When the air turns crisp, the leaves crunch underfoot, and your favorite boots finally come out of storage, there’s one thing that makes the season complete: Pumpkin Cheesecake Cookies. Think of them as the cozy sweater of fall desserts—soft, spiced pumpkin spice cookies stuffed with a dreamy cheesecake filling. Basically, if autumn had a flavor, this would be it.

I know life gets busy (school runs, work meetings, and don’t even get me started on holiday prep), so I’m always looking for recipes that bring maximum joy without requiring a culinary degree. These cookies check all the boxes. They’re quick to whip up, perfect for holiday baking, and just indulgent enough to wow your friends and family without breaking a sweat.

Whether you’re planning a Thanksgiving spread, looking for a sweet weekend project, or just craving something to go with your cup of coffee on a chilly morning, these cookies are your golden ticket. Let’s grab that can of pumpkin puree and make some magic.

Why You’ll Love These Pumpkin Cheesecake Cookies

Soft, chewy cookies kissed with pumpkin spice.
A creamy cheesecake filling that makes every bite a little surprise.
Perfectly portioned for gifting, parties, or sneaking one (or three) after bedtime.

Ingredients You’ll Need

For the cookie dough:

2 ¼ cups all-purpose flour (280 g)
1 tsp baking soda (5 g)
1 tsp pumpkin pie spice (3 g)
½ tsp salt (3 g)
¾ cup unsalted butter, softened (170 g)
¾ cup brown sugar (150 g)
¼ cup granulated sugar (50 g)
½ cup pumpkin puree (120 g)
1 large egg (50 g)
1 tsp vanilla extract (5 ml)

For the cheesecake filling:

8 oz cream cheese, softened (225 g)
¼ cup granulated sugar (50 g)
1 egg yolk (18 g)
½ tsp vanilla extract (2.5 ml)

Step-by-Step Instructions

In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy (about 2–3 minutes).
Mix in pumpkin puree, egg, and vanilla until smooth.
In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
Gradually fold dry ingredients into wet until just combined. Don’t overmix!
For the filling, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, mixing until creamy.
Scoop tablespoon-sized balls of cookie dough, flatten slightly, and make a small indentation.
Add 1 tsp cheesecake filling, then carefully wrap dough around it to seal. Roll back into a ball.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Place cookies 2 inches apart and bake for 12–15 minutes until edges are golden and centers are just set.
Cool 5 minutes on the sheet before transferring to a wire rack.

Makes 24 cookies.

Tips for the Best Pumpkin Cheesecake Cookies

Chill out: If your dough feels too soft, pop it in the fridge for 15 minutes before stuffing.
Seal the deal: Make sure the cheesecake filling is fully covered by dough to avoid leaks.
Spice it up: Love bold flavor? Add a little extra pumpkin pie spice for more oomph.
Holiday hack: Double the batch—half for the party, half for “taste-testing” in the kitchen.

A Little Kitchen Story

The first time I made these cookies, it was a chilly Sunday in October. My kids were carving pumpkins (and making an absolute mess), and I wanted something warm and cozy to match the mood. These stuffed cookies came to life, and let’s just say, they didn’t survive long enough to see Monday morning.

Now they’ve become a family tradition. I whip them up every fall, and they’re usually gone before the cooling rack is empty. Honestly, watching everyone sneak back for seconds is the best compliment a baker could ask for.

What to Serve with Pumpkin Cheesecake Cookies

These cookies pair beautifully with a warm drink. Picture this: a steaming mug of spiced chai or a pumpkin latte in one hand, and a gooey, cream-cheese-filled cookie in the other. Heaven, right?

They also shine on dessert platters for Thanksgiving or Friendsgiving. Add them to a mix of brownies, apple bars, and maybe even a pecan tart, and you’ll have a spread that makes guests swoon. And if you’re into gifting, wrap them in little treat bags with ribbon—homemade happiness, delivered.

How to Store Pumpkin Cheesecake Cookies

Because of the cheesecake filling, these cookies need a little TLC. Store them in an airtight container in the fridge for up to 5 days. I recommend layering them with parchment paper to prevent sticking.

Want to save them for later? Freeze unbaked stuffed cookies on a tray, then transfer to a freezer bag. Bake straight from frozen—just add a few extra minutes. You can also freeze baked cookies, though the texture is best fresh.

FAQs About Pumpkin Cheesecake Cookies

Can I make these ahead of time?

Absolutely! Assemble the dough balls, freeze them, and bake as needed. Fresh cookies on demand—yes, please.

Can I use homemade pumpkin puree?

Yes! Just make sure it’s not too watery. If it looks runny, strain it with a cheesecloth before using.

Do these taste like pumpkin pie?

They’ve got the cozy spice and pumpkin flavor of pie, but with the texture of soft cookies and that creamy cheesecake surprise.

Can I swap out the filling?

You bet. Try adding a little cinnamon sugar swirl to the cream cheese, or even fold in mini chocolate chips.

Pumpkin Spice Happiness in Every Bite

There’s just something magical about baking these Pumpkin Cheesecake Cookies. Maybe it’s the smell of cinnamon wafting through the house, or maybe it’s the way the cheesecake filling peeks out with each bite. Whatever it is, they’re the kind of fall dessert that brings people together, one cookie at a time.

So whether you’re making them for a holiday gathering or just because Tuesday needed a little sweetness, trust me—your kitchen will feel like fall, and your cookie jar won’t stay full for long.

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