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The Ultimate Pumpkin Cheesecake Cookies Recipe

These pumpkin cheesecake cookies combine the warm, spiced flavors of fall with a creamy cheesecake filling. Soft pumpkin cookie dough surrounds a luscious cheesecake center for a treat that’s indulgent, festive, and perfect for autumn gatherings.
Print Recipe
Prep Time 45 minutes
Cook Time 14 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Prepare cheesecake filling: Beat cream cheese until smooth. Add sugar, vanilla, and flour. Mix until silky. Transfer to piping bag and chill for 30 minutes.
  2. Make pumpkin dough: Beat butter, brown sugar, and sugar until fluffy. Add pumpkin puree, egg, and vanilla. Mix well.
  3. In a separate bowl, whisk flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Mix into wet ingredients until dough forms. Chill 30 minutes.
  4. Preheat oven to 350°F (175°C). Scoop 2 tbsp dough per cookie, roll into balls, flatten slightly, and press a well into the center.
  5. Bake 12–14 minutes until edges are set. Re-press centers if puffed. Cool completely on wire rack.
  6. Pipe 1–1½ teaspoons cheesecake filling into each cooled cookie well. Chill 20 minutes before serving.

Notes

Use plain pumpkin puree, not pumpkin pie filling. Chill dough and filling to prevent spreading. Do not overbake—cookies should be soft when removed from oven.