Pumpkin cheesecake cookies are the ultimate comfort-food favorite with a healthy twist, combining the cozy warmth of autumn spices with a “stunning” creamy center. If you have been searching for a cookie that captures the soul of a pumpkin pie and the indulgence of a cheesecake, you have found the proven recipe you need.
Having tested this recipe over nine times, Sophie has perfected the “expert” technique of draining pumpkin purée to ensure these cookies remain thick and soft rather than cakey or wet. This triumph of a recipe is a remarkable choice for home cooks serving family gatherings, offering a “fresh” and sophisticated alternative to standard pumpkin treats. By following this successful method, you’ll achieve a superior texture that is rich, spiced, and “beautifully” stuffed.
Why You’ll Love This Pumpkin Cheesecake Cookies Recipe
There is a reason this “popular” fall treat is a treasure for American cuisine lovers looking for a quality bake.
- Surprise Cheesecake Center: Every bite features a “lovely” burst of silky, sweet cream cheese.
- Intense Pumpkin Flavor: By removing excess moisture from the purée, the pumpkin taste becomes powerful and concentrated.
- Warm Autumn Spices: A “vibrant” blend of pumpkin spice, ginger, and cinnamon provides a nostalgic aroma.
- Perfectly Shaped: Using a simple “swirl” technique ensures your cookies look like they came from an authentic high-end bakery.
- Healthy Twist: Using real pumpkin provides a wonderful source of Vitamin A and fiber, making this a “special” and more nutritious comfort food.
Ingredients for Pumpkin Cheesecake Cookies
To achieve the ultimate results, using “quality” cream cheese and real pumpkin purée (not pie filling) is important.
The Spiced Cookie Dough
- Unsalted Butter: 1 cup (226g), room temperature.
- Sugars: ⅓ cup granulated sugar (70g) and ¾ cup brown sugar (150g).
- Pumpkin Purée: 8 oz (225g). Pro Tip: It must be well drained!
- Egg: 1 large, room temperature.
- Vanilla Extract: 1 tsp (3g).
- Dry Ingredients: 2 ½ cups all-purpose flour (310g), 2 tsp pumpkin spice, 1 tsp ground ginger, 2 tsp ground cinnamon, 1 tsp baking soda, and ½ tsp baking powder.
The Cream Cheese Filling
- Cream Cheese: 8 oz (225g), softened.1
- Powdered Sugar: ½ cup (56g).
- Vanilla Extract: 2 tsp (6g).
Optional Coating
- Granulated Sugar: ½ cup (100g) for a beautiful sparkling finish.
Step-by-Step Instructions
Follow these simple steps to ensure your stuffed cookies are a successful hit at your next gathering.
Step 1 – Freeze the Filling
In a bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Scoop 1-tablespoon portions onto a parchment-lined plate. Freeze these until firm. This is a proven step that makes the assembly practical and mess-free.
Step 2 – Prepare the Pumpkin
Preheat your oven to 350°F ($180°C$) convection. Wrap your pumpkin purée in paper towels and squeeze out the excess moisture until the purée is nearly dry. This “innovative” step prevents the cookies from becoming “slimy” or too cake-like.
Step 3 – Mix the Dough
In a large bowl, beat the butter and both sugars until pale and fluffy (about 1–2 minutes). Add the drained pumpkin, egg, and vanilla. Gently fold in the flour and all the warm spices until no dry flour remains for a quality dough.
Step 4 – Assemble and Stuff
Flatten a portion of dough in your palm. Place a frozen cream cheese ball in the center and wrap the dough completely around it, ensuring it is sealed. Roll in granulated sugar for a vibrant and “fresh” look.
Step 5 – Bake and Reshape
Place on a tray and bake for 11–12 minutes. The Swirl Trick: While the cookies are hot, use a round cup or cookie cutter to gently swirl around each cookie. This creates those stunning smooth, professional edges. Let them cool on the tray for 10 minutes.
Pro Tips for Success
- Drain the Pumpkin: This is the most important tip! Draining the purée ensures the dough is manageable and the flavor is “remarkable.”
- Don’t Skip the Freeze: Ensure the cream cheese balls are rock-solid before stuffing. This makes the assembly simple and keeps the filling centered.
- Convection Baking: If you don’t have a convection oven, increase the temperature to 375°F ($190°C$) for a successful bake.
- Uniform Spices: Ensure your pumpkin spice is fresh; old spices lose their “vibrant” aroma over time.
- The “Test” Cookie: Bake one cookie first to check the spread. If it’s too soft, chill the dough for 20 minutes for a successful result.
Flavor Variations
- White Chocolate Drizzle: For a stunning finish, drizzle with melted white chocolate, much like our White Chocolate Stuffed Cookies.
- Nutty Filling: Add a teaspoon of Nutella inside with the cream cheese, inspired by our Peanut Butter Nutella Cookie Recipe.
- Red Velvet Pumpkin: For a unique holiday look, add a drop of red food coloring, similar to our Stuffed Red Velvet Cookies.
- Pecan Topped: Press a pecan half into the center for an authentic autumn crunch.
Storage and Freezing Instructions
- Refrigeration: Because of the cream cheese filling, these cookies must be stored in an airtight container in the fridge.2 They stay fresh for up to 8 days.
- Freezing: You can freeze the baked cookies for up to 3 months. Thaw them in the fridge for the best texture.
- Make Ahead: You can freeze the prepared cream cheese balls weeks in advance for a simple baking day.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 215 |
| Protein | 3 g |
| Carbs | 28 g |
| Fat | 11 g |
| Fiber | 1.5 g |
| Sodium | 145 mg |
FAQ About Pumpkin Cheesecake Cookies
Why did my cheesecake filling leak?
This usually happens if the dough wasn’t sealed properly around the frozen cream cheese. Ensure the “ball” of dough has no cracks before placing it on the baking tray for a successful bake.
Can I use pumpkin pie filling?
No, pumpkin pie filling contains added sugars and spices that will alter the chemistry of the dough.3 Stick with authentic 100% pumpkin purée for a quality result.
How do I make them look professional?
Using the “swirl” technique with a round cup immediately after baking is a helpful and simple way to get perfectly circular, bakery-style edges.
Can I make these gluten-free?
Yes! You can swap the all-purpose flour for a 1:1 gluten-free flour blend. The result is still wonderful and “tasty.”
Why are my cookies cakey?
If you skip the step of squeezing the moisture out of the pumpkin purée, the extra water will make the cookies more like small cakes. Squeezing is the ultimate secret to a chewy cookie.
Baking these Ultimate Pumpkin Cheesecake Cookies is a wonderful way to celebrate the season with an uplifting and vibrant treat. This proven recipe is a triumph for any home cook looking for a quality dessert to share with loved ones. If you enjoyed this “stunning” stuffed cookie, you might also love exploring our White Chocolate Stuffed Cookies for your next successful baking project!
PrintPumpkin Cheesecake Cookies
Soft pumpkin-spiced cookies filled with a creamy cheesecake center and lightly coated in sugar. These cookies are rich, warmly spiced, and ideal for fall baking.
- Prep Time: 40
- Cook Time: 12
- Total Time: 52
- Yield: 14 cookies
- Category: Dessert, Cookie, Fall
- Method: Bake
- Cuisine: American
Ingredients
**Cookie Dough**
1 cup (226 g) unsalted butter, room temperature
⅓ cup (70 g) granulated sugar
¾ cup (150 g) brown sugar
8 oz (225 g) pumpkin purée, well drained
1 teaspoon (3 g) vanilla extract
1 large egg
2½ cups (310 g) all-purpose flour
2 teaspoons (4 g) pumpkin spice
1 teaspoon (2 g) ground ginger
2 teaspoons (4 g) ground cinnamon
1 teaspoon (2 g) baking soda
½ teaspoon (1 g) baking powder
**Cream Cheese Filling**
8 oz (225 g) cream cheese, softened
½ cup (56 g) powdered sugar
2 teaspoons (6 g) vanilla extract
**Optional Coating**
½ cup (100 g) granulated sugar
Instructions
1. **Prepare the Filling**
2. Preheat oven to 350°F (180°C) convection and line a baking tray with parchment paper.
3. In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
4. Scoop 1 tablespoon portions onto a parchment-lined plate and freeze until firm.
5.
6. **Make the Cookie Dough**
7. In a large bowl, beat butter, granulated sugar, and brown sugar until pale and fluffy, about 1–2 minutes.
8. Wrap pumpkin purée in paper towels and squeeze out excess moisture until nearly dry.
9. Add pumpkin purée, egg, and vanilla extract to the butter mixture. Mix until combined.
10. Add flour, pumpkin spice, ginger, cinnamon, baking soda, and baking powder. Fold gently until no dry flour remains.
11.
12. **Assemble & Bake**
13. Bake one test cookie to check spread and doneness.
14. Flatten a portion of dough in your palm, place a frozen cream cheese ball in the center, and wrap the dough completely around it.
15. Roll in granulated sugar if desired and place on the prepared baking tray.
16. Bake for 11–12 minutes.
17. While cookies are hot, gently swirl a round cup or cookie cutter around each cookie to create smooth edges.
18. Let cookies cool on the tray for 10 minutes before transferring.
Notes
Store in an airtight container for up to 8 days. Refrigeration is recommended due to the cream cheese filling.
