Why You’ll Love This Recipe
- Deliciously Soft and Chewy – The perfect balance of a chewy cookie with a creamy center.
- Warm Fall Flavors – Pumpkin, cinnamon, and nutmeg create a cozy and comforting taste.
- Creamy Cheesecake Filling – A luscious cream cheese center makes these cookies extra special.
- Great for Any Occasion – Perfect for holidays, parties, or a simple autumn treat.
- Make-Ahead Friendly – These cookies store well, so you can enjoy them throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
- All-purpose flour
- Baking powder
- Baking soda
- Pumpkin puree
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
- Salt
For the cheesecake filling:
- Cream cheese
- Powdered sugar
- Vanilla extract
Directions
- Prepare the cheesecake filling – In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small portions onto a parchment-lined tray and freeze until firm.
- Make the cookie dough – In a mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices).
- In another bowl, beat butter, granulated sugar, and brown sugar until creamy. Add the egg, vanilla extract, and pumpkin puree, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Assemble the cookies – Take a scoop of cookie dough, flatten it, and place a frozen cheesecake filling in the center. Cover with more dough and seal the edges.
- Bake – Arrange cookies on a lined baking sheet and bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until set.
- Cool and enjoy – Let cookies cool on a wire rack before serving.
Servings and Timing
- Servings: About 12-15 cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12-15 minutes
- Total Time: Approximately 1 hour
Variations
- Chocolate Chip Version – Add mini chocolate chips to the cookie dough for an extra sweet touch.
- Nutty Delight – Mix in chopped pecans or walnuts for a crunchy texture.
- Gluten-Free – Use a 1:1 gluten-free flour blend to make these cookies suitable for gluten-sensitive eaters.
- Spicier Flavor – Increase the cinnamon and nutmeg for a stronger spice kick.
- Caramel Drizzle – Drizzle caramel sauce over the cookies for added richness.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezing: Freeze baked cookies in a single layer before transferring them to a freezer bag for up to 2 months.
- Reheating: Warm in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.
FAQs
How do I prevent the cheesecake filling from leaking out?
Make sure to freeze the cheesecake filling before assembling the cookies and seal the dough completely around it.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugars and spices, which can alter the texture and flavor of the cookies.
Can I make these cookies ahead of time?
Yes! You can prepare the dough and cheesecake filling in advance, then assemble and bake when ready.
Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling, it’s best to store them in the refrigerator.
Can I use a different filling?
Absolutely! Try Nutella, caramel, or even peanut butter for a fun twist.
Why are my cookies too soft?
Pumpkin adds moisture, so be sure to measure the flour correctly and avoid overmixing the dough.
Can I make smaller cookies?
Yes, just use less dough and filling for each cookie and reduce the baking time slightly.
What’s the best way to freeze these cookies?
Flash freeze them on a baking sheet first, then transfer them to an airtight container to prevent sticking.
Can I double the recipe?
Definitely! Just make sure to bake in batches to avoid overcrowding the oven.
What can I serve with these cookies?
Enjoy them with a warm latte, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
Conclusion
Pumpkin Cheesecake Cookies are a delicious and festive treat that brings together the best flavors of fall. With their soft, spiced cookie exterior and creamy cheesecake center, they’re sure to be a hit at any gathering. Whether you’re making them for a special occasion or just to satisfy a sweet craving, these cookies are a must-try. Enjoy!
Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are soft, spiced pumpkin cookies with a creamy cheesecake filling. Perfect for fall, they combine the flavors of pumpkin pie and cheesecake in every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 57 minutes
- Yield: 12-14 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg yolk
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For Rolling (Optional):
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
Instructions
-
Make the Cheesecake Filling:
- In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small teaspoon-sized dollops onto a parchment-lined tray and freeze for at least 30 minutes.
-
Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg yolk, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients and mix until combined.
-
Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take a tablespoon of dough, flatten it slightly, and place a frozen cheesecake filling dollop in the center.
- Cover with another bit of dough, sealing the edges. Roll gently into a ball.
- (Optional) Roll in cinnamon sugar mixture for extra flavor.
-
Bake:
- Arrange cookies on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Freezing the filling ensures a creamy center without it melting into the cookie.
- Do not overbake to keep the cookies soft and chewy.
- Store leftovers in an airtight container in the fridge for up to 5 days.
