These Pumpkin Cheesecake Cookies are the perfect fall dessert. Imagine biting into a soft, chewy pumpkin cookie with warm spices and discovering a creamy cheesecake center inside. Every bite is a mix of cozy pumpkin flavor and tangy sweetness that feels like autumn in a single treat.
This recipe is more than just another pumpkin cookie. It solves the number one problem bakers face: pumpkin cookies that turn out cakey instead of chewy. By showing you the right way to prepare pumpkin puree and the secret to keeping the cheesecake filling intact, this recipe guarantees cookies with the perfect texture and a gooey center that never melts out.
This is the only pumpkin cheesecake cookie recipe you’ll ever need. It delivers bakery-quality results at home while remaining simple enough for any skill level.
Table of Contents
Why This Recipe Works (And Is Better Than The Rest)
The biggest challenge with Pumpkin Cheesecake Cookies is texture. Pumpkin puree naturally holds a lot of water, which often makes cookies puff up like cake. This recipe fixes that problem by blotting the puree with paper towels until the extra moisture is gone. The result is a cookie that stays soft and chewy instead of cakey.
The cheesecake filling is another common issue. Without the right method, it can melt into the cookie and disappear. To prevent this, the cream cheese mixture is shaped into small balls and frozen before baking. Freezing keeps the filling firm long enough for the cookie dough to set, leaving you with a rich, creamy surprise inside every bite.
Flavor is where these cookies shine. Spices are gently warmed in butter before mixing, which unlocks deeper notes of cinnamon, nutmeg, and cloves. The cheesecake filling includes a touch of sour cream for an authentic tang that balances the sweetness perfectly.
This combination of chewy texture, creamy center, and bold flavor makes these cookies stand out as a true fall favorite.
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“Pumpkin is bursting with health benefits beyond what you might think. It’s rich in vitamin A, vitamin C, potassium, fiber, and antioxidants that support immunity and eye health.” Maggie Michalczyk, RDN
You’ll Also Love
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Ingredients Needed
To make the best Pumpkin Cheesecake Cookies, gather the following ingredients. They are grouped by component so you can prepare each part with ease.
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated sugar
- 1/2 tsp vanilla extract
For the Spiced Sugar
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
- 1/2 cup (122 g) canned pumpkin puree, preferably Libby’s for consistency
- 1 3/4 cups (219 g) all-purpose flour, measured by spooning and leveling
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened to room temperature
- 1 cup (220 g) light brown sugar
- 2 large egg yolks, at room temperature
- 2 tsp vanilla extract
Each ingredient plays an important role in creating chewy cookies with a creamy cheesecake center. Using block-style cream cheese ensures a rich filling, while properly dried pumpkin puree prevents cakey texture.
How to Make Pumpkin Cheesecake Cookies
Follow these clear steps to create cookies that are soft, chewy, and filled with a creamy cheesecake center.
Step 1: Prepare the Cheesecake Filling
- Line a small baking sheet with parchment paper.
- In a small bowl, beat together the cream cheese, sugar, and vanilla with an electric mixer until smooth and fluffy, about two minutes.
- Scoop the mixture into 16 small portions, about two teaspoons each, and place them on the baking sheet.
- Freeze the cream cheese balls until they are completely solid. This step keeps the filling from melting out during baking.
Step 2: Mix the Spiced Sugar
- Combine the sugar and pumpkin pie spice in a small bowl.
- Whisk until blended and set aside.
Step 3: Prepare the Pumpkin Cookie Dough
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Dry the pumpkin puree to remove excess water. Spread it on a plate, cover with paper towels, and gently press to absorb moisture. Repeat until the puree measures just under one quarter cup. This step prevents cakey texture and guarantees chewy cookies.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy, about two minutes.
- Add egg yolks and vanilla, mixing for one minute until smooth.
- Blend in the dried pumpkin puree.
- Add the dry mixture gradually on low speed until fully combined.
Step 4: Assemble the Cookies
- Scoop the dough into 16 portions using a two-tablespoon cookie scoop. Roll each portion into a ball.
- Flatten slightly, then place a frozen cheesecake ball in the center. Wrap the dough around it completely so the filling is sealed inside.
- Roll each filled dough ball in the spiced sugar mixture.
- Place six dough balls on each prepared baking sheet, leaving space between them.
Step 5: Bake and Cool
- Bake for 12 to 13 minutes, or until the edges are set and the tops look slightly puffed.
- Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack.
- Serve warm or allow them to cool fully for a firmer texture.
Pumpkin Cheesecake Cookies
Ingredients
Method
- Line a small baking sheet with parchment paper. In a bowl, beat together the cream cheese, sugar, and vanilla until fluffy. Scoop into 16 small balls and freeze until solid.
- In a small bowl, mix granulated sugar and pumpkin pie spice. Set aside.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Dry the pumpkin puree using paper towels until reduced to under 1/4 cup. In a bowl, whisk flour, spices, baking powder, soda, and salt. In another bowl, cream butter and sugar. Add egg yolks, vanilla, and dried pumpkin. Mix in the dry ingredients until combined.
- Scoop dough into 16 balls. Flatten, insert frozen cheesecake center, and seal. Roll in spiced sugar. Place 6 per baking sheet with space in between.
- Bake for 12–13 minutes, until edges are set. Cool on baking sheet for 10 minutes, then transfer to a rack. Serve warm or cool completely.
Notes
Nutrition Facts (per cookie)
Calories: 220 | Fat: 11 g | Saturated Fat: 7 g | Cholesterol: 55 mg | Sodium: 120 mg | Carbohydrates: 28 g | Fiber: 1 g | Sugar: 16 g | Protein: 3 g Nutrition Disclaimer Nutritional information is an estimate and may vary depending on the brands and products you use. For the most accurate results, calculate nutrition values using your preferred nutrition calculator with the exact ingredients chosen.These Pumpkin Cheesecake Cookies deliver a perfect balance of soft pumpkin spice dough and a rich, creamy center that stays intact every time.
What You’ll Need
★ Electric hand mixer or stand mixer
★ Mixing bowls
★ Baking sheets
★ Parchment paper or silicone baking mats
Choose Your Perfect Finish: Topping Variations
One of the best parts of making Pumpkin Cheesecake Cookies is choosing how to finish them. You can keep them classic with a light spiced sugar coating or add extra crunch with a buttery streusel topping. Both options bring out the warm fall flavors and pair perfectly with the creamy cheesecake filling.
Option 1: Classic Cinnamon Sugar Coating
This is the simplest finish and highlights the pumpkin spice flavor. Before baking, roll each filled cookie dough ball in a mixture of granulated sugar and pumpkin pie spice. As the cookies bake, the sugar caramelizes slightly, giving the outside a sweet crunch with warm spice in every bite.
Option 2: Crunchy Streusel Topping
For a bakery-style touch, prepare a quick streusel. Combine flour, brown sugar, cinnamon, and cold butter, then mix with a fork until crumbly. Press a small amount onto the top of each cookie before baking. The streusel bakes into a crisp topping that adds texture and makes the cookies look extra special.
No matter which option you choose, both finishes make the cookies delicious and visually impressive, turning these Pumpkin Cheesecake Cookies into a standout dessert for any fall gathering.
Storing Instructions
To keep your Pumpkin Cheesecake Cookies fresh, store them in an airtight container in the refrigerator. Because the filling contains cream cheese, they must be chilled for food safety. The cookies will stay fresh for five to seven days when stored properly.
These cookies taste delicious cold straight from the fridge, but you can also let them sit at room temperature for about ten minutes before serving if you prefer a softer texture.
If you want to enjoy them later, you can freeze baked cookies in a freezer-safe bag or container for up to two months. Thaw them in the refrigerator overnight before serving. You can also freeze unbaked, filled dough balls and bake them directly from frozen, simply adding an extra two minutes to the baking time.
Proper storage keeps the cookies chewy, flavorful, and safe to enjoy anytime.
Frequently Asked Questions (FAQ)
Why did my cookies turn out cakey?
Your Pumpkin Cheesecake Cookies likely became cakey because the pumpkin puree was not dried enough. Always blot the puree several times with paper towels until the excess moisture is removed. This step is the secret to chewy cookies instead of fluffy ones.
Why did my cheesecake filling leak out?
The filling probably was not frozen solid before baking or the cookie dough did not fully cover it. Make sure the cream cheese balls are firm and wrapped completely in dough to prevent leaks.
Can I use fresh pumpkin puree?
Fresh puree has more water than canned, which makes it harder to control the texture. If you choose to use fresh pumpkin, blot it thoroughly until very dry. For the most consistent results, canned pumpkin puree is recommended.
How do I store these cookies?
Always store Pumpkin Cheesecake Cookies in an airtight container in the refrigerator. This keeps the cream cheese filling safe to eat and the cookies soft and chewy for several days.
Can I freeze these cookies?
Yes, you can freeze baked cookies in a freezer-safe bag or container for up to two months. You can also freeze unbaked cookie dough balls with the cheesecake filling inside. Bake them straight from frozen, adding a couple of extra minutes to the bake time.
Are pumpkin cheesecake cookies fortified or enriched?
No, these Pumpkin Cheesecake Cookies are a homemade dessert and not fortified or enriched. They are intended as a treat, not as a source of added nutrients.
Medical Disclaimer
The information provided in this recipe for Pumpkin Cheesecake Cookies is for general purposes only. It is not intended as medical advice, diagnosis, or treatment. Always speak with your physician or a qualified healthcare provider regarding any health concerns or dietary restrictions before making changes to your eating habits. Never disregard professional medical advice because of something you read online.
Final Thoughts
These Pumpkin Cheesecake Cookies bring together everything you love about fall in one dessert. The chewy pumpkin spice cookie surrounds a creamy cheesecake center, giving you the best balance of texture and flavor. By blotting the pumpkin puree and freezing the filling, you get cookies that stay chewy, hold their shape, and taste like they came from a bakery.
This recipe is simple enough for beginners yet impressive enough for holiday gatherings. It also offers flexible topping choices, from a cinnamon sugar coating to a crunchy streusel, so you can customize each batch.
If you tried these cookies, leave a comment below and share your star rating. Let us know which topping variation you enjoyed most. Share this recipe with friends and family on Pinterest or Facebook so they can bake their own batch of Pumpkin Cheesecake Cookies.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
