Pumpkin Cheesecake Cookies are a delightful treat that combines the soft, spiced warmth of pumpkin cookies with creamy swirls of cheesecake filling. These cookies have a tender texture and a perfect balance of sweet and spice that makes them feel like a little bite of fall in every mouthful.
I love making these cookies when the weather starts to cool down – they fill the kitchen with the cozy smells of cinnamon, nutmeg, and pumpkin. One of my favorite parts is swirling the cheesecake right into each cookie dough ball; it makes them look as good as they taste! Plus, they’re great for sharing because they’re soft but hold together nicely, so no mess, just pure yum.
These cookies go perfectly with a cup of hot tea or coffee, and they’re wonderful to bring to fall parties or family gatherings. Whenever I make a batch, they disappear fast, and people always ask for the recipe. If you want a quick way to feel like the season’s here, these pumpkin cheesecake cookies are a lovely, easy choice.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience and consistent flavor. If you prefer fresh, roast and puree pumpkin flesh, but drain excess water for best dough texture.
Butter: Unsalted butter gives control over salt. You can substitute with margarine or coconut oil for dairy-free options, but texture might vary slightly.
Spices: Cinnamon, nutmeg, and ginger add warm fall flavors. Feel free to adjust amounts or add cloves or allspice for a personal touch.
Cream Cheese: This adds richness and tang to the filling. Softened cream cheese works best; room temperature helps it blend smoothly. For dairy-free, try vegan cream cheese alternatives.
Sugar: Granulated sugar keeps the cookies tender and sweet. Turbinado sugar on top adds a nice crunch and sparkle, but regular sugar works fine too.
How Do You Get Cream Cheese Swirls Perfectly Inside Each Cookie?
Filling the cookies with cheesecake mix creates that special surprise inside. Here’s how to make it simple and neat:
- Scoop cookie dough and flatten slightly in your palm.
- Add a small dollop (about 1 tsp) of cream cheese filling in the center.
- Carefully fold cookie dough around the filling, sealing it well so no filling leaks out when baking.
- Roll gently into a ball, keeping the filling enclosed inside.
- Flatten the ball a little before baking to help them spread evenly.
This method helps keep each cookie soft and moist with a creamy center, without the filling melting out. It’s a fun step that makes these cookies extra special!
Equipment You’ll Need
- Baking sheet – a rimmed one keeps cookies from sliding off and makes cleanup easy.
- Parchment paper or silicone baking mat – prevents sticking and helps cookies bake evenly.
- Mixing bowls – you’ll need a couple for the dough and the cheesecake filling.
- Electric mixer or hand mixer – makes beating butter and cream cheese smooth and fluffy much faster.
- Spoons or cookie scoop – for portioning dough and filling evenly.
- Wire cooling rack – lets cookies cool properly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap cinnamon for pumpkin pie spice to deepen fall flavors in the dough.
- Mix in mini chocolate chips or white chocolate chips for a sweet surprise.
- Add chopped pecans or walnuts for crunch and nutty taste.
- Use maple extract in the cream cheese filling for a unique, cozy twist.
How to Make Pumpkin Cheesecake Cookies?
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For Topping (Optional):
- Turbinado sugar or sanding sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Cooling the cookies will take an additional 5-10 minutes. Overall, you should allow around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Baking Sheet and Ingredients:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy. Add the pumpkin puree, egg, and 1 teaspoon vanilla extract and mix until combined. In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually mix the dry ingredients into the wet pumpkin mixture until a soft dough forms.
3. Prepare the Cheesecake Filling:
In a separate bowl, mix softened cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy.
4. Shape the Cookies:
Scoop about 2 tablespoons of pumpkin dough and flatten it slightly in your palm. Add about 1 teaspoon of the cream cheese filling to the center. Fold the dough around the filling and roll into a ball to seal it inside. Place the filled dough balls on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly and sprinkle the tops lightly with turbinado sugar if desired.
5. Bake and Cool:
Bake the cookies for 12-15 minutes, or until the edges are set and lightly browned. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Serve and Enjoy:
Enjoy your soft pumpkin-flavored cookies with rich, creamy cheesecake centers. Perfect for fall treats or anytime you crave something warm and comforting!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just roast and puree fresh pumpkin, then make sure to drain any excess moisture before using. This helps keep the cookie dough from becoming too wet.
How Should I Store These Cookies?
Store cooled cookies in an airtight container in the fridge for up to 4 days. The cream cheese filling needs to stay chilled. You can also freeze the baked cookies for up to 2 months.
Can I Make the Dough Ahead of Time?
Absolutely! Prepare the dough and cheesecake filling separately, then refrigerate for up to 24 hours. Assemble and bake the cookies fresh for best texture.
What Can I Substitute for Cream Cheese?
You can use a dairy-free vegan cream cheese alternative to keep them dairy-free. Just ensure it’s soft and spreadable for easy mixing and filling.
