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Pumpkin Cheesecake Cookies | Soft, Spiced & Filled with Creamy Sweetness

If fall had a flavor, it would taste like these Pumpkin Cheesecake Cookies. Imagine the warm spices of pumpkin pie baked into soft, chewy cookies—then stuffed with a tangy-sweet cream cheese filling. The result? A cookie that feels like a cross between pumpkin pie and cheesecake, all wrapped up in one irresistible bite. These cookies aren’t just delicious—they’re showstoppers. Perfect for Thanksgiving dessert tables, Halloween parties, or cozy baking days at home, they combine the richness of cream cheese with the comfort of pumpkin spice. Every bite is moist, spiced, and perfectly balanced.
Print Recipe Pin Recipe
Prep Time 25 minutes
bake time 14 minutes
Total Time 39 minutes
Servings: 20 cookies
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cookie Dough:
  • ¾ cup canned pumpkin puree
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 9/16 cups all-purpose flour about 2 ½ cups + 1 tbsp
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
Cheesecake Filling:
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls (large, medium, small)
  • Hand mixer or stand mixer
  • Rubber spatula
  • Whisk
  • Measuring cups and spoons
  • Baking sheet lined with parchment paper
  • Cookie scoop
  • Cooling rack

Method
 

Step 1: Make the Cheesecake Filling
  1. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
  2. Scoop small teaspoon-sized dollops onto a parchment-lined plate.
  3. Freeze for 30 minutes until firm.
Step 2: Mix Dry Ingredients
  1. In a medium bowl, whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  2. Set aside.
Step 3: Cream Butter & Sugars
  1. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add Wet Ingredients
  1. Mix in pumpkin puree, egg, and vanilla until smooth.
Step 5: Combine Dough
  1. Slowly add dry mixture to wet mixture.
  2. Stir until just combined (dough will be soft).
Step 6: Assemble Cookies
  1. Scoop 2 tbsp of dough and flatten slightly.
  2. Place a frozen cream cheese dollop in the center.
  3. Cover with another tbsp of dough, sealing edges completely.
  4. Place cookies on prepared baking sheet, spaced 2 inches apart.
Step 7: Bake
  1. Preheat oven to 350°F (175°C).
  2. Bake cookies for 12–14 minutes, until edges are set but centers are soft.
  3. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Step 8: Serve & Enjoy
  1. Enjoy warm for gooey filling, or cooled for a cheesecake-like center.

Notes

🧊 Storage & Reheating
Refrigerator: Store in airtight container up to 5 days.
Freezer (unbaked): Freeze stuffed cookie dough balls up to 2 months; bake from frozen, adding 2 minutes.
Reheating: Warm baked cookies in microwave for 10 seconds for melty filling.
🥄 Variations
Pumpkin Cheesecake Sandwich Cookies: Bake plain pumpkin cookies and sandwich cream cheese frosting between them.
Chocolate Chip Pumpkin Cheesecake Cookies: Add ½ cup chocolate chips to the dough.
Maple Cream Cheese Filling: Swap vanilla with maple extract in the filling.
Mini Cookies: Use smaller scoops for bite-sized party treats.
Gluten-Free Version: Replace flour with a 1:1 gluten-free flour blend.
❓ 10 FAQs
Do I need to drain the pumpkin puree?
Yes, blotting with paper towels helps prevent overly wet dough.
Why freeze the cream cheese filling?
It keeps the filling intact during baking.
Can I use pumpkin pie filling instead of puree?
No, it’s too sweet and spiced already—stick to puree.
Can I make these cookies without filling?
Yes, they’re still delicious as soft pumpkin cookies.
How do I keep cookies from spreading too much?
Chill the dough for 30 minutes before baking if it feels sticky.
Can I double this recipe?
Absolutely—just bake in batches.
Can I use reduced-fat cream cheese?
Full-fat cream cheese works best for creamy filling.
How do I make them look bakery-style?
Sprinkle tops with cinnamon sugar before baking.
Are these chewy or cakey?
They’re soft and slightly chewy with a creamy center.
What drinks pair best with these cookies?
Pumpkin spice lattes, chai tea, or a glass of cold milk.
🏁 Conclusion
These Pumpkin Cheesecake Cookies combine everything we love about fall desserts—warm pumpkin spice, creamy cheesecake, and the comfort of homemade cookies. Soft, rich, and indulgent, they’re perfect for holidays, parties, or a cozy night in.
One bite and you’ll see why these cookies are destined to become a seasonal favorite. Bake a batch and watch them disappear in no time!