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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 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.

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

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 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 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 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.

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

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.

Other Recipes You Might Like:

Yield: 12

Pumpkin Cheesecake Cookies

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

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 (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 light brown sugar, packed (133g)
  • 1/4 cup granulated sugar (50g)
  • 1/3 cup pumpkin puree (75g)
  • orange gel food coloring - optional

Cheesecake Filling

  • 3/4 cup cream cheese, room temp (170g or 6 oz.)
  • 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 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.
  2. Cream together 1/2 cup butter, 2/3 cup brown sugar and 1/4 cup white sugar with a stand or hand mixer until the mixture lightens in color (about 1 minute). Add 1/3 cup pumpkin puree and mix on a medium speed until combined. If you want your cookies to look orange, add in a drop of orange gel food coloring with the pumpkin puree.
  3. 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.
  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 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

  1. 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.
  2. Use a spoon to scoop about 12 dollops (each should be about 1 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.
  3. 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

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

Assembling the Pumpkin Cheesecake Cookies

  1. 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.
  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. You'll end up having a bit of cinnamon sugar leftover. I like to sprinkle mine over buttered toast to make cinnamon toast.
  6. 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.
  7. Bake for 16-19 minutes, or until the cookies have set on the outside. Place them on a wire rack to cool, then enjoy!
  8. Leftover cookies 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!

Notes

Tips for 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 Pumpkin Cheesecake Cookies in Advance and Storing Them

  • 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 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 Information

Yield

12

Serving Size

1

Amount Per Serving Calories 214Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 154mgCarbohydrates 39gFiber 1gSugar 26gProtein 3g

Molly

Friday 30th of September 2022

These are hands down the best cookies I’ve ever made! I made them last night and am already making a second batch now :)

Kaylene

Wednesday 28th of September 2022

Love these cookies but is there a way of making them vegan? Thank you!

Brooke Souder

Saturday 24th of September 2022

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

Anna

Thursday 22nd of September 2022

Hello! I was just now died g how the recipe works with no eggs? Is the pump king a replacement?

Chelsweets

Thursday 22nd of September 2022

Hi Anna,

Exactly!! The pumpkin binds the dough together the same way an egg would :)

Isabella Honan

Tuesday 20th of September 2022

Where I live it’s really hard to find pumpkin purée, any experience using homemade pumpkin purée? / could I sub with smth else?

Chelsweets

Tuesday 20th of September 2022

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!

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