Irresistible Pumpkin Cheesecake Cookies: Your New Favorite Fall Treat
Jump to Recipe
This post may contain affiliate links.
Welcome the cozy flavors of autumn with these truly incredible Pumpkin Cheesecake Cookies! Imagine a thick, soft, and richly spiced pumpkin cookie, perfectly rolled in a sweet pumpkin spice sugar blend, and then generously filled with a luscious, creamy cheesecake center. These aren’t just cookies; they’re an experience crafted for true pumpkin lovers, designed to capture the essence of fall in every single bite. Their delightful blend of textures and tastes makes them an absolutely amazing sweet treat, perfect for sharing with loved ones or savoring by yourself on a crisp autumn evening. You’ll be hard-pressed to eat just one!
What makes these pumpkin cheesecake cookies stand out is not only their exceptional flavor but also their surprising simplicity. Crafted using readily available, simple ingredients, this recipe offers an easy path to a wonderfully sweet creation. The soft, chewy texture of the pumpkin cookie base, combined with its vibrant pumpkin flavor and the rich, tangy cheesecake filling, creates a dessert that’s both comforting and gourmet. They’re so delicious and satisfying that it’s almost impossible to resist eating the entire batch!
Looking for more delightful cookie recipes? Don’t miss our Tiramisu Cookies, Espresso Cookies, and Coffee Cake Cookies for other unique and delicious treats.
WHY THESE PUMPKIN CHEESECAKE COOKIES WORK
- Effortless Preparation: These cookies are remarkably easy to make, making them an ideal choice for both seasoned bakers and beginners. With straightforward steps and simple ingredients, you can achieve a stunning and delicious dessert without any fuss. The recipe is designed to be accessible, ensuring a smooth baking experience from start to finish.
- Irresistible Texture & Flavor: Each cookie is a masterpiece – big, wonderfully soft, and bursting with an aromatic pumpkin spice flavor. The combination of warming spices and real pumpkin puree creates a deep, comforting taste that is quintessentially fall. The thick, chewy texture provides a satisfying mouthfeel that perfectly complements the creamy filling.
- Creamy Cheesecake Center: The heart of these cookies is a silky-smooth, rich cheesecake filling. This tangy cream cheese core provides a delightful contrast to the sweet and spicy pumpkin cookie, elevating the flavor profile and adding an element of luxurious indulgence. A dusting of ground cinnamon on top adds an extra touch of warmth and elegance.
ESSENTIAL INGREDIENT NOTES FOR PERFECT BAKING
Achieving the best pumpkin cheesecake cookies starts with understanding your ingredients. Below are some key components and tips for their optimal use. For a comprehensive list of all ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this page.
- Brown Sugar: This isn’t just for sweetness; brown sugar plays a crucial role in the cookie’s texture. Its molasses content adds significant moisture to the cookie dough, contributing to a wonderfully soft, chewy, and tender final product. Using dark brown sugar intensifies this effect, giving the cookies a deeper, more caramelized flavor.
- Pumpkin Puree: While essential for flavor and moisture, pumpkin puree can sometimes be too wet. For the ultimate cookie texture that isn’t cakey or overly damp, it’s vital to remove excess moisture. Gently blot the pumpkin puree with paper towels or press it through a cheesecloth until no more liquid transfers. This step ensures your cookies hold their shape and have the perfect consistency.
- Pumpkin Pie Spice: For these cookies, you have the option of using a homemade pumpkin pie spice blend for a truly fresh and vibrant flavor. If crafting your own, the cookie dough calls for a blend of ground cinnamon, allspice, nutmeg, and ginger. Alternatively, for convenience, you can substitute all the individual spices in the cookie dough with 1 tablespoon of pre-made pumpkin pie spice, and use 1 teaspoon for the sugar coating. Both options yield fantastic results, but fresh spices always offer an extra aromatic punch.
- Butter: The butter is melted before being incorporated into the dough. This can be done quickly in the microwave or slowly in a small saucepan over low heat. It’s important not to let it boil or bubble excessively, as this can evaporate moisture and affect the final texture. After melting, allow the butter to cool completely to room temperature. This prevents it from cooking the eggs when added and ensures a smooth, consistent dough. You can use either salted or unsalted butter; just adjust the added salt in the recipe accordingly if using salted butter.
- Cream Cheese (Full-Fat): This is the star of our luscious cheesecake filling. For the best creamy texture and rich flavor, always opt for full-fat cream cheese. Low-fat varieties contain more water, which can lead to a runnier filling that doesn’t set as well. Ensure it’s softened to room temperature before mixing to prevent lumps and achieve a perfectly smooth consistency.
STEP BY STEP INSTRUCTIONS FOR PUMPKIN CHEESECAKE COOKIES
Creating these delightful Pumpkin Cheesecake Cookies is a straightforward process, requiring a few basic kitchen tools like a hand whisk or electric mixer, three bowls, and a spatula. Follow these detailed steps to bake your perfect batch. The complete recipe with exact measurements can be found in the recipe card below.
Preparing the Cheesecake Filling
STEP 1: Begin by preparing the creamy cheesecake filling. In a medium-sized bowl, combine all the ingredients for the filling: softened full-fat cream cheese, granulated sugar, and vanilla extract. Using a hand whisk or an electric mixer on low speed, mix these ingredients together thoroughly. Continue mixing until the mixture is completely smooth, lump-free, and the sugar granules have fully dissolved into the cream cheese. This should take about 1-2 minutes. Set this aside, or cover and refrigerate if preparing ahead of time.
Crafting the Pumpkin Cookie Dough
STEP 2: Next, we’ll start on the cookie dough. Gently melt the butter. You can do this in the microwave in 20-second intervals until just melted, or in a small saucepan over very low heat, ensuring it doesn’t boil or brown. Pour the melted butter into a large mixing bowl (or the bowl of a stand mixer) and let it cool down to room temperature. You can speed this up by placing the bowl in the fridge for about 15-20 minutes, stirring occasionally. While the butter cools, prepare your pumpkin puree by removing any excess moisture using paper towels or a cheesecloth. Press firmly to extract as much liquid as possible; this is crucial for preventing cakey cookies.
STEP 3: Once your melted butter has cooled to room temperature, add both the granulated sugar and dark brown sugar to the bowl. With a spatula or the paddle attachment of your stand mixer, whisk them together vigorously for about 1 minute until well combined and slightly lighter in color. This process helps to incorporate air, which contributes to the cookie’s texture. Then, add the prepared pumpkin puree, followed by the large egg and vanilla extract. Mix thoroughly until all wet ingredients are smoothly incorporated and uniform.
STEP 4: In a separate, medium bowl, combine all the dry ingredients: all-purpose flour, ground cinnamon, ground allspice powder, ground nutmeg powder, ground ginger powder, baking powder, baking soda, and salt. Whisk these dry ingredients together well to ensure they are evenly distributed. Gradually add this dry mixture to the wet ingredients in the large bowl. Using your spatula or the stand mixer on low, mix until the ingredients are just combined. Be careful not to overmix, as this can lead to tough cookies.
STEP 5: Cover the cookie dough and place it in the fridge to chill for at least 1 hour. Chilling the dough is a crucial step that helps prevent the cookies from spreading too much during baking and allows the flavors to deepen. While the dough is chilling, preheat your oven to 175ºC / 350ºF and line a baking sheet with parchment paper, preparing it for baking. Also, mix together the granulated sugar and pumpkin spice blend for the coating in a small, shallow dish.
Shaping and Filling the Cookies
STEP 6: After the dough has chilled sufficiently, it’s time to shape your cookies. Using a 2 tablespoon (or 1.3 ounce) cookie scoop, portion out the dough. Roll each scoop of dough between your palms to form a smooth ball. Generously roll each cookie dough ball in the prepared pumpkin spice sugar mixture, ensuring it’s evenly coated on all sides. Place these spiced dough balls onto your prepared baking sheet, leaving ample space between them. Gently press the top of each cookie ball to flatten it slightly, creating a disc-like or “donut” shape which will serve as a perfect base for the filling.
STEP 7: Now for the cheesecake magic! Using a tablespoon measuring spoon, carefully press the spoon into the center of each flattened cookie dough ball to create a distinct indent. Fill each indent with a spoonful of your prepared cheesecake filling, gently spreading it to level the surface. Be mindful not to overfill, as the filling could bubble out during baking.
Baking and Cooling
STEP 8: Arrange no more than 6 cookies per baking tray to allow for even heat circulation and optimal baking. Bake one tray at a time in your preheated oven for 10-11 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft. Overbaking can lead to dry cookies, so keep a close eye on them. While one batch bakes, keep the remaining unbaked cookie dough balls with their filling in the fridge to maintain their chilled state.
STEP 9: Once baked, remove the tray from the oven and let the cookies cool on the baking sheet for at least 5 minutes. This allows them to set up and firm slightly. After 5 minutes, carefully transfer the cookies using a spatula to a wire rack to cool completely. These cookies are best enjoyed once fully cooled, as the flavors meld and the cheesecake filling achieves its optimal creamy texture. Prepare to be delighted!
EXPERT BAKING TIPS FOR PERFECT COOKIES
- Precision with a Kitchen Scale: For truly consistent and professional baking results, a digital kitchen scale is your best friend. My recipes, and indeed most professional recipes, are optimized using grams as the default unit of measurement. Weighing ingredients ensures unparalleled accuracy, eliminating the inconsistencies that can arise from volumetric measurements (cups and spoons), which can vary significantly depending on how ingredients are packed. Invest in a good scale for perfect bakes every time.
- Avoid Overmixing the Batter: The golden rule in baking, especially for cookies, is to mix until just combined. Overmixing the flour once it’s added to the wet ingredients develops gluten excessively, which can result in tough, dense, and less tender cookies. I always recommend using a spatula for the final gentle folds after initial mixing, ensuring all ingredients at the bottom of the bowl are incorporated without overworking the dough.
- Choosing the Right Baking Pan: The type of baking sheet you use significantly impacts your cookies. For the softest, most evenly baked cookies with a delicate crust, opt for a light-colored aluminum baking pan. These pans reflect heat, leading to a more gradual and gentle bake. Always grease it lightly and line with parchment paper for easy removal. Dark-colored pans, on the other hand, absorb more heat, which can cause the bottoms of your cookies to brown too quickly and potentially lead to a drier, crispier cookie. For these pumpkin cheesecake cookies, a lighter pan is preferred to maintain their tender texture.
- Room Temperature Ingredients: For a smooth, emulsified batter and cheesecake filling, ensure that your cream cheese, egg, and cooled butter are all at room temperature before you begin. This allows them to combine more easily and uniformly, preventing lumps in the filling and ensuring a consistent cookie dough texture.
FREQUENTLY ASKED QUESTIONS (FAQ)
Absolutely! If you prefer larger cookies, use a large cookie scoop (approximately 2.5-3 ounces of dough per cookie). When baking bigger cookies, you’ll need to increase the baking time to ensure they cook through evenly. Bake them for about 13-15 minutes, or until the edges are golden and set, and the center is just barely soft.
Yes, preparing the dough in advance is a great time-saver! After mixing, scoop the cookie dough into individual balls as instructed in the recipe. Place these dough balls in an airtight container or cover them tightly with plastic wrap. Store the cookie balls in the fridge overnight. Similarly, prepare the cheesecake filling and store it in a separate airtight container in the fridge. On baking day, simply roll the chilled cookie dough balls in the pumpkin spice sugar, create the indent, fill with the prepared cheesecake mixture, and bake as directed. This ensures fresh-baked cookies with minimal effort on the day you want to serve them.
Yes, you can absolutely freeze the pumpkin cookie dough, but remember to do so *without* the cheesecake filling. To freeze, scoop the cookie dough into balls and arrange them on a baking sheet. Flash freeze them for about 30 minutes until firm, then transfer the frozen dough balls to an airtight container or freezer-safe bag. They can be stored in the freezer for up to 30 days. When you’re ready to bake, let the cookie balls thaw in the fridge for about 1 hour before proceeding with rolling in spice sugar, adding the freshly made cheesecake filling, and baking them as instructed in the recipe. This method is perfect for having fresh cookies on demand!
STORAGE INSTRUCTIONS
To maintain their freshness, texture, and delicious flavor, store any leftover Pumpkin Cheesecake Cookies in an airtight container. Keep them refrigerated, and they will remain wonderfully moist and flavorful for up to three days. For the best experience, allow them to come closer to room temperature before enjoying, or gently warm them for a few seconds in the microwave.
Explore More Delightful Cookie Recipes
If you’ve fallen in love with these Pumpkin Cheesecake Cookies, you’ll be thrilled to discover more delicious options to satisfy your sweet cravings. Dive into our collection of other unique cookie recipes that are perfect for any occasion:
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
Loved this recipe? Please consider leaving a STAR REVIEW below to share your experience! We’d also love to see your creations – make sure to tag us on Instagram @juliemarieeats. For more culinary inspiration and ideas, be sure to follow us on Pinterest.
Pumpkin Cheesecake Cookies
Pin Recipe
Equipment
- Cookie scoops
- Hand whisk or Electric mixer
- Mixing bowls (3)
- Spatula
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
CHEESECAKE FILLING
- 115 g cream cheese full-fat, softened
- 2 tablespoon granulated sugar
- ½ teaspoon vanilla extract
COOKIES
- 110 g butter melted and cooled to room temperature
- 100 g granulated sugar
- 100 g dark brown sugar
- 120 g pumpkin puree excess moisture removed
- 1 large egg
- 1 teaspoon vanilla extract
- 240 g all-purpose flour
- 2 teaspoon ground cinnamon Note: All cookie spices can be replaced with 1 tablespoon pumpkin pie spice
- ¼ teaspoon ground allspice powder
- ¼ teaspoon ground nutmeg powder
- ¼ teaspoon ground ginger powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
PUMPKIN SPICE SUGAR COATING
- 50 g granulated sugar
- 1 teaspoon ground cinnamon Note: All coating spices can be replaced with 1 ½ teaspoon pumpkin pie spice
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
CHEESECAKE FILLING
- Add the softened full-fat cream cheese, granulated sugar, and vanilla extract to a bowl. Using a hand whisk, mix for about 1 minute until completely smooth and the sugar granules have fully melted and incorporated with the cream cheese.115 g cream cheese, 2 tablespoon granulated sugar, ½ teaspoon vanilla extract
COOKIES
- Melt the butter gently in the microwave or a small saucepan over low-medium heat; avoid bubbling to retain moisture. Pour the melted butter into a large mixing bowl (or a stand mixer bowl) and let it cool completely to room temperature in the fridge for about 20 minutes, stirring occasionally.110 g butter
- While the butter cools, blot the pumpkin puree thoroughly with paper towels or a cheesecloth to remove excess moisture. Continue blotting until no more liquid transfers, ensuring a thick, less watery puree.120 g pumpkin puree
- Once the butter has reached room temperature, add the granulated sugar and dark brown sugar. With a spatula or the paddle attachment of a stand mixer, whisk them together for 1 minute until well combined and slightly aerated.100 g granulated sugar, 100 g dark brown sugar
- Add the prepared pumpkin puree, followed by the large egg and vanilla extract. Mix until all wet ingredients are smoothly incorporated and uniform, scraping down the sides of the bowl as needed.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground allspice powder, ground nutmeg powder, ground ginger powder, baking powder, baking soda, and salt. Add these dry ingredients gradually to the wet mixture. Using a spatula, mix until just combined, ensuring no streaks of flour remain but avoiding overmixing.240 g all-purpose flour, 2 teaspoon ground cinnamon, ¼ teaspoon ground allspice powder, ¼ teaspoon ground nutmeg powder, ¼ teaspoon ground ginger powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Cover the dough and refrigerate for 1 hour to chill. This helps prevent spreading and deepens flavors. Meanwhile, preheat the oven to 175ºC / 350ºF and prepare a baking sheet with parchment paper. In a small, shallow dish, mix together the granulated sugar and the remaining spices for the pumpkin spice sugar coating.50 g granulated sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon ground allspice, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger
- Once chilled, use a 2 tbsp (1.3 ounce) cookie scoop to portion out 13 cookies. Roll each portion between your hands into a smooth ball, then roll thoroughly in the pumpkin spice sugar mixture for an even coating. Place them on the prepared baking sheet, ensuring enough space between each cookie. Gently press each dough ball to flatten it slightly into a disc or “donut” shape.
- Using a tablespoon measuring spoon, gently press into the middle of each flattened cookie dough ball to create an indent. Carefully fill this indent with the prepared cheesecake filling, smoothing the top.
- Place 6 cookies per baking tray to prevent overcrowding. Bake one tray at a time in the preheated oven for 9-11 minutes, or until the edges are set and lightly golden, and the centers are still slightly soft. Keep any unbaked cookies refrigerated while other batches are in the oven.
- Once baked, let the cookies cool on the baking tray for 5 minutes to firm up. Then, carefully transfer them with a spatula to a wire rack to cool completely. For the best flavor and texture, enjoy these Pumpkin Cheesecake Cookies when fully cooled.
Nutrition
Carbohydrates: 33g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.3g
Cholesterol: 40mg
Sodium: 238mg
Potassium: 52mg
Fiber: 1g
Sugar: 18g
Vitamin A: 350IU
Vitamin C: 0.03mg
Calcium: 36mg
Iron: 1mg