavor to the creamy center.
How to Make Pumpkin Cheesecake Cookies
Step 1: Prep Your Equipment
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures every cookie bakes perfectly and makes cleanup easier—a total win!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This step not only combines the leaveners and spices evenly but also breaks up any flour lumps, giving your Pumpkin Cheesecake Cookies that irresistibly soft crumb.
Step 3: Cream the Butter and Sugars
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture turns light and fluffy. This introduces air for a tender cookie and blends the sweetness right into the base.
Step 4: Add Wet Ingredients
Beat in the pumpkin puree, egg, and vanilla extract into the butter-sugar mix until smooth and creamy. This is where the real pumpkin magic happens—the mixture will look dreamy and smell amazing!
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Resist the urge to overmix—just a gentle fold keeps your cookies soft and tender.
Step 6: Make the Cheesecake Filling
In a small bowl, blend together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla until super smooth. Keeping the filling slightly chilled will make it less sticky and much easier to spoon into your cookies.
Step 7: Shape and Fill the Cookies
Scoop about 1 1/2 tablespoons of cookie dough, flatten it gently in your palm, then add a small spoonful of cheesecake filling in the center. Carefully fold the dough around the filling to encase it—don’t worry if it’s a little messy! Place these filled dough balls on your prepared baking sheet, about 2 inches apart.
Step 8: Bake to Perfection
Bake the cookies for 12–14 minutes, or until the edges are set and barely golden. The goal is a soft center and delicate exterior. Let the Pumpkin Cheesecake Cookies rest on the sheet for 5 minutes before cooling completely on a wire rack—they’ll firm up just right.
How to Serve Pumpkin Cheesecake Cookies
Garnishes
Just before baking, sprinkle the tops of your cookies with a bit of cinnamon sugar for sparkle, an extra kick of spice, and a hint of sweet crunch. Add a little drizzle of caramel sauce or a dusting of powdered sugar for an extra-special touch when serving.
Side Dishes
These cookies shine alongside a steaming mug of chai, fresh apple cider, or your favorite creamy latte. For a fun dessert platter, pair them with chocolate-dipped pretzels, fresh fruit, or even mini pumpkin whoopie pies for a fall-themed spread everyone will rave about.
Creative Ways to Present
Stack a few Pumpkin Cheesecake Cookies in cellophane bags and tie with a festive ribbon for a thoughtful homemade gift. For parties, arrange them on a rustic wooden board with cinnamon sticks and whole nutmeg, or use a tiered stand for a show-stopping centerpiece. You can even create a build-your-own-cookie-bar by offering toppings like white chocolate drizzle and chopped nuts.
Make Ahead and Storage
Storing Leftovers
Store completely cooled Pumpkin Cheesecake Cookies in an airtight container in the refrigerator. Because of the cream cheese filling, they stay freshest chilled and can last up to five days—though they rarely make it that long!
Freezing
To freeze, lay the cooled cookies in a single layer on a baking sheet until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months. Simply thaw in the fridge overnight for perfectly soft, just-baked texture.
Reheating
If you love a warm cookie, microwave one for about 10–15 seconds to soften the center and bring out all those dreamy fall aromas. They also reheat well in a 300°F oven for a few minutes.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can, but make sure to use pumpkin puree (not pie filling) and strain out as much water as possible for the right texture. Canned pumpkin tends to make Pumpkin Cheesecake Cookies moist and consistent every time.
How do I prevent the cream cheese filling from leaking out?
Be sure to seal the cookie dough well around the cheesecake filling and keep the filling as cold as possible when assembling. A quick chill of the balls before baking also helps lock everything in.
Can I make the dough or filling ahead of time?
Absolutely! Both the pumpkin cookie dough and the cream cheese filling can be made up to 24 hours in advance and refrigerated separately. Assembly is quickest this way and great for prepping before guests arrive.
Do I need to chill the dough before baking?
Chilling isn’t strictly required, but if you want extra plump, thick Pumpkin Cheesecake Cookies, pop the formed dough balls into the fridge for 30 minutes before baking. This also makes them easier to handle and stuff with filling.
What’s the best way to transport these cookies?
Because of the creamy center, stack the Pumpkin Cheesecake Cookies in a single layer or use parchment between layers in a container. They travel beautifully and are always a crowd-pleaser on any dessert table!
Final Thoughts
Give these Pumpkin Cheesecake Cookies a try—you’ll be amazed by how quickly they disappear! Warm, spiced, and loaded with a creamy surprise, they’re everything you love about fall and cheesecake in every soft, dreamy bite. Happy baking, and don’t be surprised when everyone asks for the recipe!
Print
Pumpkin Cheesecake Cookies Recipe
- Total Time: 39 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Cookies are a delightful treat that combines the flavors of pumpkin, cream cheese, and warm spices in a soft and chewy cookie. Perfect for fall gatherings or anytime you crave a taste of autumn!
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream butter and sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Prepare cream cheese filling: In a small bowl, mix the softened cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla until smooth.
- Assemble cookies: Scoop about 1 1/2 tablespoons of dough, flatten it, place a spoonful of cream cheese filling in the center, and seal the dough around it.
- Bake: Place the filled dough balls on the baking sheet and bake for 12-14 minutes until the edges are set.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Keep the cream cheese filling cold for easier stuffing.
- Sprinkle the tops with cinnamon sugar before baking for added sweetness.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
