Pumpkin Cheesecake Cookies
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.
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 silicone 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 it.
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 the dough is sticky or your hands are 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 it. 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 them 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.
Pumpkin Cheesecake Cookies
Ingredients
Pumpkin Cookies
- 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
- 1/2 cup (1 stick) unsalted butter, room temperature 113g
- 2/3 cup packed light brown sugar 133g
- 1/4 cup granulated sugar 50g
- 1/3 cup pumpkin puree 75g
- orange gel food coloring – optional
Cheesecake Filling
- 3/4 cup (6 oz) cream cheese, room temp 170g
- 1/4 cup granulated sugar 50g
- 1 tsp vanilla extract or vanilla bean paste 4g
Cinnamon Sugar Coating
- 1/3 cup granulated sugar 66g
- 1/2 tsp ground cinnamon 2g
- 1/4 tsp ground ginger 1g
Recommended Tools/Equipment
Instructions
Pumpkin Cookies
- 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.
Cheesecake Filling
- While the cookie dough chills, make the cheesecake filling. Use an electric mixer to beat together 3/4 cup cream cheese, 1/4 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.
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.
Assembling 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!
Video
Notes
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. 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 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 Pumpkin Cheesecake Cookies in Advance and Storing Them
- Leftover cookies can sit at room temperature for a few hours but should be stored in the fridge after that.
- 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 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
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i tried making them tonight they cane out perfect ! ? thank you so much this is the flavor ive been wanting to start my autumn season
Another winner from Chelsey! These were so easy and smelled/tasted amazing. Now I want to stuff ALL the cookies!! 🙂 PS: I wore gloves during the “assembly” and I think it made a big difference adding that thin barrier, as a very warm-handed person.
How do you make sure they’re fully baked? Sometimes I feel even when you get the texture and look right they might be underbaked to I always overbake my cookies.
@Lea, I put mine in for 16 minutes. They had that “set” look, but yes, still a bit underbaked. That’s when you want to take them out! They continue to cook after you take them out, so if you take them out when they’re a bit underbaked they will cool into the perfect cookie.
If you wait to take them out of the oven until they do not look underbaked, then when they cool down, they will overbake.
Exactly!! I totally agree Sam 🙂
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 ???
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)
Amazing! Best served cold!
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?
@Colleen Patterson, what I did was I pressed them down before i put them in the oven 🙂 i think it said that under the assemble the cookie section
These pumpkin cheesecake cookies are AMAZING!!
They turned out perfect!!
Thank you
Made these cookies without the cheesecake center and they are delish ???
These were simply superb! Such a great fall flavor combo and perfect right out of the fridge! I made your chocolate version as well. Both were really good, but the pumpkin just hit it out of the park! Also planning to try to convert them to a molasses/ginger cookie version with a lemon cheesecake center; wish me luck!
one of the best recipes i’ve ever tried! 10/10
This was literally so amazing and tasted so good 10/10 recommend.
Delicious! I’ll have to make a double batch next time, these cookies didn’t last long! We liked them both cold and warm from the oven.
We love these cookies! We’ve made several batches over the past couple of months.
The cookies turn out amazing even with allergy friendly ingredients. It starts out not requiring eggs, the pumpkin really works well with gluten-free flour, and I even subbed avacado for cream cheese the other day!
We’re just huge fans! My toddler loves to watch your videos. Thanks for sharing such great content!
@Regan, you used gluten free flour? Did you have to over mix the batter?
I’d like to modify this and just do a basic sugar cookie in lieu of pumpkin. Possibly a snickerdoodle. What are the substitutions?
Hi Danny,
Totally! I’d recommend using 1 large, room temperature egg in place of the pumpkin. The texture of the cookies will be slightly different, but it’ll still taste great!
OMG!!! I made these today and they are pure pumpkin perfection! Simply divine! I can’t say enough good things about these cookies. They tasted amazing still warm from the oven, but you’re right…they are somehow even better chilled. These are possibly my new favorite cookie….maybe 2nd, either way, I bake a lot and these rank very highly. Thank you for sharing this recipe!
Yay!! I love hearing that Ashley 🙂 Thank you so much for sharing!!
I just made these and they are delectable! However, next time I make them I’m going to add pumpkin spice along with the pumpkin purée as I’m not getting much pumpkin flavor from the purée alone! Still fantastic and will make again. I live at a high altitude so I had to adjust the bake time to a bit longer, but they are still soft and delish!
Hi Anna,
So happy to hear you loved this recipe! The ground cinnamon, ginger and nutmeg are what pumpkin spice is made of, but you can totally add a bit more to suit your palette 🙂 Good to know about using this recipe at a high altitude, thank you for sharing!
Saw the video of these cookies on my instagram algo + decided I had to try it! The review I got from my boyfriend was “these… are… phenomenal!” Wish I doubled the recipe because wow, they’re delish.
Hi Alaina,
Omg love that!!!!! So happy to hear you guys loved this recipe 🙂 Thank you for sharing!!
Where I live it’s really hard to find pumpkin purée, any experience using homemade pumpkin purée?
/ could I sub with smth else?
Hi Isabella,
Great question! You can definitely use homemade pumpkin puree if you have access to fresh pumpkins, or you can also use 1 large, room temperature egg in place of the pumpkin. The texture of the cookies will be slightly different, but it’ll still taste great!
Hello! I was just now died g how the recipe works with no eggs? Is the pump king a replacement?
Hi Anna,
Exactly!! The pumpkin binds the dough together the same way an egg would 🙂
my family legitimately started fighting over these cookies because of how good they are. i am now double batching because they’re good but they raised hell. also yall i recommend adding an egg in (1/dz) and if it gets too sticky just an extra handful of flour
haha honestly I’d fight over these cookies too!!! 😛 Love to hear that you’re putting this recipe to good use, thanks for sharing Brooke!!
Love these cookies but is there a way of making them vegan? Thank you!
Hi Kaylene,
I haven’t tried it personally, but you should be able to use vegan butter and vegan cream cheese in this recipe in place of the butter and cream cheese!! This recipe uses pumpkin in place of an egg, so you don’t have to worry about that part 🙂
If you try it, I’d love to know how it turns out!
These are hands down the best cookies I’ve ever made! I made them last night and am already making a second batch now 🙂
YESSSS! So happy to hear that, thanks for sharing Molly 🙂
Holy cow! These cookies are delicious. Thank you for sharing this recipe. My whole family loved them. They already want me to make them again.
So happy to hear that Jaquelyne!!! 🙂 Thank you for sharing!!!
Hi! I’m wondering if I need to refrigerate these, I want to make some and send them to my boyfriend in the mail. Would this work?
Hi San,
I do recommend storing these in the fridge! If you want to send them to your bf in the mail, I’d recommend including a freezer pack of some sort to keep them chilled (dry ice pouch would work best) and overnight them. Hope that helps, happy baking!
How long can they stay at room temperature at? I just baked mine to take to a family event, do I need to refrigerate them right away or can I leave them out?
Hi Mary,
I recommend storing these in the fridge. They can sit out for a few hours at room temperature, but because they have a cheesecake filling it’s a good idea to refrigerate them. I think they taste best cold anyways 🙂 I’ve updated the recipe card to make that more clear. Hope that helps, happy baking!
I saw this recipe on instagram. I’m always cautious about instagram recipes because you honestly never know if it’s gonna turn out how as good as they say, but because of the positive reviews I took the chance on this one. The reviews were right, these are DELICIOUS. They turned out just as advertised and taste amazing. Perfect balance of pumpkin spices and nice sweet cream cheese filling. I could tell after they came out of the oven that the recipe and comments were right and they would be better chilled so I didn’t even try them warm. I added some cream cheese frosting on top of half of them but I honestly like them better plain. Just very good and going to make a double batch after these ones are gone!
Hi Tali,
I am so happy to hear that!! Sounds like they turned out perfectly 🙂 Thank you so much for sharing, happy baking!!
Hi! Made these last weekend and they were the best cookies ever!! Thank you so much!
If I were to make the half size version, what would you recommend for the cooking temp and time as I don’t want to overcook them.
Thanks!
Yessss Derek! Love that you love this recipe 🙂 To make the half sized version, I would still bake them at 350F / 175 C and I would bake them for 10-13 minutes! It can vary a bit based on your oven, so keep an eye on them after 10 minutes. Hope that helps, happy baking!
Made them last night and they turned out perfectly! Thank you!
So happy to hear that Hannah!! Thank you for sharing, and happy baking!! 🙂
Great recipe! I saw on your video on youtube you said it made 10 portions, whereas this is saying 12. I made 12, and the recipe worked well. My oven runs hot, so I did mine for 16 minutes. I checked them by feeling the sides, and them having a rough exterior. Since these cookies are so calorically dense, I cut each of them in half to make smaller servings. It is kind of nice this way, as you can then see the line of filling throughout the middle of the cookie before you have begun eating it. Thanks for making this recipe. 🙂
Hi Amber,
I used to make slightly larger cookies, but overtime I’ve realized I like them a little smaller! So the updated recipe card quantity of 12 is what I recommend making 🙂
That is a great way to check the doneness of the cookies! And I totally agree, the cross section of the cookie is so pretty!! Love that, thank you for sharing!
Has anyone made this recipe as a pan cookie / cookie bars? Take half of the dough, put it on the bottom of a pan add the cream cheese mixture. Then layer the rest of cookie on top.
Curious if it’ll work?
Hi Lynn,
I have never thought of doing this but now my brain is spiraling and I need to test it STAT!!! Love that idea!!
Chelsea, these cookies are delectable! Thank you so much for sharing this recipe!!
Quick question: My parents aren’t huge dairy fans, so I wasn’t going to add the cream cheese filling. How long do you think I should bake these cookies without the filling?
Hi Monica,
So happy to hear that!! I haven’t tested this recipe without filling, but my guess would be that they’d need 9-12 minutes in the oven! If you make them like this, I’d love to hear how it goes!!
For me they were too soft, even after placing them in the fridge. The taste is amazing but the texture feels undercooked.
Do you know what went wrong maybe?
Hi Lizzy,
There can be a few things! Bake time can vary based on the type of pan you use, what rack you place the cookies on in your oven, and the actual temperature of your oven.
A lot of ovens aren’t perfectly calibrated. My old oven ran about 10 degrees cool. Did you bake them for the full 19 minutes? Next time I’d recommend baking them a couple minutes longer or testing your oven and adjusting the temperature if needed. Hope that helps for next time, happy baking!
I’ve made these several times now after seeing this on your TikTok. They always come out great and are a huge hit!
Hi Sarah,
Yay!! This really is my favorite cookie recipe, so I love hearing that 🙂 Thanks for sharing!!
The cookie recipe doesn’t mention the vanilla extract amount…
Hi Lesley,
There actually isn’t any vanilla extract in the cookie dough portion of the recipe, there’s only vanilla extract in the cheesecake filling 🙂 Hope that helps clear things up, happy baking!
These are AMAZING! If I use gluten free dough do I mix the batter longer and let it sit like your gluten Free cake batter?
Hi Kim,
I would recommend over-mixing the dough, but I don’t think you need to let it sit any additional time because it already chills in the fridge for a bit 🙂 Hope that helps, happy baking!
I work at BTC in food service along side the culinary arts students. One of our students made these cookie. OMG they were the best! She even took a couple up to your Aunt Heidi who also works at BTC, I am going to make these today. Thank you for sharing your recipes.
Hi Jeanette,
That is so wonderful to hear!! You are too sweet 🙂 Thank you so much for sharing!!
Love them! Have made a couple of times and turn out perfect every time. A little time consuming with having to wait for the dough and filling to chill but worth it!
Hi Hanna,
So happy to hear that!! They def are a bit of a pain to make but I agree, they’re worth it!! 🙂 Thank you for sharing!!
You had mentioned what your favorite cookie sheet was at one time but I cannot find it. Would you mind telling me the brand & type of cookie sheet you prefer? Thank you.
Hi Lawan,
For sure! These are my favorite cookie sheets, here’s the link: https://amzn.to/3Xev3Jn
Hope that helps, happy baking!
Absolutely delicious!!! If I wasn’t bringing them to a Superbowl party I’d eat them all!
Hi Kathleen,
Yay!!! So happy to hear that 🙂 I hope everyone loves them at the party!!
I bake a LOT, always pushing the goodies on friends/fam and anyone near me, and these are without a doubt the highest crowd pleaser. Every single person loves them. I, personally, an amazed at how soft they stay. They are incredible! And they hold shape so they look quite perfect if you shape them into nice balls before baking as instructed.
High altitude adjustment is just 75% of the rising agent, baking soda; as well as 1.5 additional tbsp of flour.
I also make them smaller, my cookies bake up to about 2.5” in diameter. If I only made 12 cookies out of this recipe I have to think those would be massive cookies. My cookie to filling ratio is about 2.5:1, 19g cookie dough to 7g filling. (Yes, I’m one of those weirdos that weighs everything :)) )
Hi Tabitha,
This is so helpful, thank you so much for sharing!! 🙂
Idea… have you ever tried baking these as a tray bake? Roll out the 3 layers (dough-filling-dough), sprinkle/press cinnamon sugar to the top.. bake and cut? I LOVE these cookies! I have an event where I need to make 200 cookies, and am looking for a method of making these but taking less time.
One of the absolute best things about this cookie is how long it stay soft for, do you think a bar version where the filling isn’t completely encased (since you’re cutting a tray size into squares) would result in a less soft cookie? I guess I still don’t know why the cookie stays so soft lol, so I’m not sure which part not to mess with to avoid losing that.
I haven’t but I like the way you think Tabs!! I absolutely need to try that!!!! I feel like they should still stay nice and soft, the moisture from the cream cheese helps but a lot of it is also from the pumpkin in the dough. Ok I need to try that stat!!!!
Hi! Was wondering if these would work unfilled? Like a pumpkin snickerdoodle type? Or pumpkin choco chip? I’ve made so many of your other recipes everything always turns out perfect
Hi Cristina,
Great question! This recipe should work unfilled, but I would guess the bake time will be a bit less. You can also add chocolate chips into these, that would be delicious 🙂 I hope your next batch turns out great, let me know how it goes!!
I LOVE this recipe! I like the cookies best straight out of the fridge. Was such a big hit with my friends, I’ve made multiple batches since then. Definitely takes a bit of time to make— lots of chilling between steps— but so worth it! I prepared parts over multiple days so I still enjoyed baking instead of getting burned out.
I love them straight out of the fridge too!! And I am so happy to hear that Gabbi 🙂 Thank you for sharing!!
I was craving something with pumpkin and followed this recipie… BEST COOKIES EVER! Will use this recipe for life !
literally the best cheesecake cookie recipe ive tried. one of the best things ive eaten
These were fun and easy to make. I ran into a roadblock when I realized that my pumpkin purée had gone bad so I searched for an alternative. Unsweetened applesauce jumped out at me. It took a bit more to remove the bulk of the moisture but it worked. I already had the orange gel food coloring out so I thought what the heck, why not?
I made the mini version of these but they’re still quite big.
I flattened the chilled dough on a glass cutting board with the heal of my hand, placed the cheesecake mixture in the center, and the whole assembly came up easily using an upturned metal spatula.
All of the components tasted good so I have to assume these will be delicious tomorrow with coffee (while we’re in the hot tub – our morning ritual).
Omg the dedication Carol!! I love that creative problem solving!!!!!!!! Now i want to try them with applesauce! Happy baking 🙂
These have been a staple in my life since I first made them two years ago and the requests start coming in in August every year ? I always make double batches and this year I’m keeping some raw cookies in the freezer at all times ?
Today I was pressed for time and my oven was already running so I tried assembling the cookies without chilling the dough first, and it was a complete gamechanger!! My filling was straight out of the freezer and it was so much easier to form the cookies with the fresh, soft dough! I would encourage everyone to try it, it also cuts the preparation time as the dough comes together so quickly ?
PHENOMENAL RECIPE
Ok #1 – I absolutely LOVE your enthusiasm for this recipe!! 🙂
#2 – In the past I’ve always thought that the dough was too soft/sticky to handle/wrap around the cheesecake without the chill – but now you have me rethinking?? Next time I make these I’ll have to give that a try! Thank you for sharing Ulla!!
These should be illegal, they’re that good. I’ve made them for two thanksgivings now and theyre always the star of the show. Just saw the recipes for the chocolate variant and raspberry cheesecake variant. Gonna make those for Christmas, but combine the chocolate cookie with the raspberry cheesecake!
These cookies are wonderful! Does anyone have any tips for wrapping the dough around the filling? After chilling the dough for 45 minutes I found it to be tough to work with and it was cracking a lot. Thanks!!
Hi Kim,
So glad you loved the cookies!! If the dough feels a bit stiff or cracks after chilling, you can let it sit out at room temp for about 5 minutes, that usually softens it up just enough to make wrapping easier. I do this when I chill the dough overnight and it helps a lot! You can also just kind of push the cracks together with your fingers once they’re all wrapped. Hope that helps for next time, happy baking!!
Good flavor, nice for fall but I think this recipe could easily make 18-24 reasonable sized cookies instead of 12. Not sure whey everything in America has to be so oversized!
Hi Lau,
Haha I totally get that!! American cookie sizes do tend to be a bit big! Luckily I do share how to make smaller sized cookies in my post 🙂 You can scoop 20 cookie dough balls (about 1.5 Tbsp each) and scoop 20 bits of cheesecake that are about 1 Tbsp each. Bake for 12-14 minutes at 350°F/175°C. Hope that helps, happy baking!!
The cookie dough consistency was pretty off for me. I followed the step of removing the excess liquid from the pumpkin and proceeded with the dough. But unfortunately it was just too soft and sticky to try and wrap the cheesecake filling by hand. I had to press each one in between wax paper. The finished cookies were pretty flat and didn’t have the same height as the video. The flavor was good but there was something off with the cookie portion. I also used all gram measurements, so I doubt it’s that.
Hi Dominic,
I’m so sorry to hear that!! That is super frustrating, especially since you used gram measurements!
What type of pumpkin puree did you use? Did you really squeeze it tight? Did it look like my wrung out pumpkin puree does in the video/post before adding it to the dough? Some brands of pumpkin puree have a lot more moisture than others (I prefer the Libby brand) and even if you wring it out a bit, it can still add excess moisture. That’s my first guess as to what may have gone awry! You have to really squeeze the pumpkin puree, especially if you’re using one that’s organic. My other question is whether you chilled the dough for the full time? Those are my first two thoughts about what may have happened. If it’s neither of those let me know, and we can keep trying to troubleshoot!
If I wanted to shape these cookies using a cutter/ would they still retain their shape a little? I’d love to make these into pumpkin shapes
Hi Kc,
Great question! These cookies are designed to spread quite a bit to help the cheesecake center inside level out so that it’s in every bite, so sadly I don’t think they’d retain their shape very well if you tried using a cookie cutter :/ However, you could try stuffing my pumpkin-shaped cookies with cheesecake? I haven’t tried it before, but that recipe does keep it’s shape pretty well! Here’s the link if you want to try it, and if you do please let me know how they turn out!
https://chelsweets.com/pumpkin-shaped-cookies/
These are the best cookies I have ever made. Family had them gone within a day! Thank you for the fantastic recipe!
I am so happy to hear that!!! They are so yummy 🙂 Thanks so much for sharing Paige!!
I made these cookies because the recipe for Chelsey’s pumpkin pie cinnamon rolls came out so perfectly, I was confident these would also be delicious. Well, my husband (who is a professional chef) shouted at me across our yard full of neighbors, “these are the best cookies I’ve ever had!!” I never get a 10/10 review from him on *anything* and these surely did. They were a huge hit at our fall neighborhood gathering, and with family and friends. Crunchy, soft, expertly filled, spicy and warm. The recipe was well written and worked on the first try for me. This was a stunner… and my husband keeps asking what other flavors I can make this same type of cookie with. HUGE hit around here.
YESSS!! That is the best compliment 🙂 I’m honored, thank you for sharing Christine!!