Pumpkin Cheesecake Cookie Recipe — Soft Pumpkin Cookies with Creamy Filling

These pumpkin cheesecake cookies are the perfect treat for fall: soft, chewy pumpkin cookies filled with a tangy cream cheese center and rolled in cinnamon sugar.

A Note from Fiona

Why You’ll Love These Pumpkin Cheesecake Cookies

Every autumn my pumpkin cookie recipe gets a lot of attention because the cookies are soft, chewy and perfectly spiced. This version takes that dough and hides a creamy cheesecake surprise in the middle. The contrast of the warm pumpkin cookie and the tangy cream cheese is what makes these especially memorable.

The process needs a little extra time—mainly to freeze the cheesecake dollops and chill the dough—but the result is well worth the effort. Once you try them, you’ll see why they’re a fall favorite.

Ingredients Needed

Below are the components and key ingredients to ensure success.

For the pumpkin cookie dough:

• Pumpkin puree – canned or homemade (not pumpkin pie filling)
• All-purpose flour – measure carefully
• Baking soda & salt – for proper rise and balance
• Pumpkin spices – cinnamon, nutmeg and cloves, or use pumpkin pie spice
• Unsalted butter – softened but not melted
• Brown sugar and granulated sugar – a mix yields the best flavor and chew
• Egg yolk – only the yolk (adding the whole egg makes cookies cakey)
• Vanilla extract – to round the flavor

For the cheesecake filling:

• Full‑fat cream cheese (brick style)
• Powdered sugar
• A little cornstarch or flour – to thicken and prevent melting while baking
• Vanilla extract

For the cinnamon sugar coating:

• Granulated sugar
• Ground cinnamon

Method – with Photos

These cookies require a few extra steps, but they’re straightforward when broken down.

Start with the cheesecake filling:

1. Beat cream cheese, powdered sugar, cornstarch (or flour) and vanilla until smooth and creamy.
2. Spoon teaspoon-sized dollops onto a lined baking sheet, lightly cover, and freeze until solid.

Next, prepare the pumpkin cookie dough:

1. Blot the pumpkin puree with paper towels to remove excess moisture for better texture.
2. Whisk together dry ingredients: flour, baking soda, salt, cinnamon, nutmeg and cloves.
3. Cream the butter and both sugars until smooth and lump-free.
4. Mix in the egg yolk, blotted pumpkin and vanilla (use only the yolk).
5. Stir in the dry ingredients until combined.
6. Cover and chill the dough for at least 2 hours or overnight.

When the dough is chilled and the cheesecake dollops are frozen, assemble the cookies. Keep the dollops in the freezer while you work to prevent them from softening.

1. Scoop about 1½ tablespoons of dough and flatten into a small disc.
2. Place a frozen cream cheese dollop in the center.
3. Top with another tablespoon of dough, pinch edges to fully seal the filling, and roll into a ball.
4. Roll the ball in cinnamon sugar to coat.

Once formed, place the dough balls back in the freezer for about 30 minutes. You can also freeze them in a bag for up to 2 months to bake later.

These cookies are special because of the creamy center and warm pumpkin spice flavor. They make an impressive fall dessert and are perfect for sharing.

More Pumpkin Favorites to Try

• Pumpkin Cheesecake
• The Best Pumpkin Cake – with Cream Cheese Frosting
• Pumpkin Oatmeal Cream Pies

Pumpkin Cheesecake Cookies

By: Fiona Dowling

Soft and chewy pumpkin cookies filled with tangy cream cheese and rolled in cinnamon sugar — a cozy fall favorite.

Prep: 45 mins

Cook: 12 mins

Chilling: 2 hrs 30 mins

Total: 3 hrs 30 mins

Servings: 16 cookies

Pin Recipe
Rate Recipe
Print Recipe

Equipment

• Cookie sheets

Ingredients

Cheesecake Filling

• 4 ounces full-fat cream cheese (112 grams), brick style
• ½ cup powdered sugar (55 grams)
• 1 tablespoon cornstarch or all-purpose flour
• ½ teaspoon vanilla extract

Pumpkin Cookie Dough

• ½ cup pumpkin puree (not pumpkin pie filling)
• 2½ cups all-purpose flour (312 grams)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ¾ cup unsalted butter (168 grams), softened
• ¾ cup brown sugar (158 grams)
• ¾ cup granulated sugar (150 grams)
• 1 large egg yolk
• 2 teaspoons vanilla extract

Cinnamon Sugar Coating

• ¼ cup granulated sugar (50 grams)
• 2 teaspoons cinnamon

Instructions

Cream Cheese Filling

• Beat cream cheese, powdered sugar and cornstarch (or flour) with vanilla until smooth and creamy.
• Line a baking sheet with wax paper or parchment. Drop spoonfuls of filling onto the sheet, lightly cover, and freeze until solid.

Pumpkin Cookie Dough

• Blot pumpkin puree to remove excess moisture and set aside.
• Whisk together flour, baking soda, salt and spices.
• Cream butter and sugars until smooth.
• Beat in the egg yolk, blotted pumpkin and vanilla.
• Stir in the flour mixture until combined. Cover and chill for at least 2 hours or up to 48 hours.

Assembling and Baking

• Mix granulated sugar and cinnamon on a small plate for the coating.
• Keep the cream cheese dollops frozen and work with chilled dough to prevent stickiness.
• Spoon about 1½ tablespoons of dough, flatten, add a frozen filling dollop, top with another tablespoon of dough, pinch and seal into a ball.
• Roll each ball in the cinnamon sugar coating.
• Freeze formed dough balls for at least 30 minutes or store in a freezer bag for up to 2 months.
• Preheat oven to 350°F (180°C). Line cookie sheets with parchment and space dough balls at least 2 inches apart.
• Bake one sheet at a time in the middle of the oven for 12–14 minutes, until tops look set. Cool fully on the sheet before moving.

Notes

1. Cream cheese: Use full‑fat, brick-style cream cheese for best texture.
2. Pumpkin: Choose pumpkin puree, not pumpkin pie filling.
3. Nutrition: Values are estimates per cookie, assuming 16 uniform cookies.

Nutrition

Calories: 276kcal, Carbohydrates: 41g, Protein: 3g, Fat: 12g

Like this recipe? Rate and comment below!