Pumpkin Cheesecake Cookies are the perfect mix of soft, creamy cheesecake and the cozy, spiced flavors of pumpkin. These cookies have a tender pumpkin base with little pockets of rich cheesecake inside, making every bite a delicious surprise. They’re soft, slightly chewy, and just sweet enough to make you feel like fall is right around the corner.
I love making these cookies when I want a treat that’s both comforting and a little bit special. The pumpkin flavor has just the right amount of cinnamon and nutmeg, and the cheesecake filling adds a creamy richness that makes these cookies stand out from your everyday cookie. A little tip: chilling the dough before baking helps them keep their soft texture.
These cookies are a big hit at gatherings and always disappear fast whenever I bring them along. I like to enjoy them with a cup of hot coffee or tea, especially on a chilly afternoon. They’re simple to make but feel like a cozy hug in cookie form, perfect for sharing or keeping all to yourself!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistency and moisture. Avoid pumpkin pie filling, which is sweeter and spiced. If unavailable, homemade puree from roasted pumpkin works great.
Cream Cheese: It needs to be softened for smooth filling. Neufchatel cheese can be a lower-fat substitute but keep an eye on texture.
Spices: Cinnamon, nutmeg, ginger, and cloves give warm fall flavors. If you don’t have all, just cinnamon and nutmeg will still work well.
Butter: Softened butter makes the dough tender and moist. You can swap for margarine or coconut oil for dairy-free versions, but the taste and texture may shift a bit.
How Do You Wrap Cheesecake Filling Inside the Cookie Dough?
Getting the cheesecake filling sealed inside can be tricky, but it’s worth it for the creamy center.
- Scoop cookie dough and flatten it gently in your palm.
- Place a small spoonful of cheesecake filling in the middle.
- Fold the dough edges over the filling completely, pinching any gaps shut.
- Roll the ball gently to keep it smooth and evenly shaped.
- Make sure the filling is fully enclosed so it won’t leak during baking.
Chilling the dough balls for 15-20 minutes before baking helps maintain their shape and keeps the filling inside!
Equipment You’ll Need
- Baking sheets – essential for even cooking and easy cleanup when lined with parchment paper.
- Parchment paper – prevents sticking and helps cookies bake evenly without extra grease.
- Electric mixer – makes mixing the butter and sugar into a fluffy dough quick and smooth.
- Mixing bowls – use separate ones for dry ingredients, wet ingredients, and the cheesecake filling.
- Spoon or cookie scoop – to portion out cookie dough and cheesecake filling evenly for consistent cookies.
- Wire rack – for cooling cookies so they stay soft and don’t overcook from trapped heat.
Flavor Variations & Add-Ins
- Add mini chocolate chips to the dough for a delicious chocolate-pumpkin combo.
- Stir in chopped pecans or walnuts for a crunchy texture contrast with the soft cookie.
- Use maple extract instead of vanilla in the dough for a warm, sweet twist.
- Swap out cream cheese with mascarpone for a lighter, slightly tangy cheesecake filling.
How to Make Pumpkin Cheesecake Cookies?
Ingredients You’ll Need:
For the Cookies:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extract
For Sprinkling:
- Cinnamon sugar (a blend of sugar and cinnamon)
How Much Time Will You Need?
From start to finish, this recipe takes about 35 minutes of active preparation and mixing, plus 12–14 minutes baking time. Let the cookies cool and the glaze set before enjoying, so plan for an extra 15 minutes of resting time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set it aside for later.
2. Prepare the Cookie Dough:
In a large bowl, use an electric mixer to beat the softened butter with the granulated sugar and brown sugar until the mix is light and fluffy. Add in the egg and vanilla extract, mixing until combined. Then stir in the pumpkin puree. Gradually blend in the dry ingredients, mixing just until everything comes together. Be careful not to overmix!
3. Make the Cheesecake Filling:
In another bowl, beat the cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy.
4. Shape the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of cheesecake filling onto the center. Fold the dough edges over the filling, sealing it completely inside. Roll gently to form a smooth ball and place it on a parchment-lined baking sheet. Repeat with the rest of the dough and filling.
5. Add Cinnamon Sugar and Bake:
Lightly sprinkle cinnamon sugar over each cookie ball. Bake in the preheated oven at 350°F (175°C) for 12 to 14 minutes. The cookies should be set but remain soft—don’t overbake!
6. Cool and Glaze:
Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack. To make the glaze, whisk powdered sugar, milk or cream, and vanilla extract until smooth and runny. Drizzle the glaze over the cooled cookies in a fun, decorative pattern. Allow the glaze to set before serving.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to keep the dough from becoming too wet.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough and cheesecake filling, then assemble and freeze the cookies before baking. Bake straight from frozen, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring them to room temperature before serving for the best texture.
Can I Substitute the Cream Cheese Filling?
You can use mascarpone or Neufchatel cheese as substitutes, but soften them well. Keep in mind the flavor and texture may be slightly different but still delicious!
