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Pumpkin Cheesecake Cookies

ByJessica Loizzo Updated on
2 Comments

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I am extremely excited to share these Pumpkin Cheesecake Cookies with you! They’re absolutely perfect. They’re soft, chewy, spiced just right and have sweetened cream cheese running through the center of the cookie. This pumpkin cookie recipe is easy to make and needs to be added to your Fall dessert baking list!

chewy pumpkin cheesecake cookies stacked on top of each other

Alright, I am in full pumpkin dessert baking mode. I get like this every year and it’s probably the happiest I am throughout the entire year. Baking makes me happy. Pumpkin desserts make me happy. It’s that simple. What makes really happy, though, are these Pumpkin Cheesecake Cookies. I think they’re my new favorite and here’s why!

Why I love These Pumpkin Cheesecake Cookies

  • They puff up so incredibly perfect. Yes, I completely geek out when this happens. They are the puffiest, most chewy cookie I’ve ever made.
  • They’re spiced just right! The pumpkin flavor is spot on between the pumpkin puree and the pumpkin pie spice. I keep things simple when it comes to cooking and baking so pumpkin pie spice is my best friend.
  • The cream cheese center works beautifully in this cookie. The cream cheese pairs really well with the spices and pumpkin flavor. It also melts into the cookie and then melts in your mouth. It’s a winning combo.
  • There are a few simple steps, but besides that, this cookie recipe is easy to make. The end result is completely worth it!

Make sure you have these ingredients on hand throughout the entire Fall and Winter season. I’m pretty sure these pumpkin cookies will make more than one appearance in your kitchen!

Ingredients

Bakery ingredients for pumpkin pie, including flour, pumpkin pie spice, pumpkin puree, eggs, vanilla, salted butter, brown sugar, and baking soda, arranged on a baking tray for dessert preparation.
Note that there are duplicate ingredients for the cookie recipe, cream cheese recipe and pumpkin pie spice sugar recipe

Instructions (with pictures)

Cream cheese and sugar in a mixing bowl for sweet dessert recipes.
Cream together cream cheese, granulated sugar and vanilla.
Fluffy vanilla frosting being whipped in a glass bowl with an electric hand mixer against a white marble background.
It should be smooth!
Delicate cookie dough blobs on parchment paper for baking, ready to make homemade cookies at Stuck On Sweet bakery. Perfect for sweet treats and baking enthusiasts.
Measure 1 1/2 teaspoons of sweetened cream cheese and place on a parchment paper lined baking sheet. Freeze for 30 minutes.
Sweet tooth baking ingredients in a glass bowl including brown sugar, granulated sugar, vanilla extract, and butter, ready for delicious dessert recipes.
In a large bowl, whisk together melted butter, brown sugar and granulated sugar.
Golden brown sugar, vanilla, egg, and wet ingredients in glass mixing bowl for baking or dessert preparation.
Next, whisk in pumpkin puree (patted dry), egg yolk and vanilla extract.
Sweet caramel sauce ingredients in a glass bowl with a whisk on marble countertop.
Next, whisk in salt, baking soda, baking powder and pumpkin pie spice.
Creamy caramel and dry baking ingredients being mixed in a glass bowl for dessert preparation, focusing on baking techniques.
Finally, mix in flour with a spatula.
Butterscotch cookie dough in a glass bowl on white marble surface, ready for baking or chilling.
The cookie dough will be sticky. Cover and freeze for 15-30 minutes.
Loose brown sugar in a glass jar on a white marble surface.
In a small bowl, combine pumpkin pie spice and sugar. This will be used to roll the cookies in.
Cream cheese cookie dough with cinnamon and butter preparation on baking sheet and mixing bowl.
After 30 minutes of freezing, remove cookie dough and cream cheese balls from the freezer. Measure out cookie dough, flatten slightly and place a cream cheese ball in the center.
Butter cookie dough with cinnamon in a bowl, baking ingredients, and a cookie ball on parchment paper, close-up, preparation for sweet treats, comfort baking, homemade cookies, Stuck On Sweet.
Wrap the cookie dough around the cream cheese and roll into a ball.
Sweet cinnamon sugar coating on cookie dough for baking Delicious cookie dough prepared for baking with cinnamon sugar coating for sweet treats and desserts.
Place each cookie dough ball into the pumpkin pie spice sugar and cover it well.
Delicious homemade cinnamon sugar doughnut holes on parchment paper with baking ingredients and baking sheet, perfect for sweet treats and dessert recipes.
Place cookie dough balls on a parchment lined baking sheet and bake at 350 degrees for 12-14 minutes.
pumpkin cheesecake cookies on a cooling rack
Let cool completely and enjoy!

Tips for Success

  • Read through the entire recipe before starting. This helps prevent mistakes.
  • Prepare all the ingredients ahead of time time. This helps prevent mistakes and makes clean up easier.
  • Use cookie dough scoops to measure cream cheese balls and cookie dough. This will make sure they are all even.
  • Make sure the cream cheese balls and cookie dough are chilled. This will make them easier to handle.
  • Do not over bake! Mine baked for 13 minutes and were perfect.
  • Let cool completely before trying – the cookies need time to settle and come to room temperature.

Storage and Freezing

  • Store the cookies in an airtight container for up to 5 days in the refrigerator. They will need to be refrigerated because of the cream cheese. I prefer to enjoy them cold!
  • Cookies can be frozen for up to 3 months. Store cooled cookies in a freezer bag. Thaw in the refrigerator over night. These freezer bags are reusable. I love them!
  • You can freeze the cookie dough balls as well. Freeze individual cookie dough balls on a cookie sheet then transfer them to a freezer bag. There is no need to thaw them before baking. They will take another minute or two to fully bake if frozen.
A hand holding a pumpkin cheesecake cookie broken in half showing the cream cheese in the center.
Butter cookie with creamy center, golden baked sugar cookie, delicious homemade sweet treat, crispy edges, soft interior, perfect for dessert or snack, Stuck On Sweet bakery.

More Pumpkin Cookie Recipe To Enjoy

If you love baking with pumpkin like I do, you should try some of my other pumpkin cookie recipes! They are delicious and easy to make.

Yield: 14 cookies

Pumpkin Cheesecake Cookies

Butterscotch cookies with gooey caramel filling, baked crispy and chewy, perfect for sweet tooth indulgence and dessert cravings. Delicious homemade cookies from Stuck On Sweet.

These chewy pumpkin cheesecake cookies are chewy, flavorful, and filled with creamy cheesecake. A festive fall pumpkin cookie recipe you'll bake again and again!

Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes

Ingredients

Cheesecake Filling:

  • 6 ounces chilled cream cheese
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla

Pumpkin Cookies:

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup pumpkin puree (blotted well with paper towels to remove moisture)
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice

Pumpkin Pie Spice Sugar Coating

  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice

Instructions

    1. Beat cream cheese, sugar and vanilla in a bowl until smooth using a mixer or hand-held mixer. Scoop about 1 1/2 teaspoon sized portions onto a parchment-line sheet and freeze for at least 30 minutes. You may have extra, discard.
    2. Melt butter in a medium bowl. Let cool slightly. Whisk in brown sugar and granulated sugar until incorporated. Next, whisk in blotted pumpkin (blot well with a paper towel to remove moisture), egg yolk and vanilla. Then, whisk in baking powder, baking soda, pumpkin pie spice and salt. Fold in the flour using a rubber spatula. The dough will be sticky. Cover and refrigerate for 45 minutes or freezer for at least 20 minutes.
    3. Preheat the oven to 350 degrees. In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice.
    4. Using a cookie dough scoop, measure about 2 tablespoons of chilled cookie dough, flatten into a disc, place the frozen cream cheese balls in the center. Wrap the dough around the cream cheese ball, roll into a ball then roll into the pumpkin pie spice sugar. Place cookies 2 inches apart on a parchment paper lined cookie sheet and bake for 12-14 minutes. Mine baked for 13 minutes. Make sure to cover the cookie dough and place back in the refrigerator between batches of baking to ensure the cookie dough stays cool.
    5. Once cookies are baked, let cool for 5 minutes on the cookie sheet then remove to a cooling rack to cool completely. Store them in an airtight container in the fridge for up to 5 days. Enjoy!

Notes

Cookies can be frozen for up to 3 months. Bring to room temperature and store in a freezer bag. Thaw overnight in the refrigerator.

Cookie dough can also be frozen. Freeze cookie dough balls indivdually then transfer to a freezer bag for up to 2 months. No need to thaw - bake frozen for 14-15 minutes.

To prevent flat cookies, do not over-mix the flour into the cookie dough - mix just until combined. Also make sure the cookies are chilled well. Warm cookie dough will spread as they bake.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving:Calories: 220Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 158mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 2g

Nutrition information is automatically calculated. Use as an approximation only.

Did you make this recipe?

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© Jess - stuckonsweet.com
Category: Cookies

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2 Comments

  1. I tried this recipe and my cookies were flat…What could I have done wrong during the process or recipe?

    Reply

    1. Hi Mary – Thank you for the comment. A couple of things – did you measure all the ingredients correctly? Most often the culprit of flat cookies is over-mixing the flour into the dough and warm cookie dough. If you try again, make sure the cookie dough is chilled enough that it’s cold to the touch. Hope this helps!

      Reply

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