If there’s one treat that perfectly sums up crisp autumn afternoons, it’s Pumpkin Cheesecake Cookies. Imagine the soft chew of chewy pumpkin cookies paired with the creamy surprise of cheesecake filling, all wrapped in the warm hug of pumpkin pie spice. This dessert isn’t just a recipe—it’s a full sensory experience that blends the best of fall recipes into one bite. As a lifelong pumpkin enthusiast (and admitted cheesecake addict), I can tell you there’s something magical about the way sweet pumpkin, cinnamon, and tangy cream cheese mingle. Whether you’ve baked my pumpkin chocolate chip cookies before or enjoyed a decadent slice of pumpkin creme brulee cheesecake bars, these cookies will feel like meeting an old friend—only better.
The Story Behind My Pumpkin Cheesecake Cookies
From College Baking Experiments to Fall Favorite
Back in my college days, pumpkin recipes started as survival food—cheap, filling, and seasonally everywhere. But my baking obsession grew fast. I went from making quick 5-ingredient pumpkin spice sandwich cookies to experimenting with pumpkin bread, muffins, and cheesecake. One chilly October evening, I thought, Why not combine them all? That’s when Pumpkin Cheesecake Cookies were born. They were chewy on the outside, rich inside, and loaded with the warm spice of cinnamon and nutmeg.
Why This Cookie Works So Well
The magic lies in balancing textures and flavors. The cookie dough is tender thanks to dried pumpkin puree, which keeps it from turning cakey. Inside, frozen cheesecake centers melt slightly during baking, creating a creamy core. Rolling each cookie in pumpkin spice sugar makes every bite taste like autumn in cookie form. If you’ve tried my pumpkin bread recipe, you’ll recognize the same cozy spices—but here, they’re wrapped in buttery cookie bliss.
Building the Perfect Pumpkin Cookie Dough
The Secret to Chewy Pumpkin Cookies
Pumpkin puree is tricky—it holds a lot of moisture, which can make cookies puff up like muffins. To get chewy pumpkin cookies, you need to dry the pumpkin first. Spread it on a plate, press with paper towels, and repeat until it’s just under ¼ cup. This step ensures the dough holds together without becoming too soft, letting the cheesecake filling shine.
Layering Fall Flavors in Every Bite
The base combines all-purpose flour, baking soda, and pumpkin pie spice for lift and aroma. Softened butter and brown sugar give sweetness and chew, while egg yolks enrich the dough. Vanilla adds warmth, and the pumpkin itself brings that signature autumn flavor. Before baking, each dough ball gets rolled in spiced sugar, much like my baked pumpkin donuts—a small touch that makes a big difference.
Cheesecake Filling—The Creamy Centerpiece
Simple but Rich Cheesecake Core
This cheesecake filling is blissfully simple: cream cheese, sugar, and vanilla whipped until smooth. The trick is to freeze small scoops before assembling the cookies. Frozen centers stay intact during baking, so you get a luscious creamy bite without the filling disappearing into the dough.
Tips for Assembling Without Leaks
Wrap the cookie dough completely around each frozen cheesecake ball, sealing every seam. If you’ve ever made pumpkin magic cake, you know how layering flavors can be tricky—here, it’s all about locking in that creamy surprise. Once rolled in pumpkin spice sugar, they’re ready for the oven.
Baking & Serving Pumpkin Cheesecake Cookies
Baking for the Perfect Texture
Bake at 350°F for about 12–13 minutes, just until the edges set but the centers still look soft. They’ll firm up as they cool, creating that ideal chewy pumpkin cookie texture. Cooling on the pan for 10 minutes ensures the filling settles before transferring to a rack.
Serving & Storing Like a Pro
Serve these cookies slightly warm for the ultimate gooey experience, paired with a hot cup of cider or coffee. They also store well in an airtight container for up to 4 days—or freeze for later. I’ve even served them alongside pumpkin cheesecake overnight oats at brunch for a sweet-meets-savory fall spread.
Conclusion
Pumpkin Cheesecake Cookies aren’t just a dessert—they’re a celebration of fall’s best flavors. From the spiced sugar coating to the creamy cheesecake center, every bite blends warmth and indulgence. Whether you’re making them for a holiday platter or a quiet evening treat, they’re bound to become a seasonal tradition. And if you’re still hungry for pumpkin, try pumpkin chocolate chip muffins or pumpkin cheesecake overnight oats next—you won’t regret it.
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Frequently Asked Questions
They’re usually made with just pumpkin puree and cake mix—super quick, but not as rich or chewy as these Pumpkin Cheesecake Cookies.
What flavors go with pumpkin cheesecake?
Warm spices like cinnamon, nutmeg, and ginger pair beautifully, as do flavors like maple, caramel, and chocolate.
Soft, chewy cookies work best—pumpkin spice, snickerdoodle, or even chocolate chip, depending on your filling.
A pumpkin spice sugar “coat,” of course! It adds flavor and a bit of crunch.
Pumpkin Cheesecake Cookies – Creamy Fall Favorite You’ll Love
- Total Time: 43 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Chewy pumpkin cookies with a creamy cheesecake filling, rolled in spiced sugar for the perfect fall dessert.
Ingredients
For the Cheesecake Filling
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
For the Spiced Sugar
1/4 cup (50 g) granulated white sugar
1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
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
Instructions
1. Line a small cookie sheet with parchment paper.
2. In a small bowl, beat cream cheese, sugar, and vanilla until fluffy. Scoop into 16 portions and freeze until firm.
3. Mix sugar and pumpkin pie spice in a small bowl for coating; set aside.
4. Preheat oven to 350°F and line two baking sheets with parchment paper.
5. Dry pumpkin puree using paper towels until reduced to under 1/4 cup.
6. In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.
7. In a large bowl, cream butter and brown sugar until fluffy. Add egg yolks, vanilla, and dried pumpkin; mix until combined.
8. Add dry ingredients to wet and mix on low until combined.
9. Scoop dough into 16 balls, flatten slightly, add frozen cheesecake ball in center, wrap dough around it, and roll into a ball.
10. Coat dough balls in spiced sugar and place on baking sheet.
11. Bake 6 cookies at a time for 12–13 minutes. Cool 10 minutes on pan, then transfer to wire rack.
Notes
Drying the pumpkin puree is key for chewy texture.
Freeze cheesecake centers fully before assembly to avoid leaks.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Cheesecake Cookies, Chewy Pumpkin Cookies, Fall Recipes, Pumpkin, Cheesecake Filling