Pumpkin Cheesecake Cookies are the ultimate fall-inspired sweet treat! These soft, spiced pumpkin cookies are filled with a luscious cheesecake center, combining two favorite desserts into one irresistible bite.
Perfect for autumn gatherings, holiday parties, or simply indulging with a warm cup of coffee, these cookies are rich, creamy, and bursting with cozy pumpkin spice flavor.
Kitchen Equipment Needed
- Baking sheets
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Cookie scoop
Ingredients
For the Cookie Dough:
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 cup (240g) canned pumpkin puree
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1 tsp vanilla extract
For the Topping (Optional):
- 1/4 cup (50g) granulated sugar
- 1 tsp ground cinnamon
Directions
- Prepare the Cheesecake Filling:
In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Scoop 1-teaspoon-sized dollops onto a parchment-lined baking sheet and freeze for 1–2 hours, until firm. - Make the Cookie Dough:
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. In another large bowl, using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract, beating until combined. Gradually mix in the dry ingredients until a soft dough forms. - Assemble the Cookies:
Scoop a tablespoon of dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Cover with another tablespoon of dough, sealing the edges to enclose the filling completely. - Add the Topping (Optional):
In a small bowl, mix the sugar and cinnamon. Roll each cookie dough ball in the mixture for a spiced sugar coating. - Bake:
Preheat oven to 350°F (175°C). Arrange the cookies on parchment-lined baking sheets, spaced 2 inches apart. Bake for 12–15 minutes, or until the edges are set and the tops are slightly puffed. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time
20 minutes
Chill Time
1–2 hours
Bake Time
15 minutes
Total Time
1 hour 45 minutes
Nutrition (Per Serving, Makes 24 Cookies)
- Calories: 150
- Protein: 2g
- Carbohydrates: 18g
- Fat: 8g
- Fiber: 1g
Expert Tips
- Freeze the Filling: Freezing the cheesecake filling ensures it stays in the center of the cookies during baking.
- Pumpkin Puree, Not Pie Filling: Use plain pumpkin puree to avoid added sugars and spices.
- Storage: Keep the cookies in an airtight container in the fridge to maintain the cheesecake’s creaminess.
FAQs
Can I make these cookies ahead of time?
Yes, prepare the dough and cheesecake filling, assemble the cookies, and freeze them. Bake straight from the freezer, adding 1–2 minutes to the bake time.
Can I freeze the baked cookies?
Yes, freeze the cookies in a single layer, then transfer them to an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Can I use homemade pumpkin puree?
Absolutely! Just ensure it’s thick and not overly watery.
Storing & Reheating
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Reheating: Enjoy chilled or bring to room temperature before serving.
Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free baking flour.
- Spices: Adjust the spice level with extra cinnamon or a pinch of allspice.
- Toppings: Drizzle with caramel or sprinkle with crushed graham crackers for extra indulgence.
Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies are the ultimate fall-inspired sweet treat! These soft, spiced pumpkin cookies are filled with a luscious cheesecake center, combining two favorite desserts into one irresistible bite. Perfect for autumn gatherings, holiday parties, or simply indulging with a warm cup of coffee, these cookies are rich, creamy, and bursting with cozy pumpkin spice flavor.
Equipment
- - Baking sheets
- Parchment paper
- - Mixing bowls (large and medium)
- - Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- - Cookie scoop
Ingredients
- #### For the Cookie Dough:
- - 2 1/4 cups 280g all-purpose flour
- - 1 tsp baking soda
- - 1/2 tsp baking powder
- - 1 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1/4 tsp ground cloves
- - 1/2 tsp salt
- - 1/2 cup 115g unsalted butter, softened
- - 1/2 cup 100g granulated sugar
- - 1/2 cup 100g brown sugar, packed
- - 1 large egg
- - 1 cup 240g canned pumpkin puree
- - 1 tsp vanilla extract
- #### For the Cheesecake Filling:
- - 8 oz 225g cream cheese, softened
- - 1/3 cup 65g granulated sugar
- - 1 tsp vanilla extract
- #### For the Topping Optional:
- - 1/4 cup 50g granulated sugar
- - 1 tsp ground cinnamon
Instructions
- **Prepare the Cheesecake Filling:**
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Scoop 1-teaspoon-sized dollops onto a parchment-lined baking sheet and freeze for 1–2 hours, until firm.
- **Make the Cookie Dough:**
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. In another large bowl, using an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract, beating until combined. Gradually mix in the dry ingredients until a soft dough forms.
- **Assemble the Cookies:**
- Scoop a tablespoon of dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Cover with another tablespoon of dough, sealing the edges to enclose the filling completely.
- **Add the Topping (Optional):**
- In a small bowl, mix the sugar and cinnamon. Roll each cookie dough ball in the mixture for a spiced sugar coating.
- **Bake:**
- Preheat oven to 350°F (175°C). Arrange the cookies on parchment-lined baking sheets, spaced 2 inches apart. Bake for 12–15 minutes, or until the edges are set and the tops are slightly puffed. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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