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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies – Soft, Creamy & Spiced

Abby Marlow
Pumpkin Cheesecake Cookies are the perfect fall dessert — soft pumpkin spice cookies wrapped around creamy cheesecake centers and rolled in spiced sugar. Easy enough for beginners, yet impressive for gatherings, they bring warmth and sweetness to every bite.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 220 kcal

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

For best results, always dry the pumpkin purée to prevent cakey cookies. Try rolling the Pumpkin Cheesecake Cookies in cinnamon sugar instead of pumpkin spice sugar for a lighter variation.
Nutrition (per cookie, estimated)
Calories: 220
Carbohydrates: 28 g
Protein: 2 g
Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 40 mg
Sodium: 170 mg
Sugar: 16 g
Keyword all cookies, cheesecake cookies, holiday cookies, pumpkin cheesecake cookies, pumpkin desserts