Pumpkin cheesecake cookies recipe is a practical, delicious option for home cooks who want a reliable recipe with clear steps and familiar ingredients. Soft spiced pumpkin cookies filled with tangy cream cheese and rolled in cinnamon sugar. The method below focuses on flavor, texture, and useful make-ahead and storage advice.

This recipe is designed to be approachable for a regular home kitchen. Prepare the ingredients before you begin, taste as you go, and use the tips below to adjust the final result to your preference.

Recipe at a Glance

Prep time: 25 minutes plus chilling | Cook time: 12 minutes | Total time: About 1 hour | Servings: 16 cookies | Category: Dessert

Why You’ll Love This Pumpkin Cheesecake Cookies

• Cheesecake centers make pumpkin cookies special.
• Cinnamon sugar adds a fragrant finish.
• Great for fall cookie boxes and bake sales.
• Dough can be chilled ahead.

Ingredients You’ll Need

• 1/2 cup pumpkin puree, blotted dry
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup softened butter
• 3/4 cup brown sugar
• 1 egg yolk
• 1 tsp vanilla
• 4 oz softened cream cheese
• 3 tbsp sugar for filling
• 1/4 cup sugar for coating
• 1 tsp cinnamon for coating

How to Make Pumpkin Cheesecake Cookies

Step 1: Mix cream cheese with 3 tablespoons sugar and half the vanilla; portion into 16 small scoops and freeze 20–30 minutes.

Step 2: Whisk flour, baking soda, pumpkin spice, cinnamon and salt.

Step 3: Beat butter and brown sugar until creamy; mix in egg yolk, remaining vanilla and blotted pumpkin.

Step 4: Add dry ingredients and mix just until combined; chill dough 20 minutes if soft.

Step 5: Wrap dough around each frozen filling portion and seal completely; roll in cinnamon sugar.

Step 6: Bake at 350°F for 11–13 minutes until edges set. Cool on tray 10 minutes.

Tips for the Best Pumpkin Cheesecake Cookies

• Blot excess moisture from pumpkin.
• Freeze filling portions before wrapping.
• Seal dough seams so filling stays inside.

Variations to Try

• Add chopped pecans to the coating.
• Add a pinch of cardamom.
• Fold mini white chocolate chips into dough.

How to Store It

Store in an airtight container in the refrigerator up to 4 days. Let stand briefly at room temperature before serving; baked cookies freeze up to 2 months.

Frequently Asked Questions

How do you keep pumpkin cheesecake cookies from spreading?

Blot pumpkin, chill soft dough and space cookies on a cool baking sheet.

How do you put cream cheese filling inside pumpkin cookies?

Freeze small portions of sweetened cream cheese, wrap each in dough and pinch seams closed.

Can pumpkin cheesecake cookies be made ahead?

Yes. Chill dough and filling separately, then assemble and bake when ready.

Do pumpkin cream cheese cookies need to be refrigerated?

Yes. Refrigerate cooled cookies because the filling contains cream cheese.

Pumpkin Cheesecake Cookies

Soft spiced pumpkin cookies filled with tangy cream cheese and rolled in cinnamon sugar.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Servings: 4

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup pumpkin puree blotted dry
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup softened butter
• 3/4 cup brown sugar
• 1 egg yolk
• 1 tsp vanilla
• 4 oz softened cream cheese
• 3 tbsp sugar for filling
• 1/4 cup sugar for coating
• 1 tsp cinnamon for coating

Equipment

• Two mixing bowls (for dough and filling)
• Parchment-lined baking sheets
• Small cookie scoop (for portioning dough)

Method

 

1. Step 1: Mix cream cheese with 3 tablespoons sugar and half the vanilla; portion into 16 small scoops and freeze 20–30 minutes.
2. Step 2: Whisk flour, baking soda, pumpkin spice, cinnamon and salt.
3. Step 3: Beat butter and brown sugar until creamy; mix in egg yolk, remaining vanilla and blotted pumpkin.
4. Step 4: Add dry ingredients and mix just until combined; chill dough 20 minutes if soft.
5. Step 5: Wrap dough around each frozen filling portion and seal completely; roll in cinnamon sugar.
6. Step 6: Bake at 350°F for 11–13 minutes until edges set. Cool on tray 10 minutes.

Notes

Cookie size affects baking time; check the first tray early.
Keep unused cream cheese filling chilled.