Pumpkin Cheesecake Cookies

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Pumpkin Cheesecake Cookies – Soft, Spiced & Creamy in the Center

Tender pumpkin cookies filled with a sweet cream cheese surprise—like fall wrapped in a cookie

Introduction: A Fall Favorite with a Creamy Twist

Pumpkin season is all about warm spices, cozy flavors, and irresistible treats—and these Pumpkin Cheesecake Cookies deliver all that and more. They’re soft and cakey on the outside, with a luscious cream cheese filling that melts in your mouth. Think pumpkin pie meets cheesecake, wrapped in a handheld cookie.

Perfect for fall gatherings, holiday trays, or just a sweet afternoon pick-me-up, these cookies are easy to make and guaranteed to impress. One bite and you’ll understand why they’re a seasonal must-bake.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so special:

For the Cheesecake Filling:

  • Cream cheese (8 oz, softened)
    Rich and tangy—forms the creamy center.
  • Granulated sugar (¼ cup)
    Sweetens the filling.
  • Vanilla extract (½ tsp)
    Adds warmth and aroma.

Optional: Add a pinch of cinnamon or lemon zest for extra flavor.

For the Pumpkin Cookie Dough (suggested base):

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • ¾ cup canned pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger

Optional: Add mini chocolate chips or chopped pecans for texture.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cookie scoop or spoon
  • Oven

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

In a bowl:

  • Beat 8 oz cream cheese, ¼ cup sugar, and ½ tsp vanilla extract until smooth.

Scoop small teaspoons of filling onto a parchment-lined plate.

Freeze for 30 minutes, until firm.

Tip: This makes stuffing the cookies easier and less messy.

Step 2: Make the Pumpkin Cookie Dough

In a large bowl:

  • Cream ½ cup butter, 1 cup brown sugar, and ¼ cup granulated sugar until fluffy.

Add:

  • ¾ cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract

Mix until smooth.

In a separate bowl:

  • Whisk together 2 cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and spices.

Gradually add dry ingredients to wet, mixing until just combined.

Step 3: Assemble the Cookies

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.

Using a cookie scoop:

  • Scoop a ball of pumpkin dough.
  • Flatten slightly and place a frozen cream cheese dollop in the center.
  • Top with another small scoop of dough and seal edges.

Repeat with remaining dough and filling.

Step 4: Bake

Bake for 12–14 minutes, until:

  • Edges are set
  • Tops are slightly puffed

Let cool on the pan for 5 minutes, then transfer to a wire rack.

Yields:

  • 18–20 cookies

Presentation Tip: Dust with powdered sugar or drizzle with white chocolate for a festive finish.

Serving Suggestions

Perfect for:

  • Fall parties
  • Thanksgiving dessert trays
  • Cozy weekend baking
  • Gifting and sharing

Pair with:

  • Hot apple cider
  • Pumpkin spice latte
  • Vanilla ice cream

Tip: Serve warm for the ultimate melt-in-your-mouth experience.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Pumpkin Cheesecake

Add cocoa powder to the dough and chocolate chips to the filling.

Coconut Cream Cheese

Mix shredded coconut into the filling.

Nutty Crunch

Add chopped walnuts or pecans to the dough.

Vegan Version

Use plant-based butter, egg replacer, and dairy-free cream cheese.

Storage and Make-Ahead Tips

  • Make-Ahead: Freeze cream cheese filling and prep dough up to 2 days in advance.
  • Refrigerate: Store baked cookies in airtight container for up to 5 days.
  • Freeze: Freeze unbaked stuffed dough balls for up to 1 month. Bake from frozen, adding 2–3 minutes.

Tip: Reheat briefly in the microwave for a warm, gooey center.

Nutrition Notes (Per Cookie, ~1 of 20)

  • Calories: ~180
  • Protein: ~3g
  • Carbohydrates: ~22g
  • Fat: ~9g
  • Sugar: ~12g
  • Sodium: ~120mg
  • Fiber: ~1g

These cookies are:

  • Soft and spiced
  • Creamy and comforting
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Pumpkin Cheesecake Cookies are more than just a treat—they’re a celebration of fall flavors, cozy baking, and sweet surprises. Whether you’re baking for a crowd or just for yourself, they’re guaranteed to impress and delight.

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