Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies were my way of combining two of my favorite fall treats into one cozy little bite and it all started one rainy October evening when I was craving something warm spiced and creamy. I didn’t want to bake a whole cheesecake and I didn’t want plain pumpkin cookies either so I decided to stuff my spiced dough with a swirl of sweetened cream cheese and the moment I tasted one I knew I’d found something special.

They’re soft and cakey on the outside and rich and creamy on the inside and every bite is filled with the perfect mix of pumpkin spice and tangy cheesecake. These cookies have quickly become a fall baking tradition in my kitchen and they’re always the first thing gone at any autumn gathering or cookie exchange.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Unsalted butter – Adds richness and moisture to the dough
• Brown sugar – Deepens the flavor and keeps the cookies soft
• Granulated sugar – Sweetens the dough and helps with structure
• Pumpkin puree – Brings moisture and classic fall flavor
• Egg yolk – Adds richness without too much liquid
• Vanilla extract – Enhances the flavor of both the dough and filling
• All-purpose flour – Provides structure to keep the cookies thick
• Baking soda – Helps the cookies puff slightly and stay tender
• Pumpkin pie spice – Adds that perfect cozy spice blend
• Salt – Balances the sweetness and enhances the pumpkin flavor
• Cream cheese – Softened and sweetened to create that cheesecake center
• Powdered sugar – Used to sweeten the cream cheese filling

Tools You’ll Need

• Mixing bowls – One for the dough and one for the cheesecake filling
• Electric hand mixer – For smoothly blending the cream cheese and butter mixtures
• Rubber spatula – Great for folding and scraping the bowls clean
• Measuring cups and spoons – Keeps everything precise and balanced
• Small cookie scoop or spoon – For portioning the cheesecake filling
• Cookie scoop – To form even-sized cookie dough portions
• Baking sheets – Where the cookies bake evenly and turn golden
• Parchment paper – Prevents sticking and makes for easy cleanup
• Cooling rack – Allows cookies to cool without becoming soggy on the bottom

Instructions

Step 1: Make the Cheesecake Filling

I start by beating the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy then I scoop small teaspoons onto a parchment-lined plate and freeze them while I make the dough.

Step 2: Preheat the Oven

I preheat the oven to 350°F and line my baking sheets with parchment paper.

Step 3: Mix the Wet Ingredients

In a large bowl I beat the butter with both sugars until fluffy and then I mix in the pumpkin puree egg yolk and vanilla extract until fully combined.

Step 4: Add the Dry Ingredients

In a separate bowl I whisk together the flour baking soda pumpkin pie spice and salt then I slowly mix it into the wet ingredients until a soft dough forms.

Step 5: Assemble the Cookies

I scoop a ball of cookie dough flatten it slightly and place one of the frozen cheesecake dollops in the center then I cover it with another small piece of dough and pinch the edges closed to seal the cheesecake inside.

Step 6: Bake

I place the stuffed dough balls onto the prepared baking sheets and bake for 12–14 minutes until the edges are set and the tops are slightly cracked.

Step 7: Cool

After baking I let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack to finish setting.

Tips

Freeze the cheesecake filling for at least 20–30 minutes so it holds its shape while you stuff the cookies

Make sure to fully seal the dough around the filling to avoid leaks during baking

If you want an extra touch of spice sprinkle a little cinnamon sugar on top before baking

Ways to Serve

Serve warm with a cup of chai or hot coffee for the ultimate fall treat

They also make a festive dessert for Thanksgiving or Friendsgiving tables

You can refrigerate them and serve chilled if you prefer a more cheesecake-forward texture

Frequently Asked Questions

Can I use canned pumpkin pie mix in Pumpkin Cheesecake Cookies?

I don’t recommend it because pie mix has added sugar and spices—use pure pumpkin puree for best results.

Can Pumpkin Cheesecake Cookies be made ahead of time?

Yes! Store them in the fridge and they’ll taste even better the next day as the flavors meld together.

Can I freeze Pumpkin Cheesecake Cookies?

Absolutely—just let them cool completely first and store in an airtight container for up to 2 months.

Do I have to freeze the cream cheese filling?

Yes it makes stuffing much easier and keeps the filling from melting out too fast while baking.

See You in the Kitchen

I hope you give these pumpkin cheesecake cookies a try this season because they’re soft flavorful and absolutely loaded with cozy fall vibes. Whether you bake them for a party or just to treat yourself you won’t be disappointed—I can’t wait to hear what you think!

Happy Cooking!

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