Pumpkin Cheesecake Cookies
There’s something extra special about baking pumpkin cookies once the weather starts to cool. The warm aroma of cinnamon and pumpkin pie spice fills the kitchen, and before long, a batch of soft, golden cookies is ready for the oven.
But these aren’t just any pumpkin cookies. Hidden inside each one is a creamy cheesecake filling that melts into the cookie as it bakes, creating the perfect surprise with every bite.
They’re rich, soft, and perfectly spiced, with a sweet cinnamon sugar coating that adds just the right finishing touch. Every cookie tastes like a little pumpkin cheesecake wrapped inside a chewy pumpkin cookie.
Whether you’re baking for a holiday gathering, a weekend treat, or simply because you’re craving something cozy, these pumpkin cheesecake cookies are always a recipe worth making.
Why You’ll Love This Recipe
These pumpkin cheesecake cookies have everything you could want in a fall dessert:
- A creamy cheesecake center. Every cookie is filled with a thick, sweet cream cheese filling that makes each bite taste like a mini pumpkin cheesecake.
- Soft, bakery-style texture. Draining the pumpkin creates cookies that are wonderfully chewy instead of cakey.
- Warm autumn spices. Cinnamon and pumpkin pie spice give every cookie that classic cozy fall flavor.
- A cinnamon sugar finish. Rolling the dough in cinnamon sugar adds a delicate crunch and an extra layer of sweetness.
- Perfect for sharing. They’re a beautiful addition to holiday dessert tables, cookie exchanges, or afternoon coffee breaks.
- Great for making ahead. Store them in the refrigerator for several days or freeze a batch so they’re ready whenever a pumpkin dessert craving strikes.
Ingredients You Will Need
For the Cheesecake Filling
- Cream Cheese – The star of the filling. It bakes into a rich, creamy center that gives each cookie its cheesecake-inspired surprise.
- Granulated Sugar – Sweetens the cream cheese without overpowering its tangy flavor.
- Vanilla Extract – Adds a warm, subtle sweetness that complements both the cheesecake filling and the pumpkin cookie.
For the Pumpkin Cookies
- 100% Pure Pumpkin – Brings natural pumpkin flavor, moisture, and a beautiful golden-orange color. Be sure to use pure pumpkin, not pumpkin pie filling.
- Unsalted Butter – Creates rich flavor and helps give the cookies their soft, chewy texture.
- Light Brown Sugar – Adds moisture and a light caramel flavor that pairs perfectly with pumpkin and warm spices.
- Granulated Sugar – Balances the brown sugar and helps create tender cookies with lightly crisp edges.
- Egg Yolk – Adds richness while keeping the cookies soft and chewy.
- Vanilla Extract – Enhances the warm flavors throughout the dough.
- Baking Soda – Helps the cookies rise slightly and bake up soft with tender centers.
- Kosher Salt – Balances the sweetness and brings out the flavors of the pumpkin and spices.
- Ground Cinnamon – Adds classic fall warmth and cozy flavor.
- Pumpkin Pie Spice – A blend of seasonal spices that gives the cookies their signature autumn taste.
- All-Purpose Flour – Provides the structure needed to hold the creamy cheesecake filling inside each cookie.
For the Cinnamon Sugar Coating
- Granulated Sugar – Creates a sweet, lightly crisp coating around each cookie.
- Ground Cinnamon – Adds an extra layer of warm spice and gives the cookies their irresistible bakery-style finish.
How to Make Pumpkin Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
In a medium bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Scoop the mixture into 16 portions (about 1 tablespoon each) onto a parchment-lined plate, then refrigerate until firm.
Step 2: Remove Excess Moisture from the Pumpkin
Place the pumpkin puree on paper towels set inside a fine-mesh strainer. Let it rest for a few minutes, then gently squeeze out as much liquid as possible, replacing the paper towels as needed. Repeat this process three times to create a thicker pumpkin puree that will give the cookies their chewy texture.
Step 3: Make the Cookie Dough
Beat the butter, brown sugar, and granulated sugar together until light and fluffy. Mix in the egg yolk and vanilla, then add the baking soda, salt, cinnamon, and pumpkin pie spice. Stir in the drained pumpkin puree until smooth, then fold in the flour until a thick, sticky dough forms.
Step 4: Prepare the Cinnamon Sugar
In a small bowl, stir together the granulated sugar and ground cinnamon. Set aside for coating the cookies before baking.
Step 5: Fill and Shape the Cookies
Scoop about 3 tablespoons of dough into your hand and flatten it slightly. Place one chilled cream cheese portion in the center, then carefully wrap the dough around the filling and seal the edges. Roll each cookie in the cinnamon sugar mixture and place it on a parchment-lined baking sheet. Lightly flatten the tops with your palm.
Step 6: Bake
Bake the cookies in a preheated 350°F (175°C) oven for 12 to 14 minutes, or until the edges are lightly golden and the centers are puffed and still look slightly underbaked.
Step 7: Cool and Serve
Let the cookies cool on the baking sheet for about 1 minute before transferring them to a wire rack. Once they’ve cooled, enjoy their soft pumpkin cookie exterior and creamy cheesecake center, or store them in the refrigerator for later.
Chewy Pumpkin Cheesecake Cookies
Notes
Ingredients
Cheesecake Filling
- 8 oz cream cheese, room temperature
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
Pumpkin Cookies
- 2/3 cup (173g) 100% pure pumpkin
- 1 cup (224g) unsalted butter, room temperature
- 3/4 cup (150g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 cups (260g) all-purpose flour, spooned and leveled
Cinnamon Sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp ground cinnamon
Instructions
Prepare the Cheesecake Filling
- In a medium bowl, combine the cream cheese, granulated sugar, and vanilla extract. Mix with an electric mixer or mash everything together with a fork until smooth.
- Line a plate with parchment paper and portion the filling into 16 mounds, about 1 tablespoon each. Place in the refrigerator to chill while preparing the cookie dough.
Make the Pumpkin Cookie Dough
- Set a fine-mesh strainer over a bowl and line it with a sheet of paper towel.
- Spoon the pumpkin onto the paper towel and let it rest while you begin the dough. This helps remove excess moisture.
- Heat the oven to 350°F and line a large baking sheet with parchment paper.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter with both sugars on medium-high speed for about 1 minute, until light and fluffy.
- Scrape the bowl, then blend in the egg yolk and vanilla until smooth. Add the baking soda, kosher salt, cinnamon, and pumpkin pie spice, mixing until incorporated.
- Return to the pumpkin. The paper towel should have absorbed a noticeable amount of moisture. Transfer the pumpkin to a fresh paper towel and gently squeeze it over the strainer. When the towel becomes too fragile, replace it and repeat. Continue squeezing the pumpkin a total of three times. (A cheesecloth may be used instead of paper towels if preferred.)
- Pack the drained pumpkin into a 1/3-cup measuring cup. It should fit with only a slight amount above the rim. If there is still too much, continue squeezing until the correct amount is reached.
- Add the prepared pumpkin to the dough and mix until fully combined.
- Stir in the flour. Once most of the flour is incorporated, finish mixing with a rubber spatula by hand to ensure everything is evenly blended. The finished dough will be thick and sticky.
- In a small bowl, stir together the granulated sugar and cinnamon for the coating.
Assemble and Bake
- Using a large cookie scoop (about 3 tablespoons), scoop dough into your hand and flatten it.
- Place one chilled cream cheese portion in the center and wrap the dough around it, sealing the filling inside. The dough will be sticky, but it is manageable.
- Roll each cookie in the cinnamon sugar mixture and arrange on the prepared baking sheet. Gently press the tops down just a little with your palm.
- Bake 5 to 6 cookies at a time, leaving plenty of space between them, for 12 to 14 minutes, or until the edges are lightly golden while the centers remain pale, puffed, and slightly underbaked.
- Let the cookies cool on the baking sheet for about 1 minute before transferring them to a wire rack.
- Repeat with the remaining dough and filling.
- Once completely cooled, the cookies are ready to serve.
Notes
- Keep leftover cookies refrigerated for up to 1 week.
- Baked cookies can also be frozen. Wrap them well before freezing to help maintain their freshness.
Cholesterol: 45mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1800IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, stick with 100% pure pumpkin for this recipe. Pumpkin pie filling already contains added sugar and spices, which will change the flavor and texture of the cookies. Pure pumpkin gives you the right balance of pumpkin flavor and moisture.
2. Why do I need to squeeze the moisture out of the pumpkin?
This extra step is what helps these cookies stay thick, soft, and chewy instead of turning cakey. Removing some of the water from the pumpkin creates a dough that is easier to handle and helps the cookies hold their shape while baking.
3. Can I make the cookie dough ahead of time?
Yes, you can prepare the dough ahead and keep it covered in the refrigerator. When you’re ready to bake, let it sit for a few minutes if it feels too firm to scoop and shape easily.
4. How do I keep the cream cheese filling from leaking out?
The trick is to make sure the cheesecake filling is completely wrapped inside the cookie dough. Press the dough around the filling and seal any openings before rolling the cookie in cinnamon sugar. A well-sealed cookie keeps that creamy center right where it belongs.
5. Can I freeze these pumpkin cheesecake cookies?
Absolutely. These cookies freeze well after baking. Let them cool completely, wrap them tightly, and store them in an airtight container. When you’re ready to enjoy them, thaw them in the refrigerator and they’ll still taste soft and delicious.
