Pumpkin Cheesecake Cookies Recipe

Introduction

These Pumpkin Cheesecake Cookies combine the rich creaminess of cheesecake with the warm, spicy flavors of pumpkin and autumn spices. Soft and tender, they’re perfect for cozy days or festive gatherings.

Ingredients

• 115 g cream cheese (full-fat)
• 2 tbsp granulated sugar (for cheesecake filling)
• 1/2 tsp vanilla extract (for cheesecake filling)
• 110 g butter
• 100 g granulated sugar
• 100 g dark brown sugar
• 120 g pumpkin purée
• 1 large egg
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 2 tsp ground cinnamon (or 1 tbsp pumpkin spice)
• 1/4 tsp ground allspice powder
• 1/4 tsp ground nutmeg powder
• 1/4 tsp ground ginger powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 50 g granulated sugar (for rolling)
• 1 tsp ground cinnamon (or 1 1/2 tsp pumpkin spice, for rolling)
• 1/8 tsp ground allspice (for rolling)
• 1/8 tsp ground nutmeg (for rolling)
• 1/8 tsp ground ginger (for rolling)

Instructions

1. Step 1: Prepare the cheesecake filling by combining cream cheese, 2 tbsp granulated sugar, and 1/2 tsp vanilla extract in a bowl. Whisk with a hand whisk for about 1 minute until smooth and sugar has dissolved.
2. Step 2: Melt the butter gently without bubbling, then pour into a large mixing bowl and refrigerate until it cools to room temperature, about 20 minutes.
3. Step 3: Remove excess moisture from the pumpkin purée by blotting with a paper towel until no liquid transfers.
4. Step 4: Add the granulated sugar and dark brown sugar to the cooled butter and whisk together for 1 minute until combined.
5. Step 5: Mix in the pumpkin purée, then add the egg and 1 tsp vanilla extract, blending until smooth.
6. Step 6: In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet mixture until just combined.
7. Step 7: Chill the dough in the fridge for 1 hour. Meanwhile, mix the granulated sugar and spices for rolling.
8. Step 8: Preheat the oven to 175ºC (350ºF) and line baking sheets with parchment paper.
9. Step 9: Scoop dough using a 2 tbsp cookie scoop to make 13 cookies. Roll each into a ball, then coat in the spice sugar mixture. Place 6 cookies per tray and gently flatten into a donut shape.
10. Step 10: Press a tablespoon into the center of each cookie to create an indent. Fill the indent with the cheesecake filling, evening out the top.
11. Step 11: Bake one tray at a time for 9–11 minutes. Keep remaining dough refrigerated while others bake.
12. Step 12: Let baked cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Best enjoyed fully cooled.

Tips & Variations

• Use pumpkin spice mix instead of individual spices for convenience and a consistent flavor.
• Ensure the butter is cooled to room temperature before mixing to prevent melting the sugars prematurely.
• Removing excess moisture from pumpkin purée helps prevent soggy cookies.
• Try adding chopped pecans or walnuts for extra texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in a microwave for a few seconds to soften the cheesecake filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly and is convenient for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling with added spices or sugar.

Can I freeze these cookies?

Yes, freeze the baked and cooled cookies in a sealed container for up to 2 months. Thaw them at room temperature and reheat briefly if desired to enjoy the creamy cheesecake center.

Pumpkin Cheesecake Cookies Recipe

Print Recipe

★★★★★

5 from 65 reviews

These Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin spice with a creamy cheesecake center, creating a soft, tender cookie that is perfect for fall or any cozy occasion. The cookies have a subtle spice blend, a moist pumpkin-infused dough, and a luscious cream cheese filling that adds a delightful contrast in texture and flavor.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 11 minutes per batch (total approx. 22 minutes for two trays)
• Total Time: 1 hour 53 minutes
• Yield: 13 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 115 g full-fat cream cheese
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract

Cookies

• 110 g butter
• 100 g granulated sugar
• 100 g dark brown sugar
• 120 g pumpkin purée (excess moisture removed)
• 1 large egg
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 2 tsp ground cinnamon (or 1 tbsp pumpkin spice)
• 1/4 tsp ground allspice powder
• 1/4 tsp ground nutmeg powder
• 1/4 tsp ground ginger powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 50 g granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating, or 1 1/2 tsp pumpkin spice)
• 1/8 tsp ground allspice (for coating)
• 1/8 tsp ground nutmeg (for coating)
• 1/8 tsp ground ginger (for coating)

Instructions

1. Prepare Cheesecake Filling: In a bowl, combine cream cheese, granulated sugar, and vanilla extract. Whisk together with a hand whisk for about 1 minute until smooth and sugar has dissolved completely.
2. Melt Butter: Gently melt butter in the microwave or a small saucepan over low-medium heat, making sure it doesn’t bubble to preserve liquid content. Pour into a large bowl or stand mixer bowl and refrigerate to cool to room temperature, about 20 minutes.
3. Remove Moisture from Pumpkin Purée: While butter cools, blot pumpkin purée with paper towels to remove excess moisture until no liquid transfers.
4. Mix Sugars and Butter: Once butter is cooled, add granulated sugar and dark brown sugar. Using a spatula or paddle attachment on mixer, mix for 1 minute until combined.
5. Add Wet Ingredients: Add pumpkin purée, egg, and vanilla extract to the butter mixture, mixing until evenly combined.
6. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt.
7. Mix Dry into Wet: Gradually add dry ingredients to wet mixture. Fold together with a spatula just until combined, careful not to overmix.
8. Chill Dough: Cover the cookie dough and refrigerate for 1 hour to firm up.
9. Mix Coating Sugar and Spices: While dough chills, combine granulated sugar, cinnamon, allspice, nutmeg, and ginger in a small bowl to create the spice sugar coating.
10. Preheat Oven and Prepare Baking Tray: Preheat oven to 175ºC (350ºF) and line baking sheets with parchment paper.
11. Shape Cookies: Using a 2 tbsp (1.3 ounce) cookie scoop, portion 13 dough balls. Roll each between your hands into a smooth ball, then roll in the spice sugar mixture. Place 6 cookies per baking tray, spacing them adequately. Gently flatten each cookie slightly to create a donut shape.
12. Create Indent and Fill: Press the center of each cookie ball with a tablespoon measure to create an indentation. Fill each indent evenly with the prepared cheesecake filling.
13. Bake Cookies: Bake one tray at a time for 9-11 minutes until edges are set but centers still soft. Keep remaining dough refrigerated while baking.
14. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Best served once fully cooled.

Notes

• Removing excess moisture from pumpkin purée prevents soggy cookie dough.
• Chilling dough helps the cookies maintain shape and enhances flavor.
• Use full-fat cream cheese for the best creamy texture in the filling.
• Cookies are best enjoyed fully cooled to allow flavors to meld and cheesecake filling to set.
• All spices can be replaced with pumpkin spice as indicated in the ingredient substitutions.

Keywords: Pumpkin cheesecake cookies, pumpkin cookies, cheesecake filled cookies, fall desserts, pumpkin spice cookies