Pumpkin Cheesecake Cookies are a delightful blend of creamy cheesecake and spiced pumpkin goodness all baked into one soft, chewy cookie. These treats bring together the warm flavors of autumn—cinnamon, nutmeg, and pumpkin—paired with a smooth, tangy cheesecake center that makes every bite special. They’re just the right mix of sweet and cozy, perfect for when you want something a little different from your usual pumpkin spice dessert.
I love making these cookies when the weather starts to cool down because the smell of pumpkin and cinnamon filling the kitchen immediately puts me in a good mood. One little tip I’ve learned is to chill the dough before baking; it really helps the cookies keep their shape and gives them a better texture. Plus, the surprise cheesecake inside is always a fun twist that gets everyone excited to take a bite.
These cookies are fantastic served with a cup of hot tea or coffee, especially on a relaxed afternoon. I like to share them with friends during fall gatherings or save a few in a tin to enjoy throughout the week. They’re sweet enough to satisfy your dessert cravings, but still soft and tender, which makes them feel like a little comforting hug in cookie form.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, NOT pumpkin pie filling, since the latter is sweetened and spiced. You can substitute canned or homemade puree if fresh pumpkin isn’t on hand.
Cream Cheese: Full-fat cream cheese works best for rich, smooth filling. For a lighter option, try Neufchâtel cheese or a dairy-free cream cheese alternative.
Spices: Cinnamon, nutmeg, ginger, and cloves give that classic pumpkin flavor. Feel free to adjust amounts or add pumpkin pie spice for a quick blend.
Turbinado Sugar: This coarse sugar adds a pleasant crunch and sparkle on top. If unavailable, regular granulated sugar mixed with cinnamon provides a nice substitute.
How Do You Get the Perfect Cream Cheese Filling Inside the Cookies?
The key to a creamy cheesecake center is using softened cream cheese and mixing it smooth with powdered sugar and vanilla until no lumps remain. Here’s how to make sure it turns out just right:
- Soften cream cheese at room temperature for easy mixing.
- Beat the cream cheese, powdered sugar, and vanilla on medium speed until smooth and creamy.
- Chill filling briefly if it’s too soft to handle when scooping into the cookie dough.
- Seal the dough firmly around the filling to avoid leaks during baking.
These steps help create a soft, luscious filling that stays inside your cookies instead of oozing out. The surprise creamy center makes each bite special!
Equipment You’ll Need
- Large mixing bowl – perfect for creaming butter and sugar smoothly.
- Electric mixer or stand mixer – makes blending dough and cheesecake filling easy and quick.
- Measuring cups and spoons – precise measurements help cookies turn out just right.
- Baking sheets – a flat surface to bake cookies evenly.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup simple.
- Spoons or small scoop – to portion cookie dough and cheesecake filling evenly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a crunchy texture that pairs well with pumpkin.
- Mix in white or semi-sweet chocolate chips for extra sweetness and creaminess.
- Try swapping pumpkin puree for sweet potato puree for a milder, earthier flavor.
- Include a teaspoon of espresso powder in the dough to deepen the spice and pumpkin notes.
How to Make Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Pumpkin Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping (optional):
- 1/4 cup turbinado sugar or coarse sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, plus 1 hour for chilling the dough, and around 12-15 minutes for baking. Allow additional time for cooling. Altogether, expect about 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Pumpkin Cookie Dough:
In a large bowl, use a mixer to cream together the softened butter with the granulated and brown sugars until light and fluffy. Beat in the egg, vanilla extract, and pumpkin puree until everything is well combined.
2. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add these dry ingredients into the wet pumpkin mixture, stirring just until combined. Don’t overmix, or the cookies may get tough.
3. Chill the Dough:
Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This will help firm it up and make it easier to handle when forming the cookies.
4. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set this filling aside.
5. Form the Cookies:
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop tablespoon-sized portions of the pumpkin dough and flatten each lightly. Put a small teaspoon of cheesecake filling onto half of the dough portions. Top with the other half of the dough portions, gently pinching the edges together to seal the filling inside and form smooth balls.
6. Add the Sugar Topping and Bake:
Mix the turbinado sugar and cinnamon in a small bowl. Roll each cookie ball in this mixture to coat. Place the cookies about 2 inches apart on the baking sheets. Bake for 12-15 minutes, until the cookies are set and just lightly golden around the edges but still soft in the center.
7. Cool Before Enjoying:
Let the cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely. Serve and enjoy a delightful treat with a pumpkin-spiced soft outside and creamy cheesecake surprise inside!
Can I Use Frozen Pumpkin Puree for These Cookies?
Yes! Just make sure to thaw the frozen pumpkin puree completely and drain any excess liquid before using. This helps keep the dough from becoming too wet.
How Should I Store Leftover Pumpkin Cheesecake Cookies?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving for the best texture.
Can I Make These Cookies Ahead of Time?
Absolutely! Prepare the dough and cheesecake filling separately, then assemble the cookies right before baking. You can also freeze the formed cookie dough balls and bake from frozen, adding a couple of minutes to the baking time.
What Can I Substitute for Cream Cheese?
You can try using Neufchâtel cheese for a lower-fat option or a dairy-free cream cheese alternative if you need a non-dairy version. Just keep the texture smooth for the filling.
