Autumn flavors meet creamy indulgence in Pumpkin Cheesecake Cookies—soft, chewy pumpkin cookies filled with smooth cream cheese, rolled in spiced sugar, and baked to perfection. These cookies are just right for crisp evenings, cozy gatherings, or whenever you want a dessert that whispers “fall.” Whether you’re a pumpkin lover or just looking for something special, these cookies deliver texture, flavor, and a little bit of magic.
What Makes These Cookies Special
- The texture: Super chewy, never cakey—thanks to drying the pumpkin puree so excess moisture doesn’t throw off the bake.
- The filling: Creamy cheesecake centers that add richness and surprise in every bite.
- Warm spices: The perfect blend of pumpkin pie spice in the dough, plus extra in the sugar coating—just enough to evoke fall without overwhelming.
Ingredients You’ll Need
Here’s everything to make about 16 cookies:
For the Cheesecake Filling:
- 6 oz (170 g) cold cream cheese
- 3 tbsp (38 g) granulated white sugar
- ½ tsp vanilla extract
For the Spiced Sugar:
- ¼ cup (50 g) granulated white sugar
- ½ tsp pumpkin pie spice
For the Pumpkin Cookies:
- ½ cup (122 g) canned pumpkin puree
- 1¾ cups (219 g) all‑purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract or vanilla bean paste
Step-by-Step Instructions
- Make the cheesecake filling.
Beat the cold cream cheese, sugar, and vanilla together until fluffy (about 2 minutes). Scoop into 16 small portions (about 2 teaspoons each), place on a parchment-lined tray, and freeze until very firm. - Prepare the spiced sugar.
Mix the granulated sugar and pumpkin pie spice in a small bowl. Set aside. - Dry the pumpkin puree.
Spread the pumpkin on a plate and press it with paper towels to remove excess moisture. Repeat until the pumpkin is reduced to just under ¼ cup. This prevents cakey cookies. - Mix the dry ingredients.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. - Cream the butter and sugar.
In a large bowl, beat the softened butter and light brown sugar together until fluffy (about 2 minutes). Add the egg yolks and vanilla, and beat again until pale and creamy. - Add the pumpkin and flour mixture.
Stir the dried pumpkin into the wet mixture. Then slowly mix in the dry ingredients just until combined. - Assemble the cookies.
Scoop the dough into 16 portions (about 2 tablespoons each). Flatten each portion, place a frozen cheesecake center in the middle, and wrap the dough around it completely. Roll the filled cookie dough balls in the spiced sugar. - Bake the cookies.
Preheat the oven to 350°F (177°C). Place about 6 cookies per baking tray. Bake for 12–13 minutes, or until just set around the edges. Let them cool on the tray for 10 minutes before transferring to a wire rack.
Tips and FAQs
- Why are my cookies cakey? They likely contain too much moisture. Make sure you thoroughly dry the pumpkin puree before using.
- Can I use homemade pumpkin puree? You can, but it tends to have more water content. Be sure to dry it really well.
- How should I store them? Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 weeks.
Time Overview
- Prep time: 1 hour (includes chilling, drying pumpkin, assembling)
- Cook time: 12–13 minutes per batch
- Total time: Approximately 1 hour 15 minutes, plus cooling time
Yield and Serving
This recipe makes 16 cookies. Each cookie is soft, rich, and filled with a creamy cheesecake center—perfect for sharing at fall parties or enjoying as a cozy dessert.
Why You’ll Love These Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are the ultimate fall treat. The combination of spiced pumpkin dough, creamy cheesecake filling, and chewy cookie texture makes them a seasonal favorite. They’re impressive enough for guests but simple enough to make anytime you need a sweet pumpkin fix.