Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies are soft, spiced pumpkin cookies filled with a creamy, tangy cheesecake center. They bring together the cozy flavor of pumpkin pie and the indulgent richness of cheesecake, all in one perfectly portioned treat. With their tender texture and gooey surprise inside, they’re ideal for fall baking or any time I’m craving something warm and sweet.

Why You’ll Love This Recipe

I love these cookies because they’re the best of both worlds—fluffy pumpkin cookie on the outside, creamy cheesecake filling on the inside. The warm spices make the house smell amazing while they bake, and the texture is just right: soft, moist, and melt-in-your-mouth. They’re festive without being fussy, and they always get rave reviews from anyone I share them with.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cheesecake filling:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

For the cookie dough:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Egg yolk

• Canned pumpkin purée (not pumpkin pie filling)

• Vanilla extract

directions

1. I start by making the cheesecake filling: I beat the cream cheese, powdered sugar, and vanilla until smooth. I scoop small dollops onto a lined baking sheet and freeze them for about 30 minutes.

2. For the dough, I whisk together the flour, baking powder, baking soda, salt, and spices in a bowl.

3. In a separate bowl, I cream the butter and sugars until light and fluffy.

4. I mix in the egg yolk, pumpkin purée, and vanilla until smooth.

5. I gradually add the dry ingredients to the wet mixture and stir until combined.

6. Once the filling is frozen, I scoop a spoonful of dough, flatten it, and place a frozen cheesecake dollop in the center. I wrap the dough around it and form it into a ball.

7. I chill the filled dough balls for 15–20 minutes while preheating the oven to 350°F (175°C).

8. I bake the cookies for 12–15 minutes, until the edges are set and the tops look puffed but soft.

9. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 12–16 cookies. It takes around 20 minutes to prepare, 30 minutes to freeze the filling, and 15 minutes to bake.

Variations

Sometimes I add mini chocolate chips or white chocolate chips to the pumpkin dough for extra sweetness. I’ve also sprinkled the tops with cinnamon sugar before baking for a little crunch. If I want a stronger spice flavor, I increase the cinnamon or add a pinch of cloves.

storage/reheating

I store the cookies in an airtight container in the fridge for up to 5 days. Since they’re filled with cream cheese, I keep them chilled and just bring them to room temperature before serving. They also freeze well—I wrap them individually and thaw before enjoying.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin purée—just make sure it’s thick and not too watery, or the dough can get too soft.

Why do I need to freeze the filling?

Freezing makes it easier to stuff the cookies and helps the cheesecake stay in place while baking.

Can I skip chilling the dough?

I don’t recommend skipping it—the cookies spread less and bake more evenly when the dough is chilled.

What kind of cream cheese works best?

I use full-fat block cream cheese for the richest texture. Soft or whipped cream cheese doesn’t hold up as well.

Do these cookies need to be refrigerated?

Yes, because of the cheesecake filling, I store them in the fridge to keep them fresh and safe to eat.

Conclusion

Pumpkin Cheesecake Cookies are a cozy, crowd-pleasing treat that combines all the best parts of fall baking. With a soft pumpkin-spiced exterior and a luscious cheesecake center, they’re impossible to resist. I love how they look, how they taste, and how they bring a little extra magic to my dessert table.