These Pumpkin Cheesecake Cookies are deliciously soft and chewy, full of pumpkin and spice, and packed with a sweet cheesecake filling!
Table of contents
Pumpkin Cheesecake Cookies
What’s the only thing better than a soft and delicious pumpkin cookie in the fall? A soft and delicious pumpkin cookie that’s stuffed with cheesecake filling, of course!!
If you’re a baker, these Pumpkin Cheesecake cookies have GOT to go on your to-bake list this fall! They’re easy to make, so amazingly tasty, and they’re the perfect treat for fall!
Ingredients for Pumpkin Cheesecake Cookies
- unsalted butter
- brown sugar
- granulated sugar
- vanilla extract
- pumpkin puree
- all purpose flour
- salt
- baking powder
- baking soda
- cinnamon
- nutmeg
- cloves
- allspice
- cream cheese
- powdered sugar
How to Make Pumpkin Cheesecake Cookies
Time needed: 33 minutes.
Follow these tips for the perfect pumpkin cheesecake cookies every single time!
- Choose full fat cream cheese.
Full fat cream cheese contains more fat and less water, helping it keep its shape in the oven as it bakes.
- Use a cookie scoop.
For equally measured portions as you divide the dough, use a cookie scoop or mini ice cream scoop.
- Work gently.
To assemble, gently flatten the dough balls with your hands and gently pinch the sides together after you’ve added the cheesecake filling. Working gently but firmly will prevent the cheesecake filling from spilling out as you form the cookies, and the cookies bake.
- Space the cookies apart from each other.
These cookies spread while baking, so be sure to space them apart from each other on the baking tray a little bit more than is necessary for normal cookies. 4-5 inches should be sufficient, but use two baking trays if you’d prefer.
- Cool on the pan for 10 minutes.
After removing the cookies from the oven, let them cool on the pan for 10 minutes or more before trying to move them. This will give the cookies a chance to firm up and will help them stay together.
LOOKING FOR MORE DELICIOUS PUMPKIN RECIPES, PLUS FALL BAKING TIPS AND TRICKS?
Get my Pumpkin Recipes E-Cookbook!
Can I make these Pumpkin Cheesecake Cookies ahead of time?
Yes! Feel free to make these cookies a day or two ahead of serving and store them in the fridge.
Do I need to refrigerate these Pumpkin Cheesecake Cookies?
Yes. After 2 hours at room temperature, these cookies should be refrigerated. Simply remove them from the fridge about an hour before serving and let them sit at room temperature.
Can I freeze these Pumpkin Cheesecake Cookies?
Yes! Freeze them in an airtight container or a plastic freezer bag with parchment paper in between the layers of cookies to prevent them from sticking as they thaw.
Looking for more pumpkin recipes? You’ll LOVE these Pumpkin Chocolate Chip Cookies, these Pumpkin Scones, and these Pumpkin Spice Cinnamon Rolls!
I hope you love this fall recipe as much as we do! Let me know in the comments below, what’s your favourite pumpkin recipe? I’d love to know!
Looking for more pumpkin recipes? You’ll love these!
- Starbucks Pumpkin Cream Cold Brew
- Pumpkin Cranberry Muffins
- Pumpkin Spice Frappuccino
- Creamy Pumpkin Soup
- Easy No Bake Pumpkin Cheesecake
- Healthy Pumpkin Oat Bread
- Pumpkin Cheesecake Bars
LOOKING FOR MORE DELICIOUS PUMPKIN RECIPES, PLUS FALL BAKING TIPS AND TRICKS?
Get my Pumpkin Recipes E-Cookbook!
Pumpkin Cheesecake Cookies Recipe Video
Watch the video below to see exactly how I make this delicious and easy dessert recipe. You can find more delicious recipe videos on my YouTube channel.
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Pumpkin Cheesecake Cookies
Recipe: Ingredients
For the cookie dough:
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pureed pumpkin (canned)
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
For the cheesecake filling:
- 6 ounces cream cheese at room temperature
- 3 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
For the topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Recipe: Instructions
For the cheesecake filling:
- Mix together the cream cheese, powdered sugar and cinnamon until well blended, and set aside.
For the cookie dough:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, combine the melted butter, brown sugar, white sugar, vanilla and pureed pumpkin with a wire whisk until smooth.
- Add the flour, salt, baking powder, baking soda, and spices.
- Combine everything together with a rubber spatula, scraping down the sides of the bowl and mixing just until combined.
For assembly:
- Roll approximately 2 tablespoons of dough into a ball and flatten it out in your hand. Repeat with all the dough and place the flattened balls on a baking sheet lined with parchment paper. You should end up with 24 flattened dough rounds.
- Divide the cheesecake filling into 12 equal parts and place one dollop each on 12 of the flattened dough rounds. Each dollop should be approximately 1 tablespoon.
- Add another dough round on top of each of the rounds with the cheesecake filling and press the edges together to keep the cheesecake filling inside.
- Mix the sugar and cinnamon together and dip the tops of each of the cookies into the cinnamon sugar. Discard any leftover cinnamon sugar.
- Arrange cinnamon sugar-side up on the baking sheet with 4-5 inches between the cookies as they will spread as they bake (use two baking sheets, if necessary).
- Bake at 350 degrees for about 10-13 minutes, just until the tops of the cookies lose their shine.
- Leave the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Sounds amazing, thanks for sharing:)
Let us know how they turn out