Pumpkin Cheesecake Cookies
Fall baking just got even better! These soft pumpkin cookies are stuffed with a creamy cheesecake center, giving you the perfect balance of cozy spice and tangy sweetness in every bite. 🍁
🕒 Prep Time: 30 min | Cook Time: 15 min | Total Time: 45 min
Course: Dessert, Snack
Cuisine: American
Servings: 24 cookies
Calories: 180 kcal per cookie
🍂 Why You’ll Love This Pumpkin Cheesecake Cookie Recipe
- Combines pumpkin spice + cheesecake for the ultimate fall treat
- Soft, chewy cookie exterior with creamy, tangy filling inside
- Perfect for parties, bake sales, or cozy nights in
Pumpkin Cheesecake Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Soft and chewy pumpkin cookies stuffed with a tangy cheesecake center — cozy fall flavors in every bite!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
1. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in pumpkin puree, egg, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
4. Gradually mix the dry ingredients into the wet until just combined.
5. In a medium bowl, beat cream cheese until smooth.
6. Mix in sugar, egg yolk, and vanilla extract until well combined.
7. Scoop tablespoon-sized balls of cookie dough onto a baking sheet.
8. Make an indentation in each ball and fill with about a teaspoon of cheesecake mixture.
9. Gently fold the cookie dough around the filling, sealing it inside.
10. Preheat the oven to 350°F (175°C).
11. Place cookies on a lined baking sheet with space between each.
12. Bake for 12–15 minutes, until edges are lightly golden.
13. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Don’t overbake — they’ll set as they cool.
Make-ahead: Chill dough and filling up to 24 hours; bake fresh.
Storage: Refrigerate up to 5 days or freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
🍽️ Ingredients
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
👩🍳 Step-by-Step Instructions
1. Prepare the Cookie Dough
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet mixture until just combined (don’t overmix).
2. Make the Cheesecake Filling
- In a medium bowl, beat cream cheese until smooth.
- Mix in sugar, egg yolk, and vanilla extract until creamy and well combined.
3. Assemble the Cookies
- Scoop tablespoon-sized balls of cookie dough onto a baking sheet.
- Make a small indentation in each ball and fill with about a teaspoon of cheesecake mixture.
- Gently fold the cookie dough around the filling, sealing it inside.
4. Bake & Cool
- Preheat oven to 350°F (175°C).
- Place cookies on a lined baking sheet with space between each.
- Bake 12–15 minutes, until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
💡 Pro Tips & Tricks
- Don’t Overbake: Cookies will firm up as they cool — slightly underbake for the perfect texture.
- Make Ahead: You can prepare the dough and filling a day ahead, refrigerate, and bake fresh.
- Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze for 2 months.
📊 Nutrition Info (Per Cookie)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 180 | 3g | 22g | 9g | 1g | 12g |
Disclaimer: Nutrition facts are estimated and may vary based on ingredients used.
❓ FAQs
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not watery.
Can I double the filling?
Absolutely! If you love cheesecake, add an extra dollop inside each cookie.
Do these freeze well?
Yes — freeze baked cookies in an airtight container with parchment between layers.