Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 8 ounces cream cheese (room temperature); 1 egg white (separated from yolk); ½ cup granulated sugar; ½ teaspoon pure vanilla extract; ¼ cup granulated sugar; ½ teaspoon ground cinnamon; 3 ½ cups all-purpose flour; 3 teaspoons pumpkin pie spice; 2 ½ teaspoons ground cinnamon (divided; 2 tsp in dough, ½ tsp in coating); 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (2 sticks) unsalted butter, room temperature; 1 ½ cups granulated sugar (remaining after filling / coating usage); ¾ cup packed brown sugar; 2 teaspoons pure vanilla extract (divided; ½ tsp in filling, 2 tsp in dough); 1 egg yolk (reserved from separated egg); 1 cup pumpkin purée

Print Recipe· 4.1 from 15 reviews

Oh, you are in for such a treat with this Pumpkin Cheesecake Cookies Recipe! Imagine soft, tender cookies infused with the warm flavors of pumpkin spice, cinnamon, and vanilla, all wrapped around a creamy, dreamy cheesecake center. These cookies aren’t just desserts; they’re little bites of autumn joy that bring together the best of two classic favorites — pumpkin and cheesecake — in one delightful package. Whether you’re baking for a cozy night in, a festive gathering, or just because you deserve a special treat, this recipe will quickly become your go-to indulgence.

Ingredients You’ll Need

The image shows an arrangement of baking ingredients on a white marbled surface. In the center, there is a white bowl filled with bright orange pumpkin puree. Above it, a small white bowl holds a single white egg. To the left of the pumpkin puree, a white bowl contains light brown sugar, and below that is a small white bowl with dark brown cinnamon powder. To the right of the pumpkin puree, there is a glass bowl full of white sugar and next to it a small white bowl with reddish-brown spice, likely nutmeg or cinnamon. Above these is a stack of two pale yellow butter sticks. Below the small cinnamon bowl is a light blue bowl filled with white flour. On the bottom left, a rectangular piece of white cream cheese rests on a small white plate. Near the egg on the top right is a small bottle of vanilla extract. Everything is arranged neatly with clear spacing between the items. photo taken with an iphone --ar 4:5 --v 7

Getting your hands on these straightforward, pantry-friendly ingredients will set you up for cookie success. Each element plays a vital role, from the rich cream cheese that gives that luscious filling, to the careful blend of spices that deliver that unmistakable pumpkin pie vibe.

Cream cheese (8 ounces, room temperature): Provides the smooth, tangy cheesecake center that steals the show.
Egg (1, separated): The egg white is whipped into the cheesecake filling, while the yolk enriches the dough.
Granulated sugar (2 ¼ cups, divided): Balances sweetness between dough and filling perfectly.
Pure vanilla extract (2 ½ teaspoons, divided): Adds aromatic depth and warmth.
All-purpose flour (3 ½ cups): Forms the sturdy yet tender cookie base.
Pumpkin spice (3 teaspoons): Brings in that classic blend of cinnamon, nutmeg, and cloves.
Ground cinnamon (2 ½ teaspoons, divided): Gives a cozy spice kick, both in the dough and the sugar coating.
Baking soda (1 teaspoon): Ensures a perfectly light texture with just the right amount of lift.
Salt (1 teaspoon): Enhances all the sweeter flavors and balances the richness.
Unsalted butter (2 sticks / 1 cup, room temperature): Creates a tender crumb and buttery richness.
Brown sugar (3/4 cup, packed): Adds moisture and a subtle caramel undertone.
Pumpkin purée (1 cup): The star ingredient that delivers moisture, flavor, and that beautiful orange color.

How to Make Pumpkin Cheesecake Cookies Recipe

Step 1: Preparing the Oven and Cheesecake Filling

Start by preheating your oven to 350 degrees Fahrenheit. Then, separate the egg white from the yolk—this little trick is key because the egg white blends smoothly with the cream cheese, creating that luscious cheesecake filling. Mix them until silky, then add half a cup of granulated sugar and half a teaspoon of vanilla. Whip everything together until it’s smooth and creamy. Scoop out tablespoon-sized balls of this filling onto a parchment-lined baking sheet and pop them in the freezer. Trust me, that hour chilling step makes all the difference when handling later.

Step 2: Mixing the Spiced Dry Ingredients

While the cheesecake filling chills, mix together your dry ingredients. Combine the flour, pumpkin pie spice, two teaspoons of cinnamon, baking soda, and salt in a large bowl. This flavorful blend sets the foundation for your cookie dough and ensures every bite bursts with warm, seasonal spice.

Step 3: Crafting the Pumpkin Dough

In your mixer, blend the room temperature butter with the remaining granulated sugar and packed brown sugar until it’s light and fluffy. This step is pure magic for that tender texture. Add in the egg yolk followed by the pumpkin purée and vanilla extract. Once everything is smooth and unified, gradually incorporate the dry ingredients until you get a soft, slightly sticky dough that’s ready to be transformed.

Step 4: Shaping the Cookies with Cheesecake Centers

Use a large cookie scoop (about three tablespoons) to portion out your dough onto a parchment-lined sheet. Wet your hands with a bit of water to flatten each ball into a roughly 3 ½-inch circle; this keeps the dough from sticking and makes shaping easier. Chill these in the freezer for 15 minutes so the dough firms up just enough. Then, place one frozen cheesecake filling ball right in the center of each dough circle. Fold the dough gently around the filling, pinching the edges closed so the cheesecake is completely sealed inside. This step forms those perfect pockets of creamy surprise.

Step 5: Adding the Cinnamon Sugar Coating and Baking

Dip each filled dough ball into a cinnamon sugar mixture made by combining the last quarter cup of granulated sugar with half a teaspoon of cinnamon. This coating adds a delicate crunch and extra festive flavor on every bite. Pop these coated balls onto your baking sheet and bake for about 15 minutes, until golden and just set. Let them cool slightly and prepare for cookie nirvana.

How to Serve Pumpkin Cheesecake Cookies Recipe

A metal baking tray on a white marbled surface holds twelve flattened cookie dough circles in a light brown color, each with a rough edge texture and some small cracks. One dough piece near the top center is gathered to form a shallow bowl shape, revealing a white cream filling inside, and one dough ball next to it remains unflattened and smooth. Above this tray, a second metal tray lined with parchment paper holds small, round dollops of thick white cream evenly spaced. The overall scene looks like the middle step in making filled cookies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These Pumpkin Cheesecake Cookies Recipe beauties look gorgeous with just a light dusting of powdered sugar or a drizzle of white chocolate for extra indulgence. Adding a sprinkle of crushed pecans or a pinch of ground nutmeg on top before serving also creates a sophisticated touch that elevates the cozy vibe.

Side Dishes

Pair your cookies with a steaming cup of spiced chai tea or a rich pumpkin latte to stay perfectly on theme. A scoop of vanilla bean ice cream or a dollop of whipped cream alongside can turn these cookies into a truly unforgettable dessert experience that guests will rave about.

Creative Ways to Present

Try stacking these cookies on a rustic wooden platter with small pumpkins, cinnamon sticks, and autumn leaves for a stunning centerpiece. For gifting, wrap a few cookies in parchment paper with a festive ribbon and a handwritten note describing your love for this Pumpkin Cheesecake Cookies Recipe — it’s the perfect way to share a little homemade warmth.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your cookies in an airtight container at room temperature for up to 3 days. The cream cheese filling stays delightfully soft, but the subtle chill in the air helps maintain the perfect texture. If you want them softer, you can always give them a brief warm-up before serving.

Freezing

You can freeze both the unbaked dough balls and the fully baked cookies, which is a total game-changer when planning ahead. Wrap the dough balls individually on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Baked cookies freeze well wrapped tightly in foil and placed in a container. When you’re ready, thaw overnight in the fridge for the best texture.

Reheating

To bring back that just-baked sensation, pop your frozen or refrigerated cookies in a 300°F oven for 5 to 7 minutes. This helps the cheesecake center soften and flavors bloom. Microwaving works too but can make the dough a little less firm, so oven warming is often preferred.

FAQs

Can I substitute the pumpkin purée with fresh pumpkin?

Fresh pumpkin can work if it’s cooked and pureed thoroughly until smooth, but use canned pumpkin purée for consistency and moisture—it’s more reliable for the perfect dough texture in this Pumpkin Cheesecake Cookies Recipe.

How do I prevent the cheesecake filling from leaking out?

Make sure to fully seal the dough around the filling and pinch the edges tight. Chilling both the filling and dough before assembling makes this process easier and helps keep everything intact during baking.

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour with a gluten-free baking blend that includes xanthan gum to maintain the right structure in your dough. Just keep an eye on bake times as they may vary slightly.

What’s the best way to measure flour for this recipe?

Use a spoon to lightly fill your measuring cups with flour and level it off with a knife. Avoid scooping directly from the bag to prevent packing, which can lead to dense cookies in this Pumpkin Cheesecake Cookies Recipe.

Can I add nuts or chocolate chips to the dough?

Absolutely! Chopped pecans or walnuts add a lovely crunch, and mini chocolate chips bring extra sweetness that pairs beautifully with pumpkin and cheesecake. Just fold them in during the final dough-mixing step.

Final Thoughts

There you have it, a Pumpkin Cheesecake Cookies Recipe that feels like a warm hug in cookie form. Each bite blends the richness of cheesecake with the comforting spices of pumpkin pie in a way that will have you making them again and again. Warm, creamy, and irresistibly tender, these cookies are the perfect fall delight to snack on or share with your favorite people. Give them a try soon—you won’t regret it!