Pumpkin Cheesecake Cookies are a delightful treat that combines the warm, spiced flavors of pumpkin with the creamy, tangy goodness of cheesecake. These cookies are soft and tender, with a little swirl of cheesecake that makes every bite feel special and comforting. If you love the taste of fall, these cookies are a perfect way to enjoy those cozy flavors in a handheld treat.
I love making these cookies during the cooler months when pumpkin is everywhere. The mix of cinnamon, nutmeg, and allspice pairs so well with the smooth cheesecake filling. One of my favorite parts is seeing the little creamy pockets inside the cookie — they add just enough richness without being too heavy. I like to chill the dough first; it really helps the cookies keep their shape and gives the flavors time to blend.
These cookies are fantastic served with a cup of hot tea or coffee. They’re great for sharing with friends or bringing to holiday gatherings where everyone will appreciate something a bit different from the usual pumpkin pie. I often end up nibbling on them throughout the day because they’re just that good! If you’re looking for an easy dessert that’s both festive and comforting, Pumpkin Cheesecake Cookies are a winner in my book.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, which has added sugar and spices. If fresh pumpkin is on hand, roast and puree it for a fresh flavor.
Butter: Softened unsalted butter adds richness and helps create a tender cookie. For a dairy-free option, try coconut oil or vegan butter, but expect a slightly different texture.
Spices: Cinnamon, ginger, and nutmeg bring warm fall flavor. Feel free to add ground cloves or allspice if you like more spice complexity.
Cream Cheese: This gives the cheesecake center its creamy tang. Full-fat cream cheese works best for texture and flavor. For a lighter version, try Neufchâtel cheese.
Flour: All-purpose flour provides structure. You can substitute a gluten-free all-purpose blend, but be sure to check it includes xanthan gum for best results.
How Do I Keep the Cheesecake Filling Inside the Cookies?
Wrapping the creamy filling inside the dough can be tricky but is key to these cookies.
- Work with chilled dough and cream cheese filling so they hold together better.
- Use about 1 tablespoon dough flattened into a disc, add 1 teaspoon cheesecake filling in the center, then gently fold the edges up and pinch to seal completely.
- Roll the dough gently into a ball, keeping the filling fully enclosed to avoid leaking during baking.
- Place cookies on the baking sheet spaced apart to help them bake evenly without spreading too much.
Taking these steps helps prevent the cheesecake from oozing out and ensures each cookie has a creamy center.
Equipment You’ll Need
- Mixing bowls – for combining the cookie dough and cheesecake filling separately.
- Electric mixer or hand mixer – makes creamy butter and smooth cheesecake filling easy to achieve.
- Measuring cups and spoons – to keep ingredient amounts accurate for best results.
- Baking sheet – a flat surface needed to bake the cookies evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Spoon or small cookie scoop – helps portion dough and filling consistently.
- Wire cooling rack – lets cookies cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Add mini chocolate chips to the dough for a little sweet surprise in every bite.
- Swap pumpkin for sweet potato puree for a slightly different but still creamy flavor.
- Mix chopped pecans or walnuts into the dough for extra crunch and nutty taste.
- Stir in a pinch of ground cloves or cardamom for a spice twist that’s perfect for holidays.
How to Make Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Topping:
- Brown sugar or streusel crumble
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 10-12 minutes to bake, plus cooling time. It’s a quick and easy recipe perfect for a cozy afternoon treat.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat. In a large bowl, cream together the softened butter and granulated sugar until fluffy. Add the egg, pumpkin puree, and vanilla extract, mixing well. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Gradually add the dry ingredients to the wet mixture and stir until just combined. The dough will be soft.
2. Make the Cheesecake Filling:
In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
3. Assemble and Bake the Cookies:
Take about 1 tablespoon of the cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center, then carefully wrap the dough around the filling, sealing it completely and shaping it into a ball. Place the balls on the baking sheet, leaving about 2 inches between them. If you like, sprinkle a little brown sugar or streusel crumble on top of each. Bake for 10–12 minutes, or until the edges are set and the tops show cracks. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
4. Enjoy!
Serve the cookies warm or at room temperature and enjoy the soft pumpkin flavor with the creamy cheesecake surprise inside!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to keep the dough from becoming too wet.
How Should I Store Leftover Pumpkin Cheesecake Cookies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Warm slightly before serving for best texture.
Can I Make These Cookies Ahead of Time?
Absolutely! You can assemble the dough balls with cheesecake filling, then freeze them on a baking sheet before transferring to a container. Bake straight from frozen, adding a couple extra minutes to the baking time.
What If I Don’t Have Cream Cheese?
You can try using mascarpone or ricotta cheese for the filling, but keep in mind the texture and tanginess will be a bit different.