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Pumpkin Cheesecake Cookies

These pumpkin cheesecake cookies bake up so soft and fluffy, and are filled with cheesecake! Dust them in a bit of cinnamon sugar and they’re completely irresistible!!

image of a pumpkin cheesecake cookie that's been broken open to show its cheesecake filling

Pumpkin Cheesecake Cookie Ingredients & Substitutions

I love this recipe just the way it is but I know some people might not have all of 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 any 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 all 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.

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.

image of pumpkin cookie dough that's being filled with cheesecake filling

Making the Best Pumpkin Cheesecake Cookies

  • Chilling your cookie dough is a must! It’s almost impossible to fill these cookies if the dough isn’t chilled. I find 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 in 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.
image of pumpkin cookie dough being scooped on to a baking mat to chill

How Many Cookies Does this Recipe Make?

The recipe makes about 12 cookies (2.5 Tbsp scoops of dough per cookie). However, you can also make mini pumpkin 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

In the off chance that you have any leftover cookies, they can be stored in an airtight container or ziplock bag for up to 10 days in the fridge. In fact, I think they taste best after they’ve been chilled in the fridge!

You can also freeze baked cookies for up to a month. I like to thaw them in the fridge overnight, then heat them in the microwave for 10-15 seconds to make the centers gooey again.

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.

image of pumpkin cheesecake filled cookies stacked on top of one another

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 let me know your thoughts by sharing a comment below.

Other Recipes You Might Like:

Yield: 12

Pumpkin Cheesecake Cookies

image of pumpkin cheesecake filled cookies stacked on top of one another

These pumpkin cheesecake cookies bake up so soft and are filled with cheesecake! Dust them in a bit of cinnamon sugar and they're completely irresistible!!

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

Pumpkin Cookies

  • 1 1/2 cups all-purpose flour (195g)
  • 1/2 tsp baking soda (4g)
  • 1/2 tsp ground cinnamon (2g)
  • 1/4 tsp ground ginger (1g)
  • 1/4 tsp ground nutmeg (1g)
  • 1/4 tsp salt (1g)
  • 1/2 cup (1 stick) unsalted butter, room temperature (113g)
  • 2/3 cup light brown sugar, packed (133g)
  • 1/4 cup granulated sugar (50g)
  • 1/3 cup pumpkin puree (75g)

Cheesecake Filling

  • 6 oz cream cheese, room temp (170g)
  • 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

  1. Whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt in a medium-sized bowl. Set aside.
  2. Cream together the butter, brown sugar and white sugar with a stand or hand mixer until the mixture lightens in color (about 1 minute). Add the pumpkin puree and mix on a medium speed until combined.
  3. Mix in the dry ingredients on a low speed until just combined. Scrape the sides and bottom of the bowl as needed.
  4. 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 on a parchment lined baking sheet and chill in the fridge for about an hour.

Cheesecake Filling

  1. While the cookie dough chills, make the cheesecake filling! Use an electric mixer to beat together the cream cheese, granulated sugar and vanilla extract. Mix on a medium high speed until combined and smooth.
  2. Use a spoon to add about 12 dollops (each should be about 1 Tbsp) of the cheesecake filling onto a parchment paper lined plate or tray. Place in the freezer for at least 45 minutes or until frozen and firm to the touch.

Cinnamon Sugar Coating

  1. In a small bowl, whisk together the sugar, cinnamon and ginger. Set aside.

Assembling the Pumpkin Cheesecake Cookies

  1. Preheat your oven to 350 F / 175 C and line two large cookie sheets with parchment paper or silicon mats.
  2. Remove the cookie dough and cheesecake dollops from the fridge and freezer.
  3. 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.
  4. Place a dollop of cheesecake in the center and wrap the overhanging cookie dough around the filling, doing your best to 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 them easier to handle.
  5. Toss the cookies in the cinnamon sugar until they're fully coated then place them on the lined baking sheets. Space them about 3 inches apart. They spread as they bake so they need a little room!
  6. Bake for 16-19 minutes, or until the cookies have set on the outside. Place them on a wire rack to cool, then enjoy!
  7. Leftover cookies can be stored in an airtight container in the fridge for up to 10 days.

Notes

Making the Best Pumpkin Cheesecake Cookies

  • Chilling your cookie dough is a must! It's almost impossible to fill these cookies if the dough isn't chilled. I find 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 the the texture and flavor of these cookies.
  • Add in a small squirt of orange gel food coloring when you mix in the pumpkin puree to give these colors 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 peaking 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.

Making These Cookies in Advance and Storing Them

  • In the off chance that you have any leftover cookies, they can be stored in an airtight container for up to 10 days in the fridge.
  • You can also freeze baked cookies for up to a month. I like to thaw them in the fridge overnight, then heat them in the microwave for 10-15 seconds to make the centers gooey again.
  • If you make the cookie dough in advance, you can freeze stuffed cookies in an airtight container for up to a month. Let the cookies thaw in the fridge overnight, then bake as instructed.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 207Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 153mgCarbohydrates 37gFiber 1gSugar 25gProtein 3g

Melissa Sawyers

Tuesday 12th of October 2021

These pumpkin cheesecake cookies are AMAZING!! They turned out perfect!! Thank you

Colleen Patterson

Thursday 7th of October 2021

These were fun to make and very good! I plane on making these again. Oh but one question mine did't flatten out but stayed in big round balls. They puff up though. What did do wrong?

Taylor

Saturday 2nd of October 2021

Amazing! Best served cold!

Carly

Friday 1st of October 2021

YUM. I made these yesterday and after just eating one cold as a snack I knew I needed to leave a comment. They baked up BEAUTIFULLY following the instructions. This was one of those recipes I was so glad I read the info before the recipe because there was definitely some helpful info. And Chelsey is right, they’re somehow better chilled (but pretty dang good fresh too)

Mandy

Thursday 30th of September 2021

Sooo tasty (both fresh out of the oven and the next day). My family swore it wasn't done until after they've been in the fridge overnight lol. They said these were the best cookies they had ever baked. Thanks for the recipe ???

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