Hey y'all! If you're looking for a cozy treat that brings together everything you love about autumn—the warmth of pumpkin spice, the creaminess of cheesecake, and the comfort of a homemade cookie—you're in the right spot. These Pumpkin Cheesecake Cookies with Spice are irresistibly soft, gently spiced, and filled with a creamy cheesecake center. Perfect for holiday parties, bake sales, or a sweet afternoon pick-me-up, this recipe will have everyone asking for seconds. Let's get cooking!
Why You'll Love This Pumpkin Cheesecake Cookies with Spice Recipe
- Incredibly soft and moist with a luscious cheesecake filling.
- Packed with cozy pumpkin spice flavors, perfect for fall gatherings.
- Eye-catching and crowd-pleasing for holidays and parties.
- Easy to make with simple pantry ingredients.
- Freezer-friendly for make-ahead treats!
Pumpkin Cheesecake Cookies with Spice: Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 egg yolk
- ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 6 oz (170g) cream cheese, softened
- ¼ cup (30g) powdered sugar
How to Make Pumpkin Cheesecake Cookies with Spice
Step 1: Prepare the Cheesecake Filling
- In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
- Scoop 16 small (about 1 heaping teaspoon each) dollops onto a parchment-lined plate. Freeze for at least 30 minutes.
Step 2: Make the Pumpkin Spice Cookie Dough
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add the egg yolk, pumpkin puree, and vanilla extract; mix until just combined.
- Gradually add the dry ingredients, mixing just until incorporated. Do not overmix.
Step 3: Shape and Fill the Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop 2 tablespoons of dough per cookie. Flatten each scoop slightly and place a frozen cheesecake dollop in the center.
- Enclose the filling with dough, sealing well and rolling gently into a ball.
- Place cookies 2 inches apart on prepared sheets.
Step 4: Bake the Pumpkin Cheesecake Cookies with Spice
- Bake for 13–15 minutes, or until the edges are set and the tops look slightly matte.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes: Tips for Perfect Pumpkin Cheesecake Cookies with Spice
- Use pumpkin puree, not pumpkin pie mix, for best results—learn more about the difference here.
- Chill dough if it feels too sticky; 15–20 minutes in the fridge helps.
- For a spicier kick, add a pinch of ground ginger or cloves.
Pumpkin Cheesecake Cookies with Spice: Variations
- Gluten-Free: Substitute a 1:1 gluten-free flour blend.
- Chocolate Chip: Stir ½ cup mini chocolate chips into the dough before filling.
- Nutty Crunch: Roll finished dough balls in chopped pecans for added texture.
Required Equipment for Pumpkin Cheesecake Cookies with Spice
- Electric mixer or stand mixer
- Mixing bowls
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
Storage Instructions for Pumpkin Cheesecake Cookies with Spice
Store cooled cookies in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months, separating layers with parchment paper. Thaw in the fridge overnight before serving.
Serving Recommendations: Pairings for Pumpkin Cheesecake Cookies with Spice
- Pair with a hot cup of chai tea or pumpkin spice latte for an ultimate autumn treat.
- Serve warm with a scoop of vanilla ice cream for dessert.
- Enjoy alongside fresh apple cider for cozy gatherings.
Pro Tips for the Best Pumpkin Cheesecake Cookies with Spice
- Weigh your flour for accuracy—see why this matters from King Arthur Baking.
- Let the cookies cool fully before moving to prevent cheesecake filling from oozing.
- Use full-fat cream cheese for a richer, creamier center.
Pumpkin Cheesecake Cookies with Spice: FAQ
- Can I use homemade pumpkin puree?
- Yes! Make sure homemade puree is thick and not watery for best cookie texture.
- Can I freeze these cookies?
- Absolutely! Freeze baked cookies in a single layer, then store in a zip-top bag with parchment between layers.
- How do I know when the cookies are done?
- They’re ready when the edges look set and the tops are slightly firm—don’t overbake, as you want them soft.
For more about pumpkin nutrition and benefits, check out this guide to pumpkin health benefits.
Prep Time: 25 minutes
Cook Time: 13–15 minutes
Total Time: 40 minutes
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- ¾ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
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3In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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5In a small bowl, mix the softened cream cheese with powdered sugar until smooth. Scoop a tablespoon of cookie dough onto the baking sheet, flatten slightly, add a small dollop of cream cheese mixture in the center, and top with another tablespoon of dough, sealing the edges.
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6Bake for 13-15 minutes or until the edges are set and the tops are slightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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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