Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla extract; 1/4 cup (50 g) granulated white sugar; 1/2 tsp pumpkin pie spice; 1/2 cup (122 g) canned pumpkin puree (Libby’s); 1 3/4 cups (219 g) all-purpose flour, spooned and leveled; 1 tbsp pumpkin pie spice; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup (168 g) unsalted butter, softened; 1 cup (220 g) light brown sugar; 2 egg yolks, at room temperature; 2 tsp vanilla extract

Jump to Recipe· 3.9 from 7 reviews

If you are looking to cozy up your kitchen and indulge in autumn’s best flavors, this Pumpkin Cheesecake Cookies Recipe is an absolute game changer. Imagine biting into a chewy pumpkin cookie that hides a luscious, creamy cheesecake center, all perfectly coated in spiced sugar that sings pumpkin spice to your taste buds. Every element combines to create a treat that feels like a warm hug on a crisp fall day, making it the ultimate pumpkin lover’s delight that you’ll want to bake again and again.

Ingredients You’ll Need

A clear glass bowl filled with thick, light brown cookie dough with a smooth yet slightly textured surface. The dough is spread evenly inside the bowl showing soft curves and swirls made by mixing. The bowl sits on a white marbled surface with some small decorations like star anise and cinnamon sticks nearby, and small orange pumpkins placed in the background. The image highlights the creamy consistency of the dough and the warm cozy colors around it photo taken with an iphone --ar 4:5 --v 7

This Pumpkin Cheesecake Cookies Recipe calls for simple, pantry-friendly ingredients that come together to create a perfect harmony of flavors and textures. Each ingredient plays a vital role, contributing to the cookie’s softness, the cheesecake’s richness, or the festive pumpkin spice aroma that captures the essence of fall.

Cream Cheese (6 oz, cold): The star of the cheesecake filling, lending a rich and tangy creaminess.
Granulated White Sugar: Used in both the cheesecake filling and spiced sugar to sweeten and balance flavors.
Vanilla Extract: A small touch adds warmth and depth to the cheesecake filling and cookie dough alike.
Pumpkin Pie Spice (1 tbsp + 1/2 tsp): This classic blend fills the cookies and sugar coating with spicy, cozy notes.
Canned Pumpkin Puree (1/2 cup): The moist base for the cookies that adds rich pumpkin flavor and vibrant color.
All-Purpose Flour (1 3/4 cups): The essential structure for tender yet sturdy cookies.
Baking Powder and Baking Soda (1/2 tsp each): Both leaveners ensure the cookies rise just right.
Salt (1/2 tsp): Balances sweetness and enhances overall flavor.
Unsalted Butter (3/4 cup, softened): Brings tenderness and a buttery flavor to the cookies.
Light Brown Sugar (1 cup): Adds moisture and a deep caramel note that complements the pumpkin.
Egg Yolks (2, room temperature): Help create a rich, tender crumb in the cookie dough.

How to Make Pumpkin Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

Start by mixing cold cream cheese, sugar, and vanilla until fluffy and smooth using an electric mixer—this step takes about 2 minutes to dissolve the sugar properly. Then scoop the mixture into 16 small tight balls and pop them in the freezer until they’re firm. Freezing the cheesecake ensures it stays luscious and intact when baked inside the cookies.

Step 2: Make the Spiced Sugar

Combine granulated sugar with pumpkin pie spice to create a fragrant coating for the cookies. This simple blend adds a sweet, spicy crunch that perfectly frames the soft cookie dough and creamy center.

Step 3: Dry the Pumpkin Puree

Although it may seem unusual, drying your canned pumpkin puree is crucial to avoid cakey cookies. Press the pumpkin between paper towels repeatedly until reduced to just under 1/4 cup. This concentrates the pumpkin flavor and keeps the cookies chewy without excess moisture.

Step 4: Mix Dry Ingredients

Whisk all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt together to infuse the cookie base with the right texture and balanced spice flavors—this dry mixture forms the foundation of your dough.

Step 5: Cream Butter and Sugar

Beat softened unsalted butter with brown sugar until the mixture is light and fluffy. This aeration is what gives the pumpkin cookies a tender yet chewy bite, marrying the flavors beautifully.

Step 6: Incorporate Egg Yolks, Vanilla, and Pumpkin

Add egg yolks and vanilla to the creamed butter and sugar, mixing until pale and fluffy. Then fold in the dried pumpkin puree for that iconic fall flavor and moisture that makes these cookies so irresistible.

Step 7: Combine Wet and Dry Ingredients

Mix in the flour mixture slowly, just until combined, to avoid overworking the dough and maintaining a soft texture.

Step 8: Assemble the Cookies

Divide the dough into 16 portions and flatten each slightly. Place a frozen cheesecake ball in the center and completely encase it with dough, rolling into a smooth ball. Roll each ball in the spiced sugar for that signature pumpkin spice sparkle.

Step 9: Bake to Perfection

Arrange the cookies on parchment-lined baking sheets, baking about 6 at a time for 12-13 minutes at 350°F (175°C). Allow them to cool on the sheet for 10 minutes before transferring to a wire rack. The result is a chewy pumpkin cookie with a gooey cheesecake core that feels like a secret treasure inside.

How to Serve Pumpkin Cheesecake Cookies Recipe

A group of soft, round cookies with a light brown color and sugar-crystal coating, arranged closely together on a white marbled surface. One cookie in the middle has a bite taken out, showing a soft, pale inside. Around the cookies, there are cinnamon sticks and star anise adding a warm, spicy feel. In the background, small orange pumpkins sit slightly out of focus, enhancing the cozy autumn look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a bit of extra pumpkin pie spice or dust the cookies lightly with powdered sugar for an elegant finish. You could also drizzle them with a simple cream cheese glaze to enhance the cheesecake flavor visually and deliciously.

Side Dishes

These cookies pair wonderfully with a warm cup of spiced chai tea, pumpkin latte, or even a scoop of vanilla ice cream for an indulgent dessert spread. Their sweet, creamy center and tender texture complement mellow, creamy drinks and desserts perfectly.

Creative Ways to Present

For a festive touch, stack the cookies on a rustic wooden platter with cinnamon sticks and small gourds for a seasonal centerpiece. You can also wrap them individually with twine and a mini cinnamon stick as charming edible gifts for friends and family.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture and creamy centers. If your kitchen is warm, consider refrigerating to preserve the cheesecake filling’s freshness.

Freezing

These Pumpkin Cheesecake Cookies make excellent make-ahead treats. Freeze cooled cookies in a sealed container for up to 2 months. When ready, thaw them on the counter for a couple of hours, and they’ll be just as delightful as fresh.

Reheating

To revive the warmth and gooey cheesecake center, microwave cookies individually for about 10-15 seconds. Avoid overheating to keep the cheesecake filling soft without melting it completely.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but be sure to cook and puree the fresh pumpkin thoroughly, then drain it well to reduce moisture content. The drying step is critical for preventing cakey cookies.

Can these cookies be made dairy-free?

You can substitute cream cheese and butter with dairy-free alternatives, but the texture and flavor may vary slightly. Look for a firm, tangy dairy-free cream cheese for the best result.

Why are the egg yolks used instead of whole eggs?

Egg yolks add richness and tenderness without adding too much moisture, which helps keep the cookies chewy and the filling creamy.

Can I make the cheesecake filling without freezing?

Freezing the cheesecake balls is necessary to keep the filling from melting during baking. Skipping this step will likely cause the filling to ooze out rather than stay beautifully inside.

What’s the best way to measure flour for this recipe?

Spoon the flour into your measuring cup and level it off with a knife for accuracy. Avoid scooping directly with the cup, which can pack the flour and lead to dense cookies.

Final Thoughts

This Pumpkin Cheesecake Cookies Recipe is truly a fall favorite you’ll want to bake whenever autumn’s chill begins to settle in. With its tender pumpkin-spiced dough and indulgent cheesecake center, these cookies are as heartfelt as a homemade hug. Give them a try and watch your friends and family fall in love with every chewy, creamy bite!