If you’re looking for a fall treat that combines the rich creaminess of cheesecake with the warm spices of pumpkin, this Pumpkin Cheesecake Cookies Recipe is exactly what you need. These soft, tender cookies are filled with a luscious, sweetened cream cheese center that perfectly complements the cozy pumpkin-spiced dough. From the first bite, you’ll be enchanted by their delightful texture and irresistible flavor that feels like a hug in cookie form. Whether baking for a holiday gathering or a cozy afternoon at home, this recipe brings the best of autumn into every bite, making it a must-try for your seasonal dessert lineup.
Ingredients You’ll Need
This Pumpkin Cheesecake Cookies Recipe relies on simple, wholesome ingredients that each play a crucial role in building its flavor, moist texture, and beautiful autumnal color. From the spices that bring warmth to the dough, to the creamy filling that adds indulgence, every element is essential.
- All-purpose flour (1 ½ cups): The sturdy base of your cookie dough, ensuring just the right chewiness.
- Baking soda (½ teaspoon): A leavening agent that helps the cookies rise perfectly.
- Baking powder (½ teaspoon): Adds a little extra lift and tenderness.
- Salt (¼ teaspoon): Balances sweetness and enhances all the other flavors.
- Ground cinnamon (1 teaspoon): Infuses warmth and classic fall spice.
- Ground nutmeg (½ teaspoon): Adds a subtle, nutty spice note that’s fantastic with pumpkin.
- Ground cloves (¼ teaspoon): Deep spice that rounds out the pumpkin flavor beautifully.
- Unsalted butter (½ cup, softened): Provides richness and contributes to that tender crumb.
- Granulated sugar (½ cup): Sweetens and helps achieve a light texture in the dough.
- Brown sugar (½ cup, packed): Adds moistness and a hint of caramel flavor.
- Canned pumpkin puree (¾ cup): The star of the show, bringing moisture, flavor, and that gorgeous orange hue.
- Large egg (1): Binds everything together, adding structure and moistness.
- Vanilla extract (1 teaspoon): Enhances the cookies’ flavor with a sweet aromatic touch.
- Cream cheese (4 oz, softened): Creamy filling that provides the cheesecake experience inside each cookie.
- Granulated sugar for filling (2 tablespoons): Sweetens the cream cheese perfectly.
- Vanilla extract for filling (½ teaspoon): Adds a lovely vanilla aroma to the cream cheese center.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This spice blend is what makes these cookies so aromatic and inviting, so take a moment to savor the scent while you mix!
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This step is crucial because it traps air in the dough, ensuring your cookies stay tender and rise nicely while baking. The brown sugar also gives the dough a rich, almost caramel-like hint that pairs beautifully with pumpkin.
Step 3: Mix Pumpkin, Egg, and Vanilla
Into the creamed butter and sugars, add the pumpkin puree, egg, and vanilla extract. Mix until fully incorporated. The pumpkin puree keeps these cookies wonderfully moist and lends that signature fall flavor, so this step is where the magic truly begins.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft cookie dough forms. Avoid overmixing to keep the dough tender, but ensure everything is blended well so the spices are evenly distributed throughout.
Step 5: Prepare the Cream Cheese Filling
In a small bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. This sweet, tangy filling is what transforms these from ordinary pumpkin cookies into luscious pumpkin cheesecake cookies.
Step 6: Assemble the Cookies
Scoop out about 1 tablespoon of dough and flatten it slightly in your hand. Place roughly 1 teaspoon of the cream cheese filling in the center. Top with another tablespoon of dough and carefully seal the edges around the filling so it doesn’t leak during baking. Repeat until all dough and filling are used. This assembly step guarantees each bite hides a delightful cheesecake surprise.
Step 7: Bake and Cool
Arrange the cookies on your lined baking sheet, spacing them about 2 inches apart to allow for gentle spreading. Bake for 13 to 15 minutes until the cookies are set and lightly golden around the edges. Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely. Patience here is key—you want the filling and dough to firm up perfectly before digging in.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
Elevate your Pumpkin Cheesecake Cookies Recipe presentation by dusting a light sprinkle of powdered sugar or a pinch of cinnamon on top. You can also drizzle a little caramel sauce to add extra decadence and a touch of gloss. Fresh autumn leaves or a small pumpkin placed nearby make a charming seasonal display.
Side Dishes
These cookies are fantastic on their own, but pairing them with a cup of hot spiced chai tea, creamy coffee, or even a cold glass of milk makes the experience even cozier. For a more indulgent treat, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to echo the cheesecake filling’s creaminess.
Creative Ways to Present
You can sandwich two cookies with a generous spread of cream cheese frosting for a show-stopping treat. Another fun idea is to present them on a festive platter sprinkled with chopped toasted pecans or walnuts for added crunch and nutty flavor, making them perfect for holiday parties or gift boxes.
Make Ahead and Storage
Storing Leftovers
After baking, store your Pumpkin Cheesecake Cookies Recipe in an airtight container in the refrigerator to keep the cream cheese filling fresh and firm. They will stay perfect for up to 5 days, giving you plenty of time to enjoy every bite without worry.
Freezing
You can freeze the cookies either before or after baking. If freezing dough, shape the filled cookie balls and freeze on a tray before transferring to a sealed freezer bag. Bake straight from frozen with a few extra minutes added. For baked cookies, freeze in a single layer on a tray, then pack airtight. They keep beautifully for up to 2 months.
Reheating
To bring your cookies back to that fresh-baked warmth, pop them in a 300°F (150°C) oven for 5 to 7 minutes. This gently softens the cookie and the rich cream cheese center, rekindling that bakery-fresh experience. Avoid microwaving as it can make the dough tough and the filling oily.
FAQs
Can I make these cookies dairy-free?
Yes, you can substitute the butter and cream cheese with plant-based alternatives designed for baking. Just choose brands that hold well at room temperature to ensure the right texture in both dough and filling.
Can I skip the cream cheese filling?
While the cookies will still taste great without it, the cream cheese filling is what makes this Pumpkin Cheesecake Cookies Recipe truly special and creamy, so it’s highly recommended not to skip it if you want the full effect.
Why are my cookies spreading too much?
If your cookies are flattening too much during baking, try chilling the dough for 30 minutes before assembling. This firms up the butter and makes the dough easier to handle, preventing excessive spreading.
How do I prevent the cream cheese from leaking out?
Make sure to seal the cookie edges carefully by pinching the dough together thoroughly. If the dough is too sticky, chilling can help. Avoid overfilling the cookies to keep everything inside during baking.
Can I use fresh pumpkin instead of canned?
You can, but you’ll want to roast and puree fresh pumpkin first, then drain excess moisture as canned pumpkin is thicker and more concentrated, which affects dough consistency and baking results.
Final Thoughts
There is something incredibly comforting about a cookie that envelops the cozy spirit of fall with the creamy surprise of cheesecake inside. I truly hope you give this Pumpkin Cheesecake Cookies Recipe a try and enjoy baking (and eating) these gorgeous, spiced delights as much as I do. Perfect for sharing or savoring solo with a good book, these cookies are bound to become a seasonal favorite in your home.
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12–14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy, tangy cream cheese filling for a delightful dessert treat. Soft pumpkin-flavored cookies are stuffed with a sweetened cream cheese center, baked to perfection, and perfect for cozy autumn gatherings or anytime you crave a comforting, spiced cookie.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar using a hand or stand mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Pumpkin and Egg: Beat in the canned pumpkin puree, egg, and vanilla extract until the mixture is fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a soft dough forms without overmixing to keep cookies tender.
- Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese with 2 tablespoons of granulated sugar and ½ teaspoon vanilla extract until the filling is smooth and creamy.
- Form Cookies with Filling: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place approximately 1 teaspoon of the cream cheese filling in the center, then cover with another tablespoon of dough. Seal the edges well to encase the filling completely.
- Arrange Cookies and Bake: Place the filled cookies on the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake for 13 to 15 minutes or until the cookies are set and lightly golden around the edges.
- Cool: Allow cookies to cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Chilling the cookie dough for 30 minutes before shaping can make it easier to handle and improve the texture of the cookies.
- Store cookies in an airtight container in the refrigerator for up to 5 days to keep them fresh and prevent the cream cheese filling from spoiling.
- For a festive touch, sprinkle a little cinnamon sugar on top before baking or drizzle with a simple glaze once cooled.
