Pumpkin Cheesecake Cookies – Soft, Creamy & Perfect for Fall

When the crisp fall air rolls in and pumpkin spice takes over coffee shops and kitchens, one dessert stands out above the rest: Pumpkin Cheesecake Cookies. These cookies combine the warm, cozy flavors of pumpkin with the creamy decadence of cheesecake, creating a treat that feels both comforting and indulgent. If you love pumpkin pie and cheesecake, this recipe brings both worlds together in a soft, chewy cookie with a sweet cream cheese center.

Pumpkin Cheesecake Cookies are not your average cookie. They’re pillowy soft, bursting with pumpkin flavor, and filled with a tangy cream cheese surprise. Each bite is a perfect balance of spiced pumpkin cookie dough and velvety cheesecake filling. They’re festive enough for Thanksgiving dessert tables yet simple enough to bake on a cozy weekend afternoon.

This recipe is also surprisingly easy to make. With a few pantry staples, pumpkin puree, and cream cheese, you can whip up a batch in under an hour (plus some chilling time). Whether you’re baking for family, friends, or just yourself, these cookies are guaranteed to impress.

In this post, I’ll walk you through what makes these cookies special, tips for the best results, ingredient notes, step-by-step instructions, storage options, variations, and answers to common questions. By the end, you’ll be ready to bake the best Pumpkin Cheesecake Cookies you’ve ever tasted.

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What Makes This Pumpkin Cheesecake Cookies Recipe Special?

• Soft and Chewy Texture: These cookies stay moist thanks to pumpkin puree, making them tender with just the right amount of chew.

• Creamy Cheesecake Center: Instead of plain cookies, each bite hides a smooth, tangy cheesecake filling.

• Perfect Fall Flavors: The pumpkin spice blend (cinnamon, nutmeg, ginger, cloves) makes these cookies taste like fall in every bite.

• Festive but Easy: They look impressive on a dessert table, but the steps are beginner-friendly.

• Freezer-Friendly: You can prep and freeze both dough and baked cookies for quick holiday baking.

If you’re someone who craves pumpkin spice lattes and holiday treats, this recipe is the perfect homemade version of that seasonal comfort.

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Ingredient Notes

Here’s a breakdown of the key ingredients that make these cookies so good:

• Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling (which already has sugar and spices). It adds moisture and that classic pumpkin flavor.

• Cream Cheese: Softened cream cheese creates the tangy cheesecake filling. Block-style works best (not whipped).

• Butter: Unsalted butter keeps the dough rich and flavorful. If using salted butter, reduce added salt.

• Brown Sugar: Adds depth and moisture to the cookie dough. Light brown sugar works best, but dark brown sugar gives a stronger molasses flavor.

• Granulated Sugar: Balances the sweetness of the filling and cookie dough.

• Egg Yolk: Helps bind the dough without making it cakey. Using just the yolk keeps the cookies softer.

• Pumpkin Pie Spice: A mix of cinnamon, nutmeg, ginger, and cloves. You can make your own or use store-bought.

• Flour: All-purpose flour gives the right structure. For gluten-free, use a 1:1 gluten-free flour blend.

• Vanilla Extract: Enhances both cookie and cheesecake flavors.

Equipment tip: A cookie scoop makes shaping much easier, and parchment paper prevents sticking.

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How To Make Pumpkin Cheesecake Cookies

1. Make the Cheesecake Filling

   • In a bowl, mix 8 oz cream cheese, 1/3 cup sugar, and 1 tsp vanilla until smooth.

   • Scoop teaspoon-sized dollops onto a lined baking sheet. Freeze for 30–40 minutes.

   • Tip: Chilling prevents the filling from oozing out during baking.

2. Prepare the Pumpkin Cookie Dough

   • Beat 1/2 cup butter and 1/2 cup brown sugar until creamy.

   • Add 1/4 cup pumpkin puree, 1 egg yolk, and 1 tsp vanilla. Mix well.

   • In another bowl, whisk 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.

   • Slowly mix dry ingredients into wet until a soft dough forms.

3. Assemble the Cookies

   • Scoop a tablespoon of dough, flatten it, and place a frozen cheesecake dollop in the center.

   • Cover with another tablespoon of dough, sealing edges.

   • Place cookies on a baking sheet lined with parchment. Chill 20 minutes for best shape.

4. Bake

   • Preheat oven to 350°F (175°C).

   • Bake cookies for 12–14 minutes, until edges look set but centers are slightly soft.

   • Tip: Don’t overbake—cookies will continue firming up as they cool.

5. Cool and Serve

   • Let cookies rest on the pan for 5 minutes before moving to a cooling rack.

   • Serve warm or at room temperature.

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Storage Options

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigeration: Because of the cream cheese filling, keep leftovers in the fridge up to 5 days.

• Freezing: Freeze unbaked stuffed dough balls up to 2 months. Bake straight from frozen, adding 1–2 minutes to bake time. Baked cookies can also be frozen for 2 months.

• Reheating: Warm in the microwave for 10–15 seconds for a fresh-baked taste.

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Variations and Substitutions

• Chocolate Drizzle: Add melted dark or white chocolate on top.

• Maple Twist: Swap vanilla in the filling with maple extract.

• Nutty Crunch: Add chopped pecans or walnuts to the dough.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Dairy-Free: Substitute cream cheese with dairy-free cream cheese and butter with vegan butter.

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Frequently Asked Questions

1. Can I use pumpkin pie filling instead of puree?
   No, pumpkin pie filling already has sugar and spices. Stick with pure pumpkin puree.

2. Why is my cookie dough too sticky?
   Pumpkin adds moisture. If dough is sticky, chill for 20–30 minutes before shaping.

3. Can I make these ahead?
   Yes! Prepare dough and filling, assemble, then freeze unbaked cookies until ready to bake.

4. Why did my filling leak out?
   Make sure cheesecake centers are well-frozen and edges of dough sealed tightly.

5. Do I need to refrigerate baked cookies?
   Yes, because of cream cheese filling. Store leftovers in the fridge.

6. Can I double the recipe?
   Absolutely. These freeze well, so doubling is great for holidays.

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Conclusion

Pumpkin Cheesecake Cookies are the ultimate fall dessert—soft, spiced cookies with a surprise cheesecake filling inside. They’re festive, indulgent, yet surprisingly simple to make. Whether you’re baking for Thanksgiving, a cozy weekend, or just because you love pumpkin spice, these cookies are guaranteed to impress.

So, preheat your oven, grab some pumpkin puree, and give this recipe a try. And don’t forget to share your batch—I’d love to hear how they turned out for you!

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