Get ready to fall in love with these Pumpkin Cheesecake Cookies, where soft pumpkin dough meets a creamy cheesecake center in every bite. They're little flavor bombs that bring all the cozy vibes without needing a whole pie.
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This year, I've shared so many new pumpkin recipes! My pumpkin pie cookies, pumpkin pie with sweetened condensed milk, pumpkin fluff dip, pumpkin pie with graham cracker crust, mini pumpkin cheesecake, and now these pumpkin cheesecake cookies.
Why This Recipe Works
Visual Appeal: Rolling the cookies in cinnamon-sugar gives them a pretty, festive coating and extra spice.
Dual Textures: The tender pumpkin cookie wraps around a smooth cheesecake filling for contrast and delight.
Balanced Flavors: Pumpkin spice in the dough and vanilla in the filling give depth without being overly sweet.
Stability: Chilling the cheesecake filling before wrapping ensures it holds its shape while baking.
Love cream cheese and cheesecake? Check out my white chocolate cheese cake, red white and blue cheesecake salad, whipped cream cheese frosting, and this fun Christmas Cheesecake!
What This Recipe Needs
- Butter: Creates richness and moisture in the pumpkin cookie dough.
- Sugar: Sweetens both the cookie and the cheesecake center; sugar in the rolling mixture gives that sparkly finish.
- Baking Powder & Baking Soda: Leavening agents that help the cookies rise and stay soft.
- Pumpkin Pie Spice: Delivers the autumn-spiced note that defines pumpkin desserts.
- Pumpkin Purée: Adds moisture, color, and pumpkin flavor to the cookie base.
- Cream Cheese: The centerpiece - gives the creamy, tangy core that makes these "pumpkin cheesecake" cookies.
Substitutions
Sugar Alternatives: Use coconut sugar or light brown sugar instead of all white sugar.
Pumpkin Purée Hack: Use roasted butternut squash purée or sweet potato purée if you're out of pumpkin - just make sure it's thick. Do not use canned pumpkin pie filling.
How to Make Pumpkin Cheesecake Cookies?
- Step 1: Mix together cream cheese, sugar, and vanilla.
- Step 2: Scoop ½ tablespoon on a parchment-lined baking sheet and freeze.
- Step 3: Mix together sugar and pumpkin pie spice to make the cookie rolling mixture.
- Step 4: Beat Butter until fluffy. Then mix in sugar, baking powder, baking soda, pumpkin pie spice, and salt, until well combined.
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- Step 5: Mix in the eggs, vanilla, and pumpkin puree. Then stir in the flour.
- Step 6: Divide the dough into 15 portions- it will be sticky- and then place a frozen cream cheese ball in the center of each one.
- Step 7: Work the dough up and over the cream cheese.
- Step 8: Carefully roll the cookie in the sugar mix.
- Step 9: Bake cookies, then enjoy!
Expert Tips
- Freeze the Filling: Freeze cheesecake dollops solid before wrapping them in dough - this prevents it from oozing out during baking.
- Messy: The batter is very messy/sticky. You will probably want to wash your hands between covering the cream cheese filling and rolling the cookie in the sugar mixture.
- Use Parchment Paper: Prevents sticking and helps the bottoms bake evenly.
- Watch Bake Time Closely: Don't overbake - the cookies should be set on the edges but may still jiggle slightly in center as they'll firm as they cool.
- Store Cold: Because of the cream cheese interior, keep these cookies refrigerated if not eaten quickly - they hold up best that way.
Variations
- Chocolate-Marble: Swirl in a little melted chocolate into the cheesecake filling before freezing for a marbled effect.
- Maple Spice: Add a splash of maple syrup and a pinch of ground cloves or ginger to the cookie batter to intensify fall flavor.
- Nutty Crunch: Add finely chopped pecans or walnuts to the cookie dough or roll the exterior in chopped nuts mixed with spice.
Frequently Asked Questions
Make sure the cheesecake filling is well frozen before covering it in dough, and seal the dough around it tightly.
It's better to use full-fat cream cheese to maintain texture and prevent overly runny filling.
After cookies are baked and cooled, place them in an airtight container or zip-lock baggie. Store in the refrigerator for 3-5 days.
Use leftover puree for pumpkin cupcakes, pumpkin bread pudding, or pumpkin bread with cream cheese!
More Related Recipes
Make sure to check out my other fun recipes like my candy corn on the cob, mini pecan pie tarts, churro cheesecake, pecan pie brownies, red velvet crinkle cookies, and pecan pie cookies!
If you like this recipe, make sure to give it a 5-star review and leave a comment down below!
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Video
Pumpkin Cheesecake Cookies
Ingredients
Cream Cheese Filling
- 4 oz cream cheese
- 2 tbs white sugar
- ½ teaspoon vanilla
Sugar Rolling Mixture
- ½ cup white sugar
- 2 teaspoon pumpkin pie spice*
Cookies
- 1 cup butter softened
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice*
- ½ teaspoon salt
- 1 egg
- 1 teaspoons vanilla
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
Instructions
Cheesecake Filling
- Line a freezer-safe container or baking sheet with parchment paper.
- In a stand mixer (or using a hand mixer), combine the cream cheese, sugar, and vanilla. Mix on medium-high speed until thoroughly combined and the sugar is dissolved, without any grittiness, 2-3 minutes.4 oz cream cheese, 2 tbs white sugar, ½ teaspoon vanilla
- Scoop the filling into 15 balls, about 1 tablespoon each, and place on your parchment-lined dish. You might have some leftovers. Freeze cream cheese balls until firm.
Sugar Rolling Mixture
- Combine sugar and pumpkin spice in a bowl and stir until evenly mixed. Set aside.½ cup white sugar, 2 teaspoon pumpkin pie spice*
Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat butter on high for 30 seconds.1 cup butter
- Add in the sugar, baking powder, baking soda, pumpkin pie spice, salt, and mix until well combined.1 cup white sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice*, ½ teaspoon salt
- Add in the egg, vanilla, and pumpkin puree, mixing until well combined.1 egg, 1 teaspoons vanilla, 1 cup canned pumpkin puree
- Once the eggs and vanilla are mixed, add the flour. Mix until thoroughly combined.2 cups all-purpose flour
- Divide the dough into 15 equal portions, then roll each portion into a ball as best as possible. The dough will be very wet and sticky.
- Add a frozen cream cheese ball to the center of the dough and shape the cookie dough over it. Roll the stuffed cookie dough ball in the sugar rolling mixture. Keep the cream cheese in the freezer until you're ready to stuff it into a cookie and bake it right away.
- Place cookies on a baking sheet and bake for 10-12 minutes.
- Transfer to a wire rack to cool. Then enjoy!
Notes
- If you don't have pumpkin pie spice, you can mix together: To make your own, combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use the amount needed for this recipe!
- Refrigerate any leftover cookies in an airtight container. Eat within 3-5 days.
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