If you adore the cozy flavors of fall and love a cookie that surprises you with a luscious twist, this Pumpkin Cheesecake Cookies Recipe is about to become your new favorite. Imagine soft, spiced pumpkin cookies enveloping a creamy cheesecake center that melts in your mouth with every bite. It’s a beautiful harmony of pumpkin, warm spices, and rich cream cheese that brings both comfort and indulgence to your dessert table. Whether you’re baking for a special occasion or just to brighten a regular day, these cookies deliver joy in each delicious bite.
Ingredients You’ll Need
These ingredients are delightfully simple but essential to achieving the perfect balance of flavor, texture, and color in your Pumpkin Cheesecake Cookies Recipe. Each component plays its own role: the pumpkin purée adds moisture and autumn warmth, the spices elevate the flavor, and the cream cheese creates the irresistible filling that makes these cookies truly special.
- 1/2 cup unsalted butter, softened: Provides richness and tenderness to the cookie dough.
- 1/2 cup pumpkin purée (not pumpkin pie filling): Adds natural moisture and that unmistakable pumpkin flavor.
- 3/4 cup brown sugar: Brings warmth and depth, enhancing the caramel notes in the cookies.
- 1/4 cup granulated sugar: Balances sweetness and contributes to that perfect cookie texture.
- 1 large egg yolk: Binds the ingredients while enriching the dough’s texture.
- 1 teaspoon vanilla extract: Adds aromatic sweetness that complements pumpkin and spices.
- 1 3/4 cups all-purpose flour: The structure foundation that holds these cookies together.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly for a tender crumb.
- 1/2 teaspoon baking powder: Adds lightness and lift to the dough.
- 1/2 teaspoon salt: Enhances all the other flavors perfectly.
- 1 teaspoon ground cinnamon: The star spice that defines pumpkin desserts.
- 1/2 teaspoon ground nutmeg: A warm, nutty undertone that pairs beautifully with cinnamon.
- 1/4 teaspoon ground cloves: Adds depth and a touch of spice complexity.
- 4 ounces cream cheese, softened: For the luscious and creamy cheesecake filling inside each cookie.
- 2 tablespoons granulated sugar (for filling): Sweetens the cream cheese filling just right.
- 1/2 teaspoon vanilla extract (for filling): Enhances the smooth, creamy filling’s flavor.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by mixing the softened cream cheese with sugar and vanilla extract until perfectly smooth and creamy. This filling is the secret surprise inside each cookie, so make sure it’s well combined. Scoop the mixture into 12 small dollops onto a parchment-lined plate and freeze these until firm, about 30 minutes. This helps keep the filling intact during baking.
Step 2: Make the Cookie Dough
While the filling chills, cream the butter, pumpkin purée, brown sugar, and granulated sugar together until light and fluffy. This creates the moist and tender base for your pumpkin cookies. Then add the egg yolk and vanilla, mixing until everything is fully combined. In a separate bowl, whisk the dry ingredients: flour, baking soda, baking powder, salt, and those wonderful fall spices. Gradually add the flour mixture to the wet ingredients for a perfectly balanced dough. Give the dough a quick chill for 30 minutes to help the flavors meld and make it easier to handle.
Step 3: Assemble the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Taking about 2 tablespoons of dough, flatten it gently in your hand. Place a frozen cream cheese dollop in the center, then wrap the dough around it, sealing it completely so none of the filling escapes while baking. Place each cookie seam side down on the sheet. This step may feel a bit fussy at first, but the results are worth it — the creamy center is magical!
Step 4: Bake to Perfection
Bake the cookies for 12 to 14 minutes, keeping an eye out for the edges to be set and the tops to look matte rather than shiny. Once done, let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely. The cooling time allows the cookies to firm up just enough while keeping that soft, creamy center intact.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
You can add a personal touch by rolling the cookie dough balls in cinnamon sugar before baking, giving them a sparkly, fragrant crust. After baking, a light dusting of powdered sugar makes them look extra inviting and festive — an easy way to elevate your presentation for guests or special occasions.
Side Dishes
These cookies pair wonderfully with a warm cup of chai tea, coffee, or even a glass of cold milk. The spicy-sweet notes in the cookies beautifully complement the comforting warmth of tea or the creaminess of milk, making for a cozy, indulgent snack or dessert experience.
Creative Ways to Present
Serve these Pumpkin Cheesecake Cookies Recipe delights on a rustic wooden board alongside fresh fall fruit like sliced apples or pears. For holiday gatherings, stack them in a jar or cute cellophane bags tied with twine and a cinnamon stick for a charming homemade gift. Presentation is all about adding a seasonal touch that makes each cookie feel like a special treat.
Make Ahead and Storage
Storing Leftovers
Store your leftover Pumpkin Cheesecake Cookies in an airtight container in the refrigerator. Chilling them not only keeps the cream cheese filling fresh but actually enhances the flavor, making them taste even better the next day. Just be sure to bring them to room temperature before serving for the best texture.
Freezing
If you want to bake ahead and enjoy these cookies later, freeze the assembled but unbaked cookies on a tray first, then transfer to a freezer-safe container. You can also freeze fully baked cookies, separating layers with parchment paper. When ready to enjoy, thaw in the refrigerator overnight and let come to room temperature for that luscious center to soften perfectly.
Reheating
Warm your cookies gently in a microwave for about 10 seconds or let them sit at room temperature to bring back the soft texture and creamy filling sensation. Avoid overheating, which can cause the cheese center to become too soft or runny. A warm cookie with a melty center is exactly what makes this Pumpkin Cheesecake Cookies Recipe so irresistible.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use plain pumpkin purée rather than pumpkin pie filling because the filling contains added sugars and spices that can alter the flavor and texture of your cookies. The purée gives you full control over sweetness and spice levels.
How do I prevent the cream cheese filling from leaking out during baking?
Freezing the cream cheese dollops before wrapping them in dough helps keep them firm, which reduces leakage. Also, make sure to seal the dough well around the filling so no gaps allow the filling to escape.
Can I make these cookies dairy-free?
To make a dairy-free version, substitute the butter with a plant-based alternative and use dairy-free cream cheese for the filling. The texture might be slightly different but still delicious!
How long should I chill the cookie dough?
Chilling for at least 30 minutes firms up the dough, making it easier to handle and helps the flavors develop. If you’re short on time, a brief chill still works, but longer is often better.
What is the best way to store these cookies if I want to keep them soft?
Keep them in an airtight container in the refrigerator. Storing the cookies chilled maintains the creamy center and soft texture without drying them out.
Final Thoughts
There is something truly special about the Pumpkin Cheesecake Cookies Recipe that makes you want to bake them again and again. From the tender, spice-filled pumpkin dough to the rich cream cheese surprise inside, every bite feels like a warm hug on a chilly day. If you’re craving a homemade treat that combines the best of fall flavors with a cozy, comforting twist, you absolutely have to give this recipe a try. Trust me, your taste buds will thank you!
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 30 minutes (plus 30 minutes chilling time)
- Cook Time: 14 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Pumpkin Cheesecake Cookies, a perfect fall treat combining soft pumpkin-spiced cookie dough with a luscious cream cheese filling. These stuffed cookies are irresistible and ideal for cozy autumn days or holiday gatherings.
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, blend the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Scoop into 12 small dollops, place on a parchment-lined plate, and 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 the mixture is light and fluffy. Add the egg yolk and vanilla extract and mix thoroughly. In another bowl, whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Combine Ingredients and Chill Dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Chill the dough in the refrigerator for 30 minutes to firm up and enhance flavors.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal and cleanup.
- Assemble the Cookies: Scoop approximately 2 tablespoons of chilled dough and flatten slightly in your palm. Place one frozen cream cheese dollop in the center, then wrap the dough fully around it, ensuring the filling is completely sealed inside. Place the filled cookies seam side down on the prepared baking sheet. Repeat until all dough and filling are used.
- Bake: Bake the cookies for 12 to 14 minutes, or until the edges have set and the tops appear slightly matte, indicating they are done but still soft inside.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store chilled for best flavor and texture.
Notes
- For added flavor and a hint of crunch, roll the dough balls in cinnamon sugar before baking.
- These cookies store best when refrigerated and taste even better the next day as the flavors meld.
