Hey y'all! If you're searching for a ridiculously delicious treat that combines the cozy flavors of fall with luscious creaminess, this Pumpkin Cheesecake Cookies Recipe is for you. These cookies have the irresistible taste of pumpkin pie packed into a soft, chewy cookie with a rich cream cheese swirl. They're perfect for Halloween parties, Thanksgiving gatherings, or any day you want to treat yourself. Ready to experience the ultimate pumpkin-chic cookie? Let's get cooking!
Why You'll Love This Pumpkin Cheesecake Cookies Recipe
- Each cookie is soft, thick, and irresistibly chewy with a tangy cream cheese filling.
- Simple pantry ingredients with a scrumptious fall twist.
- Perfect for holiday cookie exchanges or as a cozy dessert anytime!
- Stays moist and fresh for days – ideal for make-ahead entertaining.
- Easy to customize with your favorite spices or mix-ins.
Pumpkin Cheesecake Cookies Recipe Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ¾ cup (180g) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
Cream Cheese Filling Ingredients
- 4 oz (113g) cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Pumpkin Cheesecake Cookies Recipe Directions
Step 1: Prep the Cream Cheese Filling
- In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth and fluffy.
- Scoop small teaspoons of the mixture onto a parchment-lined plate. Freeze for at least 30 minutes, until firm.
Step 2: Make the Pumpkin Cookie Dough
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and creamy (about 2 minutes).
- Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
- Gradually add the dry ingredients and mix until just combined—don’t overmix.
Step 3: Assemble & Stuff Your Cookies
- Scoop about 2 tablespoons of cookie dough and flatten into a disc in your palm.
- Place a frozen ball of cream cheese filling in the center. Wrap the dough around it, pinching to seal, and roll gently into a ball.
- Arrange cookies at least 2 inches apart on the prepared baking sheet.
Step 4: Bake and Cool
- Bake for 14-16 minutes until the edges are set and tops look just dry.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes for the Best Pumpkin Cheesecake Cookies Recipe
- For perfectly soft cookies, don’t overbake—they’ll continue to set as they cool.
- Pat your pumpkin puree dry with paper towels to avoid excess moisture so the cookies don’t turn out cakey. For more tips, check out this baking with pumpkin guide.
- Chilling the cookie dough for 30 minutes before assembling makes it easier to handle, especially in warm kitchens.
Pumpkin Cheesecake Cookie Recipe Variations
- Chocolate Chip: Add ½ cup mini chocolate chips to the dough for an extra decadent touch.
- Nutty Crunch: Fold in ½ cup chopped pecans or walnuts for crunch.
- Maple Swirl: Replace vanilla in the cream cheese filling with ½ teaspoon maple extract.
Required Equipment for Pumpkin Cheesecake Cookies Recipe
- Electric mixer (hand or stand)
- Parchment-lined baking sheets
- Bowls (large and small)
- Measuring cups and spoons
- Wire cooling rack
- Rubber spatula
Pumpkin Cheesecake Cookies Storage & Shelf Life
Store cooled cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, individually wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Serving Suggestions for Pumpkin Cheesecake Cookies Recipe
- Serve slightly warm with a scoop of vanilla ice cream for an out-of-this-world treat.
- Pair with spiced chai or homemade pumpkin spice latte for the ultimate fall coffee break.
- Stack for a gorgeous presentation on your holiday dessert table – they’re real crowd-pleasers.
Pro Tips for the Best Pumpkin Cheesecake Cookies Recipe
- Let the cream cheese filling freeze until very firm – this helps it keep its shape inside the cookies while baking.
- Dab extra moisture from your canned pumpkin for chewy (not cakey!) cookies – get a deeper dive from this expert guide to pumpkin cookies.
- Use a cookie scoop to keep your cookies evenly sized for even baking.
Pumpkin Cheesecake Cookies Recipe FAQs
- Can I use homemade pumpkin puree?
- Yes! Just make sure to strain out excess water for the best texture.
- Do these cookies need to be refrigerated?
- Yes, because of the cream cheese filling, refrigeration is recommended.
- Can I double the recipe for a crowd?
- Absolutely—just bake in batches and keep the stuffed, unbaked cookies chilled until ready to bake.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree
- 4 oz cream cheese, softened
- 3 tablespoons powdered sugar
- 1 large egg
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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3In a large bowl, mix melted butter, granulated sugar, brown sugar, and vanilla. Add pumpkin puree and the egg, stirring until combined.
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4Add dry ingredients to wet ingredients and mix until just combined. Chill dough for 15 minutes.
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5While the dough chills, beat softened cream cheese with powdered sugar in a small bowl until smooth. Scoop ½ teaspoon portions to form small balls and freeze briefly.
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6Scoop 1.5-tablespoon portions of dough and flatten slightly. Place a cream cheese ball in the center and wrap dough around it, rolling into a ball. Place on baking sheet and repeat. Bake for 12-14 minutes until edges are set. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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