When autumn rolls around and the crisp air is filled with the scent of cinnamon, nutmeg, and pumpkin spice, there’s one dessert that perfectly captures the cozy essence of the season — Pumpkin  Cheesecake  Cookies. These delightful  cookies are soft, cake-like, and infused with warm pumpkin flavor, featuring a creamy cheesecake filling that melts in your mouth. Imagine biting into a soft pumpkin cookie, only to find a luscious, velvety cream cheese center — it’s pure fall bliss in every bite.

In this detailed recipe guide, we’ll explore everything you need to know about creating perfect Pumpkin Cheesecake Cookies — from ingredients and step-by-step preparation to expert baking tips, serving suggestions, storage methods, and calorie information. Whether you’re baking for a family gathering, a Thanksgiving dessert table, or a cozy weekend treat, these cookies will quickly become a seasonal favorite.

Why You’ll Love Pumpkin Cheesecake Cookies

Pumpkin and cheesecake are two desserts that were destined to be together. The spiced sweetness of pumpkin pairs beautifully with the tangy creaminess of cheesecake. These cookies offer:

• Soft, moist texture with a slightly chewy edge.

• Creamy cheesecake centers that melt into the cookie when warm.

• Rich pumpkin spice aroma that fills your kitchen.

• A make-ahead option — perfect for fall gatherings and parties.

• A beautiful presentation, dusted with cinnamon sugar or drizzled with glaze.

Ingredients for Pumpkin Cheesecake Cookies

Here’s everything you’ll need to create about 18–20 cookies, depending on size.

For the Cheesecake Filling

• 8 oz (225 g) cream cheese, softened

• ¼ cup granulated sugar

• ½ tsp vanilla extract

For the Pumpkin Cookie Dough

• 2¼ cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 tsp pumpkin pie spice

• 1 tsp ground cinnamon

  Cream cheese delivery

• ½ cup (1 stick) unsalted butter, melted and slightly cooled

• ¾ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 tsp vanilla extract

• ½ cup pumpkin puree (not pumpkin pie filling)

• 1 large egg yolk

Optional Topping

• 2 tbsp granulated sugar

• ½ tsp ground cinnamon (for dusting before baking)

Step-by-Step Instructions

Step 1: Prepare the Cheesecake Filling

1. In a small mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract.

   Autumn rolls recipe

2. Beat until smooth and creamy using a hand mixer or whisk.

3. Line a baking tray with parchment paper.

4. Scoop small dollops (about 1 tsp each) of cheesecake filling onto the tray.

5. Freeze for at least 1 hour — this helps make them easier to work with when assembling the cookies later.

Step 2: Make the Pumpkin Cookie Dough

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

2. In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined.

3. Add in the pumpkin puree, egg yolk, and vanilla extract. Whisk until smooth.

   Pumpkin puree bulk

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Cover the dough with plastic wrap and refrigerate for 30–45 minutes. This step helps firm the dough and makes it easier to handle.

Step 3: Assemble the Cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Scoop about 1½ tablespoons of dough, flatten it into a small disc using your palms.

3. Place a frozen cheesecake ball in the center.

4. Top with another flattened piece of dough (about 1 tablespoon) and seal the edges carefully to enclose the filling.

5. Roll the cookie gently into a ball, ensuring the cheesecake is fully covered.

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6. If desired, roll each cookie in the cinnamon-sugar mixture for extra crunch and flavor.

Step 4: Bake the Cookies

1. Arrange cookies on the baking sheet, spacing them about 2 inches apart.

2. Bake for 12–14 minutes, or until the edges are lightly golden and the tops appear set.

3. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Optional Drizzle

For an extra touch of sweetness, whisk together:

• ½ cup powdered sugar

  Creamy cheesecake recipe

• 1–2 tbsp milk

• ¼ tsp vanilla extract

Drizzle lightly over cooled  cookies and let set before serving.

Serving Suggestions

Pumpkin  Cheesecake  Cookies are delightful warm or chilled. Here are a few fun ways to serve them:

• Warm with a drizzle of caramel sauce for a decadent dessert.

• Chilled with whipped cream for a cheesecake-like texture.

• With a cup of hot coffee, cocoa, or chai latte for a cozy autumn afternoon.

• As part of a fall dessert board, alongside pumpkin bread, apple pie bars, and chocolate truffles.

  Cheesecake baking kit

Preparation Time

• Prep Time: 25 minutes

• Chill Time: 1 hour 15 minutes (filling + dough)

• Bake Time: 14 minutes per batch

• Total Time: About 2 hours (including chilling)

Expert Tips for Perfect Pumpkin Cheesecake Cookies

• Use pumpkin puree, not pumpkin pie mix — the latter contains added sugar and spices that can throw off your recipe.

• Don’t skip freezing the cheesecake filling. It helps prevent the filling from leaking out while baking.

  Stuffing recipe variations

• Chill the dough before baking to help control spreading and improve texture.

• Seal the cookies well around the edges to ensure no filling escapes.

• Avoid overbaking. The cookies will continue to firm up as they cool, so take them out when they’re just set.

• Add a cinnamon-sugar coating before baking for an irresistible crunchy exterior.

• Use a cookie scoop for even portioning — consistency is key for uniform baking.

• Store leftovers in the fridge for the best cheesecake texture — they taste even better the next day!

Storage & Make-Ahead Instructions

To store:

• Keep cookies in an airtight container in the refrigerator for up to 5 days.

  Pumpkin Cheesecake Cookies

To freeze (unbaked):

• Assemble cookies with frozen cheesecake centers, then freeze unbaked cookies on a tray until solid.

• Transfer to a freezer-safe bag and bake straight from frozen, adding 2–3 minutes to baking time.

To freeze (baked):

• Store baked cookies in a single layer with parchment between them. Freeze for up to 2 months. Thaw in the refrigerator before serving.

Variations to Try

• Chocolate Chip Pumpkin Cheesecake Cookies: Add ½ cup mini chocolate chips to the dough.

• Nutty Twist: Stir in ¼ cup chopped pecans or walnuts.

  Cookie dough delivery

• Maple Glaze: Replace milk in the drizzle with maple syrup for an extra autumn flavor.

• Swirled Cheesecake Tops: Instead of stuffing the cookies, swirl cheesecake filling into flattened cookie dough before baking.

• Pumpkin Spice Latte Version: Add 1 tsp espresso powder to the cookie dough for a PSL-inspired treat.

Why These Cookies Are a Must-Bake

Pumpkin Cheesecake Cookies combine everything people love about fall baking — soft texture, spiced aroma, creamy filling, and cozy nostalgia. They’re elegant enough for Thanksgiving dessert trays yet simple enough for a weekend baking project. Every bite is balanced: the pumpkin cookie offers a subtle sweetness while the tangy cream cheese center brings a refreshing contrast.

Whether served warm from the oven or chilled from the fridge, these cookies deliver that “wow” moment that makes friends and family ask for seconds (and the recipe!).

Calorie Information (Per Cookie)

• Calories: ~180

• Carbohydrates: 24g

• Protein: 3g

• Fat: 8g

• Saturated Fat: 5g

• Cholesterol: 30mg

• Sodium: 110mg

• Sugar: 14g

Final Thoughts

These Pumpkin Cheesecake Cookies perfectly capture the spirit of the season — cozy, indulgent, and deeply satisfying. The combination of spiced pumpkin dough and creamy cheesecake filling makes each cookie feel like a little dessert masterpiece. Whether you’re baking them for a festive gathering or simply to treat yourself on a cool fall evening, these cookies promise to deliver all the warm, comforting flavors you crave.

Enjoy them with a mug of coffee and a blanket — because nothing says autumn like a batch of homemade pumpkin cheesecake cookies.