Pumpkin Cheesecake Cookes that are perfectly soft and chewy! With a lightly crispy edge and a soft, creamy center, then topped with a pumpkin spice brown sugar topping, the pumpkin and cheesecake flavors really come through. This fall cookie recipe is easy to make and will definitely impress!
Table of Contents
- Pumpkin Cheesecake Cookies Recipe Overview
- Ingredients
- How to Make Pumpkin Cheesecake Cookies
- How to Store
- More Pumpkin Desserts You’ll Love
- Jump to Recipe
Pumpkin Cheesecake Cookies Recipe
Why have regular pumpkin cookies when you can have pumpkin cheesecake cookies? This life-changing cookie recipe will make you want to never turn back again! Soft, chewy pumpkin butter cookies filled with sweet cheesecake filling and topped with pumpkin spice sugar. We can’t get enough of this perfect fall treat – they’re great for any occasion!
Tip: Enjoy these with a Pumpkin Cream Cold Brew!
Ingredients
Cream Cheese Filling
- Cream Cheese
- Granulated Sugar
- Vanilla Extract
Pumpkin Cookies
- Butter
- Dark Brown Sugar
- Granulated Sugar
- Pumpkin Butter – Pumpkin butter seems to work better than pumpkin puree for cookies. However, you can also make your own!
- Egg/Vanilla
- All-Purpose Flour
- Baking Soda/Salt
- Pumpkin Pie Spice
Pumpkin Spice Sugar Topping
- Brown Sugar
- Pumpkin Pie Spice – Or just ground cinnamon!
How to Make Pumpkin Cheesecake Cookies
This recipe is actually easier than you may think! Here’s an overview for how to make Pumpkin Cheesecake Cookies:
1. Mix the cheesecake filling together.
2. Dollop 18 spoonfuls on to a baking sheet lined with parchment paper, then place in the freezer.
3. In a large mixing bowl, beat the wet ingredients for the pumpkin cookies until smooth, then add in the dry ingredients and mix until just combined.
4. Using a little over half of the dough, dollop 18 spoonfuls of the cookie dough on to cookie sheets, then press each cookie down in the center. A cookie scoop works great for this!
5. Fill each cookie with a frozen dollop of cheesecake filling.
6. Use the remaining dough to add a top to each cookie! Roll a spoonful into a ball, flatten with your hands, then add on top of the cookie and press the sides down to seal.
7. Sprinkle each cookie with the pumpkin spice brown sugar topping and bake.
8. Let cool on a wire rack and enjoy!
How to Store
Let the cookies cool completely, then store in an airtight container in the refrigerator for up to 4-5 days. These Pumpkin Cheesecake Cookies can also be frozen! Freeze for up to 3 months, then thaw in the fridge the night before to enjoy. They can also be warmed up in an air fryer or the oven!
More Pumpkin Desserts You’ll Love
- Pumpkin Swirl Cheesecake Bars
- Pumpkin Banana Muffins
- Bourbon Pumpkin Cheesecake
- Pumpkin Bread with Cream Cheese Frosting
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Pumpkin Cheesecake Cookies
Ingredients
Cheesecake Filling
- 4 ounces cream cheese cold
- 3 Tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Pumpkin Cookies
- 3/4 cup unsalted butter softened at room temperature or slightly melted
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup pumpkin butter homemade or store-bought
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Pumpkin Spice Sugar Topping
- 1/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
Instructions
Freeze the Cheesecake Filling
- Beat the cream cheese, sugar, and vanilla until smooth.
- Place dollops (18 total, about 1/2 Tablespoon each) of the cream cheese mixture on a large baking sheet lined with parchment paper.
- Press down each dollop to slightly flatten and place in the freezer while the other ingredients are prepared.
Mix the Pumpkin Cookie Dough
- Mix the butter, brown sugar, granulated sugar, pumpkin butter, egg, and vanilla until smooth.
- Add in the flour, baking soda, pumpkin pie spice, and salt.
- Mix just until well-combined.
- If there's time, cover and refrigerate the dough for 30 minutes (optional).
Layer the Cookies
- Preheat the oven to 350 degrees F.
- Dollop a large spoonful of the cookie dough on to 2 baking sheets lined with parchment paper, keeping space between each one and making 18 total cookies (this should use a little over half of the dough).
- Use the spoon or your thumb to press and flatten the center of each cookie.
- Place a cheesecake dollop into each cookie center.
- Use the remaining dough to add a top to each cookie! Roll a spoonful into a ball, flatten with your hands, then add on top of the cookie and press the sides down to seal.
- Mix the brown sugar and pumpkin spice topping.
- Sprinkle a decent amount of the sugar mixture over each of the cookies.
- Bake each batch of cookies for 13-14 minutes.
- Let cool for 5-10 minutes and enjoy!
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