Introduction

These Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake center, making them the ultimate seasonal treat. Soft, flavorful, and perfectly sweet, they are sure to become a favorite for cozy afternoons or holiday gatherings.

A tall stack of four soft-looking cookies with a crumbly texture is shown, each cookie coated in a mixture of cinnamon and sugar giving a grainy, warm brown surface; between each cookie is a smooth, thick layer of white cream filling that looks soft and slightly glossy; the top cookie is bitten to reveal the contrast between the brown exterior and the white cream center, adding a sense of texture and depth. The stack is placed on a white marbled surface with scattered cookie crumbs around, and a silver fork rests nearby. In the background, blurred elements give a cozy, autumn feel with warm orange and brown tones visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
4 ounces cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla extract
1 large egg yolk

Instructions

Step 1: Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
Step 2: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 5 minutes.
Step 3: Beat in the egg and vanilla extract until well combined.
Step 4: Gradually beat in the pumpkin puree until just combined.
Step 5: Slowly add the dry ingredients to the wet mixture, mixing until just combined.
Step 6: Cover the dough and chill it in the refrigerator for at least 30 minutes.
Step 7: In a small bowl, beat the softened cream cheese and ¼ cup granulated sugar until smooth and creamy.
Step 8: Beat in the vanilla extract and egg yolk until well combined; set aside.
Step 9: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 10: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 11: Create a small well in the center of each cookie using your thumb or the back of a spoon.
Step 12: Spoon about 1 teaspoon of the cheesecake filling into each well.
Step 13: Bake for 10 to 12 minutes, until the edges of the cookies are lightly golden and the cheesecake filling is set.
Step 14: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Chilling the dough is key to preventing the cookies from spreading too much during baking.
Try adding chopped nuts or white chocolate chips to the dough for extra texture and flavor.
If you prefer a stronger spice flavor, increase the cinnamon and ginger slightly.
Use canned pumpkin puree, not pumpkin pie filling, for the best consistency and flavor.

Storage

Store pumpkin cheesecake cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, bring to room temperature or warm gently in a low oven to soften the cheesecake filling.

How to Serve

A stack of five round cookies with a golden-brown color sits on a white plate. The top cookie is broken in half, revealing a soft, light-colored filling inside. In the background, there is a second white plate with more cookies and a light brown cloth on a white marbled surface. The lighting is bright and natural, making the cookies look soft and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed until smooth and drained well to avoid excess moisture that could affect the cookie texture.

Why is the cheesecake filling not setting properly?

Make sure to bake the cookies long enough for the cheesecake center to set. Oven temperatures vary, so if needed, add a couple of extra minutes, watching carefully to prevent overbaking.