Pumpkin Cheesecake Cookies

Hello, pumpkin lovers! As the weather cools and fall flavors take over, there’s no better way to treat yourself than with these Pumpkin Cheesecake Cookies. They’re the perfect mashup of soft, spiced pumpkin cookies and rich, creamy cheesecake—rolled in cinnamon sugar for that extra cozy touch. Whether you’re baking for a fall birthday, a holiday gathering, or just because, these cookies are guaranteed to disappear fast.

My kids now beg for these every October, and I’ve stopped trying other fall cookie recipes because nothing beats that moment when you bite through the chewy, spiced exterior and hit that creamy center. Last week, I made four dozen for the school bake sale and came home with requests for the recipe from six different moms.

❤️ Why You’ll Love This Recipe

These cookies are basically my answer to choosing between pumpkin cookies and cheesecake. The cream cheese filling doesn’t melt completely, so you get this cool contrast between the warm spiced cookie and the creamy center. My mom tried making them last week and called me three times during the process, but they turned out perfect. They’re good enough that my picky teenage nephew actually asks for them by name.

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📝 Ingredient List

For the Cream Cheese Filling:

• 8 oz cream cheese, room temperature (I use Philadelphia)
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

For the Pumpkin Cookie Dough:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup pumpkin purée, blotted dry
• 1/2 cup unsalted butter, melted
• 3/4 cup light brown sugar, packed
• 2 large egg yolks
• 1 teaspoon vanilla extract

For the Spiced Sugar Coating:

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

🔍 Why These Ingredients Work

My first batch of these cookies was a total disaster because I didn’t blot the pumpkin. The cookies spread flat and tasted like soggy pumpkin bread. Now I always press out at least 3 tablespoons of liquid. Using melted butter instead of softened butter keeps them chewy – my friend Sarah taught me that trick. Brown sugar keeps them soft longer than white sugar would. I only use egg yolks because whole eggs make them puff up too much, and we want them dense and chewy. The cream cheese has to be cold when you stuff it, or it just melts into the dough.

Essential Tools and Equipment

You’ll need two mixing bowls, a hand mixer or whisk, cookie sheets, parchment paper, and a small spoon for scooping the filling. I use a kitchen scale for the cream cheese because it’s more accurate. Paper towels are crucial for blotting the pumpkin. A cookie scoop makes portioning easier, but a regular spoon works fine.

👩🍳 How To Make Pumpkin Cheesecake Cookies

Step 1: Make the Cream Cheese Filling Beat your cream cheese until it’s smooth – about 2 minutes with my hand mixer. Add the sugar and vanilla, mix until combined. Now here’s the key: scoop this into 24 small balls (I use a teaspoon) and freeze them solid. Takes about 30 minutes, but don’t skip this or you’ll have leaky cookies.

Step 2: Blot That Pumpkin Spread your pumpkin purée on paper towels and press more towels on top. You want to remove as much liquid as possible – I usually get about 2-3 tablespoons out. This step is why your cookies will be chewy instead of mushy.

Step 3: Mix the Cookie Dough Whisk your dry ingredients in one bowl. In another, mix the blotted pumpkin with melted butter, brown sugar, egg yolks, and vanilla. Combine wet and dry ingredients just until mixed. Don’t overmix – nobody wants tough cookies.

Step 4: Chill Everything Cover your dough and stick it in the fridge for at least an hour. I often make this the night before because cold dough is way easier to work with.

Step 5: Assemble Time Preheat to 350°F. Take about 2 tablespoons of dough, flatten it, put a frozen cream cheese ball in the center, and wrap it up. Seal those edges tight – any gaps and your filling escapes. Roll in the cinnamon sugar mix.

Step 6: Bake 12-14 minutes, until the edges look set but centers are still soft. They’ll keep cooking on the hot pan, so don’t overbake. Let them cool completely before eating – the filling needs time to set up.

Tips from Well-Known Chefs

My cousin who went to culinary school always says to weigh your flour instead of using measuring cups. She’s right – it makes a huge difference. Also, Sally from that baking blog always chills her cookie dough, and after trying it both ways, cold dough definitely works better.

❗ You Must Know

Do NOT skip blotting the pumpkin. I made this mistake exactly once and ended up with flat, sad cookies that tasted like pumpkin bread. Also, that cream cheese filling has to be frozen solid before you stuff it in the dough – room temperature filling will leak everywhere and make a huge mess.

Personal Secret: I always make extra cream cheese balls and keep them in the freezer. That way, when I want these cookies, I’m already halfway done!

💡 Pro Tips & Cooking Hacks

Get yourself a small cookie scoop for the filling – way easier than trying to make them all the same size with a spoon. When you’re wrapping the dough, slightly wet hands stop it from sticking to your fingers. I learned to make smaller filling balls than I thought I needed because they puff up when they bake.

My biggest fails with these cookies:

• First time: didn’t blot pumpkin, got flat cookies
• Second time: used warm filling, it leaked everywhere
• Third time: left them in too long, they got hard
• Fourth time: didn’t seal edges, filling oozed out

After that, I figured it out.

🎨 Flavor Variations / Suggestions

Last month I added 2 tablespoons of maple syrup to the cream cheese filling and my husband couldn’t stop eating them. My kids like when I mix mini chocolate chips into the dough. Orange zest in both parts tastes amazing – like 1 tablespoon total. My neighbor tried chai spices instead of pumpkin pie spice and brought me a dozen to try. They were incredible. You can also stuff them with those soft caramel candies if you freeze them first.

⏲️ Make-Ahead Options

Every fall party I go to, people ask me to bring these cookies. So I’ve gotten good at making them ahead. The cream cheese filling can sit in the freezer for a week before you use it. Cookie dough keeps in the fridge for 2 days. But my favorite trick is making the whole cookies, rolling them in sugar, and freezing them raw. They go straight from freezer to oven – just add 2 extra minutes to the baking time.

Recipe Notes & Baker’s Tips

Getting the texture right took me a few tries. Blotting the pumpkin and using melted butter creates the chewiness we want. If the dough sticks to your hands too much after chilling, dust them with a little flour. Don’t worry if they look slightly soft when you take them out – they finish cooking on the hot pan. The centers should stay tender.

🍽️ Serving Suggestions

I always serve these with coffee or hot apple cider. The spices go together so well. They’re always on my Thanksgiving table next to the pumpkin pie. Sometimes I warm them up for 10 seconds in the microwave and serve with vanilla ice cream. They also make great gifts – I put them in clear containers so people can see the cream cheese centers.

🧊 How to Store Your Pumpkin Cheesecake Cookies

The cream cheese means these live in the fridge. They stay good for about 5 days in a container. Take them out 15 minutes before you eat them so they soften up. To freeze them after baking, layer them with parchment paper in containers. They’ll keep for 3 months and taste just as good when you thaw them.

⚠️ Allergy Information

These have dairy (butter and cream cheese), eggs, and gluten. For dairy-free, I’ve seen people use vegan cream cheese and butter – haven’t tried it myself though. For gluten-free, use a 1:1 baking flour blend. You can replace the egg yolks with 2 tablespoons of that liquid from canned chickpeas if you need egg-free.

❓ Questions I Get Asked A Lot

Why blot the pumpkin?

Pumpkin puree has tons of water in it. If you don’t remove it, your cookies will spread flat and be mushy instead of chewy.

Can I use fresh pumpkin?

Yeah, but you’ll need to strain it really well and blot it even more than canned. Fresh pumpkin is usually wetter.

How do I stop the filling from leaking?

Freeze the cream cheese balls until they’re solid, and make sure you pinch the dough edges together really well when you wrap them.

How long do these last?

5 days in the fridge, 3 months in the freezer. Always store them cold because of the cream cheese.

Do I have to refrigerate them?

Yes, the cream cheese filling needs to stay cold. They’re okay at room temperature for about 2 hours, but then they need to go back in the fridge.

Can I make them bigger or smaller?

Sure. Smaller ones bake in 10-12 minutes, bigger ones might need 15-16 minutes. Just watch the edges.

These cookies have become my go-to fall treat because they’re different from everything else. The cream cheese filling is a surprise that makes people actually stop and ask what’s in them. My teenager, who usually just grabs food and runs, actually sits at the counter to eat these properly.

Hope your kitchen ends up smelling like mine does right now – all cinnamon and butter! 🍪

💬 Made these cookies? Drop a comment below and tell me how they turned out! Did you try any of the variations? I love seeing pictures of your baking adventures – tag me if you post them anywhere!