Pumpkin Cheesecake Cookies – Soft, Spiced, and Creamy in Every Bite
If you love the flavors of pumpkin pie and creamy cheesecake, these Pumpkin Cheesecake Cookies are about to become your new fall obsession. Soft, chewy pumpkin cookies are filled with a smooth, tangy cheesecake center — combining the best of both worlds in one irresistible treat.
They’re perfectly spiced, rich without being heavy, and look beautiful enough for any autumn dessert table. Whether you’re baking for a cozy weekend, a fall party, or just to enjoy with your coffee, these cookies are sure to impress.
With their melt-in-your-mouth texture and luscious cream cheese filling, these pumpkin cookies bring all the warmth and comfort of fall into every bite.
Why You’ll Love These Pumpkin Cheesecake Cookies
1. Two desserts in one.
You get soft pumpkin cookies and creamy cheesecake filling in a single bite.
2. Perfect fall flavor.
Spiced with cinnamon, nutmeg, and cloves for that cozy pumpkin pie taste.
3. Beautiful presentation.
The golden-orange cookie with a creamy center looks bakery-perfect.
4. Make-ahead friendly.
You can prepare the filling and dough ahead for easy baking later.
5. No fancy equipment.
Simple ingredients and a hand mixer are all you need.
6. Freezer-friendly.
Store baked or unbaked cookies for easy fall treats anytime.
What You’ll Need
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons 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 puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
Optional for Rolling:
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Step-by-Step Instructions
Step 1: Make the Cheesecake Filling
In a small bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy.
Scoop small teaspoons of the mixture onto a parchment-lined baking sheet. Freeze for about 30–40 minutes, or until firm.
This helps keep the filling intact when baking.
Step 2: Prepare the Pumpkin Cookie Dough
In a large mixing bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy — about 2–3 minutes.
Add the pumpkin puree and vanilla extract. Mix until fully combined.
(If the mixture looks slightly separated, that’s okay.)
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet mixture. Stir until just combined — do not overmix.
The dough will be soft and slightly sticky.
Step 3: Chill the Dough
Cover the bowl and refrigerate the dough for at least 30 minutes.
This makes it easier to handle and helps the cookies hold their shape while baking.
Step 4: Form the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of dough and flatten it slightly in your palm.
Place a frozen cheesecake ball in the center, then wrap the dough around it, sealing completely.
Roll gently to form a smooth ball.
If desired, roll each ball in cinnamon sugar for extra flavor and a sparkly finish.
Place cookies about 2 inches apart on the prepared baking sheet.
Step 5: Bake
Bake for 12–14 minutes, or until the cookies are set around the edges but still soft in the center.
Do not overbake — they’ll continue to firm up as they cool.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Serve and Enjoy
Enjoy the cookies once cooled, when the cheesecake centers are creamy and the pumpkin cookie base is tender and spiced.
They’re amazing served slightly chilled, too — just like cheesecake.
Tips for Perfect Pumpkin Cheesecake Cookies
- Use canned pumpkin puree, not pie filling.
Pumpkin pie filling has added sugar and spices that can alter the texture. - Freeze the cheesecake filling.
This prevents it from melting into the dough too quickly during baking. - Chill the dough.
Cold dough bakes into thick, chewy cookies that hold their filling better. - Don’t overbake.
These cookies should stay soft — the centers will firm up as they cool. - Add a cinnamon sugar coating.
It gives a subtle crunch and enhances the warm spice flavor. - Use room-temperature butter.
Soft butter blends smoothly with sugar for the right texture.
Flavor Variations
Once you’ve mastered the base recipe, you can easily change it up for new seasonal twists.
1. Maple Cheesecake Filling:
Add 1 tablespoon of maple syrup to the cheesecake mixture for a fall-inspired touch.
2. Chocolate Drizzle:
Once cooled, drizzle melted dark chocolate over the cookies.
3. Brown Butter Pumpkin Cookies:
Brown the butter first for a nutty, caramelized flavor in the dough.
4. Pumpkin Spice Latte Cookies:
Add 1 teaspoon instant espresso powder to the dough for a coffee-kissed version.
5. Salted Caramel Pumpkin Cheesecake Cookies:
Add a drizzle of caramel sauce on top and a sprinkle of sea salt after baking.
Serving Suggestions
These cookies are delicious on their own, but they also shine when paired with:
- A cup of coffee or hot apple cider
- A drizzle of cream cheese glaze or caramel sauce
- A scoop of vanilla or pumpkin ice cream
- Crushed graham crackers sprinkled on top
They’re perfect for fall gatherings, Thanksgiving dessert tables, or cozy weekend baking.
How to Store and Reheat
At Room Temperature:
Store in an airtight container for up to 2 days.
Refrigerator:
Keep in an airtight container for up to 5 days. They’re especially good chilled!
Freezer:
Freeze baked cookies in a single layer until solid, then transfer to a freezer-safe bag or container.
They’ll keep for up to 2 months.
To Serve:
Thaw at room temperature or microwave for 10–15 seconds for a fresh-from-the-oven feel.
Make-Ahead Option
You can prepare both the cheesecake filling and cookie dough ahead of time.
Store the filling in the freezer and the dough in the refrigerator for up to 24 hours.
When ready, assemble and bake as directed.
You can also freeze unbaked cookies (already filled and shaped).
Bake straight from frozen — just add 1–2 extra minutes to the baking time.
Troubleshooting
Filling leaks out:
Ensure the cheesecake center is well sealed with cookie dough before baking.
Cookies spread too much:
Chill the dough longer, or make sure your butter wasn’t too soft.
Cookies too cakey:
Use only 1/3 cup of pumpkin puree and pat out excess moisture with paper towels if your puree is very wet.
Dough too sticky to handle:
Chill it longer or lightly flour your hands when shaping.
Filling disappears inside cookie:
Freeze the cream cheese filling longer before adding it to the dough.
Frequently Asked Questions
Can I make these gluten-free?
Yes — use a 1:1 gluten-free all-purpose flour blend with xanthan gum included.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the best texture and flavor.
Can I use homemade pumpkin puree?
Yes, but make sure it’s thick and not watery. Strain it if needed.
Can I skip the cheesecake filling?
You can — you’ll have classic soft pumpkin cookies instead.
Do I have to chill the dough?
Yes, it helps control spreading and gives a thicker, chewier cookie.
Nutrition Information (Approximate Per Cookie)
- Calories: 190
- Protein: 3g
- Fat: 9g
- Carbohydrates: 25g
- Fiber: 1g
(Nutrition values vary slightly depending on ingredients and size.)
Why This Recipe Works
The combination of soft pumpkin cookie dough and creamy cheesecake filling creates a perfect contrast in texture and flavor. The pumpkin keeps the cookies moist, while the cream cheese adds richness and tang. Spices like cinnamon and nutmeg bring cozy fall warmth to every bite.
Freezing the filling ensures it stays creamy and defined in the center, while chilling the dough guarantees thick, bakery-style cookies that hold their shape.
The result: soft, pillowy cookies with a melt-in-your-mouth cheesecake center — simple to make, but impressive enough for any fall occasion.
Tips for Customizing Your Cookie Routine
- Bake a double batch and freeze.
You’ll thank yourself later when the craving hits. - Make mini versions.
Use a teaspoon of dough and filling for bite-sized treats. - Add crunch.
Stir in white chocolate chips, pecans, or toffee bits to the dough. - Gift them.
Wrap cooled cookies in parchment and twine for a cozy homemade gift. - Turn them into ice cream sandwiches.
Freeze cookies and sandwich with vanilla or cinnamon ice cream.
Final Thoughts
These Pumpkin Cheesecake Cookies combine everything you love about fall — warm spices, creamy cheesecake, and soft pumpkin cookie goodness — in one unforgettable bite.
They’re simple enough for everyday baking yet impressive enough for holidays and gatherings. Whether served fresh from the oven or chilled from the fridge, they’re guaranteed to be a hit.
Cozy, creamy, and bursting with autumn flavor — these cookies are pure pumpkin perfection.