Name: Pumpkin Cheesecake Cookies
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon pumpkin pie spice; ½ cup unsalted butter, softened; ¾ cup granulated sugar; ¼ cup light brown sugar, packed; ¾ cup canned pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 4 oz cream cheese, softened; 2 tablespoons powdered sugar

Hey y'all! If you're looking for a truly swoon-worthy fall treat, these Pumpkin Cheesecake Cookies are just what you need. They're incredibly soft, bursting with cozy pumpkin spice flavor, and feature a surprise creamy cheesecake filling that makes every bite pure bliss. Whether you need a unique dessert for Thanksgiving, Halloween, or a weekend baking adventure, these cookies always impress and disappear quickly. Ready to elevate your cookie game? Let's get cooking!

Why You'll Love This Pumpkin Cheesecake Cookies Recipe

Irresistibly soft and chewy texture with creamy cheesecake centers.
Perfectly spiced with cinnamon, nutmeg, and ginger—fall flavors in every bite.
Great for holiday gatherings, bake sales, or cozy nights in.
Easily customizable with mix-ins or alternative fillings.
Simple ingredients and approachable, step-by-step instructions.

Ingredients for Pumpkin Cheesecake Cookies

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
½ cup packed light brown sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg yolk
2 teaspoons vanilla extract
For the Cheesecake Filling:
8 ounces cream cheese, softened
⅓ cup powdered sugar
½ teaspoon vanilla extract
Optional Topping:
2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon

How to Make Pumpkin Cheesecake Cookies: Step-By-Step Directions

Step 1: Prep the Cheesecake Filling

In a medium bowl, beat together the softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract until completely smooth.
Line a small tray with parchment paper. Scoop out heaping teaspoons of cheesecake mixture (about 12-16), and place on the tray.
Freeze for at least 30 minutes, or until firm.

Step 2: Make the Pumpkin Cookie Dough

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a separate large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
Add pumpkin puree, egg yolk, and 2 teaspoons vanilla extract. Whisk until smooth.
Gradually stir in the dry ingredients until just combined. Do not over-mix.

Step 3: Assemble the Pumpkin Cheesecake Cookies

Scoop about 2 tablespoons of the cookie dough and flatten into a disc in your hand.
Place a frozen cheesecake ball in the center, then wrap the dough around it to completely seal. Repeat with remaining dough and filling.
Roll each cookie in the cinnamon sugar mix (optional) and place 2 inches apart on prepared baking sheets.

Step 4: Bake Pumpkin Cheesecake Cookies

Bake for 14-16 minutes, or until the edges are just set and tops look dry (don't overbake!).
Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes (plus 30 minutes to freeze filling)
Cook Time: 15 minutes
Total Time: 65 minutes

Notes for Perfect Pumpkin Cheesecake Cookies

Drain excess moisture from pumpkin puree by blotting with paper towels for chewier cookies.
Chill the cookie dough for 30 minutes if it's too sticky to handle.
Check out high-altitude baking tips if you're baking above sea level.