These Pumpkin Cheesecake Cookies are soft, spiced pumpkin cookies stuffed with a sweet cream cheese center and optionally rolled in cinnamon sugar. They’re cozy, indulgent, and the perfect fall treat when you’re craving something a little extra special.
The texture is melt-in-your-mouth soft, with a creamy middle that stays gooey after baking. If you’ve never had a stuffed cookie before, this is the best place to start.
These pumpkin cream cheese cookies are made for fall afternoons, Halloween parties, or a Thanksgiving dessert tray. They’re also a fun weekend bake during pumpkin season when you’re ready to move on from pie.
Bake them for back-to-school bake sales, autumn cookie swaps, or just to enjoy with a cup of hot coffee or cider on a chilly day.`
If you love these cookies, you should try my Pumpkin Cream Cheese Muffins, Pumpkin Banana Bread with Cinnamon Streusel, and I also have a Sourdough Pumpkin Cheesecake Cookies coming soon for more warm and spiced bakes.
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Ingredients
For the cheesecake filling:
- Cream cheese
- Powdered sugar
- Vanilla extract
For the pumpkin cookie dough:
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Pumpkin pie spice
- Unsalted butter
- Brown sugar
- Granulated sugar
- Pumpkin purée
- Egg yolk
- Vanilla extract
Optional cinnamon sugar for rolling:
- Granulated sugar
- Cinnamon
See recipe card for quantities.
Four-Step Overview
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.
Step 2: Blot the pumpkin: Use paper towels to blot out the extra liquid from the pumpkin puree. I started with 120g and ended with around 75g after blotting.
Step 3: Mix the dough: Beat butter, sugars, blotted pumpkin, egg yolk, and vanilla, then fold in dry ingredients. No need to chill.
Step 4: Assemble & bake: Wrap cookie dough around frozen cheesecake centers, roll in cinnamon sugar, and bake.
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.
Substitutions
Here are a few easy swaps in case you’re missing something:
- Brown sugar: Use all white sugar, though the cookies will be slightly less chewy.
- Pumpkin pie spice? Mix cinnamon, nutmeg, and a pinch of cloves or ginger.
- Salted butter: You can use it in place of unsalted—just reduce the added salt slightly.
- Dairy-free: Use plant-based butter and cream cheese (like Country Crock or Kite Hill) for a dairy-free version.
Variations
Want to make them your own? Try one of these fun variations:
- Chocolate twist: Add mini chocolate chips to the dough for pumpkin cheesecake chocolate chip cookies.
- Maple filling: Swap the vanilla in the filling for a bit of maple extract or syrup.
- Spiced sugar coating: Roll the cookie dough in pumpkin pie spice sugar instead of plain cinnamon sugar.
- Bigger batch: Double the recipe and freeze half the dough for easy fall baking later.
Equipment
- Kitchen scale
- Stand mixer
- Small bowl (for mixing cream cheese)
- Fork (for mixing the cream cheese)
- Medium bowl (for dry ingredients)
- Measuring spoons
- Spatula
- Whisk (for dry ingredients)
- 2-tablespoon cookie scoop
- 1-teaspoon cookie scoop (for portioning cream cheese balls)
- Baking sheet
- Parchment paper
- Large round cookie cutter (at least 5 inches wide) or wide glass for shaping (optional)
- Cooling rack
Storage
Store leftover cookies in an airtight for up to 5 days. They’re best served at room temperature or slightly warmed so the centers stay creamy.
To freeze, place baked cookies in a single layer on a tray, freeze until solid, then transfer to a sealed bag for up to 2 months. Thaw in the fridge or microwave in 10-second bursts.
Audrey's Tip
Blotting the pumpkin is the secret to the perfect texture—it keeps the cookies soft without turning cakey. Just press it gently with paper towels until it’s no longer watery before mixing it into the dough.
Related
Looking for other recipes like this? Try these:
Pumpkin Cheesecake Cookies
Ingredients
For the cheesecake filling:
- 113 g cream cheese 4oz, softened
- 30 g powdered sugar ¼ cup
- ½ teaspoon vanilla extract
For the pumpkin 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
- 113 g unsalted butter softened (½ cup)
- 100 g brown sugar packed (½ cup)
- 75 g granulated sugar ⅓ cup
- 120 g pumpkin purée ½ cup, blot excess liquid with a paper towel
- 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: In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop 12 small teaspoons of filling onto a parchment-lined plate and freeze for at least 30 minutes.
- Blot the pumpkin puree: Measure out your pumpkin puree, then use a paper towel to blot as much moisture out of the pumpkin puree as possible.
- Mix the dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Make the cookie dough: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Mix in blotted pumpkin purée, egg yolk, and vanilla. Fold in the dry ingredients until just combined. Chill the dough for 30 minutes for easier handling.
- Assemble the cookies: Scoop about 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 11–13 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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