These pumpkin cheesecake cookies bake up perfectly soft and chewy with rich, creamy cheesecake centers. Roll them in a bit of cinnamon sugar and they’re completely irresistible!!

How to Make Pumpkin Cheesecake Cookies

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.

I’ve also shared the tools I used to make these cookies, along with a video tutorial below. However, if you don’t have all of these on hand, feel free to improvise with what you’ve got!

• Electric hand mixer or stand mixer
• Two large baking sheets
• Large cookie scoop

Step 1: Make the Pumpkin Cookie Dough

Whisk together 1 1/2 cups flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt in a medium-sized bowl. Set aside.

Cream together 1/2 cup butter, 2/3 cup packed brown sugar, and 1/4 cup white sugar with a stand or hand mixer until the mixture lightens in color (about 1 minute).

Scoop 1/3 cup pumpkin puree onto a paper towel and squeeze it gently to remove excess moisture.

Add this to the butter/sugar mixture and mix on a medium speed until combined.

If you want your cookies to look orange, add a drop of orange gel food coloring with the pumpkin puree.

Then mix the dry ingredients into the butter/sugar mixture on a low speed until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Use a cookie scoop or spoon to make 2 1/2 Tbsp balls of cookie dough. There should be enough dough to make 12 cookie dough balls.

Place them on a parchment-lined baking sheet and chill in the fridge for about an hour.

You can chill the dough longer than this, but it makes the dough a bit more challenging to flatten and fill.

Step 2: Make the Cheesecake Filling

While the cookie dough chills, make the cheesecake filling. Use an electric mixer to beat together 1 cup cream cheese, 1/3 cup granulated sugar, and 1 tsp vanilla extract.

Mix on a medium-high speed until combined and smooth.

Use a spoon to scoop about 12 dollops (each should be about 1 1/2 Tbsp) of the cheesecake filling onto a parchment-lined plate or tray.

Place in the freezer for at least 45 minutes or until they’re chilled and easy to handle. They won’t become completely hard, but they should become much easier to pick up once they’re chilled.

My oven takes a while to preheat, so I usually turn it on once I’ve finished making this filling. Preheat your oven to 350 F / 175 C.

Step 3: Make the Cinnamon Sugar Coating

While the dough and the filling chill, make the cinnamon sugar. In a small bowl, whisk together 1/3 cup granulated sugar, 1/2 tsp cinnamon, and 1/4 tsp ginger. Set aside.

Step 4: Fill and Bake the Pumpkin Cheesecake Cookies

If you haven’t already, preheat your oven to 350 F / 175 C while the cookie dough chills, and line two large cookie sheets with parchment paper or silicon mats.

Remove the cookie dough and cheesecake dollops from the fridge and freezer.

Flatten the cookie dough balls in the palm of your hand and place the cheesecake filling in the center. If you have warm hands, flatten the cookie dough between two sheets of parchment paper.

Place a dollop of cheesecake in the center and wrap the overhanging cookie dough around the filling, doing your best to fully cover it.

If there is a little bit of cheesecake filling peeking through, don’t worry! Just make that the bottom of the cookie when you bake them.

They’ll still bake up just fine! If you notice the cookie dough or cheesecake filling is getting too soft to handle, pop the dough in the fridge and the cheesecake filling in the freezer to make it easier to handle.

Toss each cookie in the cinnamon sugar until it’s fully coated. You’ll end up having a bit of cinnamon sugar left over. I like to sprinkle mine over buttered toast to make cinnamon toast.

Place the cookie dough balls on the lined baking sheets, spacing them about 3 inches apart. Flatten them a bit with your fingers by gently pressing down on top of each cookie.

Bake for 16-19 minutes, or until the cookies have set on the outside. Place them on a wire rack to cool, then enjoy!

Leftover cookies can sit at room temperature for a few hours but should be stored in the fridge after that. They can be stored in an airtight container in the fridge for up to 10 days. I like them best cold, straight out of the fridge!

Pumpkin Cheesecake Cookie Ingredients & Substitutions

I love this recipe just the way it is but I know some people might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• All-Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.
• Ground Spices – Ground cinnamon, ginger, and nutmeg really amp up the flavor of these cookies. The cinnamon is a must, but you can omit the ginger and nutmeg if you don’t have them on hand.
• Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter.
• Brown Sugar – I like using light brown sugar but dark brown sugar will work too.
• Granulated Sugar – This recipe turns out best with a combination of granulated sugar and brown sugar but you can also use additional light brown sugar in place of the granulated sugar if that’s what you have on hand.
• Pumpkin Puree – This cookie recipe uses unsweetened pumpkin puree in place of eggs! It gives them an amazing flavor and the softest texture. I recommend using Libby’s for the best results. If you use organic pumpkin puree, be sure to wring out the puree on a paper towel to remove any excess moisture.
• Cream Cheese – Use full-fat cream cheese that comes in a block if possible! Philadelphia works best. I’ve found organic cream cheese is usually a lot softer/wetter and harder to fill the cookies with.

Pumpkin Cheesecake Cookie Troubleshooting

While these cookies are absolutely worth the effort, filling and rolling them can be a bit challenging. It’s also a messy process, so get ready to get your hands dirty!

The dough is easiest to flatten and roll after it’s been in the fridge for an hour. The cheesecake filling needs at least 45 minutes in the freezer and can be made in advance or chilled overnight.

My hands are always cold so it’s pretty easy for me to flatten the dough in the palm of my hand. If your hands run warm, flatten the cookie dough between two pieces of parchment paper.

If there is a bit (or a lot) of cheesecake filling peeking through the cookie dough, don’t worry! Just make that the bottom of the cookie when you bake them. They’ll still bake up great.

Or if you notice the cookie dough or cheesecake filling is getting too soft, pop the dough in the fridge and the cheesecake filling in the freezer to make them easier to handle.

Tips for Making the Best Pumpkin Cheesecake Cookies

• Chilling the cookie dough is a must! It’s almost impossible to fill these cookies if the dough isn’t chilled. They’re easiest to roll out when they’ve been in the fridge for about an hour.
• Use a cookie scoop to make sure your cookies are uniformly sized.
• Thoroughly coat each cookie with cinnamon sugar. It really adds to the texture and flavor of these cookies.
• Add a small squirt of orange gel food coloring when you mix in the pumpkin puree to give these cookies a little pop of color.
• If you have warm hands, flatten the cookie dough between two sheets of parchment paper.
• Don’t worry if there’s a little bit of cheesecake filling peeking through a small crack in the cookie dough. It will bake up just fine and be covered with cinnamon sugar!
• Space your cookies about 3 inches apart before baking them. They will spread as they bake.
• Don’t over-bake your cookies! They don’t really brown, so you have to keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.

How Many Cookies Does this Recipe Make?

The recipe makes about 12 cookies (2.5 Tbsp of dough per cookie). However, you can also make mini pumpkin cheesecake cookies that are half the size!

Scoop 20 cookie dough balls (about 1.5 Tbsp each) and bake for 12-14 minutes at 350 F / 175 C.

Making These Pumpkin Cheesecake Cookies in Advance & Storage Tips

If you have leftover cookies or if you make these ahead of time, they can be stored in an airtight container for up to 10 days in the fridge. They age super well, and I swear they actually taste best a couple of days in!

You can also freeze baked cookies for up to a month. I like to thaw them in the fridge overnight, then enjoy straight from the fridge.

If you make the cookie dough in advance, you can freeze stuffed (and unbaked) cookies in an airtight container for up to a month. Let the cookies thaw in the fridge overnight, then bake as instructed.

Let Me Know What You Think!

If you try this recipe for pumpkin cheesecake cookies, I’d love to hear what you think! Please leave a rating and comment below.

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