Pumpkin Cheesecake Cookies Recipe

Introduction

These Pumpkin Cheesecake Cookies combine the warm flavors of fall with a creamy, tangy cheesecake center. Soft pumpkin-spiced cookies cradle a luscious cheesecake filling, making them a perfect treat for cozy afternoons or holiday gatherings.

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) light brown sugar
• 1/2 cup (100g) granulated sugar
• 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups (310g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 8 oz (226g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

Instructions

1. Make the cheesecake filling: In a medium bowl, beat the cream cheese until smooth and free of lumps. Add the granulated sugar, vanilla extract, and flour, mixing until completely smooth. (If using flour, heat-treat it first by microwaving for 1 minute, stirring halfway through, or baking at 300°F (150°C) for 5–7 minutes. Let cool before using.) Transfer the mixture to a piping bag or a zip-top bag with a corner snipped off. Chill in the refrigerator for at least 30 minutes while preparing the cookie dough.
2. Make the pumpkin cookie dough: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies keep their shape while baking.
3. Shape and bake the cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place dough balls 2 inches apart on the baking sheets. Flatten each slightly, then press a shallow well into the center of each with your thumb or the back of a spoon. Bake for 12 to 14 minutes, until edges are set and tops look done. While warm, gently press down centers again to deepen wells. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
4. Fill with cheesecake: Once the cookies are fully cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into each cookie’s center. Smooth the top if desired. Chill filled cookies in the refrigerator for 20 minutes to allow the filling to set before serving.

Tips & Variations

• Heat-treating the flour in the cheesecake filling helps prevent any raw flour taste and ensures a smooth texture.
• For extra flavor, try adding a pinch of nutmeg or cloves to the cookie dough.
• Substitute pumpkin pie spice with your own mix of cinnamon, ginger, nutmeg, and cloves if preferred.
• Use a small cookie scoop for uniform cookie sizes and even baking.

Storage

Store the cookies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 5–10 minutes before serving to enjoy the best texture. For longer storage, you can freeze the baked cookies without filling, then add fresh cheesecake filling after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the cookies either plain or fully assembled. To keep the cheesecake filling smooth, freeze the plain cookies and add the filling fresh once thawed. If freezing fully assembled cookies, freeze them flat on a baking sheet first to prevent sticking, then transfer to an airtight container.

What can I use if I don’t have canned pumpkin puree?

You can substitute canned pumpkin puree with homemade pumpkin puree or even canned sweet potato puree. Just make sure it’s not pumpkin pie filling, as that contains added spices and sweeteners.

Pumpkin Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

Delightfully soft and spiced pumpkin cookies filled with a creamy cheesecake center, perfect for fall baking and festive gatherings. These Pumpkin Cheesecake Cookies blend the warm flavors of pumpkin pie spice with a smooth, tangy filling that sets beautifully in the refrigerator.

• Author: Kai
• Prep Time: 40 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 24 cookies 1x
• Category: Pumpkin Recipes
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Cookie Base

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) light brown sugar
• 1/2 cup (100g) granulated sugar
• 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups (310g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon

Cheesecake Filling

• 8 oz (226g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (optional, heat-treated)

Instructions

1. Make the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth and lump-free. Add granulated sugar, vanilla extract, and the optional heat-treated flour, mixing until fully combined and smooth. Transfer the mixture to a piping bag or zip-top bag with a corner snipped off. Chill in the refrigerator for at least 30 minutes to set while preparing the cookie dough.
2. Prepare the Pumpkin Cookie Dough: Beat together softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes. Add pumpkin puree, egg, and vanilla extract, mixing until well incorporated. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually blend the dry ingredients into the wet mixture until a soft dough forms. Cover and chill the dough for 30 minutes to improve shape retention during baking.
3. Shape and Bake the Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop approximately 2 tablespoons of dough per cookie and roll into balls. Arrange dough balls 2 inches apart on prepared sheets. Flatten each ball slightly, pressing a shallow well in the center with your thumb or spoon back. Bake for 12 to 14 minutes until edges are set and tops look done. After removing from oven, while still warm, gently press the centers down again to deepen the wells. Let cookies cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
4. Fill Cookies with Cheesecake: Once the cookies have fully cooled, pipe 1 to 1½ teaspoons of chilled cheesecake filling into each well. Smooth the top if desired. Refrigerate the filled cookies for 20 minutes to allow the filling to set before serving.

Notes

• Store cookies in an airtight container in the refrigerator for up to 4 days.
• Allow cookies to sit at room temperature for 5 to 10 minutes before serving for optimal texture and flavor.
• To freeze, bake cookies plain and freeze; add cheesecake filling fresh after thawing to maintain smooth texture.
• Alternatively, freeze fully assembled cookies flat on a baking sheet, then transfer to a container once frozen solid.
• Heat-treat flour for the cheesecake filling by microwaving for 1 minute, stirring halfway, or baking at 300°F (150°C) for 5–7 minutes to ensure safety.

Keywords: pumpkin cookies, cheesecake filling, fall baking, pumpkin spice, holiday cookies, soft cookies, creamy filling