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Home » Desserts » Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

October 26, 2023 · Desserts & Drinks ·
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Pumpkin Cheesecake Cookies on a cooling rack.
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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 Cookie cut in half to show cream cheese.

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!
Angled photo of Pumpkin Cheesecake Cookie recipe.

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.

Cheesecake filling being mixed in a bowl.
1. Mix the cream cheese filling.
Cheesecake dollops on a baking sheet.
2. Freeze the cream cheese dollops on a baking sheet.

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!

Wet ingredients for pumpkin cookies in a mixing bowl.
1. Mix the wet ingredients until smooth.
dry ingredients for pumpkin cookies being mixed.
2. Add the dry ingredients and mix.
Pumpkin cookie dough mixed in a bowl.
3. Mix together until combined.

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.

Pumpkin cookie dough on a baking sheet.
1. Press down the cookie dough in the center for each cookie.
Pumpkin cookies with cream cheese filling.
2. Fill with cheesecake filling.
Toppings on pumpkin cheesecake cookies.
3. Add cookie dough on top.
Pumpkin cheesecake cookies with cinnamon sugar on a baking sheet.
4. Top with pumpkin spice sugar and bake!

7. Sprinkle each cookie with the pumpkin spice brown sugar topping and bake.

8. Let cool on a wire rack and enjoy!

Hand opening Pumpkin Cheesecake Cookies in half.

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!

Pumpkin Cheesecake Cookies with cinnamon sugar topping.

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 on a cooling rack.

Pumpkin Cheesecake Cookies

Desserts & Drinks
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Chill Time (Optional) 30 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 18 Cookies
Calories 190 kcal

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!

Notes

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!

Nutrition

Calories: 190kcal
Keyword Pumpkin Cheesecake Cookies
Tried this recipe?Let us know how it was!

Cookies, Desserts, Fall, Thanksgiving, Winter

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