Pumpkin Cheesecake Cookies: Soft, Spiced, and Stuffed with Sweet Cream Cheese

Pumpkin Cheesecake Cookies: Fall’s Dreamiest Dessert

Pumpkin Cheesecake Cookies are the perfect treat for cozy fall days. These soft, spiced cookies are made with real pumpkin and warm spices, then filled with a rich cream cheese center that melts in your mouth. They’re like a slice of pumpkin cheesecake in cookie form—and they’re impossible to resist.

Ingredients for Pumpkin Cheesecake Cookies

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the Pumpkin Cookie Dough:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Optional: extra cinnamon-sugar for rolling

How to Make Pumpkin Cheesecake Cookies

Step 1: Make the Cream Cheese Filling

In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop small dollops (about 1–2 teaspoons each) onto a parchment-lined tray and freeze for 30–60 minutes.

Step 2: Prepare the Cookie Dough

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add pumpkin puree, egg yolk, and vanilla. Mix until smooth.

In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices. Gradually add dry ingredients to the wet mixture until fully combined.

Step 3: Fill and Shape the Cookies

Scoop 1–1.5 tablespoons of dough and flatten slightly. Place a frozen cream cheese ball in the center. Cover with another flattened piece of dough and seal edges well. Roll into a ball and coat in cinnamon-sugar if desired.

Step 4: Bake

Preheat oven to 350°F (175°C). Place cookie dough balls on a lined baking sheet, spaced 2 inches apart. Bake for 12–14 minutes, or until edges are set and tops look puffy and soft.

Step 5: Cool and Enjoy

Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Enjoy warm or chilled—both ways are delicious!

Tips for Perfect Pumpkin Cheesecake Cookies

• Freeze the cream cheese centers for easy stuffing and less mess
• Don’t overbake—they’ll stay soft and chewy
• Use pumpkin puree, not pie filling
• Chill the dough if it’s too sticky to handle
• Add chocolate chips or white chocolate for a twist

Why You’ll Love These Cookies

• Perfect blend of pumpkin spice and rich cream cheese
• Soft, chewy texture with gooey centers
• Great for fall parties, gifts, or cozy nights in
• Freezer-friendly and make-ahead approved
• Better than store-bought or bakery cookies

Serving Suggestions

• Pair with a hot mug of coffee or chai
• Drizzle with caramel sauce for extra indulgence
• Add to holiday cookie trays
• Serve with whipped cream or vanilla ice cream

Storage and Freezing Tips

• Store in an airtight container in the fridge for up to 5 days
• Freeze baked cookies for up to 2 months
• Freeze raw, filled cookie dough balls and bake from frozen (just add 1–2 minutes to baking time)

Final Thoughts

Pumpkin Cheesecake Cookies are the ultimate fall dessert—warm, cozy, and absolutely irresistible. Each bite is filled with pumpkin spice and creamy cheesecake goodness. Make a batch today and enjoy everything you love about pumpkin pie and cheesecake in one delightful cookie.

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