These Pumpkin Cheesecake Cookies are soft, sweet treats that bring all the cozy fall vibes to your kitchen. With creamy cheesecake filling and a touch of pumpkin spice, they are hard to resist!
Honestly, they remind me of my favorite pumpkin pie but in cookie form! I love to enjoy them warm with a cup of coffee. If you can, sneak in a chocolate chip or two—it’s a game changer!
Key Ingredients & Substitutions
Pumpkin Puree: Use 100% pure pumpkin puree for the best flavor. If you can’t find it, homemade puree works too! Just roast and blend fresh pumpkin until smooth. Avoid pumpkin pie filling, as it has added spices and sugar.
Butter: Unsalted butter is preferable as it allows you to control the saltiness. If you’re out of butter, you can substitute with an equal amount of coconut oil or vegetable oil for a dairy-free option.
Cream Cheese: The filling’s creaminess comes from softened cream cheese. If you need a lighter option, try using Neufchâtel cheese, which has less fat but remains creamy. Dairy-free cream cheese is also available for vegan adaptations!
Flour: All-purpose flour is perfect for these cookies. For gluten-free options, substitute with a 1:1 gluten-free flour blend; just check that it contains xanthan gum for structure.
How Do I Get the Cookies to Have a Soft, Chewy Texture?
For a perfectly soft and chewy cookie, here are a few tips:
- Don’t overmix the dough after adding flour. Just combine until you see no dry flour.
- Chilling the dough helps control spread and keeps cookies thick, so don’t skip the refrigerator time!
- Watch the baking time closely. They should be slightly underbaked when you take them out. They’ll set as they cool.
These techniques will ensure your cookies have that delightful gooey center while maintaining a soft outside. Enjoy baking these delicious treats!
Delicious Pumpkin Cheesecake Cookies Recipe
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
For Coating:
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time and another 12 to 15 minutes of baking. Plus, allow for about 1 hour of chilling time to help the dough firm up. Total time is around 1 hour and 35 minutes, including cooling before serving!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, 1/4 cup of granulated sugar, and 1/2 teaspoon of vanilla extract together until smooth and creamy. Cover and refrigerate while you prepare the cookie dough. This will help it firm up slightly.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. Add in the egg and vanilla extract, beating until everything is well combined. Then, mix in the pumpkin puree until fully blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Gradually add these dry ingredients to the wet mixture, mixing until just combined—be careful not to overmix!
4. Chill the Dough:
Cover the cookie dough and refrigerate it for about 1 hour. This makes it easier to handle when forming the cookies.
5. Prepare the Sugar-Cinnamon Coating:
In a small bowl, mix together the 1/4 cup of granulated sugar and 1 teaspoon of cinnamon. Set this aside for later use.
6. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking.
7. Assemble the Cookies:
For each cookie, scoop about 2 tablespoons of dough and flatten it slightly in your hand. Spoon about 1 teaspoon of the chilled cheesecake filling onto the flattened dough. Then, take another ~2 tablespoons of cookie dough and flatten it to sandwich on top. Seal the edges carefully to hide the filling completely.
8. Coat and Bake:
Roll each assembled cookie ball in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheet, spaced about 2 inches apart. Bake for 12 to 15 minutes, until the cookies are set and just beginning to crack on top.
9. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these soft and flavorful pumpkin-spiced cookies with their creamy center!
This recipe makes about 18 to 24 cookies, depending on their size. Each bite offers a warm blend of pumpkin spice and smooth cheesecake flavor, perfect for fall or any special occasion. Enjoy!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use 100% pure pumpkin puree in this recipe. Pumpkin pie filling contains added sugars and spices that could alter the flavor and consistency of the cookies.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough a day in advance, shape the cookies, and store them covered in the fridge. Just roll them in the cinnamon-sugar coating and bake when you’re ready to enjoy them.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week or freeze for up to 3 months. To thaw, simply leave them at room temperature for about 30 minutes.
What Can I Substitute for Cream Cheese in the Cheesecake Filling?
If you need a dairy-free option, you can use vegan cream cheese. Alternatively, Greek yogurt can work in a pinch for a lighter filling, though it may change the texture slightly.
