Pumpkin Cheesecake Cookies are the ultimate fall dessert — soft pumpkin spice cookies filled with creamy cheesecake and rolled in sweet spiced sugar. Every bite gives you that cozy mix of warm spice, velvety filling, and a little crunch from the sugar coating. These cookies are easy enough for beginner bakers, but impressive enough to serve at holiday gatherings or gift to friends. With pumpkin and cheesecake in one handheld treat, you’ll want to make them again and again.
Why You’ll Love This Recipe
Pumpkin Cheesecake Cookies deliver everything you crave in a fall dessert. Here’s why they’ll be your new favorite:
- Unforgettable Flavor: Warm pumpkin spice meets tangy cheesecake in every bite.
- Beginner-Friendly: Step-by-step instructions make it approachable.
- Seasonal Showstopper: Perfect for Thanksgiving tables or holiday cookie trays.
- Balanced Texture: Soft, chewy cookies with a creamy surprise inside.
The Story Behind Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies combine two timeless desserts into one. A few fun facts about their inspiration:
- Pumpkin desserts became American fall staples in colonial times.
- Cheesecake dates back to ancient Greece, long before modern baking.
- Cookies made their way to the U.S. from Europe in the 1600s.
- Today’s recipe blends all three traditions into one festive treat.
Key Ingredients in Pumpkin Cheesecake Cookies
- Cream Cheese – creates a tangy, creamy filling.
- Pumpkin Purée – adds moistness and rich fall flavor.
- Pumpkin Pie Spice – the essential warm, aromatic blend.
- Brown Sugar – gives depth and caramel-like sweetness.
- Egg Yolks – keep the dough soft and chewy.
- Spiced Sugar – coats the cookies with sparkle and crunch.
How to Make Pumpkin Cheesecake Cookies
Follow these beginner-friendly steps for perfect results:
- Make the Cheesecake Filling
Beat cream cheese, sugar, and vanilla until fluffy. Scoop into 16 small portions (about 2 teaspoons each), then freeze until firm. - Prepare the Spiced Sugar
Mix sugar with pumpkin pie spice in a small bowl. Set aside for rolling later. - Dry the Pumpkin Purée
Spread pumpkin on a plate, cover with paper towels, and press to remove excess moisture. Repeat several times until reduced by half. This step prevents cakey cookies. - Mix the Dry Ingredients
Whisk flour, pumpkin spice, baking powder, baking soda, and salt in a medium bowl. - Cream Butter and Sugar
In a large bowl, beat softened butter with brown sugar until light and fluffy. Add egg yolks and vanilla; beat until pale. Mix in dried pumpkin purée. - Combine the Dough
Gently fold in the dry mixture until just combined. - Assemble the Cookies
Scoop dough into 16 balls (about 2 tablespoons each). Flatten slightly, add a frozen cheesecake ball in the center, then seal and roll smooth. Coat each cookie in spiced sugar. - Bake and Cool
Place cookies on a parchment-lined sheet, six per tray. Bake at 350°F (175°C) for 12–13 minutes. Let cool on the pan for 10 minutes before moving to a wire rack.
Pumpkin Cheesecake Cookies Tips and Twists
- Tips:
- Always dry pumpkin purée — it’s the secret to chewy cookies.
- Freeze cheesecake balls until solid before wrapping in dough.
- Roll cookies generously in spiced sugar for sparkle.
- Don’t overmix the dough; it should be soft and thick.
- Bake only 6 at a time to give them space to spread evenly.
- Variations:
- Add mini chocolate chips to the cookie dough.
- Drizzle cooled cookies with caramel.
- Swap spiced sugar with cinnamon-sugar for a milder flavor.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep cookies in an airtight container in the fridge for up to 5 days.
- Reheating: Microwave for 10–15 seconds for that fresh-baked warmth.
- Make-Ahead: Freeze cookie dough balls (already stuffed and rolled in sugar) for up to 1 month. Bake directly from frozen, adding 1–2 minutes.
Serving Suggestions
Pumpkin Cheesecake Cookies are versatile and shine in many settings:
- Serve warm with coffee, tea, or hot chocolate.
- Pair with a scoop of vanilla ice cream for dessert.
- Stack on a platter with caramel drizzle for a party centerpiece.
- Pack in treat bags as edible gifts for friends and neighbors.
Frequently Asked Questions
Why dry the pumpkin purée?
Excess moisture makes cookies cakey. Drying ensures chewy texture.
Can I skip the spiced sugar coating?
Yes, but the sugar adds crunch and extra flavor.
Can I freeze Pumpkin Cheesecake Cookies?
Yes, baked cookies freeze well for up to 2 months.
What brand of pumpkin purée is best?
Libby’s is recommended for consistency and flavor.
Can I make smaller cookies?
Yes, but reduce the cheesecake filling slightly to fit.
Enjoy Your Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies are a cozy, festive treat that perfectly captures fall flavors. With chewy pumpkin spice cookie dough, creamy cheesecake centers, and a crunchy sugar coating, they’re everything you love about autumn in one bite. Whether for a holiday cookie exchange or a family night in, these cookies will always impress. So grab your mixing bowls, and let’s get baking!
Explore More Recipes
If these Pumpkin Cheesecake Cookies made you smile, here are more comforting recipes to try:
- Our Pumpkin Bread Recipe pairs beautifully with a cup of tea for a cozy snack.
- For another fun cookie option, try these Best Carrot Cake Cookies, packed with warm spices.
- When you’re craving savory comfort, the Simple Marry Me Chicken Pasta is a hearty, creamy dinner favorite.
Pumpkin Cheesecake Cookies – Soft, Creamy & Spiced
Ingredients
For the Cheesecake Filling
- 6 oz 170 g cream cheese, cold
- 3 tbsp 38 g granulated white sugar
- 1/2 tsp vanilla
For the Spiced Sugar
- 1/4 cup 50 g granulated white sugar
- 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
- 1/2 cup 122 g canned pumpkin puree, Libby’s
- 1 3/4 cups 219 g all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup 168 g unsalted butter, softened
- 1 cup 220 g light brown sugar
- 2 egg yolks room temperature
- 2 tsp vanilla
Instructions
- Line a baking sheet with parchment paper. Beat cream cheese, sugar, and vanilla until fluffy. Scoop into 16 small balls and freeze until firm.
- Mix sugar and pumpkin pie spice in a bowl for coating. Set aside.
- Dry pumpkin purée using paper towels until reduced to about 1/4 cup. This keeps cookies chewy, not cakey.
- In a medium bowl, whisk flour, pumpkin spice, baking powder, baking soda, and salt.
- In a large bowl, beat butter and brown sugar until fluffy. Add egg yolks, vanilla, and dried pumpkin; mix until smooth.
- Slowly add dry ingredients and mix until just combined.
- Scoop dough into 16 portions. Flatten, place a frozen cheesecake ball inside, seal, and roll smooth. Coat in spiced sugar.
- Bake at 350°F (175°C) for 12–13 minutes. Cool for 10 minutes on the sheet before moving to a wire rack.
Notes
Calories: 220
Carbohydrates: 28 g
Protein: 2 g
Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 40 mg
Sodium: 170 mg
Sugar: 16 g