These pumpkin cheesecake cookies are chewy pumpkin cookies that have a creamy cheesecake filling and are rolled in pumpkin spice sugar. This is a perfect fall treat to make for any pumpkin lover in your life!
These are the best pumpkin cheesecake cookies! The cookie dough contains both pumpkin pie spice and pumpkin puree for the best pumpkin flavor.
This is such a simple cookie recipe that's bursting with fall spices and ready for you to make during pumpkin season.
Looking for more pumpkin desserts? Then check out these: pumpkin latte cupcakes, pumpkin spice donuts, and pumpkin ice cream.
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Why You'll Love These Cookies
- They are no chill and can be baked right away.
- They are thick and chewy.
- The pumpkin sugar adds a nice crunch to the outside.
- Each bite contains the soft cream cheese filling.
- They taste like pumpkin cheesecake, but in cookie form!
As a fellow home baker, I love that these cookies can be baked right away without having to chill the cookie dough balls.
That means you will be devouring these cookies in less than 1 hour!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Cream Cheese: Use full-fat cream cheese, not the low-fat version.
- Flour: I used all-purpose flour.
- Corn Starch: Helps the cookies to be thick.
- Pumpkin Spice: You can either buy this at the store or check out my recipe for how to make homemade pumpkin spice.
- Pumpkin Puree: This ingredient is 100% pumpkin with no other ingredients added to it. Do not use pumpkin pie filling, for they are not the same.
- Egg Yolks: Using just the egg yolks helps the cookies to be chewy instead of cakey.
Instructions
Here are the step by step instructions on how to make this pumpkin cheesecake cookie recipe.
Step 1: Cheesecake filling. Line a small cookie sheet with parchment paper.
In a small bowl, beat the cream cheese, sugar, and vanilla extract on medium-high speed using an electric mixer.
Scoop the cheesecake filling into 17, 1 ½ teaspoon balls and freeze.
Step 2: Pumpkin spice sugar. In a separate bowl, whisk together the sugar and pumpkin pie spice. Set aside.
Step 3: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 4: Dry ingredients. In a medium-sized bowl, whisk together the flour, pumpkin pie spice, corn starch, baking soda, and salt.
Step 5: Blot the pumpkin. On a plate, spread out the pumpkin puree and use paper towels to press into the pumpkin repeatedly to extract the excess moisture.
Do this at least 4 times, or until the amount of moisture on the paper towel is very minimal.
Step 6: Wet ingredients. In a large bowl, whisk together the melted butter, pumpkin puree, brown sugar, white sugar, egg yolks, and vanilla extract until fully combined.
Step 7: Combine the ingredients. Add the flour mixture and use a rubber spatula to gently mix until combined.
Step 8: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Use your thumb to press into the dough and place a frozen cheesecake ball into it.
Take the cookie dough out and form into a ball, being sure the cheesecake ball is completely covered by the dough.
Step 9. Bake. Roll the cookie dough ball into the pumpkin spice sugar and place onto a prepared baking sheet. Only bake 6 cookies on each pan.
Bake for 12-15 minutes and allow them to cool on the cookie sheet for 10 minutes before transferring them over to a cooling rack.
PRO TIP! For best results, make sure the cream cheese balls that are not being used yet remain in the freezer.
Storage Tips
Keep any leftover cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Expert Baking Tips
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. Only bake 6 cookies per pan.
- Melted Butter: Make sure the butter is completely cooled. This takes 20 minutes sitting at room temperature. Don't skip this step.
- Blotted Pumpkin: Pumpkin puree has too much moisture, so in order to avoid a cakey cookie you need to use paper towels and press into the pumpkin repeatedly to extract the moisture. Do this at least 4 times, or until the amount of moisture on the paper towel is very minimal. At the end you'll have a ¼ cup of pumpkin.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Cheesecake Balls: These need to be completely frozen before stuffing into the pumpkin cookie dough.
Recipe FAQs
No. Canned pumpkin puree contains only one ingredient and that is pumpkin. Pumpkin pie filling is not interchangeable with pumpkin puree.
Yes you can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pumpkin Recipes
📖 Recipe
Pumpkin Cheesecake Cookies
Equipment
- Electric Stand Mixer
- Parchment paper
- Mixing Bowls
Ingredients:
Cheesecake Filling
- 6 ounces block-style cream cheese, room temperature
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
Pumpkin Spice Sugar
- ¼ cup sugar
- 1 teaspoon pumpkin pie spice
Pumpkin Cookies
- 2 ¼ cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- ½ cup pumpkin puree, blotted (see note below)
- 1 cup brown sugar
- ¼ cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
Cheesecake Filling
- Line a small baking sheet with parchment paper. In a small bowl, add the cream cheese sugar, and vanilla extract and beat on medium-high speed using an electric mixer (I used my handheld).
- Scoop the cheesecake filling into 17, 1 ½ teaspoon balls and place onto the lined baking sheet.
- Place the pan into the freezer. They must be completely frozen before using in the cookie dough.
Pumpkin Spice Sugar
- In a small bowl whisk together the sugar and pumpkin pie spice. Set aside.
Pumpkin Cookies
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, corn starch, baking soda, and salt.
- On a plate, spread out the pumpkin puree and use a folded paper towel to press into the pumpkin repeatedly to extract the moisture. Do this at least 4 times, or until the amount of moisture on the paper towel is very minimal. At the end you should have ¼ cup of pumpkin puree.
- In a large bowl, whisk together the melted butter, pumpkin puree, brown sugar, sugar, egg yolks, and vanilla extract.
- Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Use your thumb to press into the dough and place a frozen cheesecake ball into it. Take the cookie dough ball out and use your hands to form into a ball, being sure the cheesecake ball in completely covered by the dough. Then roll into the pumpkin spice sugar.
- Place 6 of the cookie dough balls onto the prepared baking pan and bake for 12-15 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. Only bake 6 cookies per pan.
- Melted Butter: Make sure the butter is completely cooled. This takes 20 minutes sitting at room temperature. Don't skip this step.
- Blotted Pumpkin: Pumpkin puree has too much moisture, so in order to avoid a cakey cookie you need to use paper towels and press into the pumpkin repeatedly to extract the moisture. Do this at least 4 times, or until the amount of moisture on the paper towel is very minimal. At the end you'll have a ¼ cup of pumpkin.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Cheesecake Balls: These need to be completely frozen before stuffing into the pumpkin cookie dough.
I never knew how easy it was to stuff cookies with cheesecake before. These are absolutely delicious and will definitely be on my baking list every fall season.