Pumpkin Cheesecake Cookies are so easy to make and super delicious! Light, fluffy, and with a cheesecake center- these will be a hit every time you make them!
This year I’ve shared so many new pumpkin recipes! My pumpkin pie cookies, pumpkin fluff dip, and now these pumpkin cheese cake cookies.
Why I love these cookies?
These cookies are so light and fluffy, with a delicious cheesecake filling that is everything I love about thanksgiving! When ever I make these everyone always wants the recipe!
What you need for these cookies:
Cookies: Butter, Sugar, Baking Powder, Baking Soda, Salt, Pumpkin Pie Spice, Egg, Vanilla, Pumpkin Puree, Flour
Cheesecake Filling: Cream Cheese, Sugar, Vanilla
Cookie Rolling Mixture: White Sugar, Pumpkin Pie Spice
What is pumpkin puree?
Pumpkin Puree can be found at the grocery store in a can. Do not use canned pumpkin pie filling. You can also make your own pumpkin puree from a cooked pumpkin.
How to make pumpkin cheesecake cookies?
- Mix together cream cheese, sugar, and vanilla.
- Scoop ½ tbs on a parchment lined baking sheet and freeze.
- Mix together sugar and pumpkin pie spice to make the cookie rolling mixture.
- Beat Butter until fluffy. Then mix in sugar, baking powder, baking soda, and pumpkin pie spice, and salt, until well combined.
- Mix in the eggs, vanilla, and pumpkin puree. Then stir in the flour.
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- Divide dough into 15 portions- it will be sticky, then place a frozen cream cheese ball in the center of each one.
- Work the dough up and over the cream cheese then roll in the sugar mix.
- Bake cookies then enjoy!
Pro Tip: The batter is very messy/sticky. You will probably want to wash your hands between covering the cream cheese filling with doing and rolling the cookie in the sugar mixture.
Can you double the recipe?
Yep! Just double everything.
Can you make these extra-large?
Yes! Just use twice the amount of cream cheese mixture for the center and double the batter for each cookie! So, 1 tbs. of filling and two cookie portions.
What to do with leftover pumpkin puree?
Use leftover puree for cupcakes, bread pudding, or bread!
How to store cookies?
After cookies are baked and cooled, place in an air tight container or zip lock baggie. Store in the refrigerator for 3-5 days.
Make sure to check out my other fun recipes like my candy corn on the cob, pecan pie brownies, and pecan pie cookies!
Watch how to make this recipe!
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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 until completely combined and the sugar is dissolved and not gritty, 2-3 minutes.4 oz cream cheese, 2 tbs white sugar, ½ teaspoon vanilla
- Scoop the filling into 15 balls, about 1 tbs each and place in your parchment lined dish. You might have some leftover. 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 eggs and vanilla are mixed in, add the flour. Mix until completely combined.2 cups all-purpose flour
- Divide dough into 15 portions, rolling each portion into a ball. 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 ready to stuff into a cookie and bake right away.
- Place cookies on 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 teaspoon ground cinnamon, 2 teaspoon 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 air tight container. Eat within 3-5 days.
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