Save
Pumpkin cheesecake cookies are the ultimate treat to welcome fall into your kitchen. Each soft cookie wraps a tangy cheesecake center in spiced pumpkin dough for a rich bite that always turns out bakery worthy and extra special for gatherings or a cozy night at home. These take a little time but the results are unforgettable and worth every step.
These became my go to for Friendsgiving and my husband now requests a double batch every season. The smell of cinnamon and pumpkin together as they bake makes the whole house feel warmer.
Ingredients
- Cream cheese: Choose a quality full fat cream cheese for the smoothest filling Let it come to room temperature for best blending
- Egg: The egg white helps bind the filling while the yolk enriches the dough Use fresh eggs whenever possible
- Granulated sugar: Adds sweetness and structure Divide it as directed for both cookie dough and filling
- Pure vanilla extract: Adds warmth and aroma Use a real vanilla for the deepest flavor
- All purpose flour: The base of the cookies Sift if you want extra tender cookies
- Pumpkin spice and ground cinnamon: A must for cozy fall flavor Check your spice jars are fresh for best results
- Baking soda: Lightens and lifts the cookies Double check it is in date for proper rise
- Salt: Balances flavors in both filling and cookie Use fine salt for even mixing
- Unsalted butter: Creates a tender crumb Let it soften fully for easy creaming
- Brown sugar: Deepens the flavor with a hint of molasses Use fresh soft brown sugar for the best texture
- Pumpkin purée: The heart of the cookie Real pumpkin gives flavor plus moisture Use pure pumpkin not pie filling
Step by Step Instructions
- Prepare the Cheesecake Filling:
- Blend the softened cream cheese and egg white in a mixing bowl until smooth and lump free This is the base for the creamy center. Add half a cup granulated sugar and half a teaspoon vanilla extract then blend until pillowy and glossy. Scoop one tablespoon mounds onto a parchment lined baking sheet then freeze until firm about one hour. This step keeps the center creamy inside the cookie.
- Make the Cinnamon Sugar Topping:
- Mix a quarter cup granulated sugar with half a teaspoon cinnamon in a small bowl then set aside. This is for the outside of the cookie so you get a little crunch and spice in every bite.
- Mix the Dry Ingredients:
- Whisk together flour pumpkin spice two teaspoons cinnamon baking soda and salt in a large bowl. Make sure everything is evenly distributed because this prevents pockets of dry flour in the dough.
- Cream the Wet Ingredients:
- In another big bowl blend the softened butter remaining sugar brown sugar and remaining vanilla extract until fluffy. You want the mixture light and creamy for best cookie texture. Add the egg yolk and pumpkin purée then mix until smooth and blended.
- Combine and Chill:
- Slowly stir the dry ingredients into the wet mixture Mixing until just combined is key for soft cookies. Use a large cookie scoop to portion dough onto a baking tray with parchment then flatten each portion to a three and a half inch circle with damp hands The dough is sticky so do not skip chilling for fifteen minutes in the freezer. This makes handling much easier.
- Assemble the Cookies:
- Place one cheesecake center onto each dough circle then carefully fold up the dough edges Pinch and seal well so the filling will not leak. Roll or dredge each dough ball in the cinnamon sugar mixture for an extra burst of flavor.
- Bake the Cookies:
- Bake in a preheated oven at three hundred fifty degrees Fahrenheit until the edges are just set and the tops are slightly golden Usually about fifteen minutes. Let cool on the tray so the centers firm up.
Save
Pumpkin pie spice is my favorite ingredient here The way it smells instantly takes me back to autumn baking with my mom and it never fails to bring back happy memories of our kitchen humming with warmth and laughter
Storage Tips
Store the cookies in an airtight container at room temperature for up to three days
For longer keeping store in the fridge They are delicious chilled and become almost like pumpkin whoopie pies
Ingredient Substitutions
If you are out of pumpkin spice blend your own with cinnamon nutmeg ginger and a pinch of cloves
You can use light brown sugar if you like a milder caramel note
Swap in a vegan cream cheese if you want a dairy free twist just check that it is one that bakes well
Serving Suggestions
Serve these cookies with hot apple cider or chai for the perfect comforting snack
They also make an impressive addition to any cookie swap or as a finish to Thanksgiving dinner
Cultural or Historical Context
Pumpkin and spice desserts are a staple in American autumn baking traditions Inspired by pumpkin pie and cheesecake these cookies are a fun mashup that makes pumpkin season twice as sweet
Save
Recipe FAQs
- → How do I prevent the filling from leaking?
Make sure the dough fully encloses the cheesecake center by pinching the edges well and chilling it before baking, which helps prevent leaks during baking.
- → Can I freeze these cookies?
Yes, once baked and cooled, these cookies can be frozen in an airtight container for up to two months. Thaw at room temperature before serving.
- → Are there substitutes for pumpkin puree?
Mashed sweet potatoes or butternut squash purée can be used, but flavors may slightly differ from classic pumpkin.
- → Why chill the cheesecake filling?
Chilling firms up the filling, making it easier to shape and stuff inside the dough, ensuring the filling stays creamy after baking.
- → What’s the best way to achieve chewy texture?
A blend of brown sugar and proper chilling of both filling and dough help maintain moisture and achieve the desired chewy bite.