Pumpkin Cheesecake Cookies recipe
These Pumpkin Cheesecake Cookies are a cozy autumn delight, combining the warmth of spiced pumpkin with the luscious creaminess of cheesecake. Each bite of these soft, melt-in-your-mouth cookies bursts with fall flavors, complemented by a dusting of cinnamon sugar that adds just the right amount of sweetness and spice. Perfectly suited for dessert tables, holiday gatherings, or simply a treat for yourself, these cookies are a guaranteed crowd-pleaser.
What makes these cookies extra special is their indulgent cheesecake filling, adding a creamy surprise to every bite. The cookie itself is packed with pumpkin and a blend of aromatic spices, giving it that classic pumpkin pie flavor. Finished off with a cinnamon-sugar coating, each cookie has a subtle crunch that enhances the rich, creamy interior, making it hard to eat just one.
With a quick prep and a little patience for chilling time, these pumpkin cheesecake cookies are a joy to make and share. So, grab your ingredients, warm up your oven, and get ready to bake the coziest cookies of the season!
Key Ingredients for Pumpkin Cheesecake Cookies
- Unsalted Butter – Adds moisture and richness, creating a tender crumb in every bite.
- Light Brown Sugar – Provides sweetness with a hint of molasses, balancing the pumpkin spices.
- Pumpkin Purée – The star of the show, adding authentic pumpkin flavor and moisture.
- Cream Cheese – Softened and sweetened for a creamy cheesecake center that surprises in every bite.
- Cinnamon and Nutmeg – Essential spices that add warmth and depth to the pumpkin flavor.
- Vanilla Extract – Elevates the flavor of both the cookie dough and the cheesecake filling.
- Cinnamon-Sugar Coating – A delightful mix of sugar and spices that adds a little crunch and a lot of flavor.
How to Make Pumpkin Cheesecake Cookies
- Whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl, setting aside the dry ingredients.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin purée, pressing out excess moisture beforehand, and mix until well incorporated.
- Gradually fold the dry ingredients into the pumpkin mixture, mixing until just combined. Scoop out balls of dough, then chill them in the fridge for about an hour to firm up.
- For the cheesecake filling, beat together cream cheese, sugar, and vanilla until smooth, then portion into small dollops on a lined tray. Freeze for at least 45 minutes to set.
- Prepare the cinnamon-sugar coating by mixing cinnamon, ginger, and sugar in a small bowl.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the chilled dough and filling from the fridge and freezer. Flatten each dough ball, add a dollop of cheesecake filling, and gently wrap the dough around it, sealing any gaps.
- Roll each filled cookie in the cinnamon-sugar coating and place them on the baking sheet. Lightly press each one down, then bake for 16–19 minutes until edges are set and golden. Let cool before serving.
Recipe Tips for Perfect Pumpkin Cheesecake Cookies
- Chill the Dough: Chilling makes the dough easier to handle and prevents spreading during baking.
- Moisture Control: Blotting the pumpkin purée removes excess moisture, resulting in perfectly chewy cookies.
- Uniformity: Use a cookie scoop for evenly sized cookies, helping them bake evenly.
- Generous Coating: Roll cookies thoroughly in the cinnamon-sugar mixture for extra flavor and a touch of crunch.
Storing and Enjoying Leftovers
Store any leftover pumpkin cheesecake cookies in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze the cookies in a single layer before transferring them to a freezer-safe container, where they’ll keep for up to a month. To reheat, thaw in the fridge overnight and microwave each cookie for 10-15 seconds to restore its soft, gooey texture.
Indulge in these delicious pumpkin cheesecake cookies anytime you crave a comforting fall treat!
Pumpkin Cheesecake Cookies Recipe
Equipment
- Electric hand mixer or stand mixer
- Large baking sheets
- Large cookie scoop
Ingredients
Pumpkin Cookies
- 1/2 cup 1 stick unsalted butter, softened (113g)
- 2/3 cup packed light brown sugar 133g
- 1/4 cup granulated sugar 50g
- 1 1/2 cups all-purpose flour 195g
- 1/2 tsp baking soda 3g
- 1/2 tsp ground cinnamon 2g
- 1/4 tsp ground ginger 1g
- 1/4 tsp ground nutmeg 1g
- 1/4 tsp fine salt 1g
- 1/3 cup pumpkin puree 75g
- Orange gel food coloring optional
Cheesecake Filling
- 3/4 cup cream cheese softened (170g or 6 oz.)
- 1/4 cup granulated sugar 50g
- 1 tsp vanilla extract 4g
Cinnamon Sugar Coating
- 1/3 cup granulated sugar 66g
- 1/2 tsp ground cinnamon 2g
- 1/4 tsp ground ginger 1g
Instructions
Pumpkin Cookies
- In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
- In a separate large bowl, cream the butter, brown sugar, and granulated sugar using a hand or stand mixer until the mixture is light and fluffy (about 1 minute).
- Place the pumpkin puree on a paper towel and gently press to remove excess moisture, then add it to the butter mixture. Mix until fully combined, adding a drop of orange gel food coloring if you’d like a brighter color.
- Add the dry ingredients to the wet ingredients and mix on low until just incorporated. Scrape down the sides of the bowl with a spatula as needed.
- Use a cookie scoop or spoon to form 12 balls of dough, each about 2 1/2 tablespoons. Place the dough balls on a parchment-lined baking sheet and refrigerate for 1 hour, or until firm.
Cheesecake Filling
- While the dough chills, prepare the cheesecake filling by beating the cream cheese, sugar, and vanilla extract together until smooth and well-mixed.
- Using a spoon, portion 12 small dollops of the filling (about 1 1/2 tablespoons each) onto a parchment-lined tray. Place in the freezer for 45 minutes, until slightly firm.
Cinnamon Sugar Coating
- In a small bowl, mix the granulated sugar, cinnamon, and ground ginger. Set aside.
Assembling the Pumpkin Cheesecake Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the cookie dough and cheesecake filling from the fridge and freezer. Flatten each ball of dough in your hand, place a dollop of cheesecake filling in the center, and carefully wrap the dough around the filling to seal it. If needed, chill the dough again if it becomes too soft to handle.
- Roll each filled cookie in the cinnamon sugar mixture until fully coated, then place them on the prepared baking sheets, spacing them about 3 inches apart.
- Lightly press each cookie down and bake for 16-19 minutes, until set around the edges. Allow cookies to cool on a wire rack before serving.
Notes
- Chilling is Essential: Make sure to chill the dough thoroughly for easy handling and filling.
- Uniform Size: Use a cookie scoop to ensure cookies are evenly sized.
- Flavor Boost: Thoroughly coat each cookie in cinnamon sugar for added flavor and texture.
- Storage: Store cookies in an airtight container in the refrigerator for up to 10 days. They can also be frozen for up to a month. To reheat, thaw overnight and microwave for 10-15 seconds to restore a gooey center.