My sourdough pumpkin cheesecake cookies are soft, warmly spiced pumpkin cookies filled with a luscious cream cheese center and rolled in cinnamon sugar for a cozy, bakery-style finish.
If you love them, try my sourdough pumpkin cheesecake muffins for a breakfast-friendly version, my sourdough pumpkin bread for a cozy loaf, or my chocolate-stuffed sourdough peanut butter cookies for more filled-cookie goodness.
Quick Look: Sourdough Pumpkin Cheesecake Cookies
⏱️ Ready In: About 41 minutes (plus filling freeze time)
🔥 Bake Time: 10–11 minutes
🍽️ Serves: 20 cookies
✨ Calories: Approximately 150 per cookie
🥄 Main Ingredients: Sourdough discard, pumpkin purée, cream cheese, pumpkin pie spice
🌿 Dietary Info: Vegetarian
💛 Why You'll Love It: Soft pumpkin cookies with a creamy cheesecake surprise in the center.
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Why You'll Love This Recipe
- A cheesecake surprise inside: Every cookie hides a creamy, tangy cream cheese center.
- Soft and spiced from discard: Sourdough discard adds moisture, depth, and a subtle tang, like my pumpkin cheesecake cookies but with a sourdough twist.
- Bakery-style finish: A cinnamon-sugar coating makes them look and taste like a coffee-shop treat.
- A great way to use discard: A perfect home for that jar of starter, like my sourdough pumpkin banana muffins.
- Perfect for the holidays: A standout on Thanksgiving and Christmas cookie trays, just like my sourdough peanut butter blossoms or chocolate stuffed peanut butter cookies.
Jump to:
- Quick Look: Sourdough Pumpkin Cheesecake Cookies
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Sourdough Pumpkin Cheesecake Cookies
- Expert Tips
- What Makes This Recipe Special?
- Sourdough Pumpkin Cheesecake Cookies FAQs
- Sourdough Pumpkin Cheesecake Cookies Troubleshooting Guide
- Storage
- Other Pumpkin Recipes to Consider
- Sourdough Pumpkin Cheesecake Cookies
Ingredients You'll Need
For the cheesecake filling:
- cream cheese: The tangy, creamy center.
- powdered sugar + vanilla: Sweeten and flavor the filling.
For the pumpkin sourdough cookie dough:
- all-purpose flour: The structure of the cookies.
- baking powder + baking soda: For a soft, even rise.
- kosher salt + pumpkin pie spice: Balance and cozy warmth.
- unsalted butter: The base of that soft texture.
- brown sugar + granulated sugar: For sweetness and a tender crumb.
- sourdough discard, unfed: The star — straight from the fridge, adds tang and moisture.
- pumpkin purée, blotted: Use pure pumpkin, and blot out excess moisture (see tips).
- egg yolk + vanilla: Bind the dough and add richness.
Optional cinnamon sugar for rolling: granulated sugar + cinnamon.
See recipe card for quantities.
Easy Substitutions & Variations
- Cream cheese: Use mascarpone for a softer, less tangy filling.
- Pumpkin purée: Sweet potato purée works for a similar flavor and texture.
- Dairy-free: Use plant-based butter (and a dairy-free cream cheese).
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Chai spice: Swap the pumpkin pie spice for a chai blend, like my sourdough malted chai chocolate chip cookies.
- Chocolate chips: Stir 100g mini chocolate chips into the dough, like my sourdough chocolate crinkle cookies.
- Plain sugar coating: Roll in granulated sugar instead of cinnamon sugar for a lighter crust.
- Extra spice: Add ¼ teaspoon cardamom for a warm, slightly citrusy note.
How to Make Sourdough Pumpkin Cheesecake Cookies
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the filling: Beat cream cheese, powdered sugar, and vanilla, then freeze in small scoops. (I used a small bowl and a fork and it worked great)
Step 2: Blot the pumpkin: Using a paper towel, blot as much moisture as you can out of the pumpkin puree.
Step 3: Mix the dough: Beat butter, sugars, sourdough discard, pumpkin, egg yolk, and vanilla, then fold in dry ingredients. Chill.
Step 4: Assemble & bake: Wrap dough around frozen cheesecake centers, roll in cinnamon sugar, and bake.
Cool slightly before serving warm or at room temperature.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Expert Tips
- Blot the pumpkin well. Removing excess moisture keeps the cookies thick and chewy instead of cakey.
- Freeze the filling first. Frozen cheesecake centers hold their shape and stay contained while baking.
- Seal the dough completely. Wrap the dough fully around the filling so it doesn't leak out in the oven.
- Don't skip chilling the dough. It firms up the dough for easier handling and prevents spreading.
- Press extra cinnamon sugar on top. A pinch right after baking gives them extra bakery-style sparkle.
What Makes This Recipe Special?
The hidden cheesecake center is the showstopper here — a creamy, tangy surprise tucked inside a soft, spiced pumpkin cookie. The sourdough discard deepens the flavor and keeps the dough tender, while blotting the pumpkin ensures the cookies stay thick and chewy rather than cakey. It's a more impressive cousin of a classic pumpkin cookie, and it always disappears first on a dessert table.
They're also endlessly festive and adaptable — swap in chai spice, add chocolate chips, or keep them classic. They fit right in on a holiday cookie tray next to my chewy pumpkin cookies, snickerdoodle cookie bars, and filled sourdough peanut butter blossom cookies.
Sourdough Pumpkin Cheesecake Cookies FAQs
Pumpkin purée holds a lot of moisture, which makes cookies cakey and prone to spreading. Blotting it with paper towels keeps them thick and chewy.
Freezing the filling into firm little balls makes it easy to wrap the dough around and keeps the center contained (rather than leaking) as the cookies bake.
The discard adds tang and moisture. If you leave it out, you may need a splash of milk to bring the dough together, and the flavor will be a bit less complex.
Because of the cream cheese filling, keep them refrigerated. Let them sit at room temperature 15–20 minutes before serving to soften.
Sourdough Pumpkin Cheesecake Cookies Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Cookies spread flat | Pumpkin not blotted, or dough too warm. | Blot the pumpkin well and chill the dough. |
| Filling leaked out | Dough not sealed or filling not frozen. | Seal the dough fully and freeze the filling first. |
| Cakey texture | Excess pumpkin moisture. | Blot the pumpkin thoroughly before mixing. |
| Dough too soft to handle | Not chilled enough. | Chill 30–45 minutes before assembling. |
| Dry cookies | Overbaked. | Pull them when the centers still look slightly soft. |
Storage
- Store in an airtight container in the refrigerator for up to 5 days (best kept chilled because of the cream cheese filling). Let sit at room temperature 15–20 minutes before serving.
- To freeze, freeze baked cookies in a single layer until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge before enjoying.
Other Pumpkin Recipes to Consider
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Sourdough Pumpkin Cheesecake Cookies
Equipment
- Kitchen Scale
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Parchment Paper
- Baking sheet
- Small cookie scoop
- Cooling rack
Ingredients
For the cheesecake filling:
- 113 g cream cheese softened (4 oz)
- 30 g powdered sugar ¼ cup
- ½ teaspoon vanilla extract
For the pumpkin sourdough cookie dough:
- 240 g all-purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon pumpkin pie spice
- 85 g unsalted butter softened (6 tbsp)
- 100 g brown sugar packed (½ cup)
- 50 g granulated sugar ¼ cup
- 75 g sourdough discard unfed (¼ cup)
- 120 g pumpkin purée blotted (½ cup, blot with paper towels to remove excess moisture)
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
Optional cinnamon sugar for rolling:
- 50 g granulated sugar ¼ cup
- 1 teaspoon cinnamon
Instructions
- Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into 20 small teaspoons and freeze for 30 minutes.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Make the dough: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Beat in sourdough discard, blotted pumpkin, egg yolk, and vanilla until smooth. Fold in the dry ingredients until just combined. Chill for 30–45 minutes for easier handling.
- Assemble the cookies: Scoop ~2 tablespoons of dough, flatten slightly, place a frozen cheesecake ball in the center, and wrap dough around it, sealing completely. Roll in cinnamon sugar if desired.
- Bake: Arrange on a parchment-lined tray and bake at 350°F (175°C) for 10-11 minutes, until edges are set but centers look slightly soft. Cool on the tray for 5 minutes before transferring to a rack.
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