Pumpkin Cheesecake Cookies Recipe
I can’t wait to share this Pumpkin Cheesecake Cookies Recipe with you—these cookies bring together the cozy flavors of fall with a creamy, dreamy cheesecake center that just melts in your mouth. Every bite feels like a little celebration of pumpkin spice and sweet cheesecake, making them perfect for everything from holiday gatherings to a snug afternoon treat with your favorite cup of coffee.
What I absolutely love about this Pumpkin Cheesecake Cookies Recipe is how soft and tender the cookie is, with that luscious cream cheese filling inside. It’s one of those recipes that looks impressive but is surprisingly straightforward, and I promise you’ll get compliments every time you whip up a batch. If you’re a pumpkin lover looking for a fun twist on classic cookies, this one’s going to be a new favorite in your baking rotation.
Why This Recipe Works
- Perfect Texture: Soft, tender cookies with a creamy cheesecake center create the ultimate bite.
- Balanced Flavors: Pumpkin pie spice and white chocolate chips beautifully complement the pumpkin puree.
- Simple Assembly: Straightforward steps that don’t require fancy equipment or techniques.
- Eye-Catching: The cream cheese core hidden inside makes these cookies stand out at any gathering.
Ingredients & Why They Work
Each ingredient in this Pumpkin Cheesecake Cookies Recipe is thoughtfully chosen to build flavor and texture while keeping the process smooth for you. Whether it’s the tang from cream cheese or the spice blend that brings it all together, knowing why they’re in here helps you appreciate and trust the recipe.
- Cream Cheese: Provides that luscious, tangy filling that contrasts amazingly with the pumpkin-spiced dough.
- Granulated Sugar: Sweetens both the cream cheese filling and cookie dough for balanced flavor.
- Sour Cream: Adds moisture and richness to the filling, making it silky smooth.
- Vanilla Extract: Enhances both the filling and dough with warm, sweet notes.
- Unsalted Butter: Offers creaminess and richness, essential for tender cookies.
- Pumpkin Pie Spice: The star spice mix combining cinnamon, nutmeg, and cloves for that signature cozy flavor.
- Pumpkin Puree: Keeps cookies moist and flavorful; blot moisture for best texture.
- Egg Yolks: Help bind the dough and add richness without toughness.
- All-Purpose Flour: Gives structure but you want to avoid overmixing to keep cookies soft.
- Baking Soda & Baking Powder: Work together to create a nice rise and tender crumb.
- Salt: Balances sweetness and enhances flavors.
- White Chocolate Chips: Add bursts of creamy sweetness and fun texture in each bite.
- Cinnamon & Sugar Topping: Adds an irresistible sweet-spiced crust on the outside, perfect for that cookie crunch.
Make It Your Way
What’s fun about this Pumpkin Cheesecake Cookies Recipe is how easy it is to make it your own. I’m always tweaking the spices based on what I have, and you really can’t go wrong adding some nuts or tossing in extra white chocolate chips if you’re feeling indulgent.
- Variation: One time, I swapped the white chocolate chips for dark chocolate chunks and loved the extra depth it gave—plus a little less sweetness. Totally worth trying if you like bittersweet notes!
- Dietary Mod: You can swap butter for vegan margarine and use a dairy-free cream cheese to make these vegan-friendly.
- Seasonal Twist: Adding a pinch of ground ginger or allspice alongside the pumpkin pie spice kicks it up a notch for winter holidays.
- Difficulty: If you don’t have a cookie scoop, a tablespoon measurement and clean hands work just as well to portion dough evenly.
Step-by-Step: How I Make Pumpkin Cheesecake Cookies Recipe
Step 1: Whip Up the Cream Cheese Filling
Start with softened cream cheese and beat it together with sugar until silky smooth. Add in sour cream and vanilla for extra richness and tenderness. I like to dollop this filling onto wax paper in small spoonfuls and pop it in the freezer while I work on the cookie dough—this helps the filling keep its shape when baking.
Step 2: Mix the Pumpkin Cookie Dough
Preheat your oven to 350°F (175°C). Melt butter carefully in 20-second bursts in the microwave, stirring between until just melted—don’t overheat, or you’ll cook your butter. Stir in pumpkin pie spice, then let it cool so it doesn’t scramble your eggs later. Blot your pumpkin puree on a paper towel to get rid of extra moisture, which helps your cookies hold up perfectly.
Next, combine sugars and pumpkin puree with your cooled butter mixture, stir in egg yolks and vanilla. In a separate bowl, whisk the dry ingredients to evenly distribute the leaveners and salt, then gradually add this to the wet mixture. Give the dough a final fold with the white chocolate chips for some sweet surprises in every bite.
Step 3: Assemble and Bake
Scoop about 3 tablespoons of dough and roll it into a ball, then press your thumb in the center to make a little crater. Grab a frozen cream cheese dollop and press it into this crater, folding the dough around it so it’s fully enclosed. Roll into a smooth ball again. If your dough feels sticky or hard to shape, chill it wrapped in plastic for half an hour—it makes a world of difference.
Mix cinnamon and granulated sugar in a bowl, then roll each cookie ball in this mixture for a beautiful spiced crust. Place the cookies on parchment-lined sheets and bake for 11 minutes. If you want, press a few extra white chocolate chips onto the tops as soon as they come out of the oven for a pretty finishing touch. Let cookies cool completely to set before digging in.
Tips from My Kitchen
- Keep the Butter Cool: Make sure melted butter isn’t hot or it can scramble your egg yolks—let it cool to just warm before mixing.
- Blot Pumpkin Puree: Removing excess moisture from the pumpkin helps maintain the right cookie consistency, so blot it well with paper towels.
- Freeze Cream Cheese Tadpoles: Freezing the small cream cheese dollops before assembling prevents them from melting and oozing out while baking.
- Chill Sticky Dough: If your dough sticks to your hands, a quick chill in the fridge for 30 minutes makes shaping much easier and cleaner.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
I like to add a few extra white chocolate chips on top right after baking—they melt slightly and give a lovely, glossy finish with added sweetness. Sometimes, I sprinkle a tiny dash of cinnamon sugar just before serving for an extra touch of spice and sparkle.
Side Dishes
These cookies go beautifully with a chai latte or hot apple cider. If you’re serving at a party, consider pairing them with a simple vanilla bean ice cream or a fruit compote for an elegant twist that balances the richness.
Creative Ways to Present
I once arranged these on a tiered platter with little cinnamon sticks scattered around, which made an eye-catching centerpiece for a fall brunch. Wrapping individual cookies in clear cellophane tied with twine also makes for charming edible gifts.
Make Ahead and Storage
Storing Leftovers
After your cookies cool completely, store them in an airtight container in the fridge to keep the cream cheese filling fresh. I usually find they stay delicious for up to five days, giving me a tasty snack all week long.
Freezing
I’ve frozen these Pumpkin Cheesecake Cookies Recipe batches before, tightly wrapped in plastic and placed in freezer bags. When you’re ready, thaw them overnight in the fridge—they still taste great and keep their shape well.
Reheating
To bring back that just-baked softness, I warm them gently in the microwave for about 15 seconds or pop them in a low oven (around 300°F) for 5 minutes. Just make sure not to overheat so the cream cheese center stays gooey and delicious.
FAQs
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Can I use canned pumpkin for this Pumpkin Cheesecake Cookies Recipe?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just be sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
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What if my cookie dough is too sticky to shape?
If you find the dough too sticky, just wrap it in plastic and chill it in the fridge for 30 minutes. This helps the dough firm up and makes shaping the cookies much easier.
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Can I make these cookies ahead of time?
You can definitely prepare the cream cheese filling and cookie dough ahead of time. Freeze the cream cheese dollops and refrigerate the dough until ready to assemble and bake for best results.
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Do I need to use both baking powder and baking soda?
Yes, both are included to give your cookies the perfect rise and tender crumb. They work together to balance the acidity from the cream cheese and pumpkin.
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Can I substitute the white chocolate chips?
Definitely. You can swap for dark or milk chocolate chips, or even chopped nuts, to suit your taste. Just keep the quantity similar to maintain the cookie texture.
Final Thoughts
This Pumpkin Cheesecake Cookies Recipe holds a special place in my heart because it combines two beloved fall treats into one unforgettable bite. I love how easy it is to make yet feels so indulgent and special. I’m sure once you try these, you’ll want to keep this recipe handy for every pumpkin season and beyond—trust me, your friends and family will thank you!
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Total Time: 56 minutes
- Yield: 21 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and creamy Pumpkin Cheesecake Cookies, featuring a smooth cream cheese filling wrapped in moist pumpkin-spiced cookie dough, topped with cinnamon sugar and optional white chocolate chips for an irresistible fall-inspired treat.
Ingredients
Cream Cheese Filling
- 6 oz cream cheese softened
- ¼ cup granulated sugar
- 1 ½ Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookies
- 1 cup unsalted butter
- 4 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ⅔ cup light brown sugar firmly packed
- ⅔ cup pumpkin puree (blotted dry to about 130 g)
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips plus additional for topping if desired
Topping
- ¼ cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Prepare filling: In a medium-sized mixing bowl, combine cream cheese and granulated sugar and stir until smooth and creamy. Add sour cream and vanilla extract and stir until well combined. Line a small baking sheet or large plate with wax paper and dollop the cream cheese mixture by 2-teaspoon sized portions onto the sheet. Freeze while preparing the cookie dough.
- Prepare cookie dough: Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Melt the unsalted butter in a large mixing bowl using 20-second intervals, stirring between intervals until fully melted. Immediately stir in pumpkin pie spice and allow the butter mixture to cool to room temperature.
- Blot pumpkin puree: Spread pumpkin puree on a plate and blot excess moisture with folded paper towels until it weighs approximately 130 grams to prevent soggy dough.
- Combine wet ingredients: To the cooled butter mixture, add granulated sugar, light brown sugar, and the blotted pumpkin puree; stir until well combined. Add the egg yolks and vanilla extract, stirring thoroughly to incorporate.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined.
- Form dough: Gradually add the dry mixture to the wet mixture and mix until uniform dough forms. Fold in white chocolate chips evenly throughout the dough.
- Assemble cookies: Using a cookie scoop, portion 3 tablespoons of dough and roll into a ball. Use your thumb to create a large crater in the center. Remove a cream cheese dollop from the freezer and press it into the crater. Fold the dough over the cream cheese to fully encase it and roll into a smooth ball. If dough is sticky, cover with plastic wrap and refrigerate for 30 minutes before proceeding.
- Add topping: Whisk together granulated sugar and cinnamon in a bowl. Roll each cookie ball thoroughly in the cinnamon sugar mixture to coat completely. Place on the prepared baking sheet.
- Bake: Bake cookies in the preheated oven at 350F (175C) for 11 minutes. Optionally, within 2 minutes after baking, press additional white chocolate chips on top of each cookie. Allow cookies to cool completely on the baking sheet before serving.
Notes
- After baking and cooling, store cookies tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
- Cookies can be frozen when tightly wrapped for several months to maintain freshness.
- If dough is too sticky for shaping, refrigerate for 30 minutes before assembling the cookies.
- Blotting the pumpkin puree reduces moisture to ensure cookies maintain their structure and do not become soggy.
- Optional extra white chocolate chips on top add a visually appealing touch and extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
