Pumpkin Cheesecake Cookies Recipe

Meet your new favorite fall treat: Pumpkin Cheesecake Cookies. Imagine everything fantastic about autumn—the earthy warmth of pumpkin, cozy spices, and a creamy cheesecake surprise in the center—all bundled into one ridiculously delicious cookie. These cookies are soft, tender, and just sweet enough, with a center that’s cool, tangy, and luxurious thanks to the cream cheese filling. If you love pumpkin desserts and crave something unique for your next gathering or afternoon snack, this recipe will make you a cookie hero in no time.

this Recipe

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples and fresh ingredients come together to create Pumpkin Cheesecake Cookies that truly taste like magic. Each element—whether it brings richness, sweetness, warmth, or that irresistible creamy center—plays a crucial role. Here’s what you’ll need (and why!):

• Unsalted butter, softened: Brings richness and a tender crumb to every bite.
• Granulated sugar: Lightens the cookie and adds perfect sweetness.
• Light brown sugar, packed: Adds moisture and a subtle caramel note for depth.
• Canned pumpkin purée (not pumpkin pie filling): Delivers vibrant color, incredible moisture, and authentic pumpkin flavor—key for these cookies.
• Large egg yolk: Creates chewiness and binds the dough without making it cakey.
• Vanilla extract: Rounds out flavors and adds a sweet, comforting aroma.
• All-purpose flour: Gives the cookies structure and just the right softness.
• Baking soda: Helps the cookies rise and stay soft in the center.
• Baking powder: Adds extra lift, making the cookies pillowy and light.
• Salt: Enhances all the other flavors—a little goes a long way.
• Ground cinnamon: Infuses classic warmth that pairs perfectly with pumpkin.
• Pumpkin pie spice: A cozy blend of spices to amplify that autumn bakery vibe in every cookie.
• Cream cheese, softened: The creamy, tangy heart of the cookie—chill it for neat, tidy centers.
• Powdered sugar: Sweetens and lightens the cheesecake filling.
• Extra vanilla extract (for filling): Enhances the luscious cheesecake surprise inside!

How to Make Pumpkin Cheesecake Cookies

Step 1: Prepare the Cream Cheese Filling

Begin by mixing together the softened cream cheese, powdered sugar, and a touch of vanilla extract in a small bowl until silky and smooth. Scoop this mixture into 12 tidy little dollops (an ice cream scoop or spoon works great!) and chill them on a parchment-lined plate or tray in the freezer for at least 30 minutes. This important step keeps the filling firm and easy to work with when you stuff your Pumpkin Cheesecake Cookies.

Step 2: Make the Cookie Dough

While your cheesecake filling chills, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and almost caramel-like. Beat in the pumpkin purée, egg yolk, and vanilla extract. In a separate bowl, blend the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice, then slowly add these dry ingredients to your wet mixture. Stir until a soft, slightly sticky dough forms—don’t overmix, just blend until incorporated.

Step 3: Assemble the Cookies

Scoop about 2 tablespoons of dough and flatten it gently in the palm of your hand. Carefully place a frozen cream cheese filling dollop in the middle, then wrap the dough around the filling and pinch it closed, making sure none of that dreamy cheesecake peeks out. Place on your prepared baking sheet and repeat with the rest, making sure you leave about two inches between each cookie since they’ll spread slightly as they bake.

Step 4: Bake and Cool

Bake the Pumpkin Cheesecake Cookies for 12 to 14 minutes, until the edges are set and take on a tempting golden hue. Let the cookies rest on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack. That little wait time makes all the difference for a perfect cookie texture!

How to Serve Pumpkin Cheesecake Cookies

Garnishes

For a beautiful and flavorful finish, try a dusting of cinnamon sugar on top just before baking, or add a light sprinkle of powdered sugar after they’ve cooled. If you really want to impress, drizzle melted white chocolate or a hint of caramel for extra indulgence—each garnish adds a different flair to your gorgeous Pumpkin Cheesecake Cookies.

Side Dishes

Pairing these cookies with the right beverage brings out their best character! A hot mug of chai, spiced cider, or even a pumpkin latte is a match made in cookie heaven. Balance the richness with a bright fruit salad or serve alongside a bowl of vanilla yogurt for a cozy afternoon treat.

Creative Ways to Present

Stack your Pumpkin Cheesecake Cookies in a tall glass jar with an autumn ribbon for a charming gift, or layer them artfully on a rustic wooden tray for a party dessert table. They shine equally as edible party favors or as dreamy lunchbox surprises—just add a handwritten note and watch faces light up!

Make Ahead and Storage

Storing Leftovers

To keep them at their best, store leftover Pumpkin Cheesecake Cookies in an airtight container in the refrigerator. The moist pumpkin and creamy cheesecake centers stay perfectly fresh up to five days—just let them come to room temperature for a few minutes before enjoying.

Freezing

Thinking ahead? These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or airtight container. They’ll keep for up to two months, and you can thaw a few on the counter whenever the craving strikes.

Reheating

For that freshly baked magic, pop a cookie in the microwave for 10–15 seconds. The center will turn deliciously gooey again, and the aroma of pumpkin spice will fill your kitchen all over. If you prefer, let them come to room temperature—either way, they’re irresistible.

FAQs

Can I use homemade pumpkin purée?

Absolutely! Just be sure your homemade purée is tucked dry with paper towels, as excess moisture can make the cookie dough too sticky. The flavor will be even more pronounced and delicious.

Why is it important to freeze the cream cheese filling?

Freezing helps the cheesecake filling hold its shape when you wrap it inside the dough, making assembly way easier and ensuring every Pumpkin Cheesecake Cookie has a thick, creamy center after baking.

Can I double the recipe for a crowd?

Of course! Simply double all ingredients and follow the steps as listed. You may need to bake in batches, but both dough and filling hold well in the fridge while you work.

How do I know when the cookies are done?

Look for edges that are set and just turning golden, with a softly puffed center. Remember, cookies will keep setting as they cool—avoid overbaking so they stay soft.

Can I add nuts or chocolate chips to the dough?

Go for it! Chopped pecans, walnuts, or mini chocolate chips would be delicious additions. Just fold them in with the dry ingredients for a little extra crunch or decadence.

Final Thoughts

If you’re searching for something that truly captures the spirit of fall in every bite, Pumpkin Cheesecake Cookies are it. Whip up a batch and watch how quickly they disappear—sharing is optional, but trust me, everyone will want the recipe!

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