Print

Pumpkin Cheesecake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 106 reviews

These Pumpkin Cheesecake Cookies combine the warm, spiced flavors of pumpkin base cookies with a creamy, tangy cheesecake filling. Soft and tender pumpkin-spiced cookies are baked with an indented center perfect for piping luscious cheesecake, creating a delightful fall-inspired treat perfect for festive gatherings or cozy snacks.

Ingredients

For the Pumpkin Cookie Base

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon

For the Cheesecake Filling

  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Make the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth and free of lumps. Add granulated sugar, vanilla extract, and flour, mixing until the filling is completely smooth. Transfer to a piping bag or zip-top bag with a corner snipped off. Chill in refrigerator for at least 30 minutes while preparing the cookie dough.
  2. Make the Pumpkin Cookie Dough: In a large bowl, beat together softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add pumpkin puree, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually mix dry ingredients into wet ingredients until a soft dough forms. Cover and chill dough for 30 minutes to help cookies keep their shape while baking.
  3. Shape and Bake the Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons dough per cookie, roll into balls. Place dough balls 2 inches apart on sheets. Flatten each slightly, then press a shallow well into center of each using thumb or back of spoon. Bake for 12 to 14 minutes until edges are set and tops look just done. Remove, gently press centers again if needed. Cool on sheets for 5 minutes then transfer to wire rack to cool completely.
  4. Fill with Cheesecake: Once cookies are fully cooled, pipe about 1 to 1½ teaspoons of chilled cheesecake filling into center of each cookie. Smooth tops if desired. Chill filled cookies in refrigerator for 20 minutes to allow filling to set before serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Chilling dough helps cookies maintain their shape and prevents spreading.
  • The shallow well in the cookie centers ensures the cheesecake filling sits perfectly without spilling over.
  • Allow cookies to cool completely before filling to prevent melting of the cream cheese mixture.
  • Store filled cookies in refrigerator; they can be kept for up to 3 days chilled.
  • Optionally, you can add a pinch of nutmeg or ground ginger to the cookie dough for added warmth.

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