When you can't decide between pumpkin cheesecake and pumpkin cookies, why not have both! These Pumpkin Cheesecake Cookies have pumpkin cheesecake wrapped inside a pumpkin cookie dough, resulting in a soft and tangy delicious fall cookie. They're super simple to make and will be a big hit all pumpkin season long!
This cheesecake-stuffed cookie recipe is great for fall potlucks or bake sales, or a Thanksgiving dessert, and they even make really great gifts! If you love pumpkin cheesecakes, you'll also like these Pumpkin Pie Cheesecake Bites or if you're looking for a more unique cheesecake, check out these Avocado Cheesecake Bites.
Why this Recipe Works
Is it even fall without pumpkin spice desserts? These cheesecake stuffed cookies use both canned pumpkin and pumpkin pie spice making these the best fall treat! Pumpkin Cheesecake Cookies are soft and sweet with the perfect balance of pumpkin spice.
Ingredients and Notes
Pumpkin - These soft and tangy cookies use canned pumpkin puree. It should be 100% pumpkin, not pumpkin pie filling.
Pumpkin Spice - The pumpkin alone has a subtle flavor so pumpkin pie spice adds the perfect pop of flavor to these Pumpkin Cheesecake Cookies.
Cream Cheese - The cream cheese is what gives these fall cookies the tangy taste of cheesecake. Be sure to use a block of cream cheese and not a tub.
Pumpkin Pie Spice - I use a pre-made pumpkin pie spice in this fall cookie recipe, but you can also make your own, or use a combination of spices that excites you. Recipes vary slightly, but generally all include cinnamon, nutmeg, allspice, and cloves. Many also use ginger, and I've seen some that use black pepper or mace as well. Play around with it and go with what you like best!
Pumpkin - I use canned pumpkin puree, but fresh should work great too!
How to Make this Recipe
Step 1: Beat together all the pumpkin cheesecake filling ingredients.
Step 2: Pipe 24 dollops of of cheesecake filling onto parchment paper and freeze for one hour.
Step 3: Beat together the butter and sugars.
Step 4: Add egg and pumpkin and mix well.
Step 5: Add the flour, salt, baking soda, and pumpkin pie spice, and mix until just combined.
Step 6: Scoop about 2 tablespoons of cookie dough, roll into a ball, and press flat. Place a frozen dollop of pumpkin cream cheese filling in the center.
Step 7: Fold the edges of the cookie dough around the pumpkin cheesecake filling and press dough together until the filling is fully covered.
Step 8: Place on cookie sheet and bake at 350°F for 10-12 minutes. Cool completely on the baking sheet.
Yes! Canned 100% pure pumpkin is pureed pumpkin (though some may also include purees of other squashes as well). Alternatively, pumpkin pie filling is pureed pumpkin that has been sweetened and has spices added and is not interchangeable with pure pumpkin or pumpkin puree.
Pumpkin Chai Bread is a perfect use for the rest of the pumpkin in your can!
In these Pumpkin Cheesecake Cookies, we add the pumpkin where you would generally add vanilla in a basic cookie recipe. Pumpkin adds moisture, and can also serve as an egg replacement in baking. Plus it adds a nice touch of fall flavor!
Tips & Tricks
Tip #1: A piping bag isn't necessary to pipe out the cheesecake filling. Cutting the corner off of a zip-top bag will work great or you can even spoon out the filling.
Tip #2: The dough is slightly sticky, but very forgiving. You should easily be able to work the dough around the frozen filling. I find it helpful to wear gloves, but it's not necessary.
Tip #3: Be sure to keep the pumpkin cheesecake filling in the freezer between batches of cookies. If it defrosts it will be too soft to work with. The dough should also stay as close to room temperature as possible so don't keep it too close to the oven. If the dough gets too soft, pop it in the fridge for a few minutes to chill.
Tip #4: You can play around with the ratio of cookie to cheesecake filling that you like. If you like more cheesecake filling, use less dough for each cookie. If you prefer more cookie, use more dough around the filling or pipe smaller dollops of filling.
Tip #5: Pumpkin Cheesecake Cookies need to fully cool on the baking sheet. If you have two or three baking sheets that you can rotate, that's ideal. Otherwise, you'll have to wait for the first batch to cool before baking the next batch.
- Pumpkin Cheesecake Cookies can be stored in an airtight container at room temperature for about 3-5 days.
- They can also be stored in the refrigerator for up to a week.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
Pumpkin Cheesecake Cookies
- Mixing bowl
- stand or hand mixer
- Baking sheet
Pumpkin Cheesecake Filling
- 8 oz block of cream cheese
- ½ cup powdered sugar
- 2 tablespoons pumpkin
- ½ teaspoon pumpkin pie spice
- 2 sticks butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 2 tablespoon pumpkin
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 teaspoon pumpkin pie spice
Pumpkin Cheesecake Filling
- Combine all filling ingredients in a small mixing bowl and beat until well combined.
- Pipe the cream cheese mixture into 24 dollops on parchment paper and freeze for 1 hour.
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Beat together butter and sugars.
- Add egg and pumpkin and mix well.
- Mix in flour, baking soda, salt, and pumpkin pie spice, and mix until just combined.
- Scoop out approximately two tablespoons of cookie dough, roll into a ball, and flatten.
- Place a frozen dollop of cheesecake filling in the center of the dough.
- Fold the edges of the dough around the frozen cream cheese, and continue pressing the dough together until the cream cheese is fully covered.
- Place on lined baking sheet and bake 10-12 minutes.
- Cool completely on the baking sheet. Enjoy!