Looking for the cosiest cookie of the season? These Pumpkin Cheesecake Cookies are exactly what autumn dreams are made of. Soft and chewy pumpkin cookies wrapped around a creamy, tangy cheesecake centre, then rolled in spiced sugar before baking—need we say more? Whether you’re planning a fall bake-a-thon or just want a sweet bite to go with your coffee, these chewy pumpkin treats bring serious comfort.
Why You’ll Love These Pumpkin Cheesecake Cookies
These cookies are packed with warm spices, a dreamy cream cheese center, and the kind of bakery-style texture you usually only see on Instagram. The pumpkin flavor is just right—not overpowering—while the cheesecake filling adds a rich, tangy surprise in every bite. Perfect as stuffed fall cookies for Thanksgiving trays, cozy weekends, or edible gifts.
Ingredients
Cheesecake Filling:
- 6 oz cream cheese, cold (170 g)
- 3 tbsp granulated sugar (38 g)
- ½ tsp vanilla extract (2.5 ml)
Spiced Sugar:
- ¼ cup granulated sugar (50 g)
- ½ tsp pumpkin pie spice (1 g)
Pumpkin Cookies:
- ½ cup canned pumpkin purée, Libby’s recommended (122 g)
- 1¾ cups all-purpose flour (219 g)
- 1 tbsp pumpkin pie spice (2 g)
- ½ tsp baking powder (2.5 g)
- ½ tsp baking soda (2.5 g)
- ½ tsp salt (2.5 g)
- ¾ cup unsalted butter, softened (168 g)
- 1 cup light brown sugar (220 g)
- 2 egg yolks, room temperature
- 2 tsp vanilla extract (10 ml)
How to Make Them
- Make the Cheesecake Centers: In a small bowl, beat cream cheese, sugar, and vanilla until fluffy. Scoop into 16 small balls (about 2 tsp each) and freeze until very firm, at least 30–60 minutes.
- Mix the Spiced Sugar: Combine granulated sugar and pumpkin pie spice in a small bowl. Set aside.
- Dry the Pumpkin: Place pumpkin purée between layers of paper towels and press repeatedly until it reduces to just under ¼ cup. This step prevents excess moisture.
- Make the Cookie Dough: In one bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt. In a larger bowl, cream butter and brown sugar until light and fluffy (about 2 minutes). Beat in egg yolks and vanilla until pale. Add dried pumpkin and mix until well blended. Stir in dry ingredients on low speed until just combined.
- Assemble the Cookies: Scoop 2 tbsp portions of dough and flatten into discs. Place a frozen cheesecake ball in the center of each and wrap the dough around it to seal. Roll into smooth balls, then coat in spiced sugar.
- Bake: Place 6 cookies at a time on a lined baking sheet. Bake at 350°F (175°C) for 12–13 minutes. Let cool on the sheet for 10 minutes before transferring to a wire rack.
Tips for Success
- Freezing the cheesecake centres is key to keeping the filling intact while baking.
- Don’t skip drying the pumpkin—it helps maintain the perfect cookie texture.
- Use a light touch when wrapping the dough around the filling to keep it even.
- Chill assembled cookies for 10 minutes before baking if your kitchen is warm.
Why These Cookies Are Always a Hit
I created these cookies during a fall baking session gone rogue. I had cream cheese, pumpkin, and a serious craving for something new. One batch later, and I was hooked. Now these cream cheese centre cookies are my most-requested treat at fall parties, and the first to vanish from any dessert table.
What to Serve With Pumpkin Cheesecake Cookies
- Hot apple cider or spiced tea
- Pumpkin spice lattes (of course!)
- Vanilla ice cream for a deluxe dessert
- Wrapped in twine for an adorable edible gift
How to Store Leftovers
Once cooled, store cookies in an airtight container in the fridge for up to 5 days. Let come to room temperature before serving. For longer storage, freeze individually and thaw at room temp.
FAQs
Can I skip drying the pumpkin?
It’s not recommended—the moisture affects texture and spread.
Can I use a whole egg instead of yolks?
Stick to yolks for richer texture and better chew.
Do these need to be refrigerated?
Yes, because of the cream cheese filling.
Your New Favourite Fall Cookie
Pumpkin Cheesecake Cookies are everything we love about fall wrapped into one irresistible treat. Chewy pumpkin treats with a creamy center and a spiced sugar coating? Yes, please. Bake a batch, share a few (if you can), and embrace the season one bite at a time.
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Print
Pumpkin Cheesecake Cookies
- Total Time: 1 hour 30 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Pumpkin Cheesecake Cookies are the ultimate fall stuffed cookie—soft, chewy pumpkin cookies filled with a tangy cream cheese center and rolled in warm spiced sugar. With rich autumn flavors and a surprise creamy bite, these bakery-style treats are perfect for seasonal gatherings, cozy weekends, or edible gifting.
Ingredients
Cheesecake Filling:
-
6 oz cream cheese, cold (170 g)
-
3 tbsp granulated sugar (38 g)
-
½ tsp vanilla extract (2.5 ml)
Spiced Sugar:
-
¼ cup granulated sugar (50 g)
-
½ tsp pumpkin pie spice (1 g)
Pumpkin Cookies:
-
½ cup canned pumpkin purée, well-drained (122 g before drying)
-
1¾ cups all-purpose flour (219 g)
-
1 tbsp pumpkin pie spice (2 g)
-
½ tsp baking powder (2.5 g)
-
½ tsp baking soda (2.5 g)
-
½ tsp salt (2.5 g)
-
¾ cup unsalted butter, softened (168 g)
-
1 cup light brown sugar (220 g)
-
2 egg yolks, room temperature
-
2 tsp vanilla extract (10 ml)
Instructions
-
Prepare Cheesecake Centers: Beat cream cheese, sugar, and vanilla until fluffy. Scoop into 16 small balls and freeze for at least 30–60 minutes.
-
Make Spiced Sugar: Combine granulated sugar and pumpkin pie spice. Set aside.
-
Dry the Pumpkin: Press pumpkin purée between paper towels until moisture is removed and reduced to under ¼ cup.
-
Mix Dough: In a bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt. In a separate bowl, cream butter and brown sugar until fluffy. Beat in egg yolks and vanilla, then dried pumpkin. Stir in dry ingredients until just combined.
-
Assemble Cookies: Flatten 2 tbsp dough portions, wrap around a frozen cream cheese ball, seal, and roll smooth. Coat in spiced sugar.
-
Bake: Bake 6 cookies at a time at 350°F (175°C) for 12–13 minutes. Cool on baking sheet 10 minutes, then transfer to a wire rack.
Notes
Drying the pumpkin is essential for texture and spread.
Freezing the cream cheese filling helps it hold its shape while baking.
Cookies can be chilled before baking to help them maintain shape.
Store in the fridge due to the cream cheese center.
- Prep Time: 30 minutes (plus 30–60 min freezing time)
- Cook Time: 13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American