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Pumpkin Cheesecake Cookies Recipe

ByLily
Jump to Recipe· 4.5 from 73 reviews

If you’re anything like me, fall is all about cozy flavors and treats that warm you from the inside out. These Pumpkin Cheesecake Cookies are exactly that—a wonderful twist on traditional pumpkin treats with a surprise creamy cream cheese center that’ll make your taste buds do a happy dance. I first discovered this Pumpkin Cheesecake Cookies Recipe when craving something rich and autumnal but not your typical pumpkin pie, and honestly, it’s quickly become my go-to for cookie swaps during the holiday season.

This recipe works brilliantly for everything from weekend baking marathons to last-minute dinner party desserts because it feels fancy but is shockingly straightforward. The soft, spicy pumpkin cookie hugging that luscious cheesecake filling? Pure magic. I’m excited for you to give it a try because I know you’ll appreciate how the flavors balance beautifully without being too sweet or dense.

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Why This Recipe Works

  • Creamy Center Surprise: The cream cheese filling adds a luscious texture that contrasts perfectly with the spiced pumpkin cookie.
  • Balanced Flavors: Pumpkin pie spice mingled with sugar and white chocolate chips captures that classic fall vibe without being overpowering.
  • Moist & Tender Texture: The combination of pumpkin puree and melted butter keeps the cookies soft and chewy.
  • Simple Prep: Despite its sophisticated taste, the recipe is surprisingly easy to pull together, making it great for bakers of all levels.
Fifteen small round cookies are arranged in a neat grid on a silver cooling rack. Each cookie is golden brown with a slightly uneven, soft texture and topped with scattered white chocolate chips. The cooling rack sits on a white marbled surface with a crumpled teal cloth underneath, partially visible. In the top left corner, there is a small white bowl filled with cinnamon sugar, while an orange pumpkin is seen near the top right corner. A few white chocolate chips are scattered around the cookies and cooling rack. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Pumpkin Cheesecake Cookies Recipe has a role that supports the overall chewy, creamy, spiced goodness. When shopping, picking fresh cream cheese and real pumpkin puree (not the pie filling) will really elevate your results.

  • Cream Cheese: The star of the cheesecake filling, providing that tangy creaminess you want inside each cookie.
  • Granulated Sugar: Sweetens both the cream cheese filling and dough; its fine texture helps create a tender cookie.
  • Sour Cream: Adds moisture and a slight tang to the filling, making it extra rich.
  • Vanilla Extract: Enhances all flavors with its warm, sweet aroma.
  • Unsalted Butter: Melts smoothly into the dough, giving the cookies a tender base.
  • Pumpkin Pie Spice: The key blend of cinnamon, nutmeg, and cloves that nails the classic pumpkin flavor.
  • Light Brown Sugar: Adds depth and a subtle molasses note that complements the pumpkin beautifully.
  • Pumpkin Puree: Brings moisture and that unmistakable fall flavor; blotting excess moisture is key for perfect texture.
  • Egg Yolks: Provide richness and help bind the dough together.
  • All-Purpose Flour: The sturdy base that holds everything together without making the cookies tough.
  • Baking Soda & Baking Powder: Work together to give the cookies light lift and prevent heaviness.
  • Salt: Balances sweetness and enhances all flavors.
  • White Chocolate Chips: Their creamy sweetness pairs wonderfully with the pumpkin and spice.
  • Cinnamon & Sugar Topping: Gives the cookies a beautiful flavorful crust and a bit of crunch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to experiment with this Pumpkin Cheesecake Cookies Recipe by swapping out the white chocolate chips for bittersweet ones when I want to cut the sweetness. You can easily personalize the spice blend or even swap the cream cheese filling for a dollop of marshmallow fluff for a softer surprise.

  • White Chocolate Variation: Sometimes, I add chopped pecans along with white chocolate for a bit of crunch and nuttiness that complements pumpkin beautifully.
  • Spice Level Fix: If you like more heat, toss in a pinch of ground ginger or cardamom to the dough for a deeper spice profile.
  • Dairy-Free Swap: Use vegan cream cheese and coconut yogurt as a sour cream alternative, just watch the texture and adjust moisture if needed.
  • Mini Version: Perfect for parties! Make smaller cookies and reduce baking time by 2-3 minutes for bite-sized treats.

Step-by-Step: How I Make Pumpkin Cheesecake Cookies Recipe

Step 1: Whip Up the Cream Cheese Filling

Start by combining softened cream cheese with granulated sugar in a medium bowl. Stir until smooth and creamy—no lumps! Then add in the sour cream and vanilla extract, mixing until everything’s perfectly blended. This filling is best when chilled, so I dollop teaspoon-sized mounds onto a wax paper-lined baking sheet and pop it in the freezer while I prep the cookie dough. This little freezer nap lets the filling firm up so it doesn’t melt out during baking.

Step 2: Prepare the Pumpkin-Spiced Cookie Dough

Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Melt the butter gently in 20-second bursts in the microwave, stirring in between until just melted, then stir in pumpkin pie spice right away so the spices bloom in the warmth. Let this mixture cool until room temperature — trust me, warm butter will mess with the eggs and flour later. Meanwhile, spread the pumpkin puree on a plate and blot it with paper towels to remove excess moisture (this step helps avoid soggy cookies).

Once cooled, stir the sugars and pumpkin puree into the butter mixture, then add egg yolks and vanilla extract. In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet until combined into a uniform dough, then fold in the white chocolate chips. Your fragrant dough is now ready for the cheesy filling!

Step 3: Assemble and Bake

Using a cookie scoop or a tablespoon, portion out about 3 tablespoons of dough and roll it into a smooth ball. Then make a wide crater with your thumb in the center. Grab a dollop of frozen cream cheese filling and nestle it inside the crater. Fold the dough over, hiding the cream cheese completely, and re-roll into a neat ball. If your dough feels sticky or tricky to manage, cover with plastic wrap and chill for 30 minutes—it helps a lot! Next, mix cinnamon with granulated sugar and roll each ball in this flavorful coating.

Place the cookies spaced evenly on your prepared baking sheet and bake for 11 minutes at 350°F. If you want that gorgeous white chocolate chip look on top, press a few chips gently into each cookie within the first two minutes out of the oven. Let them cool fully on the sheet—you’ll see the edges firm up just right while the centers stay soft and a bit tender.

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Tips from My Kitchen

  • Blot the Pumpkin Puree: Removing excess moisture is crucial—too wet and your cookies won’t hold their shape.
  • Cool Your Butter: Warm butter can scramble your eggs or make dough greasy, so let it cool completely before mixing.
  • Freeze the Filling: Freezing your cream cheese filling balls beforehand ensures they stay inside the cookies during baking.
  • Don’t Skip the Chilling: If dough is sticky, chilling makes it easier to handle and yields better-shaped cookies.

How to Serve Pumpkin Cheesecake Cookies Recipe

The image shows multiple round cookies with a brown, slightly rough texture covered in a cinnamon sugar layer. Each cookie has small white chocolate chips on top. One cookie is split in half in the center, revealing inside layers: a soft light orange dough layer on the outside, and a thick creamy white filling in the middle. The cookies are placed on a white marbled surface with a few small pumpkins on the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling an extra dusting of cinnamon sugar over the cookies right after baking for a lightly crunchy, sweet crust. Sometimes, I garnish plates with a few fresh cranberries or a sprig of rosemary for seasonal flair when serving guests; it makes the presentation feel extra special without adding a ton of work.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or coffee, making for a cozy afternoon treat. If you’re feeling indulgent, I also like to serve them alongside pumpkin spice latte or creamy hot cocoa for that true fall vibe.

Creative Ways to Present

For holiday gatherings or bake sales, I’ve arranged these cookies stacked in clear glass jars tied with festive twine—it makes the gifting feel thoughtful and hands-on! Alternatively, lining them up on a rustic wooden board with seasonal fruit and nuts creates a charming dessert spread that looks as inviting as it tastes.

Make Ahead and Storage

Storing Leftovers

Once your cookies are fully cooled, I recommend storing them in an airtight container in the fridge to keep the cream cheese filling fresh and the dough tender. They stay delicious for up to 5 days this way—perfect for enjoying throughout the week or prepping for unexpected guests.

Freezing

If you want to plan ahead, these cookies freeze beautifully! I wrap them individually in plastic wrap and place them in a freezer-safe bag. When thawed, they practically taste like freshly baked—plus, freezing helps preserve that creamy filling texture.

Reheating

To enjoy leftover cookies warm, pop them in a 300°F oven for about 5 minutes—just enough to soften them without melting the filling completely. I avoid microwaving, as it can make the cookie overly soft and the filling too runny.

FAQs

  1. Can I use canned pumpkin instead of fresh pumpkin puree for this recipe?

    Absolutely! The recipe is designed for canned pumpkin puree, which is readily available and perfectly suitable. Just be sure it’s pure pumpkin and not pumpkin pie filling, as the filling contains added sugar and spices that could throw off the flavor balance.

  2. What if I don’t have pumpkin pie spice—can I substitute it?

    No worries if you don’t have pumpkin pie spice on hand! You can make your own mix using cinnamon, nutmeg, ginger, cloves, and allspice. Usually, a teaspoon of cinnamon and smaller amounts of the other spices mixed together work just fine to capture that warm pumpkin flavor.

  3. Why do I need to blot the pumpkin puree?

    Blotting removes excess moisture from the pumpkin puree, which prevents your cookie dough from becoming too wet or sticky. Without this step, the cookies might spread too much or end up cakey rather than soft and tender.

  4. Can I make the cookies dairy-free or vegan?

    Yes! To make the recipe dairy-free or vegan, substitute the cream cheese with a plant-based alternative and use a dairy-free butter or margarine. For the sour cream, try coconut yogurt or a similar non-dairy product. Keep in mind texture might vary slightly, so you might want to chill the dough a bit longer before baking.

  5. How do I know when the cookies are done baking?

    The cookies should be lightly golden around the edges but still soft in the centers when you take them out. They’ll firm up as they cool, so careful not to overbake or they’ll lose that tender quality.

Final Thoughts

I can’t recommend this Pumpkin Cheesecake Cookies Recipe enough if you want a cookie that feels both comforting and a little indulgent but isn’t overwhelming. There’s something truly satisfying about biting into the spiced pumpkin dough only to discover a creamy, dreamy cheesecake center—trust me, it’s pure happiness! Whether you bake them for yourself, friends, or a festive crowd, these cookies are sure to bring smiles and cozy vibes. So roll up your sleeves, get your kitchen cozy, and enjoy every luscious bite—you’re going to love the results just like I do.

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Pumpkin Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 73 reviews
  • Author: Lily
  • Prep Time: 45 minutes
  • Cook Time: 11 minutes
  • Total Time: 56 minutes
  • Yield: 21 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Pumpkin Cheesecake Cookies combine the warm spices of pumpkin pie with a creamy cheesecake filling, wrapped inside soft, flavorful cookies. Perfect for fall gatherings or any time you crave a comforting dessert with a seasonal twist.

Ingredients

Cream Cheese Filling

  • 6 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 ½ Tablespoons sour cream
  • ¼ teaspoon vanilla extract

Cookies

  • 1 cup unsalted butter
  • 4 teaspoons pumpkin pie spice
  • 1 cup granulated sugar
  • ⅔ cup light brown sugar firmly packed
  • ⅔ cup pumpkin puree
  • 2 large egg yolks
  • 2 teaspoon vanilla extract
  • 3 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup white chocolate chips plus additional for topping, if desired

Topping

  • ¼ cup granulated sugar
  • 1 Tablespoon cinnamon

Instructions

  1. Prepare filling: In a medium-sized mixing bowl, combine cream cheese and sugar and stir until smooth and creamy. Add sour cream and vanilla extract and stir until well-combined. Line a small baking sheet or large plate with wax paper and dollop cream cheese mixture by 2-teaspoon sized portions onto the baking sheet. Place the baking sheet in the freezer while you prepare the cookie dough.
  2. Prepare cookie dough: Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Place butter in a large mixing bowl and heat in 20-second intervals, stirring in between, until melted. Immediately add pumpkin pie spice to melted butter and stir until well combined. Allow the butter mixture to cool until no longer warm to the touch. Meanwhile, blot the pumpkin puree on a plate using folded paper towels to remove excess moisture. Once butter has cooled, add granulated sugar, brown sugar, and pumpkin puree; stir until well combined. Stir in egg yolks and vanilla extract.
  3. Mix dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and remaining pumpkin pie spice until well combined. Gradually add dry ingredients to wet ingredients until dough is uniform. Stir in white chocolate chips.
  4. Assemble cookies: Scoop 3 tablespoon-sized portions of dough and roll into balls. Use your thumb to make a large crater in the center of each ball. Remove a dollop of cream cheese filling from the freezer and press it into the crater. Fold the dough over the cream cheese to completely conceal it and roll into a smooth ball. If dough is sticky, cover with plastic wrap and refrigerate for 30 minutes before continuing.
  5. Add topping and bake: Whisk together granulated sugar and cinnamon for the topping. Roll each cookie ball through the mixture to coat all sides. Place on the baking sheet and bake at 350F (175C) for 11 minutes. If desired, immediately press additional white chocolate chips on top of each cookie within 2 minutes of baking.
  6. Cool and serve: Allow cookies to cool completely on the baking sheet before enjoying.

Notes

  • To store, keep cookies tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
  • Cookies can be frozen tightly wrapped for several months.
  • If the dough feels too sticky to work with, refrigerate it for 30 minutes to make shaping easier.
  • Blotting pumpkin puree helps prevent excess moisture which can affect cookie texture.
  • Adding extra white chocolate chips on top after baking adds a nice decorative touch and extra sweetness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 35 mg

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