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These Pumpkin Cheesecake Cookies are the answer when you want a cozy fall treat that combines classic pumpkin spice flavor with the creamy tang of cheesecake. Baked with a soft pumpkin base and a dollop of cheesecake filling in the center, they have quickly become a favorite on my holiday cookie trays and disappear fast at family gatherings.
After the first batch I made, even my pumpkin-skeptic friends asked for the recipe. These are just the right mix of easy comfort and bakery-style wow factor.
Ingredients
- Unsalted butter: Brings moisture and rich flavor into the cookie base Choose high-quality butter for the best texture
- Light brown sugar: Adds warmth and depth to the cookie structure Look for soft, fresh brown sugar
- Granulated sugar: Needed for sweetness in both cookie and filling Use regular white sugar for even results
- Canned pumpkin puree: Delivers pumpkin flavor and tender crumb Pick unsweetened pure pumpkin not pumpkin pie mix
- Large egg: Helps bind and gives structure Use eggs at room temperature for smoother mixing
- Vanilla extract: Lends classic bakery aroma and rounds all the flavors Use pure vanilla for the best taste
- All-purpose flour: The framework of the cookie Sift if lumpy for even dough
- Baking soda and baking powder: For lift and soft texture Check dates to be sure they are still active
- Salt: Balances sweetness and enhances other flavors Use fine salt so there are no uneven salty spots
- Pumpkin pie spice and ground cinnamon: Bring autumnal warmth Get a fresh blend or make your own with cinnamon nutmeg ginger and a hint of clove
- Cream cheese: The tangy creamy heart of these cookies Let it soften well so filling blends smoothly
- Cheesecake filling flour: A small spoonful keeps the filling thick and stable Choose good quality all-purpose flour
Instructions
- Make the Cheesecake Filling:
- Beat softened cream cheese in a mixing bowl until it is silky and lump free. Add sugar vanilla and flour then mix until the filling looks thick and smooth I find a hand mixer works best for this. Place the filling in a piping bag or use a zip-top bag with one corner snipped. Chill it so the filling firms up and is easier to pipe later.
- Make the Pumpkin Cookie Dough:
- In a large bowl cream together softened butter light brown sugar and granulated sugar until the mixture looks pale and fluffy This usually takes two to three minutes with a mixer. Mix in the pumpkin puree then add the egg and vanilla extract. In another bowl whisk all-purpose flour baking soda baking powder salt pumpkin pie spice and cinnamon together. Slowly add the dry mix into the wet ingredients mixing until just combined and you see a soft cookie dough. Cover the bowl and chill the dough so it firms up and is easier to shape.
- Shape and Bake the Cookies:
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment. Scoop about two tablespoons of dough for each cookie and roll into smooth balls. Place the dough balls on the baking sheets leaving space between each (these spread just a bit). Gently press each ball to flatten slightly and make a shallow well in the center with your thumb or the back of a spoon. Bake for twelve to fourteen minutes until the edges look set and the tops appear just dry. Let them cool on the sheet for five minutes then transfer to a wire rack and cool fully before filling.
- Fill with Cheesecake:
- Once cookies are completely cool pipe about one to one and a half teaspoons of the chilled cheesecake filling right into the center of each well. Smooth the tops if you love a neat look. Place the filled cookies in the fridge for twenty minutes so the filling sets and does not ooze out when stacked or bitten.
I love the pumpkin pie spice in these cookies. The smell instantly reminds me of those chilly mornings baking with my sister as we waited for the oven to warm the kitchen. These cookies always bring back those happy memories.
Storage Tips
Keep these cookies in an airtight container in the fridge since there is cream cheese in the filling The flavor deepens after chilling and the cheesecake center stays creamy. If stacking use a bit of parchment between layers to protect the filling. For best taste eat within four days
Ingredient Substitutions
If you run out of pumpkin pie spice use your own blend of cinnamon nutmeg and a pinch each of ginger and clove For a little extra tang try swapping half of the cream cheese in the filling for Greek yogurt plain full fat works best
Serving Suggestions
Serve these next to a mug of hot cider or pumpkin spice latte They are the star of any fall dessert spread or a cozy movie night snack. Try drizzling the tops with a simple maple glaze for even more seasonal flair
Pumpkin Cookies Around the World
Nothing says autumn in America quite like pumpkin treats In the US these spiced cookies are a new classic but cream cheese everything has been beloved for ages Their popularity keeps rising because everyone loves that sweet creamy center
Seasonal Adaptations
Swap the pumpkin puree for mashed sweet potato for a slightly earthier cookie Add a sprinkle of toasted pecans on top for crunch before baking Gently fold mini chocolate chips into the dough if you want extra indulgence
Success Stories
A friend made these for her Thanksgiving table and said even her picky eaters came back for seconds The recipe is easy enough for kids to help especially when making the thumbprint centers and piping in the cheesecake Take it from me they disappear from the cookie platter fast
Freezer Meal Conversion
These cookies freeze well both before and after filling. You can freeze unbaked dough balls and bake straight from the freezer by adding a few extra minutes to the baking time. Or freeze the finished filled cookies in a single layer first then transfer to a freezer bag. Thaw overnight in the fridge for best texture
Bake a batch of these cookies and your kitchen will smell like autumn itself. The creamy cheesecake center in each pumpkin-spiced cookie is a festive surprise everyone will love.
Recipe FAQs
- → How should I store these cookies?
Keep them refrigerated in an airtight container for up to 5 days. Serve chilled or let soften at room temperature before eating.
- → Can I freeze the finished cookies?
Yes, freeze in a single layer, then transfer to a sealed container. Thaw in the fridge for several hours before serving.
- → Is fresh pumpkin required for the cookie base?
Canned pumpkin puree works best for consistency and flavor. Avoid pumpkin pie filling, which includes added sugar and spices.
- → What kind of cream cheese should I use?
Use full-fat, brick-style cream cheese for the smoothest, richest filling. Make sure it’s fully softened before mixing.
- → Can the cookies be made ahead?
Yes, both dough and filling can be prepared in advance. Chill separately and assemble just before serving for best freshness.