Pumpkin Cheesecake Cookies

Name: Pumpkin Cheesecake Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 12
Cuisine: American
Ingredients: 6 ounces cream cheese, softened; ¾ cup granulated sugar, divided; 1 ½ tsp. Vanilla extract, divided; 1 ½ cups all purpose flour; ⅓ cup pumpkin puree (Not pumpkin pie filling); 2 ½ tsp. Pumpkin pie spice, divided; ½ tsp. Baking soda; ½ tsp. Baking powder; ¼ tsp. Salt; ½ cup unsalted butter (softened to room temperature); ⅔ cup light brown sugar; 1 egg yolk

Pumpkin cheesecake cookies are a delicious pumpkin spice cookie filled with a creamy cheesecake filling. They are the perfect fall treat that everyone loves!

A close-up of several pumpkin cheesecake cookies stacked on top of each other.

We love the flavor combination of pumpkin and cheesecake and they blend beautifully in these soft pumpkin cookies with a sweet cream cheese center. These stuffed cookies are perfect for pumpkin lovers and cheesecake lovers alike!

This pumpkin cheesecake cookie recipe is a delicious addition to holiday gatherings, cookie tables, bake sales, or as a delicious fall treat for your family! Everyone will love these pumpkin cheesecake cookies!

Other Recipes You’ll Love-
Pumpkin Cheesecake Bars– These delicious pumpkin cheesecake bars are the perfect fall dessert! All the taste of pumpkin pie with a delicious swirl of sweet creamy cheesecake and a buttery graham cracker crust!
Pumpkin Snickerdoodles- These soft chewy pumpkin snickerdoodle cookies are great for fall! Delicious pumpkin cookie dough is rolled in a cinnamon-sugar mixture to create the perfect cookies!
Pumpkin Crunch Cake– This pumpkin crunch cake is full of rich pumpkin flavor and fall spices topped with crunchy pecans. It is the perfect pumpkin dessert to enjoy with a scoop of vanilla ice cream or dollop of whipped cream!

A white plate of pumpkin cheesecake cookies,

TIPS & FAQ for these Pumpkin Cheesecake Cookies-

How to store these cookies– These cookies store well so they are great for baking ahead of time or packaging up and gifting! Store the baked cookies in an airtight container for best results. If you are storing them long term keep them refrigerated.

What is the best pumpkin puree to use? For this recipe you want to use pure pumpkin puree, not pumpkin pie filling. You can use store bought canned pumpkin or homemade pumpkin puree, either will work beautifully.

Can I use homemade pumpkin pie spice? Absolutely! I love the ease of store bought pumpkin pie spice but if you have a recipe that you love you can use it instead! This recipe is a great one with the perfect balance of cinnamon, ginger, nutmeg, cloves and allspice.

Ingredients for Pumpkin Cheesecake Cookies-

6 ounces cream cheese

¾ cup granulated sugar, divided

1 ½ tsp. Vanilla extract, divided

1 ½ cups all purpose flour

⅓ cup pumpkin puree (Not pumpkin pie filling)

2 ½ tsp. Pumpkin pie spice, divided

½ tsp. Baking soda

½ tsp. Baking powder

¼ tsp. Salt

½ cup unsalted butter (softened to room temperature)

⅔ cup light brown sugar

1 egg yolk

A white plate of several pumpkin cheesecake cookies stacked on top of each other.

Here’s How to Make Pumpkin Cheesecake Cookies-

To make the cheesecake filling-

In a medium bowl using an electric mixer beat softened cream cheese until smooth and fluffy.

Add 1/4 cup granulated sugar and ½ tsp. vanilla extract. Continue mixing until the cream cheese filling is well blended and smooth.

Line a baking sheet with parchment paper.

Using a spoon or cookie scoop scoop cheesecake mixture, about 1-2 tbsp at a time and place onto the parchment.

Place the baking pan to the freezer to chill while you make the cookie dough.

A collage of four images. In the first panel is a glass bowl of several ingredients for cream cheese filling. In the second panel, the filling has been scooped onto a parchment-lined baking sheet. In the third panel is a glass bowl of dry ingredients for pumpkin cookie dough. In the final panel is a glass bowl of the finished cookie dough.

To make the pumpkin cookie dough –

In a large mixing bowl, whisk together flour, baking soda, baking powder, 2 tsp. Pumpkin pie spice, and salt. Set aside.

In another large bowl using an electric mixer or in the bowl of a stand mixer, cream together butter, light brown sugar, and ¼ cup granulated sugar, for about 1 minute. Add egg yolk, 1 tsp. vanilla extract, and pumpkin puree. Mix until all of the ingredients are well blended.

Slowly add the dry ingredients to the wet, mixing until just combined.

Line two cookie sheets with parchment paper, and set aside.

Scoop the cookie dough into 12 cookie dough balls, and place onto one of the parchment lined pans.

Place the cookies to the refrigerator to chill for 30 minutes.

Preheat your oven to 350 degrees fahrenheit.

A collage of four images. In the first panel is a large glass bowl of pumpkin cookie dough. In the second panel, the cookie dough has been scooped onto a sheet of parchment. In the third panel is a dollop of cookie dough with cream cheese being added as filling. In the last panel, the cookies have been filled with cream cheese and are ready to bake.

Place ¼ cup sugar and ½ tsp pumpkin pie spice in a small bowl or shallow dish and mix together.

Remove the cookies from the refrigerator and the frozen cheesecake drops from the freezer.

Take each ball of cookie dough, and press one of the cheesecake balls into the center, wrapping the dough around the filling and pressing it closed.

Drop the dough ball into the pumpkin spice sugar mixture and roll to coat. Return the cookies to the parchment paper, with 6 cookies per tray.

Flatten the cookies slightly before baking.

Bake the cookies for 16-19 minutes. Let the cookies cool slightly on the baking sheets, then move a wire rack to cool completely.