These chewy pumpkin cheesecake cookies are hands down the best pumpkin cookies you’ll make all pumpkin spice season! Imagine soft pumpkin cookies wrapped around a sweet cream cheese filling that creates the most incredible creamy cheesecake center. They’re like having pumpkin pie and cheesecake combined into one perfect fall treat that will have every pumpkin lover asking for the recipe card.
What makes these pumpkin cream cheese cookies truly special is how the tangy cheesecake filling perfectly complements the warm spices in the pumpkin cookie dough. Every single time I make these during pumpkin season, they disappear faster than any other fall desserts in my kitchen. Trust me, these will become your favorite pumpkin cookie once you taste that amazing cheesecake layer nestled in the middle of the cookie!
Gina’s Recipe Rundown:
Texture: Soft and chewy on the outside, with a creamy, rich cheesecake center that melts in your mouth.
Taste: Warm pumpkin spice flavor pairs perfectly with sweet, creamy cheesecake for a cozy, irresistible fall treat.
Ease: These cookies are easy to make with simple ingredients, though the cheesecake filling and stuffing step take a little extra time.
Why I love it: I love these cookies because they combine cozy pumpkin spice flavor with a creamy cheesecake center, making every bite feel like the perfect fall treat.
Why You’ll Love This Recipe
These are seriously the best pumpkin cheesecake cookies for so many reasons! The soft pumpkin cookies have the perfect amount of pumpkin flavor enhanced by pumpkin pie spice and fall spices, while the creamy cheesecake filling adds a delicious tangy contrast. Unlike some pumpkin recipes that turn out cakey or dry, this pumpkin cookie recipe delivers chewy pumpkin cookies every time.
You don’t need any fancy equipment, just a hand mixer or electric mixer and basic baking supplies. The cookie dough balls are easy to work with, and wrapping them around the cream cheese balls is actually fun! These cookies look impressive but are surprisingly simple to make, which is why they’re perfect for pumpkin desserts during your favorite time of year.
The texture is absolutely perfect with fluffy pumpkin cookies on the outside and that incredible creamy cheesecake center hiding inside. Plus, they stay soft and chewy for days when stored properly. Whether you’re looking for cookie recipes for a fall gathering or just want to celebrate pumpkin spice season at home, these chewy pumpkin cheesecake cookies deliver the best results.
Ingredient Notes
Cheesecake Filling
- Cream cheese: Use softened, full-fat cream cheese for a smooth, creamy filling.
- Confectioner’s sugar: Sweetens the filling and helps create a smooth texture.
- Vanilla extract: Adds warmth and enhances the cheesecake flavor.
Cookie Dough
- All-purpose flour: Provides structure and helps the cookies hold their shape.
- Baking powder: Helps the cookies rise and stay soft.
- Baking soda: Adds a little lift and helps create a tender texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Pumpkin pie spice: Gives the cookies their classic warm, spiced pumpkin flavor.
- Unsalted butter: Use softened butter for easy mixing and a rich, tender cookie.
- Brown sugar: Adds moisture, chewiness, and a deeper caramel-like flavor.
- Granulated sugar: Adds sweetness and helps create lightly crisp edges.
- Egg yolk: Adds richness and helps bind the dough without making it too cakey.
- Vanilla extract: Enhances the sweetness and complements the pumpkin spices.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
Rolling
- Granulated sugar: Coats the dough for a lightly crisp, sweet exterior.
- Pumpkin pie spice: Adds an extra layer of warm, aromatic spice to the outside of the cookies.
Kitchen Equipment
- Large mixing bowls
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cookie scoop
- Baking sheets
- Parchment paper or silicone baking mats
- Small bowl for the cinnamon-sugar coating
- Wire cooling rack
How to Make Pumpkin Cheesecake Cookies
- Start by making the cheesecake filling. Beat the softened cream cheese, confectioner’s sugar, and vanilla in a medium bowl until smooth and creamy.
- Scoop 18 teaspoon-sized portions of the cheesecake mixture onto a parchment-lined plate or baking sheet. Pop them in the freezer for about 1 hour, or until they’re firm.
- While the filling freezes, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
- In a separate large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolk, vanilla, and pumpkin puree, and mix until everything is smooth and well combined.
- Slowly add the dry ingredients to the wet ingredients, folding them in just until a soft cookie dough forms. If the dough feels too soft or sticky to work with, cover the bowl and refrigerate it for 20 to 30 minutes.
- When you’re ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
- For the coating, mix the granulated sugar and pumpkin pie spice together in a small bowl.
- Now it’s time to assemble the cookies! Scoop about 2 tablespoons of dough and flatten it into a disc. Place one frozen cheesecake filling portion in the center, then carefully wrap the dough around it, making sure the filling is completely enclosed. Pinch the edges closed and gently roll the dough into a smooth ball.
- Roll each dough ball lightly in the pumpkin spice sugar, then place the cookies about 2 inches apart on the prepared baking sheets.
- Bake for 11 to 13 minutes, or until the edges are set and the cookies are puffed. The centers may still look slightly soft—that’s exactly what you want.
- Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to finish cooling.
- Because of the cheesecake filling, store any leftovers in an airtight container in the refrigerator for up to 5 days. You can let the cookies come to room temperature before serving, or enjoy them chilled if you prefer.
Variations & Substitutions
Feel free to swap homemade pumpkin puree for canned, just make sure to remove excess moisture by pressing it between layers of paper towel. Fresh pumpkin works too, but requires cooking and draining to avoid too much moisture that can make your cookies spread.
If you don’t have pumpkin pie spice, make your own blend of fall spices with cinnamon, nutmeg, ginger, and cloves. You can even roll the cookie dough in a bit of cinnamon sugar or pumpkin spice sugar before baking for extra flavor and a sparkly finish, similar to pumpkin snickerdoodles.
For the cheesecake filling, add a splash of vanilla extract for more depth. Some people love mixing in graham cracker crumbs to give it more of an authentic cheesecake taste. If you want to get creative, try adding white chocolate chips to the pumpkin cookie dough or even experiment with the technique used in strawberry cheesecake cookies.
A dollop of sour cream in the cookie dough adds extra moisture and tenderness. Brown sugar can be adjusted to taste, and you can play with how much flour you use, but be careful not to add too much flour or your cookies won’t stay soft.
If you love this concept, the same technique works for thumbprint cookies or can be adapted to pumpkin cupcakes. Some bakers even top these with cream cheese frosting for an over-the-top treat!
Storage
For longer storage, keep them in the refrigerator in an airtight container for up to a week. Let them come to room temperature before serving for the best flavor and texture, or enjoy them cold for a firmer, almost fudgy consistency.
These cookies freeze beautifully too! Place them in a single layer on a cookie sheet until frozen solid, then transfer to a freezer bag or airtight container. They’ll keep for up to 3 months. Thaw at room temperature when you’re ready to enjoy them.
You can also freeze the unbaked ball of dough. Form the cookies completely with the cream cheese filling inside, freeze on a parchment-lined baking sheet, then store in freezer bags. Bake from frozen, adding just a couple extra minutes to the baking time.
Expert Tips
Make sure your cream cheese is at room temperature before making the cheesecake balls. This ensures the cream cheese mixture is smooth and easy to work with. Cold cream cheese won’t blend properly and will be difficult to form into balls.
When forming your cookie dough balls, use about 2 tablespoons of pumpkin cookie dough and flatten it in the palm of your hand. Place a cream cheese ball in the middle of the cookie dough and carefully wrap the dough around it, sealing completely. This keeps the creamy cheesecake filling from leaking out during baking.
Don’t overbake! Remove the cookies from the oven when they’re just set and still soft in the center. They should look slightly underdone and will firm up as they cool on the wire rack. Overbaking means you’ll lose that perfect chewy cookie texture.
Mix your dry ingredients and flour mixture separately before adding to the wet ingredients. This ensures even distribution of the pumpkin pie spice and prevents pockets of flour in your finished cookies.
If your dough feels too sticky, chill it for 30 minutes before forming the cookie dough balls. This makes handling much easier and helps the cookies maintain their shape better.
Use a cookie scoop for consistent sizing. A tbsp cookie scoop ensures all your cookies bake evenly and look uniform. Consistent size also means they’ll all reach golden brown at the same time.
Space your cookies adequately on the cookie sheet to allow for slight spreading. About 2 inches apart works perfectly for best results.
FAQ’s
Why are my cookies spreading too much?
This usually means there’s too much moisture in your dough. Make sure to remove excess moisture from your pumpkin using paper towels. Also, ensure you’re using enough flour and that your dough isn’t too warm when baking.
Can I make the dough ahead of time?
Absolutely! The pumpkin cookie dough can be made up to 2 days ahead and stored in the refrigerator. The cream cheese balls can also be made ahead and kept chilled. Just let everything come closer to room temperature before assembling and baking.
Can I skip the cream cheese filling?
While the cheesecake filling is what makes these special, you can certainly make them as regular pumpkin spice cookies without it. They’ll still be delicious soft pumpkin cookies with great pumpkin flavor!
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this cookie recipe, you’re going to love these other fall cookie recipes, too. Please click each link below to find the easy, printable recipe!
More Great Pumpkin Dessert Recipes
Pumpkin Roll Cake with Bourbon Caramel Sauce
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Pumpkin Cheesecake Cookies
Ingredients
Cheesecake filling
- 8 ounces cream cheese softened
- ¼ cup confectioner’s sugar
- ½ teaspoon vanilla extract
Cookie dough
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup butter softened – unsalted
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree not pumpkin pie filling
Rolling
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Beat the cream cheese, confectioner’s sugar, and vanilla in a medium bowl until smooth.
- Portion 18 teaspoon-sized spoonfuls onto a parchment-lined plate or baking sheet.
- Freeze for 1 hour or until firm.
- Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
- Beat the butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
- Stir in the egg yolk, vanilla, and pumpkin puree until smooth.
- Slowly fold in the dry ingredients and mix just until a soft dough forms.
- Cover and refrigerate the dough for 20 to 30 minutes if it feels too soft to handle.
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Whisk the granulated sugar and pumpkin pie spice together in a small bowl for rolling.
- Scoop about 2 tablespoons of cookie dough and flatten it into a disc.
- Place one frozen cheesecake filling portion in the center of the dough.
- Wrap the dough completely around the filling and seal the edges.
- Roll into a smooth ball, then roll the dough ball lightly in the pumpkin spice sugar to coat.
- Place the cookies about 2 inches apart on the prepared baking sheets.
- Bake for 11 to 13 minutes, or until the edges are set and the tops are puffed. The centers should still look slightly soft.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
- Store leftovers in an airtight container in the refrigerator for up to 5 days because of the cheesecake filling. Let them come to room temperature before serving, or they can be served cold.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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