Pumpkin Cheesecake Cookies

Baking in the fall is magical, and these Pumpkin Cheesecake Cookies prove it with great charm. Soft, spiced pumpkin cookies hold a creamy cheesecake centre. They combine all the best parts of pumpkin pie and cheesecake in one tasty bite. I first made these for a friendsgiving, and they were gone before the pies even got touched. That’s saying something.

If you love cozy, melt-in-your-mouth cookies that taste like fall, add these to your baking list. The cheesecake center is the twist that takes them to the next level.

What is Pumpkin Cheesecake Cookies?

Pumpkin Cheesecake Cookies are soft and spiced. They use real pumpkin and have a sweet, creamy cheesecake filling inside. They combine a chewy cookie texture with the rich taste of pumpkin pie. Plus, there’s a surprise cheesecake centre. Think of them as the perfect fall mix—warm, tasty, and sure to please everyone.

Why you’ll love this recipe

These Pumpkin Cheesecake Cookies mix all our favourites for the cooler months. They feature soft, spiced pumpkin cookie dough and a creamy cheesecake centre. They’re easy to make and don’t need any fancy tools. Plus, they freeze well, so you can prep them ahead of time.

Every bite is packed with warm fall flavour. They’re perfect for gatherings, gifts, or enjoying with a hot drink. And the best part? They smell amazing while baking, filling your kitchen with warm, cinnamon-sugar comfort.

Kitchen Equipment You’ll Need

• Mixing bowls
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Cookie scoop or spoon
• Small bowl or piping bag for cheesecake filling

Ingredients:

• Cheesecake Filling
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • ½ tsp vanilla extract
• Pumpkin Cookie Dough
  • ½ cup unsalted butter, melted
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup pumpkin purée (blotted dry)
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 ⅔ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ⅛ tsp ground cloves
• Optional Topping
  • 2 tbsp sugar + ½ tsp cinnamon (for rolling)

Step-by-Step Instructions

1. Make the cheesecake filling first.

Before anything else, mix softened cream cheese with sugar and vanilla until smooth. This becomes the creamy center that hides inside each cookie. Scoop small dollops, about 1 teaspoon each, onto a plate lined with parchment. Then, freeze them for at least 30 minutes. This makes it easier to stuff the cookies later without a gooey mess.

Tip: Don’t skip freezing the cheesecake bits. It helps the filling stay firm while baking.

2. Mix the pumpkin cookie dough

In a large bowl, combine the wet ingredients: pumpkin purée, melted butter, brown sugar, white sugar, egg yolk, and vanilla. Blot the pumpkin with a paper towel to get rid of extra moisture. This keeps the cookies chewy instead of cakey.

In a different bowl, mix the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Then mix the dry into the wet just until combined. Don’t overmix.

3. Fill and Shape the Cookies

Scoop about 1.5 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake ball in the center, then wrap the dough around it, sealing the edges. Roll gently into a ball and place on your lined baking sheet. Leave a little space between each for spreading.

Optional: Roll dough balls in cinnamon-sugar for a little crunch and sparkle.

4. Chill the Cookie Dough Balls

Pop the filled cookie dough balls in the fridge for about 30 minutes. This helps them hold their shape and keeps the centers creamy.

5. Bake to Perfection

Bake in a preheated 350°F (175°C) oven for 11–13 minutes, or until the edges look set and the tops no longer look wet. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Storage and Serving Tips

• Store: Keep in an airtight container in the fridge for up to 5 days. Because of the cream cheese, these are best kept cold.
• Freeze: Flash-freeze the stuffed, unbaked dough balls for up to 2 months. Bake straight from frozen—just add 1–2 minutes to the bake time.
• Serve: Best when slightly chilled or at room temperature. Pair with hot coffee or a chai latte for greatest cozy vibes.

FAQs

Can I use canned pumpkin pie mix?

No, use plain pumpkin purée for best results.

Can I make these without chilling the dough?

Chilling helps prevent spreading, so it’s recommended.

How long do these cookies stay fresh?

Up to 5 days in the fridge in an airtight container.

Can I freeze the baked cookies?

Yes! Freeze in layers with parchment and thaw in the fridge.

Can I skip the cheesecake filling?

Sure, the cookies are still delicious on their own.

Take a Bite

If you’re looking for a cookie that feels like fall in every bite, this is it. Pumpkin Cheesecake Cookies are soft and tasty. They have a creamy centre that surprises everyone. They’re the kind of treat that makes people pause mid-bite and go, “Wait… what’s in this?!” Whether you’re baking for a holiday, a cosy night in, or just because you want pumpkin, these cookies are sure to please. Save this recipe—you’ll want it on repeat all season long.