These Pumpkin Cheesecake Cookies are the ultimate fall treat! They combine the warm, spiced flavors of pumpkin cookies with a creamy, tangy cheesecake filling, creating a truly unique and delicious cookie experience. I love how these cookies are soft, chewy, and packed with flavor. The hidden cheesecake center is a delightful surprise, and the pumpkin spice sugar coating adds the perfect finishing touch. Get ready for a cookie that’s both comforting and incredibly impressive!
Why You’ll Love These Pumpkin Cheesecake Cookies
- Two Desserts in One: Combines the best of pumpkin cookies and cheesecake in a single treat.
- Creamy Cheesecake Center: A hidden surprise of tangy cheesecake filling makes these cookies extra special.
- Warm Pumpkin Spice Flavor: Packed with pumpkin puree and pumpkin pie spice, these cookies are perfect for fall.
- Soft and Chewy: The cookie dough is designed to be soft and chewy, creating a delightful texture.
- Unique and Delicious: These cookies are sure to impress your family and friends.
Ingredients for Pumpkin Cheesecake Cookies
Here’s what you’ll need to make these amazing cookies. The full list with measurements is in the recipe card below.
Cheesecake Filling
- Cream cheese, cold (Dairy)
- Granulated white sugar (Sweetener)
- Vanilla (Flavoring)
Spiced Sugar
- Granulated white sugar (Sweetener)
- Pumpkin pie spice (Spice Blend)
Pumpkin Cookies
- Canned pumpkin puree (Libby’s recommended) (Vegetable) Specific brand mentioned
- All-purpose flour, spooned and leveled (Dry Ingredient)
- Pumpkin pie spice (Spice Blend)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Unsalted butter, softened (Fat)
- Light brown sugar (Sweetener)
- Egg yolks, at room temperature (Binder)
- Vanilla (Flavoring)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Pumpkin Cheesecake Cookies as is, but here are a few ideas for variations:
- Add Chocolate Chips: Stir in some mini chocolate chips to the cookie dough.
- Different Spices: Add a pinch of nutmeg, allspice, or cloves to the cookie dough or the spiced sugar.
- Cream Cheese Frosting: Top the cooled cookies with a cream cheese frosting for extra decadence.
- Nuts: Add some chopped pecans or walnuts to the cookie dough or sprinkle them on top before baking.
How to Make Pumpkin Cheesecake Cookies
Let me show you how to make these incredible Pumpkin Cheesecake Cookies:
Make the Cheesecake Filling
- I line a small cookie sheet with parchment paper.
- I add the cream cheese, sugar, and vanilla to a small bowl.
- I mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
- I scoop the cheesecake filling into 16, 2-teaspoon portions onto the baking sheet. (There will be a little bit left over in the bowl.)
- I pop the cheesecake balls into the freezer until they are frozen and very firm.
Make the Spiced Sugar
- I add the sugar and pumpkin pie spice to a small bowl.
- I whisk to combine, then set it aside.
Make the Pumpkin Cookies
- I preheat the oven to 350 degrees F (175°C).
- I line two baking sheets with parchment paper.
- I dry the pumpkin to get rid of excess moisture. This may seem weird, but it is the only way these cookies will bake properly and not turn out cakey! I spread the pumpkin on a plate and place paper towels over the top. I lightly press to absorb the liquid. I repeat the step at least four more times until hardly any liquid transfers to the paper towel. Then I set it aside.
- In a medium bowl, I whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Then I set aside the flour mixture.
- In a large bowl, I cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
- I add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.
- I add in the dried pumpkin and combine on medium speed.
- I add in the dry ingredients and combine on low speed.
Assemble and Bake
- I scoop the dough into 16 portions with a 2-tablespoon cookie scoop, then roll it into balls.
- I slightly flatten out each ball, then place a frozen cheesecake ball in the center.
- Then I close the cheesecake ball in with the cookie dough and roll into a ball again. I make sure the cheesecake is completely covered in cookie dough.
- I roll the cookie dough balls in the pumpkin spice sugar. (I keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
- I transfer the cookie dough balls to the prepared baking sheet.
- I bake 6 cookies at a time for 12-13 minutes.
- Let cool
Tips and Tricks for the BEST Cookies
Here are my secrets for making these cookies truly exceptional:
- Dry the Pumpkin Puree: This is a crucial step! Removing the excess moisture from the pumpkin puree prevents the cookies from being cakey.
- Freeze the Cheesecake Filling: Freezing the cheesecake filling makes it easier to handle and prevents it from melting too quickly during baking.
- Room Temperature Ingredients: Using room temperature butter and egg yolks helps the ingredients emulsify properly.
- Don’t Overbake: The cookies should be slightly underbaked in the center for a soft and chewy texture.
- Use a cookie scoop: To help getting even cookies
How to Serve
These Pumpkin Cheesecake Cookies are delicious served:
- Warm or at Room Temperature: They’re delicious both warm and at room temperature.
- With Coffee or Tea: Perfect for an afternoon treat.
- Dessert: A fun and unique dessert for any fall gathering.
Make Ahead and Storage
You can make the cheesecake filling and the cookie dough ahead of time and store them separately in the refrigerator. Assemble and bake the cookies just before serving. Leftover baked cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
FAQs about Pumpkin Cheesecake Cookies
- Can I use fresh pumpkin puree instead of canned?
- Yes, you can use fresh pumpkin puree, but make sure to dry it thoroughly to remove excess moisture.
- Can I make these without the cheesecake filling?
- Yes, you can omit the cheesecake filling and just make pumpkin cookies.
- Can I use a different type of cookie?
- Yes
Enjoy these soft, chewy, and incredibly flavorful Pumpkin Cheesecake Cookies! They’re a perfect fall treat that combines two classic desserts in one delicious bite.
Print
Pumpkin Cheesecake Cookies
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 16 cookies 1x
- Category: Dessert, Cookies
- Cuisine: American
Description
These Pumpkin Cheesecake Cookies are a delightful fall treat! Soft and chewy pumpkin cookies are wrapped around a hidden center of creamy, frozen cheesecake filling. A coating of pumpkin-spiced sugar adds extra flavor and a touch of sparkle.
Ingredients
Scale
For the Cheesecake Filling:
- 6 ounces (170g) cream cheese, cold
- 3 tablespoons (38g) granulated white sugar
- 1/2 teaspoon pure vanilla extract
For the Spiced Sugar:
- 1/4 cup (50g) granulated white sugar
- 1/2 teaspoon pumpkin pie spice
For the Pumpkin Cookies:
- 1/2 cup (122g) canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling), excess moisture removed (see instructions)
- 1 3/4 cups (219g) all-purpose flour, spooned and leveled (see notes)
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks, 168g) unsalted butter, softened to room temperature
- 1 cup (220g) packed light brown sugar
- 2 large egg yolks, room temperature
- 2 teaspoons pure vanilla extract
Instructions
1. Make the Cheesecake Filling:
- Line a small baking sheet or plate with parchment paper.
- In a small bowl, beat together the cold cream cheese, granulated sugar, and vanilla extract using an electric mixer (hand mixer or stand mixer) on medium-high speed until the mixture is completely smooth, creamy, and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed.
- Using a teaspoon or a small cookie scoop, scoop out 16 portions (about 2 teaspoons each) of the cheesecake filling. Place them onto the prepared baking sheet.
- Freeze the cheesecake balls until solid and very firm. Keep them in the freezer until you are ready to assemble the cookies.
2. Make the Spiced Sugar:
- In a small bowl, whisk together the granulated sugar and pumpkin pie spice until well combined. Set aside.
3. Make the Pumpkin Cookie Dough:
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Dry the Pumpkin Puree (Crucial Step): This step is essential for achieving the correct cookie texture. Spread the 1/2 cup of pumpkin puree in a thin layer on a plate. Place several layers of paper towels on top of the puree and press gently to absorb excess moisture. Scrape the pumpkin into a pile, spread it out again, and repeat the process with fresh paper towels. Continue this process 4-5 times, or until very little liquid is absorbed by the paper towels. The pumpkin puree should be noticeably drier and almost paste-like. You should have slightly less than 1/4 cup of dried puree after this process.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (hand mixer or stand mixer), cream together the softened butter and brown sugar on high speed until light and fluffy (about 2 minutes).
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the creamed butter and sugar. Beat on medium speed until well combined and the mixture is pale and fluffy (about 1 minute).
- Add Dried Pumpkin Puree: Add the dried pumpkin puree to the wet ingredients. Beat on medium speed until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
4. Assemble and Bake the Cookies:
- Scoop Dough: Using a 2-tablespoon cookie scoop (or a spoon), scoop out 16 portions of the pumpkin cookie dough.
- Flatten and Fill: Roll each portion of dough into a ball. Then, flatten the ball into a disc (about 1/4-inch thick).
- Add Cheesecake Filling: Remove the frozen cheesecake balls from the freezer one at a time as you work. Place one frozen cheesecake ball in the center of each flattened cookie dough disc.
- Enclose Filling: Carefully wrap the cookie dough around the frozen cheesecake filling, pinching the edges to seal completely. Ensure the cheesecake is fully enclosed by the dough. Roll the assembled cookie into a ball again.
- Roll in Spiced Sugar: Roll each filled cookie dough ball in the prepared pumpkin spice sugar mixture until evenly coated.
- Arrange on Baking Sheet: Place the coated cookie dough balls on the prepared baking sheets, leaving about 3 inches of space between each cookie. Bake only 6 cookies per sheet to allow for even spreading and airflow.
- Bake: Bake one sheet at a time for 12-13 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Cream Cheese: Use cold cream cheese for the filling to help it hold its shape during freezing and baking.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. It is essential to remove the excess moisture from the pumpkin puree as described in the instructions. This prevents the cookies from being cakey.
- Room Temperature Ingredients: Using room-temperature butter and egg yolks helps the ingredients emulsify properly.
- Cookie Scoop: Using a cookie scoop ensures that the cookies are all the same size and bake evenly.
- Baking Time: The baking time may vary slightly depending on your oven.
- Freezing Cheesecake: The cheesecake balls must be frozen solid before being enclosed in the cookie dough.
- Baking Sheets: Baking one sheet at a time, and only 6 cookies per sheet, will yield optimal results.
- Storage: Store leftovers in the fridge.