Pumpkin Cheesecake Cookies – Soft, Creamy, and Perfect for Fall
There’s something magical about the flavor combination of pumpkin and cheesecake — warm, cozy spices meet creamy, tangy sweetness. These Pumpkin Cheesecake Cookies bring that same delicious balance together in every bite.
They’re soft, chewy pumpkin cookies filled with a smooth, sweet cheesecake center that melts in your mouth. Perfectly spiced and irresistibly tender, these cookies are everything you love about fall desserts in one bite-sized treat.
Whether you’re baking for a fall gathering, a Thanksgiving dessert spread, or just a cozy weekend at home, these cookies will quickly become a seasonal favorite. With their golden color, rich pumpkin aroma, and creamy surprise inside, they’re as beautiful as they are delicious.
Why You’ll Love These Pumpkin Cheesecake Cookies
1. Soft and chewy texture:
Each cookie has that perfect pumpkin-spice chew with a creamy, dreamy cheesecake filling inside.
2. Fall flavors in every bite:
Pumpkin purée, cinnamon, nutmeg, and brown sugar make these cookies cozy and comforting.
3. Creamy cheesecake center:
A luscious cream cheese filling adds richness and contrast to the pumpkin cookie base.
4. Make-ahead friendly:
The dough and cheesecake filling can both be prepped in advance.
5. Freezer-friendly:
Bake them fresh or freeze unbaked cookie dough for later.
6. Perfect for gifting or sharing:
These cookies look bakery-worthy, with that creamy swirl and warm golden hue.
What You’ll Need
For the Cheesecake Filling:
- 6 oz (170g) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Pumpkin Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Optional for Topping:
- Extra cinnamon sugar for dusting
- White chocolate drizzle
Step-by-Step Instructions
Step 1: Make the Cheesecake Filling
In a small bowl, combine softened cream cheese, granulated sugar, and vanilla extract.
Beat with a hand mixer until smooth, creamy, and lump-free.
Scoop small spoonfuls (about 1 teaspoon each) onto a parchment-lined plate or baking sheet.
Freeze for at least 30 minutes, or until firm.
This makes the filling easier to wrap inside the cookie dough later.
Step 2: Prepare the Pumpkin Cookie Dough
In a large bowl, beat butter, brown sugar, and granulated sugar together until creamy and light, about 2 minutes.
Add pumpkin purée and vanilla extract. Mix until fully combined — the mixture may look slightly curdled, which is normal.
In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough should be soft but not sticky.
If it’s too sticky, chill it in the refrigerator for 20 minutes before assembling.
Step 3: Assemble the Cookies
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Take about 1 1/2 tablespoons of pumpkin cookie dough and flatten it slightly into a disk.
Place one frozen cheesecake ball in the center and gently wrap the dough around it, sealing the edges completely.
Roll lightly between your palms to form a smooth ball.
Place on the baking sheet, spacing cookies about 2 inches apart.
Repeat with remaining dough and cheesecake filling.
Step 4: Bake the Cookies
Bake for 12–14 minutes, or until the edges are just set and the tops look slightly puffed but not dry.
Avoid overbaking — they’ll continue to set as they cool.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Add Optional Toppings
For an extra special touch, dust the tops with cinnamon sugar while warm or drizzle cooled cookies with melted white chocolate.
Both add a lovely finishing touch that complements the pumpkin and cheesecake flavors perfectly.
Tips for Perfect Pumpkin Cheesecake Cookies
- Use pure pumpkin purée, not pie filling.
Pumpkin pie filling contains added sugar and spices that can throw off the recipe balance. - Freeze the cheesecake filling.
It helps keep the filling centered and creamy instead of melting into the dough. - Don’t overbake.
Pumpkin cookies should stay soft and slightly chewy — they’ll firm up as they cool. - Chill the dough if needed.
If the dough feels sticky or too soft to handle, refrigerate it for 20–30 minutes before shaping. - Seal the cookies well.
Make sure there are no cracks in the dough before baking, or the filling may leak. - Use room-temperature butter and cream cheese.
This ensures a smooth, even texture for both the cookie and filling.
Flavor Variations
Once you’ve mastered the base recipe, try these fun twists:
Sweet Variations
Chocolate Pumpkin Cheesecake Cookies:
Add 2 tablespoons cocoa powder to the dough and use mini chocolate chips in the filling.
Pumpkin Pecan Cheesecake Cookies:
Fold in chopped pecans or sprinkle some on top before baking.
Maple Cream Cheese Filling:
Replace vanilla with a teaspoon of pure maple syrup for a cozy fall flavor.
Pumpkin Spice Latte Cookies:
Add 1 teaspoon espresso powder to the dough and drizzle with a coffee glaze.
Decorative Options
- Roll cookie dough balls in cinnamon sugar before baking for sparkle and crunch.
- Top with a drizzle of white chocolate or caramel for a bakery-style finish.
Serving Suggestions
These cookies are delicious as-is but also pair beautifully with fall beverages like:
- Hot coffee or espresso
- Pumpkin spice latte
- Chai tea
- Warm apple cider
They make a stunning addition to holiday dessert platters, cookie exchanges, or as gifts wrapped in parchment and twine.
How to Store and Reheat
Room Temperature:
Store cooled cookies in an airtight container for up to 2 days.
Refrigerator:
Keep in the fridge for up to 5 days for best freshness — the cheesecake filling stays firm and creamy.
Freezer:
Freeze baked cookies for up to 2 months. Thaw in the fridge overnight before serving.
You can also freeze unbaked cookie dough balls (with filling inside).
When ready to bake, place frozen cookies directly on a baking sheet and add 1–2 minutes to the baking time.
Make-Ahead Option
You can prepare both the cookie dough and cheesecake filling up to 2 days in advance.
Store the dough in the fridge and the filling in the freezer until ready to assemble and bake.
This makes it easy to bake fresh, warm cookies anytime without starting from scratch.
Troubleshooting
Filling leaked out:
Make sure the dough fully covers the cheesecake filling and is sealed well.
Cookies spread too much:
Chill the dough longer before baking or check that you used the correct amount of flour.
Cookies too dry:
Don’t overbake — remove from the oven as soon as the edges set.
Not enough flavor:
Use high-quality pumpkin purée and fresh spices for the best taste.
Filling too sweet:
Reduce sugar in the cream cheese mixture slightly if you prefer a tangier flavor.
Frequently Asked Questions
Can I make these gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend.
Can I use canned pumpkin pie filling?
No, it contains extra sugar and spices that alter the dough texture.
Can I use low-fat cream cheese?
It works, but full-fat cream cheese gives the creamiest texture and best flavor.
Can I skip freezing the cheesecake filling?
Freezing helps with shaping and keeps the filling centered — highly recommended for best results.
Can I add chocolate chips?
Absolutely! Stir in 1/2 cup mini chocolate chips for a pumpkin-chocolate twist.
Nutrition Information (Approximate per Cookie)
- Calories: 190
- Protein: 3g
- Fat: 9g
- Carbohydrates: 24g
- Fiber: 1g
(Values vary depending on ingredients and added toppings.)
Why This Recipe Works
The secret to these cookies is balance — soft pumpkin dough and creamy cheesecake filling that bake together into one harmonious bite. The frozen filling ensures a perfect center every time, while the spiced cookie base complements it with warmth and sweetness.
Baking at just the right temperature keeps the edges set and the centers tender, giving that bakery-style texture you can’t resist. Every bite is like a mini pumpkin cheesecake wrapped in a soft cookie shell — indulgent yet comforting.
Tips for Customizing Your Cookie Routine
- Double the batch:
Freeze half for future cravings — they bake beautifully from frozen. - Holiday presentation:
Drizzle with white chocolate and sprinkle crushed graham crackers or pecans for festive flair. - Mini version:
Make smaller cookies for party trays or cookie boxes. - Add a crumble topping:
Sprinkle brown sugar streusel on top before baking for extra texture. - Serve slightly chilled:
They taste even more like cheesecake when enjoyed cold.
Final Thoughts
These Pumpkin Cheesecake Cookies combine everything you love about fall baking — cozy spices, creamy cheesecake, and soft pumpkin perfection. They’re elegant enough for special occasions but simple enough for everyday treats.
With their chewy pumpkin base and luscious cheesecake center, every bite feels like a taste of autumn comfort. Make a batch, share them with friends, or keep them all to yourself — either way, these cookies will become a new seasonal favorite in your kitchen.
Homemade, flavorful, and irresistibly creamy — these cookies truly capture the essence of fall in every bite.