Pumpkin Cheesecake Cookies

Craving something cozy and sweet that’s not your usual pumpkin pie or basic cookie? Let me introduce you to the perfect in-between: pumpkin cheesecake cookies. These soft, spiced cookies are filled with creamy cheesecake goodness in the center—and yes, they’re every bit as dreamy as they sound. It’s like fall baked into a handheld treat.

What makes these cookies extra special is that they bring together two dessert favorites—pumpkin spice and cheesecake—into one bite-sized experience. The cookie dough is rich with pumpkin puree and warm spices like cinnamon and nutmeg, giving you that classic autumn flavor. Then, hidden inside is a tangy-sweet cream cheese center that melts just enough while baking to create the most satisfying, gooey surprise.

They’re surprisingly easy to make, even if you’ve never done a stuffed cookie before. It’s mostly about chilling the cream cheese filling so it stays put, then wrapping it in dough like a cozy little blanket. The result is totally worth the effort—these cookies have that bakery-style wow factor but are made right in your own kitchen.

Whether you’re baking for a fall party, holiday dessert table, or just a quiet evening treat, pumpkin cheesecake cookies check all the boxes. They’re soft, flavorful, and feel like a warm hug in cookie form. And trust me, once you make a batch, they’ll disappear faster than you think!

Why You’ll Love It

• Pumpkin + Cheesecake = Magic: You get the best of both worlds—warm, spiced pumpkin cookie on the outside and a creamy cheesecake center on the inside. It’s a flavor combo that feels indulgent and cozy all at once.
• Soft, Chewy, and Creamy Texture: These cookies aren’t just soft—they’re melt-in-your-mouth soft with a delightful contrast between the fluffy cookie and the smooth filling.
• Perfect for Fall Baking: They’re packed with pumpkin spice vibes, making them ideal for cozy days, fall get-togethers, or holiday cookie trays.
• Impressive Yet Easy: While they look bakery-level fancy, they’re totally doable at home with simple steps and common ingredients. No fancy tools or techniques required.
• Make-Ahead Friendly: You can prep the cream cheese filling and even freeze the cookie dough, making these a great make-ahead treat for busy weeks or holiday planning.

Ingredient List

For the Pumpkin Cookie Dough:

• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract

Optional Coating:

• ¼ cup granulated sugar
• ½ teaspoon cinnamon

Ingredient Notes

• Pumpkin puree: Make sure you’re using 100% pure pumpkin, not the pre-sweetened pumpkin pie mix—they’re not the same!
• Cream cheese: I always use full-fat cream cheese (like Philadelphia); it gives a richer, creamier texture that holds up better when baked.
• Spices: Don’t skip the cinnamon, nutmeg, or cloves—they give these cookies their signature fall flavor. If you have pumpkin pie spice, you can substitute about 2 teaspoons total.
• Butter: Use unsalted butter so you can control the salt level. Let it soften at room temperature for easier mixing.
• Brown sugar: Light brown sugar works best—it adds a deeper, molasses-like sweetness and helps keep the cookies soft and chewy.

Kitchen Equipment Needed

• Mixing bowls (at least 2): One for the cookie dough and one for the cheesecake filling—essential for keeping things organized.
• Electric hand mixer or stand mixer: Makes creaming the butter, sugar, and cream cheese quick and easy. I love using my hand mixer for more control with small batches.
• Measuring cups and spoons: Accuracy is key when baking, especially with the flour and spices.
• Baking sheet: A large, flat baking sheet gives the cookies room to spread evenly.
• Parchment paper or silicone baking mat: Prevents sticking and helps with even browning—I prefer silicone mats because they’re reusable and easy to clean.
• Cookie scoop or tablespoon: Helps portion the dough evenly. A medium cookie scoop works great for consistent size.
• Spatula or butter knife: Handy for sealing the dough around the cheesecake filling.
• Wire cooling rack: Lets the cookies cool evenly without getting soggy bottoms.

Instructions

Step 1: Make the Cheesecake Filling

• In a medium bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer (or a sturdy whisk) to beat everything together until smooth and creamy—no lumps.
• Line a small tray or plate with parchment paper. Scoop out small teaspoons of the cheesecake mixture and place them spaced out on the tray (you’ll need about 18–20 portions).
• Pop the tray in the freezer for at least 30–45 minutes until firm.
• Pro Tip: Don’t skip this step! If the filling isn’t firm, it’ll ooze out during baking.

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Step 2: Make the Pumpkin Cookie Dough

• In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. This creates the base texture for soft cookies.
• Mix in the pumpkin puree, egg yolk, and vanilla extract. Beat until fully combined. The mixture might look a little curdled at first—totally normal.
• In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
• Gradually add the dry ingredients into the wet mixture, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
• Pro Tip: If the dough feels too soft or sticky, chill it in the fridge for 15–20 minutes before assembling.

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Step 3: Assemble the Cookies

• Set it to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.
• Scoop about 1 ½ tablespoons of dough and flatten it slightly in your hand. You want a round disk big enough to wrap the filling.
• Take a frozen cheesecake dollop and place it in the center of the flattened dough.
• Gently fold the dough around the filling and pinch to seal the edges. Roll it lightly in your hands to make a smooth ball.
• Coat (optional):If you like, roll the dough ball in a cinnamon-sugar mixture (¼ cup sugar + ½ tsp cinnamon) for extra sparkle and flavor.
• Place the stuffed dough balls onto your prepared baking sheets, leaving about 2 inches between each cookie.

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Step 4: Bake and Cool

• Bake for 12–14 minutes or until the edges are set and the tops look slightly puffy and matte. They’ll still feel soft in the center—that’s perfect.
• Let them rest on the baking sheet for 5–7 minutes to firm up before transferring.
• Move cookies to a cooling rack to finish cooling. The cheesecake center will set up more as they cool.

Pro Tip: For gooier centers, eat them slightly warm. For firmer centers (like actual cheesecake), chill them in the fridge for 30 minutes before serving.

Tips and Tricks for Success

• Chill the filling first: Freezing the cheesecake centers ensures they stay in place while baking and don’t ooze out.
• Scoop evenly for best results: Use a cookie scoop for consistent sizing—this helps the cookies bake evenly and look bakery-perfect.
• Don’t skip the chill (if needed): If your dough feels too soft to work with, a quick chill in the fridge makes it easier to handle and wrap around the filling.
• Seal the dough well: Make sure there are no cracks or gaps in the cookie dough after wrapping—it helps keep the filling neatly tucked inside.
• Let cookies rest before moving: They’re fragile right out of the oven. Letting them cool on the tray first helps them set without falling apart.

Ingredient Substitutions and Variations

• Pumpkin pie spice: Swap the cinnamon, nutmeg, and cloves for 2 teaspoons of store-bought pumpkin pie spice if you have it on hand.
• Gluten-free version: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill) in place of all-purpose flour for a gluten-friendly treat.
• Dairy-free option: Substitute plant-based butter and dairy-free cream cheese (like Kite Hill or Miyoko’s) to make them dairy-free.
• Add a crunch: Stir in a ½ cup of chopped pecans or walnuts to the cookie dough for a nutty twist.
• Pumpkin chocolate cheesecake cookies: Mix mini chocolate chips into the dough or add a few on top before baking for a chocolate-pumpkin flavor combo.

Serving Suggestions

• Warm with a cup of coffee or chai: I love having one (or two!) of these with a cozy mug of coffee or spiced chai—perfect for a quiet fall afternoon treat.
• Add to a fall dessert board: Serve alongside mini apple pies, caramel popcorn, and spiced nuts for a festive dessert spread at parties.
• Top with whipped cream: Slightly warm the cookie and add a dollop of whipped cream or a drizzle of caramel for a more decadent dessert feel.
• Serve chilled for a cheesecake vibe: Pop them in the fridge and serve cold—this firms up the center and gives a more classic cheesecake texture.
• Pair with vanilla ice cream: For an indulgent twist, serve these warm cookies with a scoop of vanilla or cinnamon ice cream. So good!

Storage and Reheating Instructions

• Room temperature (short-term): Store in an airtight container for up to 2 days. Keep them in a cool spot away from direct sunlight.
• Refrigerator (longer storage): For freshness and to preserve the cheesecake filling, refrigerate in a sealed container for up to 5–6 days.
• Freezer-friendly: You can freeze the fully baked cookies (once cooled) in a freezer-safe bag for up to 2 months. Separate layers with parchment paper to prevent sticking.
• Reheat for warm centers: Microwave a refrigerated or frozen cookie for 10–15 seconds to soften the center and bring back that fresh-baked warmth.
• Eat chilled for firmer filling: If you prefer a denser cheesecake texture, just enjoy them straight from the fridge—no reheating needed!

Frequently Asked Questions

How do I keep the cheesecake filling from leaking out?

The key is to make sure the cream cheese filling is well-frozen and the dough is sealed tightly around it. Press the edges of the dough together and smooth it into a ball to fully enclose the filling.

Can I use canned pumpkin pie filling instead of pumpkin puree?

Nope! Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor and texture. Stick with pure pumpkin puree for the best results.

Do these cookies need to be refrigerated?

Yes, because of the cream cheese filling, it’s best to store them in the fridge if you’re not eating them within a day or two. They’ll stay fresh and safe to eat longer this way.

Can I make the dough or filling ahead of time?

Absolutely! You can prep the cream cheese filling and dough a day in advance. Just keep the filling frozen and the dough covered in the fridge until you’re ready to bake.

Why did my cookies come out flat?

If your dough was too warm or the filling wasn’t frozen enough, the cookies might spread too much. Try chilling the dough before baking and make sure the filling is firm when you wrap it.

Can I double the recipe?

Yes, and you probably should—these disappear fast! Just make sure to freeze enough cheesecake centers ahead of time and bake in batches.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!