Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 45 min
Cook time: 11 min
Total time: 56 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, softened; ¼ cup (50 g) granulated sugar; 1 ½ Tablespoons sour cream; ¼ teaspoon vanilla extract; 1 cup (226 g) unsalted butter; 4 teaspoons pumpkin pie spice; 1 cup (200 g) granulated sugar; ⅔ cup (140 g) light brown sugar, firmly packed; ⅔ cup (194 g) pumpkin puree; 2 large egg yolks; 2 teaspoons vanilla extract; 3 ¾ cups (468 g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup (170 g) white chocolate chips, plus additional for topping if desired; ¼ cup (50 g) granulated sugar; 1 Tablespoon cinnamon

Jump to Recipe· 4.9 from 24 reviews

If you’re looking to impress at your next fall gathering or simply want to treat yourself to an unforgettable autumnal dessert, these Pumpkin Cheesecake Cookies are what dreams are made of. Imagine a warmly spiced pumpkin cookie, rolled in cinnamon sugar and hiding a creamy cheesecake filling—every bite hits all the best comforting flavors of the season! With soft centers, sparkling edges, and those little hidden pockets of tangy cream cheese, these cookies are truly a delightful twist on two classic treats.

Pumpkin Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how the simplest pantry staples can create something so special. Each ingredient in these Pumpkin Cheesecake Cookies adds a distinct note to the melody, from the cozy warmth of pumpkin spice to the sweet tang of cream cheese. Here’s what you’ll need and why it matters:

Cream cheese (6 oz, softened): This is the star of the filling, giving that lush, creamy tang inside each cookie.
Granulated sugar (¼ cup for filling, 1 cup for dough, ¼ cup for topping): Adds sweetness, helps the edges crisp, and gives the perfect sparkle in the cinnamon sugar coating.
Sour cream (1 ½ tbsp): Loosens up the filling and adds even more creamy richness.
Vanilla extract (¼ tsp for filling, 2 tsp for dough): Brings a warm, aromatic note that ties the whole flavor profile together.
Unsalted butter (1 cup): Melts into the dough for a supple crumb and lovely texture.
Pumpkin pie spice (4 tsp): Turns up the autumn vibes with its blend of cinnamon, nutmeg, and more.
Light brown sugar (⅔ cup, firmly packed): Adds depth of flavor and moisture, making the cookies super soft.
Pumpkin puree (⅔ cup): The heart of the cookie! Blot for best texture and taste.
Large egg yolks (2): Keep the cookies rich and chewy.
All-purpose flour (3 ¾ cups): The sturdy base that holds up to the stuffed filling without being dry.
Baking soda & baking powder (1 tsp each): Combine to create just the right rise and softness.
Salt (1 tsp): Balances all the sweet and spicy elements.
White chocolate chips (1 cup plus more for topping): Bring extra sweetness and creamy pops of flavor throughout.
Cinnamon (1 tbsp, for topping): Swirls with sugar to create that irresistibly fragrant coat outside.

How to Make Pumpkin Cheesecake Cookies

Step 1: Make the Cream Cheese Filling

Start with the filling so it has time to firm up. In a mixing bowl, blend together the softened cream cheese and sugar until smooth and creamy. Stir in the sour cream and vanilla extract. On a wax paper-lined plate or baking sheet, dollop the mixture into 2-teaspoon mounds. Freeze these while you get your dough ready—this makes stuffing the cookies a breeze!

Step 2: Prepare the Cookie Dough

Preheat your oven to 350F (175C) and line a baking sheet with parchment. Melt the unsalted butter in short intervals, then whisk in the pumpkin pie spice. This infuses every bite with aromatic autumn flavor! Let the spiced butter cool before proceeding. Meanwhile, blot your pumpkin puree (trust me: less water, better texture)—spread it on a plate, top with paper towels, and gently press to release excess moisture until it weighs about 130g.

Step 3: Combine Wet and Dry Ingredients

Once the butter has cooled, dump in the granulated and brown sugars and the prepared pumpkin puree. Stir until combined, then add the egg yolks and vanilla extract. In a separate bowl, whisk the flour, remaining pumpkin pie spice, baking soda, baking powder, and salt. Gradually mix dry into wet until your dough comes together, then fold in those decadent white chocolate chips.

Step 4: Stuff the Pumpkin Cheesecake Cookies

Scoop a generous 3-tablespoon ball of dough and roll it up. Gently press your thumb in to make a deep crater. Grab a frozen cream cheese dollop and nestle it inside. Carefully fold the dough around the filling so the cream cheese is totally hidden, then roll the ball smooth. If the dough gets too sticky, pop it in the fridge for 30 minutes—it makes assembly so much easier!

Step 5: Roll and Bake

Mix the cinnamon and sugar for coating. Roll each dough ball in the cinnamon sugar, making sure every side is covered in that sparkly, fragrant layer. Arrange the cookies on your baking sheet and bake for about 11 minutes. If you want that bakery look, press extra white chocolate chips into the tops right out of the oven. Let them cool completely—they’re even better once the cheesecake center sets!

How to Serve Pumpkin Cheesecake Cookies

Garnishes

Try a light dusting of powdered sugar for an extra-pretty effect, or drizzle with melted white chocolate for a dessert that looks as good as it tastes. A gentle pinch of additional pumpkin spice on top can also intensify the seasonal aroma just before serving.

Side Dishes

These cookies are divine with a mug of chai, a rich cup of coffee, or even a glass of chilled milk. If you’re making a cookie platter, pair them with simple shortbread or gingersnaps to let their pumpkin-cheesecake magic shine.

Creative Ways to Present

Stack Pumpkin Cheesecake Cookies in a rustic tin lined with parchment for gift-giving, or nestle them in a fall-themed basket alongside some maple leaves for a harvest party. For a truly memorable dessert table, serve them on a wooden cake stand with little cinnamon sticks tied with twine for a cozy, autumnal look.

Make Ahead and Storage

Storing Leftovers

After they’ve been baked and cooled, stash your Pumpkin Cheesecake Cookies in an airtight container or wrap them tightly. They’ll keep gorgeously in the refrigerator for up to 5 days. The cheesecake center stays luscious, and the flavors only get more harmonious with a little chill time!

Freezing

If you’d like your pumpkin fix down the road, these cookies freeze beautifully! Place cooled cookies in a single layer on a tray to freeze initially, then transfer to zip-top bags or containers with parchment between layers. They’ll retain their creamy centers and lovely texture for several months, making them ideal for holiday prep.

Reheating

Prefer a freshly baked feel? Let frozen cookies thaw overnight in the fridge, then warm gently in a low oven (about 300F) for 3 to 4 minutes. This brings back the softness and just-melted chips—plus, the aroma coming from your oven is pure autumn happiness.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just make sure your homemade pumpkin puree is thick and not watery. Blot it well as described so your dough doesn’t get too loose, and you’ll have no trouble swapping it in for your Pumpkin Cheesecake Cookies.

Can I make the dough ahead and bake later?

Definitely. Assembly can be paused at nearly any step—chill the filled dough balls in the fridge for up to 24 hours or freeze them until you’re ready. Just add an extra minute or two to your baking time from cold or frozen.

Is there a gluten-free option for these cookies?

You can substitute a cup-for-cup gluten-free all-purpose flour blend with great results. Just be gentle when mixing and keep an eye on the dough texture, as gluten-free blends can sometimes absorb liquids a bit differently.

What can I use if I don’t have pumpkin pie spice?

No worries! Mix up your own blend with cinnamon, nutmeg, ginger, and a pinch of cloves and allspice. Taste as you go so you get your perfect warming spice balance for the Pumpkin Cheesecake Cookies.

Why do I need to blot the pumpkin puree?

Pumpkin puree contains a lot of water, which can make cookies cakey instead of chewy and soft. Blotting ensures your Pumpkin Cheesecake Cookies stay thick, rich, and melt-in-your-mouth instead of spreading too much in the oven.

Final Thoughts

Every time I bake these Pumpkin Cheesecake Cookies, I’m reminded how something so simple can be so magical. Whether you’re looking for a nostalgic treat or want to wow your friends and family, these cookies really do bring the flavors of fall to life in every bite. Give them a try—the hardest part is resisting a second (or third) cookie!