There’s something about baking when the weather cools down. That first deep inhale of cinnamon in the kitchen always makes me slow down a little. These pumpkin cheesecake cookies bring that cozy, rich smell and taste I wait all year for. Every bite of these pumpkin cheesecake cookies is soft-baked, creamy-centered, and full of warm fall flavor like wrapping your hands around a mug of spiced coffee, just sweeter.
Table of Contents
Why You’ll Love These Pumpkin Cheesecake Cookies
These pumpkin cheesecake cookies are everything fall should taste like. You get soft, slightly gooey pumpkin cookie dough on the outside, and right in the center? A surprise bite of sweet, tangy cheesecake.
The edges are tender, the middle is melty, and the spices hit just right.
They’re naturally soft, no crispy crunch here. You can make them gluten-free with a simple 1-to-1 flour swap, and the recipe comes together with easy pantry staples. They’re great for bake sales, holiday trays, or just a quiet weekend treat.
Key Ingredients & Substitutions
Cheesecake Filling
You’ll need cream cheese and powdered sugar. Let the cream cheese come to room temp so it beats smooth without clumps. The filling firms up in the freezer, which makes it easy to stuff into the cookies.
Pumpkin Cookie Dough
Start with cold butter, not softened. This keeps the dough from spreading too much. You’ll cream it with brown sugar for depth and a little granulated sugar for structure.
Pumpkin purée gives moisture and that classic flavor—just make sure it’s 100% pumpkin, not pie filling.
For flour, you can use all-purpose or a gluten-free 1-to-1 blend. Both work well here.
Ingredient Notes
Don’t have pumpkin pie spice? You can make your own with a mix of cinnamon, nutmeg, cloves, and a pinch of ginger.
The sugar ratio (more brown than white) keeps the cookies soft and gives a slightly caramelized taste.
Step-by-Step: How to Make Them
1. Make the Cheesecake Filling
In a bowl, beat the room temp cream cheese with powdered sugar until it’s smooth and creamy.
Then, scoop ½-inch balls onto parchment and freeze for 30 minutes. This step is key—it makes stuffing the cookies much easier.
2. Prepare the Pumpkin Dough
In a clean bowl, cream the cold butter with brown and granulated sugars. Beat until it looks fluffy and light.
Add pumpkin purée, egg, and vanilla. Mix just until combined.
Then add flour, baking soda, cinnamon, pumpkin pie spice, and salt. The dough will be a little sticky—that’s okay. Chill it for at least 30 minutes.
3. Assemble the Cookies
Scoop a heaping tablespoon of dough, flatten it gently. Place a frozen cheesecake ball in the center, then top with another flattened piece of dough. Seal the edges carefully.
Don’t overwork the dough—it’s soft and tender. A quick press is enough.
(For shaping help, check out the photos on the blog!)
4. Bake & Cool
Preheat the oven to 350°F. Line your baking sheets with parchment paper.
Bake the cookies in two batches, 9 to 11 minutes each.
The edges should look set, but the centers might still look soft—that’s what you want.
Let them cool on the pan for at least 15 minutes before moving them. They’re very delicate while warm.
Taste, Texture & Expert Tips
What to Expect
These pumpkin cheesecake cookies are soft-baked and full of cozy flavor. The outside is lightly spiced and tender. The middle melts into your mouth with creamy cheesecake sweetness.
They don’t get crispy, and they’re not supposed to. The whole texture leans gooey, but in the best way.
Pro Tips
- Use cold butter to help the dough hold shape
- Always chill the dough before baking
- Let the cream cheese sit out first it blends better that way
- Handle with care after baking they’re very soft
A little stickiness is normal. If the dough feels hard to work with, pop it back in the fridge.
Serving & Storage Ideas
How to Serve
These are delicious fully cooled, but they’re also incredible warm. Try them with a scoop of vanilla ice cream and a drizzle of maple syrup for dessert.
They also go great with a hot mug of coffee or chai for a cozy afternoon pick-me-up.
Storing Instructions
Since the filling is made with cream cheese, keep these cookies refrigerated in an airtight container.
They’ll stay fresh for about 5 days. You can also freeze them baked or unbaked for up to a month.
If baking from frozen, just add an extra minute or two.
Pumpkin Cheesecake Cookies Recipe
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Pumpkin Cheesecake Cookies – Soft, Creamy & Irresistible
- Total Time: 1 hour
- Yield: 12 large cookies
Description
Soft-baked pumpkin cookies filled with a creamy cheesecake center. Warm, spiced, and perfect for fall.
Ingredients
**Cheesecake Filling:**
8 oz cream cheese (room temperature)
½ cup powdered sugar
**Pumpkin Cookie Dough:**
1 cup unsalted butter (cold, 2 sticks)
1 cup brown sugar (tightly packed)
½ cup granulated sugar
¾ cup pumpkin purée (not pie filling)
1 egg
1 tsp vanilla extract
3 ⅔ cups all-purpose or gluten-free 1-to-1 flour
1 tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice
Pinch of sea salt
Instructions
1. Beat cream cheese and powdered sugar until smooth.
2. Scoop ½-inch balls of filling onto parchment-lined pan. Freeze 30 minutes.
3. In another bowl, cream cold butter with brown and white sugar.
4. Mix in pumpkin purée, egg, and vanilla.
5. Add flour, baking soda, cinnamon, pumpkin pie spice, and salt to form dough.
6. Chill dough for 30–60 minutes.
7. Preheat oven to 350°F. Line baking sheet with parchment paper.
8. Flatten a dough ball. Place frozen cheesecake ball in center, top with another dough piece. Seal edges.
9. Repeat with remaining dough. Bake in two batches.
10. Bake 9–11 minutes or until just set.
11. Cool on pan for 15 minutes before moving.
Notes
Dough may be sticky—this is normal. Chill it well before shaping.
Use cold butter and room temperature cream cheese for best texture.
These cookies are soft—handle gently when transferring.
Serve warm with vanilla ice cream and maple syrup, or cooled with coffee.
Store in fridge due to cream cheese filling. Freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 464
- Sugar: 35g
- Sodium: 164mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 26mg
More Such Recipes
If you love this flavor combo, check out these too:
Try Pumpkin Cheesecake Snickerdoodles for a twist on the classic flavor.
Or go bite-sized with Mini Keto Pumpkin Pies with cream cheese richness.
If you’re craving soft layers, Easy Pumpkin Coffee Cake with creamy layers is a favorite around here.
And for something nostalgic, Pumpkin Oatmeal Cream Pies with soft filling are a must.
FAQs
Can I make these ahead of time?
Yes. You can freeze the shaped, unbaked cookies or freeze them after baking. Just thaw before baking or serving.
Do I need to use canned pumpkin purée?
Yes. Make sure it’s plain pumpkin, not pumpkin pie filling. The pie filling has added sugar and spices that will throw off the flavor and texture.
Can I skip the cheesecake filling?
You can, but it turns the cookie into more of a classic pumpkin spice cookie. Still delicious, but no creamy center.
Final Thoughts
These pumpkin cheesecake cookies always feel like a warm hug. If you love pumpkin desserts, these pumpkin cheesecake cookies are a must-bake during the season.They’re simple to make, rich without being fussy, and perfect for fall gatherings or quiet kitchen days.
If you try them, I’d love to hear how they turned out. Leave a comment, share a photo, or tag me online.
You can also pin this recipe or follow along on Pinterest or Facebook for more cozy ideas.
Bake a batch, share a few, and keep a couple tucked in the fridge just for you.