Fall is the season for cozy flavors, and nothing captures the spirit of autumn better than these Pumpkin Cheesecake Cookies. Imagine a soft, spiced pumpkin cookie wrapped around a creamy cheesecake filling. These cookies combine two of our favorite desserts—pumpkin pie and cheesecake—into one delightful bite! Whether you’re baking for a holiday gathering, a cozy night in, or just to fill your home with the warm, comforting aroma of pumpkin and cinnamon, these cookies are sure to impress.
Why You’ll Love These Pumpkin Cheesecake Cookies
- Perfect Combination: The smooth, creamy cheesecake center contrasts beautifully with the soft, pumpkin-spiced cookie dough.
- Easy to Make: Even though they look like they require a lot of effort, this recipe is straightforward and beginner-friendly.
- Seasonal Favorite: Pumpkin and cinnamon make these cookies ideal for fall festivities, Halloween parties, Thanksgiving, or just a cozy afternoon treat.
- Make-Ahead Friendly: These cookies keep well in the fridge and even freeze beautifully, making them great for meal prep or ahead-of-time holiday baking.
Ingredients
For the Pumpkin Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cheesecake Filling
In a medium-sized bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. The mixture should be thick but spreadable. Once combined, scoop the filling into small teaspoon-sized dollops and place them on a parchment-lined baking sheet. Freeze the dollops for at least 30 minutes to firm up. This step ensures the filling doesn’t melt too quickly when baked inside the cookies.
Step 2: Make the Pumpkin Cookie Dough
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—this should take about 2-3 minutes with an electric mixer. Add the pumpkin puree, egg, and vanilla extract to the mixture, and beat until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The dough will be soft, slightly sticky, and fragrant with spices.
Step 3: Assemble the Cookies
To assemble the cookies, take a tablespoon of the pumpkin cookie dough and flatten it slightly in your palm. Place a frozen cheesecake filling dollop in the center of the dough, then gently wrap the dough around the filling, ensuring the cheesecake is completely enclosed. Roll the dough into a smooth ball and place it on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
Pro Tip: For even baking, leave about 2 inches of space between each cookie on the sheet.
Step 4: Chill the Cookies
Once all the cookies are assembled, chill the dough balls in the refrigerator for about 30 minutes. This helps the dough firm up and prevents the cookies from spreading too much during baking.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are set and the tops are just starting to crack. The cookies should still be soft in the center—this ensures they stay chewy even after cooling.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Tricks for Perfect Pumpkin Cheesecake Cookies
- Chilling is Key: Don’t skip the chilling steps! Freezing the cheesecake filling and chilling the assembled cookies before baking are crucial to preventing the cookies from spreading too much and ensuring the filling stays in the center.
- Use Pumpkin Puree, Not Pumpkin Pie Filling: Make sure to use plain canned pumpkin puree. Pumpkin pie filling contains added sugar and spices, which would throw off the balance of the recipe.
- Room Temperature Ingredients: Ensure the butter and cream cheese are at room temperature before mixing. This ensures a smooth dough and filling without lumps.
- Flavor Boost: For a little extra fall flavor, you can add a tablespoon of maple syrup or a splash of dark rum to the cookie dough.
- Cheesecake Alternative: If you want a fun variation, you can flavor the cheesecake filling with a little pumpkin spice or cinnamon for an even more autumnal twist!
Flavor Profile
These cookies are a delicious blend of warm autumn spices and creamy cheesecake. The pumpkin cookie dough is soft, tender, and bursting with flavors of cinnamon, nutmeg, ginger, and cloves, reminiscent of pumpkin pie. The creamy cheesecake center provides a luscious, tangy contrast to the sweet, spiced cookie, making every bite a delightful combination of textures and tastes.
Nutritional Information (Per Cookie)
- Calories: 180
- Fat: 9g
- Carbohydrates: 24g
- Protein: 3g
- Sugar: 15g
- Fiber: 1g
These cookies are rich, indulgent treats, so they’re best enjoyed in moderation! You can always reduce the sugar if you prefer a less sweet cookie.
Variations & Additions
Feel free to make these cookies your own! Here are a few fun twists on the classic pumpkin cheesecake cookie:
- Chocolate Pumpkin Cheesecake Cookies: Add 1/2 cup of mini chocolate chips to the cookie dough for a chocolatey touch.
- Pumpkin Spice Latte Cookies: Mix in a teaspoon of instant espresso powder with the dry ingredients to give the cookies a subtle coffee flavor that pairs wonderfully with the pumpkin and cheesecake.
- Pecan Pumpkin Cookies: Stir 1/4 cup of chopped pecans into the dough for a nutty crunch.
- Maple Cream Cheese Filling: For a fall-inspired twist, mix 1 tablespoon of maple syrup into the cheesecake filling for a rich maple flavor.
- Gluten-Free Version: Substitute the all-purpose flour for a 1:1 gluten-free baking flour blend to make these cookies gluten-free.
Serving Suggestions
These cookies are the perfect dessert for a cozy fall evening or a holiday gathering. Here are a few ways to enjoy them:
- With a Cup of Coffee or Tea: The warmth of cinnamon and pumpkin pairs beautifully with a hot cup of coffee, chai tea, or even a pumpkin spice latte.
- Holiday Dessert Platter: Include these cookies on a holiday dessert spread alongside other seasonal favorites like apple pie, gingerbread cookies, and cranberry bars.
- Gift Idea: Wrap these cookies in festive packaging for a homemade holiday gift. They’re sure to be a hit with friends and family!
Storage & Freezing
Storing:
These cookies can be stored in an airtight container in the refrigerator for up to 5 days. The cheesecake filling stays fresh and delicious when kept chilled, and the cookies retain their soft, chewy texture.
Freezing:
If you want to prepare these cookies in advance, they freeze very well! You can either freeze the cookie dough before baking or the fully baked cookies:
- To freeze before baking: After assembling the cookies, place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and store for up to 3 months. When you’re ready to bake, add a few minutes to the baking time and bake directly from frozen.
- To freeze baked cookies: Allow the cookies to cool completely, then freeze them in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag or container. Thaw in the fridge or at room temperature before serving.
Seasonal Recommendations
Pumpkin cheesecake cookies are perfect for fall, especially during the pumpkin harvest season from late September through November. Serve them at your Halloween party, bake them for a Thanksgiving dessert, or enjoy them on a cozy autumn afternoon with a cup of spiced cider. These cookies bring all the warm flavors of the season right to your kitchen.
Beverage Pairings
Pair these rich, flavorful cookies with beverages that complement their sweet and spiced profile:
- Hot Chocolate: The creamy richness of hot chocolate pairs perfectly with the pumpkin spice flavors.
- Pumpkin Spice Latte: Double up on the pumpkin goodness by enjoying these cookies with a pumpkin spice latte.
- Chai Tea: The warm spices in chai tea echo the cinnamon and nutmeg in the cookies, creating a cozy flavor match.
- Milk: A classic, cold glass of milk is always a great companion to a sweet, rich cookie.
