My sourdough pumpkin cheesecake cookies are soft, warmly spiced pumpkin cookies filled with a luscious cream cheese center and optionally rolled in cinnamon sugar for a cozy, bakery-style finish.
The sourdough discard adds depth of flavor and a soft texture, while the cheesecake filling creates an irresistible surprise in every bite. Perfect for fall baking or holiday cookie trays, these cookies combine creamy, tangy, and spiced sweetness into one dreamy treat.
These sourdough cookies are perfect for cozy fall gatherings when pumpkin season is in full swing. They make a standout addition to Thanksgiving or Friendsgiving dessert spreads, offering a unique twist on traditional pumpkin desserts.
Their warm spice and creamy filling also fit beautifully into Christmas cookie trays, adding a festive and seasonal touch to holiday baking.
If you loved these, you’ll also enjoy my Sourdough Pumpkin Cheesecake Muffins for a breakfast-friendly treat and my Sourdough Pumpkin Bread for a cozy, spiced loaf. For more filled cookie goodness, check out my Sourdough Chocolate-Stuffed Peanut Butter Cookies.
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Ingredients
For the cheesecake filling
- Cream cheese
- Powdered sugar
- Vanilla extract
For the pumpkin sourdough cookie dough
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Pumpkin pie spice
- Unsalted butter
- Brown sugar
- Granulated sugar
- Sourdough discard, unfed
- Pumpkin purée, blotted
- Egg yolk
- Vanilla extract
Optional cinnamon sugar for rolling
- Granulated sugar
- Cinnamon
See recipe card for quantities.
Four-Step Overview
Disclaimer: 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.
Substitutions
Need to make a swap? Try these:
- Cream cheese: Use mascarpone for a softer, less tangy filling.
- Pumpkin purée: Use sweet potato purée for a similar flavor and texture.
- Butter: Swap for plant-based butter for a dairy-free version.
- Flour: Use a 1:1 gluten-free flour blend for a gluten-free alternative.
Variations
Looking to switch it up? Here are a few ideas:
- Chai spice: Swap pumpkin pie spice for chai spice blend for a cozy twist.
- Chocolate chips: Stir in 100g mini chocolate chips to the cookie dough for extra sweetness.
- 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.
Equipment
- Kitchen scale
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Parchment paper
- Baking sheet
- Small cookie scoop
- Cooling rack
Storage
Store Pumpkin Cream Cheese Cookies in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese filling, they’re best kept chilled, but you can let them sit at room temperature for about 15–20 minutes before serving to soften slightly.
For longer storage, freeze the baked cookies in a single layer until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months — just thaw in the fridge before enjoying.
Audrey's Tip
For the fluffiest texture and best flavor, blot your pumpkin purée well before using—it prevents excess moisture from making the cookies cakey. Also, don’t skip chilling the dough; it helps keep the cheesecake filling perfectly contained while baking.
Related
Looking for other cookie recipes like this? Try these:
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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