If you are a fan of all things pumpkin and can’t resist that creamy dreamy cheesecake filling, you are about to fall in love with this Pumpkin Cheesecake Cookies Recipe. These soft, spiced cookies with a luscious cream cheese center combine the best of fall flavors into a delightful handheld treat that feels like a cozy hug. Perfectly balancing the tender pumpkin cookie exterior with the rich cheesecake dollop inside, this recipe is my go-to when I want to impress friends or just treat myself to something special. Ready to bake your way into pumpkin paradise? Let’s dive right in!
Ingredients You’ll Need
Getting these Pumpkin Cheesecake Cookies just right means using simple, everyday ingredients that each play a star role in flavor, texture, and vibrant fall color. From the creamy pumpkin purée to the warming spices and tart cream cheese, every component is essential for creating these unforgettable cookies.
- Unsalted butter: Softened butter adds richness and tender crumb to the cookie dough.
- Pumpkin purée: Provides moisture, beautiful orange hue, and that unmistakable pumpkin flavor.
- Brown sugar: Brings deep caramel notes and helps keep cookies soft.
- Granulated sugar: Adds sweetness and contributes to a delicate cookie crust.
- Egg yolk: Enriches dough, making it wonderfully tender and helping bind ingredients.
- Vanilla extract: Enhances the overall flavor, blending beautifully with spices.
- All-purpose flour: The base of your dough, providing structure and balance.
- Baking soda and baking powder: Create lift and lightness in the cookie texture.
- Salt: Amplifies the sweetness and spices, balancing the flavors.
- Ground cinnamon, nutmeg, and cloves: Classic warm spices that define the perfect pumpkin spice profile.
- Cream cheese: Softened and sweetened, this makes the luscious cheesecake center that steals the show.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Prepare the Cream Cheese Filling
Start by mixing softened cream cheese with sugar and vanilla in a small bowl until silky smooth. This mixture is the heavenly cheesecake filling inside each cookie. Scoop it into 12 small dollops and freeze these on a parchment-lined plate for at least 30 minutes—freezing keeps the filling firm, so it doesn’t melt completely while baking.
Step 2: Make the Pumpkin Cookie Dough
In a large bowl, cream together the softened butter, pumpkin purée, brown sugar, and granulated sugar until it’s light and fluffy—this step is key for tender, flavorful cookies. Add the egg yolk and vanilla extract, mixing well to combine. In a separate bowl, whisk all the dry ingredients: flour, baking soda, baking powder, salt, and all those irresistible spices. Gradually fold the dry ingredients into the wet, mixing until just combined to avoid tough cookies. Pop the dough into the fridge for 30 minutes to chill; this makes it easier to handle and helps cookies keep their shape.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of chilled dough and flatten it slightly in your hand. Press a frozen cream cheese dollop into the center, then carefully wrap the dough around it, sealing completely so the cheesecake stays inside while baking. Place the cookies seam side down on your baking sheet and repeat with the remaining dough and filling—this part is fun and a little like a tasty puzzle!
Step 4: Bake to Perfection
Bake the cookies for 12 to 14 minutes, until their edges are set and the tops have a slight matte finish—this means they’re perfectly baked without overdoing it. Let them cool on the pan for 5 minutes before transferring to a wire rack; this resting time helps them firm up just right while retaining that soft center.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
For an extra touch of festivity, sprinkle some cinnamon sugar over the cookies right after baking, while they’re still warm. A light dusting of powdered sugar also adds a pretty contrast and a hint of sweetness. If you’re feeling decadent, drizzle a little caramel sauce or melted white chocolate—your guests will definitely notice!
Side Dishes
These Pumpkin Cheesecake Cookies pair wonderfully with a cup of chai latte or hot apple cider, echoing those comforting fall spices. For a brunch spread, serve alongside a creamy latte or a scoop of vanilla ice cream to turn them into a delightful dessert feature.
Creative Ways to Present
Try stacking cookies on a pretty platter with mini pumpkin decorations or edible gold leaf accents for a wow-worthy autumn centerpiece. You can also sandwich two cookies together with extra cream cheese filling for double the indulgence. Pack them in a decorative box or jar—they make fantastic homemade gifts that will wow any pumpkin lover.
Make Ahead and Storage
Storing Leftovers
Store your baked Pumpkin Cheesecake Cookies in an airtight container in the fridge, where they’ll stay fresh for up to 4 days. Chilling actually enhances the flavor and texture, so leftovers taste amazing the next day—sometimes even better than fresh out of the oven!
Freezing
You can freeze these cookies after baking for up to 2 months. Just wrap them individually in plastic wrap and place in a freezer-safe bag or container. When you want to enjoy them, thaw overnight in the fridge and they’re ready to eat.
Reheating
To warm up cookies without melting the cheesecake filling too much, pop them in a preheated 300°F oven for 5 minutes or microwave on low power in 20-second bursts. This rejuvenates their soft texture and revives those cozy pumpkin spice aromas.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use plain pumpkin purée because pumpkin pie filling contains added spices and sweeteners that could alter the cookie’s flavor and texture.
Why do I need to freeze the cream cheese filling?
Freezing the cheesecake dollops helps them hold their shape inside the cookie dough during baking, preventing them from melting and leaking out.
Can I make these cookies vegan?
With some substitutions like plant-based butter, egg replacer, and vegan cream cheese, you can experiment to make a vegan version, but keep in mind the texture might differ slightly.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking is crucial to maintain cookie shape and prevent spreading, so don’t skip the refrigerator step.
Can I add nuts or chocolate chips to the cookie dough?
Absolutely! Chopped pecans or white chocolate chips pair beautifully with pumpkin and cheesecake flavors, adding delightful crunch and decadence.
Final Thoughts
If you’re looking for a recipe that brings all the cozy, comforting fall vibes in every bite, this Pumpkin Cheesecake Cookies Recipe truly delivers. It’s a wonderful way to enjoy seasonal flavors with a creamy surprise inside that will make everyone ask for seconds. So, grab your apron, get baking, and treat yourself (and your loved ones) to this irresistibly soft, spiced, and creamy cookie magic.
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 30 minutes (plus 30 minutes chilling and 30 minutes freezing)
- Cook Time: 14 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Cookies combine the warmth of pumpkin spice with a luscious cream cheese filling, creating a soft, flavorful treat perfect for fall. The cookies feature a tender pumpkin-infused dough seasoned with cinnamon, nutmeg, and cloves, hugging a sweet and creamy cheesecake center for an irresistible dessert.
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Scoop the mixture into 12 small dollops and place them on a parchment-lined plate. Freeze for at least 30 minutes to firm up.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, pumpkin purée, brown sugar, and granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop approximately 2 tablespoons of chilled dough and flatten it slightly in your hand. Place a frozen cream cheese dollop in the center, then wrap the dough around it completely, sealing the edges to encase the filling. Place the assembled cookie seam side down on the baking sheet. Repeat this process with the remaining dough and filling.
- Bake the Cookies: Bake the cookies for 12 to 14 minutes, or until the edges are set and the tops look slightly matte, indicating they are cooked through but still soft in the center. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra touch of flavor, roll the dough balls in cinnamon sugar before baking to add a sweet, spicy crust.
- These cookies are best stored chilled and actually taste better the next day once the flavors have melded.
