Pumpkin Cheesecake Cookies bring together two favorite flavors in one soft, chewy bite! These cookies are packed with warm pumpkin spice and creamy chunks of cheesecake, making them a perfect treat for fall or any time you want a cozy dessert. The combination of the tender pumpkin cookie base and melty cheesecake bits is just irresistible.
I love making these cookies when the weather starts to cool down—it feels like a little celebration of the season. One tip I’ve found helpful is to chill the cookie dough before baking; it helps keep the cookies nice and thick with gooey cheesecake centers. Plus, the smell while they’re baking is downright amazing!
These cookies are great fresh from the oven when the cheesecake is soft and creamy, but they’re also tasty the next day if you’re lucky enough to have leftovers. I enjoy them with a warm cup of tea or coffee, and they’re always a hit whenever I share them with friends and family. Pumpkin Cheesecake Cookies definitely bring a little extra joy to snack time!
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree keeps the cookies moist and soft. You can also use fresh cooked pumpkin if you have it, but be sure to drain excess water well.
Spices: Cinnamon, nutmeg, ginger, and cloves bring warm fall flavors. Feel free to adjust the amounts or use pumpkin pie spice mix for convenience.
Cream Cheese: It’s the star for the cheesecake filling—soft and tangy. Make sure it’s softened to room temperature to mix smoothly. For dairy-free options, try vegan cream cheese.
Flour: All-purpose flour is standard here. For gluten-free versions, a 1:1 gluten-free baking flour blend works well.
How Can I Keep the Cheesecake Center Creamy and the Cookies Soft?
The cheesecake filling sets best when the cream cheese is softened before baking. Here’s what helps:
- Beat the cream cheese thoroughly until smooth and creamy before mixing with sugar and egg yolk.
- Create a small well or indentation in the cookie dough to hold the cheesecake filling so it doesn’t spread too much.
- Bake at the right temperature (350°F) and watch the times closely—cookies should be lightly golden but still soft.
- Let the cookies cool on the pan briefly—they firm up as they cool but stay chewy inside.
Equipment You’ll Need
- Baking sheets – sturdy, flat trays to bake the cookies evenly without spilling.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Mixing bowls – one or two to mix the dough and cheesecake filling separately.
- Electric mixer or hand mixer – helps cream butter, sugar, and beat the cheesecake filling smooth.
- Spoons or cookie scoop – for portioning dough and cheesecake filling evenly.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap pumpkin with sweet potato puree for a different twist with a similar creamy texture.
- Add chopped pecans or walnuts for crunch that pairs well with the soft cookie.
- Mix in mini chocolate chips for a touch of chocolate goodness with each bite.
- Use maple syrup instead of caramel drizzle for a rich, natural sweetness and fall flavor.
How to Make Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Optional Toppings:
- Caramel sauce for drizzling
- Ground cinnamon for dusting
- Powdered sugar for garnish
Time Needed
This recipe takes about 15 minutes to prepare plus 12-15 minutes of baking time. Allow an additional 5-10 minutes for cooling. Overall, you’re looking at around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
2. Make the Cookie Dough
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract. Mix well until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Slowly incorporate the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
3. Prepare the Cheesecake Filling
Using a clean bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract. Mix until creamy and smooth with no lumps.
4. Shape and Fill the Cookies
Use a spoon or cookie scoop to drop tablespoon-sized balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie dough ball. Spoon about a teaspoon of the cheesecake filling into each indentation, being careful not to overfill.
5. Bake the Cookies
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the center is still soft. Keep an eye on them so you don’t overbake.
6. Cool and Add Toppings
Remove cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, drizzle the cookies with caramel sauce and dust with ground cinnamon or powdered sugar if you like.
7. Serve and Enjoy!
Your soft pumpkin cheesecake cookies are ready to enjoy. Perfect with a cup of coffee or tea for a cozy treat!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to avoid making the dough too wet.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the refrigerator for up to 24 hours before baking. Chilling helps the cookies hold their shape and enhances the flavors.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Let refrigerated cookies come to room temperature before serving for the best texture.
Can I Substitute the Cream Cheese in the Filling?
You can try using a dairy-free or vegan cream cheese alternative if needed. Just make sure it’s softened well to blend smoothly with the other filling ingredients.
