If you’re craving a treat that feels like autumn wrapped up in a soft, chewy cookie, then you have to try this Pumpkin Cheesecake Cookies Recipe. These irresistible cookies combine the warm spices of pumpkin with a luscious cheesecake filling right in the center, creating the ultimate fall dessert that’s just bursting with flavor and texture. With every bite, you’ll enjoy the cozy taste of pumpkin intertwined with creamy cheesecake, all embraced in a tender cookie, making it a perfect recipe to share at holiday gatherings or enjoy with your favorite warm beverage.
Ingredients You’ll Need
This Pumpkin Cheesecake Cookies Recipe might look like it uses quite a few ingredients, but each one plays a vital role in achieving the perfect balance of flavor, softness, and spice. From the creamy butter that keeps the cookies tender to the fragrant spices that create that iconic pumpkin treat aroma, every component is essential.
- Unsalted butter (1 cup, softened): Provides richness and a tender crumb to the cookies.
- Granulated sugar (1 cup): Helps with sweetness and structure in the cookie dough.
- Brown sugar (½ cup): Adds moisture and a subtle caramel note for depth.
- Pumpkin puree (¾ cup): The star ingredient delivering moisture, flavor, and that lovely orange hue.
- Large egg (1): Binds the ingredients and adds richness.
- Vanilla extract (1 teaspoon + ½ teaspoon for filling): Enhances the sweetness and rounds out the flavor.
- All-purpose flour (2½ cups): Gives structure and stability to the cookies.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a soft texture.
- Baking powder (½ teaspoon): Adds gentle leavening for softness.
- Ground cinnamon (1½ teaspoons): The essential warm spice that screams fall.
- Ground nutmeg (½ teaspoon): Adds a subtle nutty warmth.
- Ground cloves (¼ teaspoon): A hint of bold depth amidst the sweet spices.
- Salt (¼ teaspoon): Enhances all the flavors and balances sweetness.
- Cream cheese (8 oz, softened): For the luscious cheesecake filling that melts in your mouth.
- Powdered sugar (½ cup): Sweetens and smooths the cheesecake center.
- Cinnamon sugar topping (optional, ¼ cup sugar + 1 teaspoon cinnamon): Adds a delightful, slightly crunchy finish on top.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper—this ensures your cookies won’t stick and will bake evenly. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Combining the dry ingredients first is key to evenly distributing the spices and leavening agents, giving you consistent flavor and texture in every cookie.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air into the dough, which helps the cookies rise and gives them a soft texture. Patience here pays off—the fluffier the mixture, the better!
Step 3: Add the Pumpkin, Egg, and Vanilla
Mix in your pumpkin puree, egg, and vanilla extract until the mixture is smooth and creamy. The pumpkin puree lends moisture and that unmistakable fall flavor, while the egg binds the mixture perfectly. Make sure your pumpkin is pure pumpkin puree, not pumpkin pie filling, to keep the flavors just right.
Step 4: Incorporate the Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients. Mix just until combined to avoid overworking the dough, which can lead to tougher cookies. The dough should feel soft and slightly sticky—a good sign that these cookies will stay tender after baking.
Step 5: Prepare the Cheesecake Filling
In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This cheesecake filling is the magic center that makes this recipe so special and utterly crave-worthy. For easier handling, pop the filling into the fridge for 10 to 15 minutes before proceeding.
Step 6: Assemble the Cookies
Using about 1½ tablespoons of cookie dough, flatten it gently in your palm. Place about 1 teaspoon of the cheesecake filling in the center, then top with another flattened dough piece. Seal the edges carefully to encase the filling completely, then roll the stuffed cookie into a smooth ball. If you’re using the optional cinnamon sugar topping, roll the cookie balls in the mixture for an extra touch of sweetness and spice.
Step 7: Bake and Cool
Place your cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 13 to 15 minutes, or until the edges are set and the tops no longer look wet. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time helps the cookies firm up just right without losing any of their softness.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
While these cookies are perfectly delicious on their own, consider dusting them lightly with powdered sugar or drizzling melted white chocolate on top for a festive finish. A sprinkle of finely chopped pecans can add a pleasant crunch and nutty flavor.
Side Dishes
Serve these cookies alongside a warm cup of chai tea, pumpkin spice latte, or even a scoop of vanilla ice cream for an indulgent fall treat. They also pair wonderfully with simple whipped cream on the side to balance the richness.
Creative Ways to Present
For gatherings or gift-giving, stack these pumpkin cheesecake cookies in a decorative box or tin lined with parchment paper. Tie with a rustic ribbon and a cinnamon stick for an inviting autumnal look. You can also arrange them on a layered dessert tray paired with other fall-inspired sweets for a show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
You can store leftover pumpkin cheesecake cookies in an airtight container in the refrigerator for up to 5 days. Keeping them chilled helps the cheesecake filling stay firm and fresh, preserving all the flavors and textures you love.
Freezing
These cookies freeze well! Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months and thaw overnight in the fridge before serving.
Reheating
If you want to enjoy them warm, reheat refrigerated or thawed cookies in a preheated oven at 300°F for about 5 minutes. This gently warms the cookies without melting the cheesecake filling too much, bringing back that fresh-baked feel.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but it needs to be cooked and pureed until smooth first. The moisture content can vary, which may affect the texture, so canned pumpkin puree is recommended for consistent results.
Is it necessary to chill the cheesecake filling before stuffing the cookies?
Chilling the filling for 10 to 15 minutes makes it firmer and easier to handle, preventing it from oozing out while assembling the cookies. It’s a simple step that really helps with neat, clean cookies.
Can I make these cookies vegan or dairy-free?
To make a vegan version, you can substitute the butter and cream cheese with plant-based alternatives, and use a flax egg or other egg replacer. Keep in mind that this might slightly alter texture and flavor, but it’s definitely doable!
Why do these cookies stay soft instead of crispy?
The pumpkin puree and cream cheese filling add moisture and fat that keep the cookies tender and soft, rather than crunchy. That softness is a defining trait of this Pumpkin Cheesecake Cookies Recipe and what makes them so comforting.
Can I double the recipe for a larger batch?
Absolutely! This recipe scales well, just make sure you have enough mixing and baking space. You might need additional baking sheets or to bake in batches, but these cookies are worth the extra effort.
Final Thoughts
There’s something truly special about the way a soft pumpkin cookie and creamy cheesecake filling come together in this Pumpkin Cheesecake Cookies Recipe. It’s the perfect way to celebrate cozy flavors and seasonal spices with every bite, whether you’re baking for friends, family, or simply treating yourself. Trust me, once you try these, they’ll become a beloved favorite in your baking rotation. Happy baking and even happier tasting!
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and chewy Pumpkin Cheesecake Cookies, perfect for fall and holiday baking. Each cookie is stuffed with a creamy cheesecake filling and subtly spiced with cinnamon, nutmeg, and cloves, offering an irresistible blend of flavors and textures.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup pumpkin puree (canned, not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Optional Topping
- ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Wet Ingredients to Dough: Mix in the pumpkin puree, egg, and vanilla extract to the creamed butter and sugars, combining until smooth and consistent.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and maintain cookie tenderness.
- Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Chill for 10–15 minutes for easier handling if desired.
- Assemble the Cookies: Scoop about 1½ tablespoons of cookie dough and flatten it in your palm. Place approximately 1 teaspoon of cheesecake filling in the center. Top with another flattened piece of dough and carefully seal the edges to encase the filling.
- Optional Cinnamon Sugar Coating: Roll the stuffed cookie into a ball, then gently roll it in the cinnamon sugar mixture if using, to add a sweet, spiced crust.
- Place on Baking Sheet: Arrange the cookies on the prepared baking sheets about 2 inches apart to allow for spreading during baking.
- Bake: Bake for 13–15 minutes, or until the edges are set and the tops no longer look wet, indicating the cookies are fully baked.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps set their shape and texture.
Notes
- Use canned pumpkin puree rather than pumpkin pie filling to ensure the right consistency and flavor balance.
- Chilling the cheesecake filling for 10–15 minutes before stuffing makes it easier to handle and helps maintain the shape within the cookies.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent spoilage.
