These pumpkin cheesecake cookies are the perfect mix of fall flavors and decadent textures! Everyone will be pleasantly surprised when they take that first bite into a soft, spiced pumpkin cookie, only to be surprised with a rich, creamy cheesecake center.
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Test Kitchen Review
Simone
These cookies are sooooo good! The cheesecake filling is a total surprise (unless you are the baker) and just perfect. I expected that 1 or 2 cookies would end up leaking the filling, and to my surprise, not one cookie leaked the filling :-). The cookies are quite large, so next time I’d make them with 1 tsp filling to make a smaller cookie overall.
Why We Love This Pumpkin Cheesecake Cookie Recipe
I first made these pumpkin cheesecake cookies for a fall potluck, and they were an instant hit! I didn’t tell anyone that they had cheesecake middles. It was so much fun to watch everyone at the table feel that surprise and delight after the first bite! Some guest said they possibly love these even more than a regular pumpkin cheesecake! Here’s why these cookies are such a must-make during the fall:
- Fall-flavored: Pumpkin spice is used in the dough and in the spiced sugar that we roll the cookie dough in before baking. Let’s not forget the pumpkin puree too!
- Easy: Aside from the cheesecake filling needing to be frozen, these pumpkin cheesecake cookies are super quick and easy to make. You don’t even have to chill the dough!
- Impressive: While they look like regular pumpkin cookies on the outside, everyone will be delightfully surprised to find a hidden cheesecake center!
- Perfect for gifting: Pack them into cute bags or boxes and give them away for the holidays, these cookies stay soft for days!
Fellow pumpkin cookie lovers should also try my favorite pumpkin snickerdoodles, soft pumpkin chocolate chip cookies or my adorable pumpkin pie cookies!
Key Ingredients
Below you will find helpful notes for key ingredients used to make these pumpkin cheesecake cookies. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Cream Cheese: Use full-fat for the best creamy flavor and thick consistency. It needs to be fully softened and at room temperature, otherwise it will make a lumpy cheesecake filling.
- Sugar: I use a combination of brown sugar and granulated sugar in these cookies. The brown sugar adds flavor to the cookie dough, but granulated sugar works best for the cheesecake filling and for rolling the dough in.
- All-Purpose Flour: Always fluff the flour and then spoon it into the measuring cup – don’t dunk the cup straight into the bag. When you dunk the cup, you end up really packing it in there, creating overly dense desserts.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, I also included an easy recipe for it below in the recipe card if you want to mix up your own!
- Egg Yolk: You don’t need the whites. Yolks add extra richness and moisture.
- Pumpkin Puree: You can use homemade pumpkin puree or canned pumpkin from the store. Either option works just fine.
How to Make This Pumpkin Cheesecake Cookie Recipe
You’ll get a head-start if you make and freeze the cheesecake dollops the night before. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Cream Cheese Filling: Beat the cream cheese, sugar, and vanilla until smooth. Scoop 9 dollops of the cheesecake filling, about 2-teaspoons each, onto a parchment paper lined baking sheet. Freeze until firm.
- Dough: Combine the dry ingredients in a bowl. Mix the wet ingredients in another bowl and combine the two until a smooth dough comes together.
- Shape: Use a cookie scoop to make 9 cookie dough balls. Flatten each ball of dough and place a frozen cheesecake dollop in the center. Wrap the dough over the filling to enclose it completely.
- Coat: Combine the spiced sugar ingredients in a small bowl. Roll each dough ball in the mixture till well coated. Place the cookies on a baking sheets with parchment paper.
- Bake: Pop them into the oven for 11 to 12 minutes, or until the bottoms and edges turn lightly golden.
- Serve: Remove them from the oven, let them cool completely, and then serve!
Chef’s Tips and Variations
- Freeze: You must freeze the cream cheese mixture before stuffing the cookie dough. If you don’t, it will be impossible to wrap the dough around the cheesecake filling. Also, unfrozen filling can melt out of the cookies as they bake.
- Leave Space: Don’t crowd the cookies on a small baking sheet. You will need to leave about 4 inches in between each cookie so they have space to spread out as they bake.
- Don’t Over Bake: These cookies are ready once the edges are set. Do not bake them until the centers are no longer soft, they will stay that way until they cool and firm up.
- Let Them Cool: Allow the cookies to cool on the baking sheet for at least 15 to 20 minutes before removing them. This is very important, otherwise the cheesecake filling will not set properly.
- DIY Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, make your own by combining 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.
Yield: 9 large cookies
Pumpkin Cheesecake Cookies
⭐️Test Kitchen Approved!⭐️These soft pumpkin cheesecake cookies are stuffed with a creamy cheesecake filling and rolled in sweet, spiced sugar. They taste just like pumpkin cheesecake, but in a handheld cookie form!
Ingredients
Cheesecake Filling:
- 5 oz cream cheese, room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Pumpkin Cookies:
- 2 ¼ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup pumpkin puree
Spiced Sugar:
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice, or cinnamon
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Instructions
Cheesecake Filling
- Prepare a small baking sheet with parchment paper. Set aside.
- In a small mixing bowl beat to combine the cream cheese, granulated sugar, and vanilla extract, until smooth. (You can do this by hand or quicker with a hand mixer.)
- Scoop the cheesecake mixture into 2 teaspoon sized dollops and place on the prepared baking sheet. (about 9 dollops)
- Place in the freezer for about 20 minutes or until frozen and firm.
Pumpkin Cookies
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- In a medium mixing bowl, combine the flour, pumpkin pie spice, baking soda, and salt with a whisk. Set aside.
- In a large mixing bowl, beat to combine the melted butter and brown sugar until smooth. Add the egg yolk, vanilla extract, and pumpkin puree, mixing until well combined.
- Add the dry ingredients and fold in with a large spoon until completely combined. Use a large (2 oz) cookie scoop to create 9 cookie dough balls.
- Flatten each cookie dough ball, and place the frozen cheesecake filling in the center. Fold the dough over the filling and roll into a smooth ball.
- In a small bowl, combine the spiced sugar ingredients. Roll each cookie dough ball in the cinnamon sugar.
- Transfer to the prepared baking sheets and bake for 11-12 minutes, until edges look set. Remove from oven and let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
Storage: Refrigerate the cooled cookies in airtight containers or bags for up to 7 days. Don’t leave them at room temperature because the cheesecake filling will spoil.
Warm: For a freshly-baked feel, microwave the chilled cookies for about 10 seconds. If you prefer them room temperature, leave them out for 5 to 10 minutes before digging in.
Freeze: Wrap each cooled cookie in plastic wrap. Transfer them to a freezer-friendly bag or container and freeze for up to 3 months. Thaw them on the counter for 30 minutes, or until the filling softens
DIY Pumpkin Pie Spice: Combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.
Filling: You must freeze the cream cheese mixture before stuffing and baking the cookies. If you don’t, it will be almost impossible to wrap the dough around the cheesecake filling. Also, unfrozen filling can melt out of the cookies as they bake.
Leave Space: Don’t crowd the cookies on a small baking sheet. You will need to leave about 4 inches in between each cookie so they have space to spread out as they bake.
Let Them Cool: Allow the cookies to cool on the baking sheet for at least 15 to 20 minutes before removing them. This is very important, otherwise the cheesecake filling will not set properly.
Room Temperature: Cream cheese needs to be fully softened and at room temperature. If it is still cold, it will make a lumpy cheesecake filling.
Nutrition
Serving: 1cookie, Calories: 334kcal, Carbohydrates: 44g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 65mg, Sodium: 183mg, Potassium: 87mg, Fiber: 1g, Sugar: 30g, Vitamin A: 1616IU, Vitamin C: 0.4mg, Calcium: 44mg, Iron: 1mg
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What temp do you bake them on?
350°F! It’s in step #1 under pumpkin cookies directions section!