If Fall had an official cookie, these Pumpkin Cheesecake Cookies would be it. Imagine soft, pumpkin spice cookies with a creamy, tangy cheesecake center—basically, sweater weather wrapped in a dessert. These stuffed cookies deliver everything we love about the season: warm spices, rich flavors, and just enough indulgence to make any day feel like a holiday.
These cookies have quickly become a staple in my fall baking lineup. They’re perfect for Thanksgiving dessert tables, weekend baking projects, or just as a sweet way to celebrate pumpkin season. Plus, they’re impressive enough to bring to a gathering but cozy enough to enjoy solo with a mug of cider and a good book.
Why You’ll Love These Pumpkin Cheesecake Cookies
- A fall dessert that combines two classics: cookies and cheesecake
- Soft pumpkin spice cookies with creamy centers
- Fun and satisfying to make (and eat!)
- Great for gifting, potlucks, or fall-themed events
- Comforting, cozy, and totally crave-worthy
Ingredients
For the cookie dough:
- 281 g (2¼ cups) all-purpose flour
- 5 g (1 tsp) baking soda
- 2 g (1 tsp) pumpkin pie spice
- 2 g (½ tsp) salt
- 170 g (¾ cup) unsalted butter, softened
- 150 g (¾ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 120 g (½ cup) pumpkin puree
- 1 large egg
- 5 ml (1 tsp) vanilla extract
For the cheesecake filling:
- 226 g (8 oz) cream cheese, softened
- 50 g (¼ cup) granulated sugar
- 1 egg yolk
- 2.5 ml (½ tsp) vanilla extract
How to Make Pumpkin Cheesecake Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Make the cookie dough:
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract; beat until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually add dry ingredients to the wet, mixing until just combined.
- Make the cheesecake filling:
- In a medium bowl, beat cream cheese until smooth.
- Add sugar, egg yolk, and vanilla extract. Mix until creamy.
- Assemble the cookies:
- Scoop tablespoon-sized balls of dough and make a small indentation in each.
- Fill each with a teaspoon of cheesecake filling.
- Gently wrap and seal the dough around the filling, rolling into a smooth ball.
- Place cookies on prepared baking sheet, spaced apart.
- Bake:
- Bake for 12–15 minutes, until edges are golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for the Best Stuffed Cookies
- Chill the cheesecake filling slightly to make stuffing easier.
- Don’t overfill—just a teaspoon of filling does the trick.
- Use a cookie scoop for even portions.
- Let cookies cool fully to allow the centers to set.
- Want an extra flair? Dust with powdered sugar or drizzle with white chocolate.
Why These Cookies Became a Family Favorite
The first time I made these, my kitchen smelled like pumpkin spice heaven. I left a few out to cool, stepped away, and came back to find half of them mysteriously “tested” by my husband and kids. That creamy center? Irresistible. Now, they’re our official kick-off to fall—a baking ritual we look forward to every year.
What to Serve With Pumpkin Cheesecake Cookies
Pair these cookies with a hot chai latte, pumpkin spice coffee, or a chilled glass of milk. They make an elegant finish to a fall meal or a cozy afternoon snack. Add them to a dessert platter with spiced nuts, caramel corn, and apple slices for the ultimate autumn treat board.
How to Store Pumpkin Cheesecake Cookies
Because of the cream cheese filling, store these cookies in the fridge in an airtight container for up to 5 days. Want to enjoy them warm? Pop them in the microwave for 10–15 seconds. They also freeze beautifully—just wrap them individually and store in a zip-top bag for up to 2 months.
FAQs
Can I use homemade pumpkin puree?
Yes! Just make sure it’s not too watery—blot it slightly with paper towels.
Do I need to chill the dough?
It’s not necessary, but chilling for 20 minutes makes shaping easier.
Can I make these ahead of time?
Absolutely. Freeze unbaked, stuffed cookie dough balls and bake straight from frozen, adding a few extra minutes.
Are these cookies overly sweet?
Not at all! The tangy filling balances the sweetness perfectly.
Can I skip the cheesecake filling?
Sure—but then you’d just have great pumpkin spice cookies (and you’ll miss the magic).
Whether you’re baking for a crowd or just because you need a little fall comfort, these Pumpkin Cheesecake Cookies are everything a seasonal dessert should be—soft, spiced, creamy, and impossible to resist.
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Pumpkin Cheesecake Cookies: The Cozy Fall Dessert You Didn’t Know You Needed
- Total Time: 40 minutes
- Yield: 18–20 cookies 1x
- Diet: Vegetarian
Description
Pumpkin Cheesecake Cookies combine the best of fall baking: soft, spiced pumpkin cookies with a rich, tangy cheesecake center. These cozy treats are perfect for holiday dessert tables, seasonal gatherings, or a quiet fall afternoon with a warm drink. Irresistibly creamy and festive!
Ingredients
For the cookie dough:
-
281 g (2¼ cups) all-purpose flour
-
5 g (1 tsp) baking soda
-
2 g (1 tsp) pumpkin pie spice
-
2 g (½ tsp) salt
-
170 g (¾ cup) unsalted butter, softened
-
150 g (¾ cup) brown sugar
-
50 g (¼ cup) granulated sugar
-
120 g (½ cup) pumpkin puree
-
1 large egg
-
5 ml (1 tsp) vanilla extract
For the cheesecake filling:
-
226 g (8 oz) cream cheese, softened
-
50 g (¼ cup) granulated sugar
-
1 egg yolk
-
2.5 ml (½ tsp) vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
Make cookie dough: Cream butter and sugars. Mix in pumpkin, egg, and vanilla. In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt. Combine wet and dry mixtures.
-
Make filling: Beat cream cheese until smooth. Add sugar, egg yolk, and vanilla. Mix until creamy.
-
Scoop tablespoon-sized dough portions. Make an indentation in each and add 1 tsp cheesecake filling. Gently wrap dough around filling and roll into a ball.
-
Arrange cookies on a baking sheet, spaced apart.
-
Bake for 12–15 minutes until the edges are golden. Cool for 5 minutes on the pan, then transfer to a wire rack.
Notes
Chill filling slightly for easier stuffing.
Use a cookie scoop for uniform sizes.
Let cookies cool fully for cheesecake center to set.
Dust with powdered sugar or drizzle white chocolate for a fancy touch.
Cookies freeze well before or after baking.
- Prep Time: 25 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American