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Pumpkin Cheesecake Cookies are soft, fluffy, and filled with a sweet cream cheese center. Sprinkled with pumpkin spice sugar, this easy treat is perfect for fall!
Pumpkin Cheesecake Cookies
It’s that time of year…pumpkin season is finally here, friends!
Cooler weather, cozy drinks, and pretty leaves are just a few things that I am looking forward to. Fall is my favorite season and I am here for everything pumpkin! And pumpkin recipes are plentiful around here. So let’s get into this pumpkin cheesecake cookie recipe. It’s the perfect fall treat and was made for the pumpkin lover.
This cheesecake cookie is just as it sounds…a soft and fluffy pumpkin cookie, studded with a cheesecake center and topped with cozy fall spices. If fall was a cookie, this would be it.
Not only does pumpkin lend the most incredible flavor, but it also helps these cookies bake up moist. This is a cakey, fluffy cookie that practically melts in your mouth. The combination of cream cheese, spices, and pumpkin make such a delicious combination.
Now, if these pumpkin stuffed cookies seem intimidating because of the cheesecake filling, I’m here to assure you that not only is this recipe easy to make, but it really is simple to stuff the cookies! Chilling time is a must, so just keep that in mind before you prepare these cookies.
One bite and you’ll be hooked on the sweet fall flavors. Grab that pumpkin spice latte and enjoy!
Ingredients in Pumpkin Cheesecake Cookies:
Cheesecake Filling:
- Cream cheese
- Granulated sugar
- Vanilla
Cookie Dough:
- All-purpose flour
- Baking powder
- Salt
- Pumpkin pie spice
- Ground cinnamon
- Unsalted butter
- Brown sugar
- Granulated sugar
- Pure pumpkin
- Egg
- Vanilla
Pumpkin Pie Sugar:
- Granulated sugar
- Pumpkin pie spice
How to Make Pumpkin Cream Cheese Cookies:
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To make the cream cheese filling: in a medium bowl, beat the softened cream cheese, sugar and vanilla with an electric mixer or stand mixer with fitted paddle attachment until smooth. Refrigerate for 45 minutes or until firm.
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To make the cookie dough: In a medium bowl, whisk flour, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.
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In a large bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes. Add pumpkin, egg, and vanilla and beat until combined.
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Slowly add flour mixture to the pumpkin mixture until just combined. Chill for 45 minutes to 1 hour, or until firm. **Chilling is necessary, as it will be difficult to combine with the cream cheese if the dough is too soft**
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To make the pumpkin spice sugar mixture: in a small bowl, combine granulated sugar and pumpkin pie spice.
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When ready to bake, preheat oven to 375°F. Line two large baking pans with parchment paper. Set aside.
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Use a small cookie scoop (about 1 tablespoon scoop) and scoop batter. Lightly flatten with the palm of your hand. Take about 1-2 teaspoons of cream cheese filling and place into center of flattened cookie. Roll cookie into a ball (it is ok if cream cheese seeps out, it does not need to be fully contained). Place onto prepared baking sheets. Repeat with rest of cookies, placing about 2 inches apart. Sprinkle pumpkin spice sugar on top of each cookie.
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Bake for 10-13 minutes, or until firm around the edges. Let cool on pan for 5 minutes and then transfer to a wire rack to cool completely.
The Cream Cheese Filling is Seeping out of the Cookie Dough…is this ok?
Yes! The cookies will bake just as well as when the cream cheese is sealed in the center or showing on the top or sides of cookies.
Is Pure Pumpkin the Same as Pumpkin Puree?
It is! Pumpkin puree is the same as 100% pure pumpkin or solid pack pumpkin.
How to Store Pumpkin Cookies:
Cookies will keep in an airtight container in the refrigerator for up to four days.
Can I Freeze Cheesecake Cookies?
Absolutely! Place in a freezer-safe container or bag for up to three months. Defrost in the refrigerator before serving.
Variations:
If you’re looking to add more flavor, try these suggestions for these easy pumpkin cookies!
- Add some white chocolate chips to the batter.
- If you really want to make the cheesecake shine, top each cookie with a simple cream cheese frosting.
- Top each cookie with some crushed graham crackers.
Tips for Making the Best Pumpkin Cookie:
- Make sure you are using canned pure pumpkin and not pumpkin pie filling. The two are not the same and the cookies will only work with pure pumpkin.
- While not necessary, it helps to have your ingredients (cream cheese, butter, egg) at room temperature. This will help the dough cook evenly.
- Chill the cream cheese filling and cookie dough! While I usually say it’s ok to skip this step, it is important to chill the pumpkin cream cheese cookie dough in this recipe. The cream cheese needs to be somewhat firm in order to place into the center of the dough ball. And the cookie dough also needs to be firm so that it does not spread into a sticky mess when you’re trying to shape it around the cream cheese filling. I found the cream cheese filling and dough were firm enough to handle after one hour, but you can chill for up to 12 hours, if you prefer.
- Use a cookie scoop to ensure your cookies are roughly the same size when baking.
- Don’t skip the pumpkin pie sugar! You can sprinkle it on top of the cookies or roll the dough balls in the sugar. Either way is tasty and adds the perfect amount of sweetness.
Looking for more Easy Pumpkin Dessert Recipes? I’ve Got You Covered!
- Pumpkin Pecan Bars
- Pumpkin Pie Pudding
- Pumpkin Cobbler
- Pumpkin Spice Cake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Bites
Easy Video Tutorial:
Pumpkin Cheesecake Cookies
Ingredients
Cheesecake Filling:
- 8 ounces cream cheese (softened to room temperature)
- ¼ cup granulated sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
Cookie Dough:
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter (softened to room temperature)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 1 cup pure pumpkin
- 1 large egg
- 2 teaspoons vanilla bean paste (or vanilla extract)
Pumpkin Spice Sugar:
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- To make the cream cheese filling: in a medium bowl, beat the softened cream cheese, sugar and vanilla with an electric hand mixer or stand mixer with fitted paddle attachment until smooth. Refrigerate for 45 minutes or until firm.
- To make the cookie dough: In a medium bowl, whisk flour, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes. Add pumpkin, egg, and vanilla and beat until combined.
- Slowly add flour mixture to the pumpkin mixture until just combined. Chill for 45 minutes to 1 hour, or until firm. **Chilling is necessary, as it will be difficult to combine with the cream cheese if the dough is too soft**
- To make the pumpkin spice sugar mixture: in a small bowl, combine granulated sugar and pumpkin pie spice.
- When ready to bake, preheat oven to 375°F. Line two large baking pans with parchment paper. Set aside.
- Use a small cookie scoop (about 1 tablespoon scoop) and scoop batter. Lightly flatten with your hand. Take about 1-2 teaspoons of cream cheese filling and place into center of flattened cookie. Roll cookie into a ball (it is ok if cream cheese seeps out, it does not need to be fully contained). Place onto prepared pan. Repeat with rest of cookies, placing about 2 inches apart. Sprinkle pumpkin spice sugar on top of each cookie.
- Bake for 10-13 minutes, or until firm around the edges. Let cool on pan for 5 minutes and then transfer to a wire rack to cool completely.
Notes
- Cookies will bake up soft and cakey, so be sure to keep an eye on the oven temperature.
- Cookies will last in an airtight container in the refrigerator for up to four days.
- See my tips and tricks for making these Pumpkin Cheesecake Cookies above the recipe.
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