Pumpkin pie or cheesecake? Why choose when you can have both—wrapped up in a cookie! These Pumpkin Cheesecake Cookies are the fall dessert you didn’t know you needed. Imagine soft, spiced cookies with a creamy cheesecake center, all rolled in cinnamon-sugar magic. They’re the cozy sweater of the cookie world: warm, sweet, and oh-so comforting.

If you’ve ever wanted to impress friends or family with a dessert that looks fancy but is secretly easy, this is it. These stuffed cookies are made with simple pantry staples plus cream cheese (your cookie’s best friend). Don’t let the filling intimidate you—freezing it ahead of time makes assembly a breeze.

Whether you’re baking for a fall party, gifting treats to neighbors, or just sneaking one with your morning coffee (no judgment here), these cream cheese cookies deliver. And yes, they’re the kind of treat that disappears suspiciously fast from the cookie jar.

So grab your mixing bowls, preheat that oven, and let’s turn pumpkin season into cookie season with these irresistible Pumpkin Cheesecake Cookies.

Why You’ll Love These Pumpkin Cheesecake Cookies

A creamy cheesecake filling tucked inside each bite.
Perfectly spiced cookies with cozy fall flavors.
Rolled in spiced sugar for extra crunch and warmth.
An impressive dessert that’s actually simple to make.

Ingredients You’ll Need

Cheesecake Filling:

5 oz (140 g) cream cheese, room temperature
¼ cup (50 g) granulated sugar
1 teaspoon vanilla extract

Pumpkin Cookies:

¾ cup (150 g) light brown sugar, packed
½ cup (113 g) unsalted butter, melted
1 egg yolk
¼ cup (60 g) pumpkin puree
1 teaspoon vanilla extract
1¼ cups (150 g) all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon salt

Spiced Sugar:

¼ cup (50 g) granulated sugar
1 teaspoon pumpkin pie spice (or cinnamon)

Step-by-Step Directions

Make the cheesecake centers: Beat cream cheese, sugar, and vanilla until smooth. Scoop into 2-teaspoon portions, place on a parchment-lined sheet, and freeze 20 minutes.
Mix dry ingredients: In a medium bowl, whisk flour, pumpkin pie spice, baking soda, and salt.
Mix wet ingredients: In a large bowl, whisk melted butter and brown sugar. Stir in egg yolk, pumpkin puree, and vanilla.
Form the dough: Add dry ingredients to the wet mixture and stir until combined.
Assemble the cookies: Scoop dough into 9 portions (about 2 oz each). Flatten, place a frozen cheesecake ball in the center, fold over, and roll into smooth balls.
Coat in spiced sugar: Mix granulated sugar with pumpkin pie spice. Roll each cookie ball to coat.
Bake: Place cookies on a parchment-lined baking sheet, 4 inches apart. Bake at 350°F (175°C) for 11–12 minutes, until edges are set.
Cool and enjoy: Let cookies rest for 10 minutes before transferring to a wire rack. Best enjoyed warm when the centers are gooey!

Tips for Stuffed Cookie Success

Freeze that filling! If you try to stuff the cookies with soft cream cheese, it’ll ooze everywhere. Freezing keeps it neat and easy.
Chill out if needed: If the dough feels too soft to work with, pop it in the fridge for 15 minutes.
Don’t overbake: These cookies should be just set at the edges and soft in the middle. Remember, they continue baking on the sheet as they cool.
Spiced sugar = magic: That final roll in spiced sugar adds a sweet crunch and makes them bakery-level good.

A Little Story from My Kitchen

I still remember the first time I made these for a fall potluck. I walked in with a plate stacked high, and within ten minutes they were gone—vanished. People kept coming up to me asking, “Wait, was that cheesecake inside a cookie?” with wide eyes like I’d just pulled off some culinary magic trick.

Now, my kids call them “surprise cookies” because every bite is a discovery. Sometimes I’ll warm one up after dinner, pour a little tea, and just savor the creamy center. It’s those little cozy moments that make baking so rewarding, don’t you think?

What to Serve with Pumpkin Cheesecake Cookies

These cookies shine on their own, but you can dress them up depending on the occasion. Pair them with a hot latte or chai tea for a cozy afternoon snack. For a dinner party, serve them slightly warm with a dollop of whipped cream or even alongside pumpkin ice cream for the ultimate fall dessert plate.

They also look beautiful on a holiday cookie tray mixed with other spiced cookies, shortbread, and fudge. Trust me, these will be the first ones to disappear.

How to Store Your Cookies

Room temperature: Keep in an airtight container for up to 2 days.
Refrigerator: Because of the cream cheese filling, store leftovers in the fridge for up to 5 days. Let them come to room temp before serving (or warm slightly in the microwave).
Freezer: You can freeze the baked cookies for up to 2 months. Just wrap them tightly in plastic wrap, then store in a freezer-safe bag. Thaw overnight in the fridge or warm before enjoying.
Freezing dough: Assemble the stuffed cookies, then freeze unbaked dough balls. Bake from frozen, adding 2–3 minutes to the bake time.

FAQs about Pumpkin Cheesecake Cookies

Q: Can I make these ahead of time?

A: Yes! Make the cookie dough and freeze the cheesecake filling. Assemble right before baking for the freshest results.

Q: Can I double the recipe?

A: Absolutely. These stuffed cookies disappear fast, so doubling might be the best plan.

Q: Can I use store-bought pumpkin pie filling instead of puree?

A: I wouldn’t recommend it—it’s already sweetened and spiced, which will throw off the flavor balance. Stick with plain pumpkin puree.

Q: Do these taste better warm or chilled?

A: Both! Warm gives you that gooey cheesecake center, while chilled makes them taste like little pumpkin spice cheesecake bites.

The Sweetest Ending

These Pumpkin Cheesecake Cookies are everything fall should taste like: cozy spices, creamy centers, and just the right touch of sweetness. They’re a little bit cookie, a little bit cheesecake, and completely irresistible. Whether you’re baking for a holiday, a potluck, or just because—it’s a treat that feels like a hug in dessert form.

So the next time pumpkin season rolls around, skip the plain pie and bake up a batch of these stuffed cookies instead. One bite and you’ll understand why my family now begs for them every fall.

Discover more delicious recipes by following me on Facebook and Pinterest.

Pumpkin Cheesecake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia Hartwellen
Total Time: 37 minutes
Yield: 9 large stuffed cookies 1x
Diet: Vegetarian

Print Recipe

Description

Pumpkin Cheesecake Cookies combine two fall favorites in one cozy treat. Soft, spiced pumpkin cookies are stuffed with a creamy cheesecake center and rolled in cinnamon-sugar for extra warmth and crunch. Easy to make and even easier to devour, they’re the perfect fall dessert for gatherings, gifting, or anytime indulgence

Ingredients

Scale

Cheesecake Filling:

5 oz (140 g) cream cheese, room temperature
¼ cup (50 g) granulated sugar
1 teaspoon vanilla extract

Pumpkin Cookie Dough:

¾ cup (150 g) light brown sugar, packed
½ cup (113 g) unsalted butter, melted
1 egg yolk
¼ cup (60 g) pumpkin puree
1 teaspoon vanilla extract
1¼ cups (150 g) all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon salt

Spiced Sugar Coating:

¼ cup (50 g) granulated sugar
1 teaspoon pumpkin pie spice (or cinnamon)

Cook Mode Prevent your screen from going dark

Instructions

Make the Cheesecake Filling:
Beat cream cheese, sugar, and vanilla until smooth. Scoop into 2-teaspoon portions onto parchment-lined tray. Freeze for 20 minutes.
Prepare Dry Ingredients:
In a bowl, whisk flour, pumpkin pie spice, baking soda, and salt.
Prepare Wet Ingredients:
In a separate bowl, whisk melted butter and brown sugar. Stir in egg yolk, pumpkin puree, and vanilla extract.
Form the Dough:
Mix dry ingredients into the wet mixture until combined.
Assemble Cookies:
Scoop dough into 9 portions (about 2 oz each). Flatten, add a frozen cheesecake ball, fold and roll into a ball.
Coat in Sugar:
Combine granulated sugar and pumpkin pie spice. Roll each dough ball in the sugar mixture.
Bake:
Arrange on parchment-lined baking sheets, spaced 4 inches apart. Bake at 350°F (175°C) for 11–12 minutes until edges are set.
Cool and Enjoy:
Let rest 10 minutes on baking sheet before transferring to a wire rack. Best served slightly warm.

Notes

Freeze the filling to make assembly easier and prevent leaks.

Chill dough briefly if it’s too soft to handle.

Use a round cutter to reshape baked cookies while warm for perfect edges.

Double the recipe—they disappear fast!

Best served warm for a gooey center, but also delicious chilled.

Prep Time: 25 minutes (including freezing time)
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Pumpkin Cheesecake Cookies That Are Basically Fall in a Bite