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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
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time (Optional) 30 minutes
Total Time 1 hour 20 minutes
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

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
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