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Ultimate Pumpkin Cheesecake Cookies: Soft, Spiced, and Creamy

A close-up of pumpkin cheesecake cookies split in half, showing the thick, creamy filling inside.
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Welcome to My Kitchen! These Pumpkin Cheesecake Cookies combine soft pumpkin spice cookie dough with a rich, tangy cream cheese center. They are the ultimate fall treat, perfect for Thanksgiving or any cozy autumn gathering.

Ingredients

Scale
  • For the Cheesecake Filling: 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Pumpkin Cookie Dough: 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • For Rolling (Optional): 1/4 cup granulated sugar mixed with 1 teaspoon pumpkin pie spice

Instructions

  1. Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese and 1/4 cup granulated sugar until smooth. Beat in the egg yolk, vanilla extract, and mix until fully combined. Cover the bowl and chill the filling in the refrigerator for at least 30 minutes while you prepare the dough.
  2. Prepare the Pumpkin Cookie Dough: In a medium bowl, whisk together the flour, baking soda, 1 teaspoon pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the egg and 1 teaspoon vanilla extract until combined. Mix in the pumpkin puree until just incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Assemble the Cookies: Scoop about 1 1/2 tablespoons of pumpkin dough and flatten it slightly in your palm. Place about 1 teaspoon of the chilled cheesecake filling in the center of the dough.
  8. Carefully wrap the pumpkin dough around the filling, sealing the edges completely to enclose the cheesecake center. Roll the dough ball gently between your palms.
  9. If using the topping, roll the dough ball in the cinnamon sugar mixture. Place the dough ball onto the prepared baking sheet, leaving 2 inches between cookies.
  10. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake center will firm up as they cool.

Notes

  • Make-ahead tip: You can prepare the cheesecake filling a day ahead and keep it tightly covered in the refrigerator.
  • For bakery-style cookies, chill the assembled, unbaked dough balls for 15 minutes before baking. This helps prevent spreading.
  • If you want a stronger pumpkin flavor, use 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg instead of pre-mixed pumpkin pie spice.

Nutrition

Find it online: https://carlacooking.com/pumpkin-cheesecake-cookies/