If fall had a flavor, these Pumpkin Cheesecake Cookies would capture it perfectly.
Imagine chewy pumpkin-spiced cookies wrapped around a creamy cheesecake center, then rolled in warm pumpkin spice sugar for the ultimate seasonal treat.
Each bite balances the cozy flavors of pumpkin and spice with the rich tang of cheesecake, making them a dessert you’ll want to bake all autumn long.
My Opinion
When I made these cookies for the first time, I was honestly blown away.
Pumpkin in cookies can be tricky because it often makes them fluffy or cakey, but these came out perfectly chewy—just how I like them.
The secret really is drying out the pumpkin before mixing it into the dough. That extra step makes all the difference.
What I love most is the surprise cheesecake filling in the middle.
It feels like two desserts in one—soft pumpkin cookie on the outside, silky cheesecake in the center.
They were such a hit in my home that they didn’t last more than a day. If you’re someone who loves fall baking traditions, these cookies are a must-try.
Why You’ll Love This Recipe
- 🍂 Perfect fall flavor – Every bite tastes like pumpkin spice season.
- 🍪 Chewy texture – No cakey pumpkin cookies here, just soft and chewy goodness.
- 🎃 Creamy surprise center – Each cookie hides a pocket of sweetened cream cheese.
- 🌟 Crowd-pleasing treat – Perfect for bake sales, parties, or family gatherings.
- 🕒 Make-ahead friendly – Dough and cheesecake centers can be prepped in advance.
Ingredients
For the Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
For the Pumpkin Cookies
- ½ cup canned pumpkin puree (dried down to just under ¼ cup – Libby’s recommended)
- ½ cup unsalted butter, softened
- 1 cup light brown sugar
- 2 egg yolks, room temperature
- 1 tsp vanilla extract (or vanilla bean paste for stronger flavor)
- 1 ⅔ cups all-purpose flour
- 1 ½ tsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
For the Pumpkin Spice Sugar
- ¼ cup granulated sugar
- 1 tsp pumpkin pie spice
Step-by-Step Instructions
Step 1: Make the Cheesecake Filling
In a small mixing bowl, beat cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth and fluffy, about 2 minutes. Scoop the filling into 16 small portions (about 2 teaspoons each) and place on a parchment-lined tray. Freeze until firm, at least 30 minutes.
Step 2: Dry the Pumpkin
Spread the canned pumpkin on a plate. Cover with a paper towel and gently press to absorb liquid. Repeat this process 4–5 times until the pumpkin reduces from ½ cup to just under ¼ cup. This is a key step to prevent cakey cookies. Set aside.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
Step 4: Cream the Butter & Sugar
In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2 minutes on high speed.
Step 5: Add Wet Ingredients
Mix in the egg yolks and vanilla until creamy and pale, about 1 minute. Add the dried pumpkin and mix again until fully combined.
Step 6: Add the Dry Ingredients
Gradually mix the flour mixture into the wet mixture on low speed until a soft dough forms.
Step 7: Assemble the Cookies
Scoop the dough into 16 even portions using a 2-tablespoon cookie scoop. Flatten each dough ball slightly, place a frozen cheesecake ball in the center, and carefully wrap the dough around it. Roll into a smooth ball, making sure the filling is fully enclosed. Roll each ball in pumpkin spice sugar.
Step 8: Bake
Preheat oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet, 2 inches apart. Bake 6 cookies at a time for 12–14 minutes, until edges are set but centers still look slightly soft. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Pro Tips
- Always dry the pumpkin thoroughly. Too much moisture will make the cookies cakey.
- Measure flour properly by spooning it into your measuring cup and leveling off, or use a scale (125g per cup).
- Work quickly with the cheesecake filling so it doesn’t soften too much before wrapping in dough.
- For even baking, bake in batches rather than overcrowding the tray.
FAQs
Why are my cookies cakey?
This usually happens when the pumpkin isn’t dried enough. Be sure to press out the moisture until it reduces to just under ¼ cup.
Can I use fresh pumpkin puree?
It’s not recommended, as fresh pumpkin is often too watery and inconsistent. Stick with canned pumpkin like Libby’s.
Can I freeze the dough?
Yes! You can freeze filled cookie dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Storage
Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 2 weeks.
Conclusion
Pumpkin Cheesecake Cookies combine everything we love about fall—warm spices, creamy cheesecake, and chewy cookies. They’re festive, indulgent, and guaranteed to impress at any gathering. Bake a batch, share with friends, and watch them disappear in minutes!