This post may contain affiliate links. Please read our disclosure policy.
If pumpkin season has you craving something cozy but a little extra special, these Pumpkin Cheesecake Cookies are just what you need. Imagine a soft, spiced pumpkin cookie that’s rolled in pumpkin spice sugar, then stuffed with a creamy cheesecake center that stays rich and tangy with every bite. They’re basically two desserts in one, and honestly? They taste just like fall wrapped up in a cookie.
What makes these fluffy pumpkin cookies even better is how surprisingly simple they are. You can prep the tangy cheesecake filling ahead of time, blot the pumpkin to keep things chewy instead of cakey, and end up with beautiful cookies that look like they came straight from a bakery. Perfect for holiday trays, cozy weekend baking, or just because you want the best fall cookie ever.
Since you are here and love pumpkin recipes, check out these Brown Butter Pumpkin Chocolate Chip Cookies, these Pumpkin Cheesecake Bars, these Crumbl Pumpkin Pie Cookies, these Crumbl Pumpkin Chocolate Chip Muffin Top Cookies, or these Crumbl Chocolate Pumpkin Cheesecake Cookies.
Let’s Chit Chat!
I’ve spent years perfecting fall cookies in my own kitchen, and pumpkin is hands-down one of my favorite flavors to bake with. These cheesecake-stuffed pumpkin cookies started as a little experiment. Could a soft, spiced pumpkin cookie hold a rich, creamy cheese center without falling apart? After a few tries (and a LOT of taste testing), I finally got them just right.
What I love the most is how versatile they are. You can prep the cheesecake filling ahead of time, swap in your favorite mix-ins, or even tweak the spices to suit your taste. Honestly baking these cookies feels like a cozy little ritual for me at this point, and I can’t wait for you to try them at home and see why they’ve become a fall favorite in my kitchen!
Ingredients for these Pumpkin Cheesecake Cookies
Here are the ingredients you will need to make these cheesecake-stuffed pumpkin cookies. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
Cheesecake Filling
- Full-fat Cream Cheese: is the star of the filling and creates a tangy center that balances the sweet and spiced cookie.
- Granulated Sugar: sweetens the filling just enough without overpowering the tang of the cream cheese.
- Vanilla Extract: enhances the cheesecake flavor.
Pumpkin Cookies
- Pure Pumpkin Puree: provides pumpkin flavor and moisture. You will need to blot it dry with a paper towel so that we don’t get cakey cookies.
- All-purpose Flour: gives the soft cookies their sturdy texture.
- Pumpkin Pie Spice: brings all the cozy fall flavors into every bite.
- Cinnamon: adds an extra layer to deepen the flavor.
- Baking Soda & Baking Powder: are the leavening agents that lift the cookies and make them airy.
- Salt: balances sweetness and makes the spices pop.
- Unsalted Butter: provides richness and tenderness. You’ll want it softened.
- Light Brown Sugar: adds sweetness and a subtle molasses note for chewy texture.
- Egg Yolks: contribute richness to the chewy pumpkin cookies and help bind the dough without adding too much extra moisture.
- Vanilla Extract or Vanilla Bean Paste: rounds out the flavors.
Pumpkin Spice Sugar Coating
- Granulated Sugar: creates a sparkly, sweet coating with a little crunch.
- Pumpkin Pie Spice: infuses the coating with an extra hit of warm fall spices.
How to Make Cheesecake Pumpkin Cookies
Here is how to make these pumpkin cream cheese cookies. Make sure to scroll down to the recipe card at the end of this post for the oven temp, baking time, and full step-by-step instructions!
Make the Cheesecake Filling
- Beat the softened cream cheese, sugar, and vanilla together with an electric mixer on medium-high speed until smooth and creamy.
- Scoop the mixture into small 2-teaspoon mounds and place them on a parchment-lined baking sheet. This is the scoop I used for these! Freeze the cheesecake balls for 30–60 minutes until firm.
Prepare the Cookie Dough
- Spread the pumpkin puree onto a plate lined with paper towels and blot well to remove excess moisture. You should end up with just under ¼ cup of puree.
- In a medium bowl, whisk to combine the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- In a separate large bowl, cream the butter and brown sugar with a hand mixer until light and fluffy.
- Mix in the blotted pumpkin, egg yolks, and vanilla until fully incorporated.
- Slowly add the dry ingredients, stirring until just combined. The dough should be slightly sticky but still hold its shape.
Assemble and Bake
- Preheat the oven and line baking sheets with parchment paper.
- In a small bowl, stir together the sugar and pumpkin pie spice for the coating.
- Scoop about 2 tablespoons of dough, flatten it gently in between the palm of your hand, and place a frozen cheesecake ball in the center. Wrap the dough around the filling, sealing it completely, then roll it into a smooth ball in the palm of your hand.
- Coat the cookie dough balls in the pumpkin-spiced sugar mixture and place on the prepared baking sheet, leaving about 2 inches of space between the cookie balls.
- Bake until the tops of the pumpkin cheesecake cookies look set and the edges are lightly firm. The centers should remain soft but not raw.
- Let the baked cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips and Tricks for the Best Results
- Use a kitchen scale instead of measuring cups to weigh your ingredients with better accuracy.
- Pulling your refrigerated ingredients out early so that they warm up to room temp will help them combine more easily with the other ingredients.
- Blotting the pumpkin well is key! Too much liquid makes the dough cakey instead of chewy. Try to squeeze out as much moisture as possible.
- Don’t skip chilling the cream cheese balls. They don’t need to be frozen solid, but firm enough that they don’t stick everywhere when touched. This ensures that they will stay intact and not ooze out as the cookies bake.
- If the pumpkin cookie dough feels too soft or sticky, pop the bowl of dough in the fridge for 20–30 minutes if you need to make shaping the cookies easier.
- Seal the dough tightly and make sure no cream cheese filling is peeking out before baking, or it may leak.
- Don’t overbake. It’s ok if the centers look slightly underdone when you pull them from the oven. They’ll continue to bake as they cool.
- These cookies taste best when served slightly cold, thanks to the cream cheese center. If you plan on eating them as soon as possible, put them in the fridge for 15 minutes once they reach room temperature to briefly chill them.
Why do you need to make this Pumpkin Cheesecake Cookie recipe?
- It’s the perfect fall treat for every pumpkin lover out there.
- They combine spiced pumpkin cookies with a creamy cheesecake filling for the ultimate hybrid dessert.
- They look bakery-worthy, but the steps are easy and only require simple ingredients.
- It’s one of the best pumpkin desserts that you can make for this holiday season.
Frequently asked questions – FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling typically contains added sugar and spices that can alter the pumpkin cheesecake cookies. Always use plain pumpkin puree for the best texture and blot it to remove excess moisture.
Why did my cream cheese leak out while baking?
This usually means the cookie dough wasn’t sealed tightly around the filling. Make sure there are no gaps before rolling the dough ball.
Flavor Variations
- Fold mini chocolate chips into the cookie dough or drizzle melted dark chocolate over the cooled cookies.
- Swap the vanilla in the cheesecake filling for maple extract.
- After baking, drizzle melted white chocolate over the tops for a bakery-style finish.
- Add chopped pecans or walnuts to the cookie dough for extra crunch.
- Mix in a little ground ginger or crystallized ginger pieces for a spicier, gingersnap-inspired flavor.
- Drizzle salted caramel sauce over the cookies right before serving for a rich, indulgent touch.
How can I make my own pumpkin pie spice?
To make your own, you’ll need a blend of cinnamon, cloves, allspice, and nutmeg. Follow this recipe here for exact measurements on how to create the perfect amount of pumpkin spice.
Can I prepare this cheesecake pumpkin cookie recipe ahead of time?
Both the cheesecake filling and dough can be prepped in advance and chilled separately until ready to bake.
How do I store my leftover cookies?
For the best storage, keep the cookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Pumpkin Cheesecake Cookies
Equipment
Ingredients
Cheesecake Filling
- 6 oz cream cheese, cold
- 2 & 1/2 tbsp granulated sugar
- ½ tsp vanilla extract
Pumpkin Cookies
- ½ cup canned pumpkin puree (blotted dry!)
- 1 ¾ cups all-purpose flour
- 1 tbsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 2 large egg yolks at room temp
- 2 tsp vanilla extract
Pumpkin Spice Sugar Coating
- ¼ cup 50 g granulated sugar
- 1 tsp pumpkin pie spice
Instructions
Prep Cheesecake Filling
- Mix cream cheese, sugar, and vanilla until smooth and creamy.6 oz cream cheese, cold, 2 & 1/2 tbsp granulated sugar, ½ tsp vanilla extract
- Scoop into 2-tsp balls, place on a parchment-lined sheet, and freeze until firm (~30–60 min).
Prepare Cookie Dough
- Spread pumpkin puree on a plate and blot with paper towels to remove excess moisture. reduce to a little less than 1/4 cup½ cup canned pumpkin puree
- Whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a bowl.1 ¾ cups all-purpose flour, 1 tbsp pumpkin pie spice, ½ tsp cinnamon, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt
- Cream butter and brown sugar until fluffy (~2 min).¾ cup unsalted butter, 3/4 cup light brown sugar
- Mix in pumpkin puree, egg yolks, and vanilla until combined.2 large egg yolks, 2 tsp vanilla extract
- Gradually add dry ingredients until just combined. Dough should be slightly sticky but firm.
Assemble Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Whisk together sugar and pumpkin pie spice for coating.¼ cup 50 g granulated sugar, 1 tsp pumpkin pie spice
- Scoop 2 tbsp of dough, flatten slightly, place frozen cream cheese in center, fold dough over to completely cover, and roll into smooth balls.
- Roll each ball in pumpkin spice sugar and place on baking sheet, spacing ~2 inches apart.
- Bake 12–14 min, until tops are set and edges look slightly firm. Centers should look soft but not raw.
- Cool 10 min on sheet, then transfer to wire rack to cool completely.
- Store in airtight container in fridge up to 5 days. Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
