These pumpkin cheesecake cookies are the best of both worlds – all the pumpkin spice we love plus a creamy cheesecake center!
It’s no surprise that we love pumpkin or that we love cheesecake!
In fact, we’ve already put them together in these pumpkin cheesecake bars!
Now we’re adding our love for cookies to the mix with these Pumpkin Cheesecake Cookies! If you love thumbprint cookies, you’ll love these sweet little treats.
The cookie portion is like a little bite of pumpkin cake (soft and cakey, not too chewy and not at all crispy), and the center is filled with creamy cheesecake!
These are perfect for fall and hard to resist.
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For the pumpkin cookies:
Dry Ingredients – You’re going to need some standard cookie dough ingredients for this recipe, starting with some flour, baking powder, cornstarch, salt, sugar, light brown sugar, and spices.
Spices – I’m using a mix of cinnamon, ground ginger, and allspice! You can use pumpkin pie spice instead if you don’t want to mix these.
Wet Ingredients – For the remaining wet cookie dough ingredients you’ll need butter, egg, and vanilla extract.
Pumpkin Puree – Make sure that you are using canned pure pumpkin puree, and not canned pumpkin pie filling!
For the cheesecake filling:
Cream Cheese – You’ll want to start with some softened cream cheese to make this cheesecake filling.
Powdered Sugar – For sweetening up the cheesecake filling.
Egg – It’ll add some rich flavor and smooth texture to the cheesecake.
Flour – Just a touch makes for a thick and creamy cheesecake filling that isn’t too runny.
What We Love About This Recipe:
- Pumpkin pie flavors with cheesecake in a cookie form? It’s the perfect Fall dessert!
- These do have a long list of ingredients, but the recipe comes together easily.
- Warm from the oven or cold from the fridge – these are tasty either way!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
How To Make Cookie Dough:
Combine: Beat together the butter and sugars until light and creamy and then beat in the egg and vanilla. Stir in the pumpkin.
Dry Ingredients: Stir together the dry ingredients and then mix in with the wet ingredients until you have a thick dough. You may need to switch to a spatula to mix it if the dough is too thick for your mixer.
Chill: Pop the dough in the freezer while you whip up the cheesecake filling.
How To Make Cheesecake Filling:
Mix: This cheesecake filling is quick and easy to make! Start by adding the softened cream cheese, powdered sugar, and flour to a large bowl. Mix those together until combined.
Finish: Add the egg to the mix and beat until it is just combined with the other ingredients. Transfer the cheesecake filling into a piping bag or ziplock bag before moving on.
How To Bake Pumpkin Cookies:
Scoop: When the cheesecake filling is ready you can remove the pumpkin cookie dough from the freezer and start scooping out balls of the dough with a medium cookie scoop.
Roll the dough into a ball and place it on a parchment lined cookie sheet. You should have enough dough for 30 cookies
Filling: Press the back of a teaspoon into the center of each cookie dough ball to form an indention. Pipe the cheesecake filling into the indention.
This pumpkin cookie dough can be a little sticky to work with so it may help to dip the teaspoon in some flour before pressing the balls of dough to keep it from sticking.
Bake: Place the baking sheet in the oven and bake for 13 to 15 minutes or until the cookies have risen slightly and the edges begin to turn golden brown.
Let the cookies cool and then dust with some extra cinnamon before serving.
How to store pumpkin cheesecake cookies:
- Counter: Because of the cream cheese, it’s best not to leave these cookies out on the counter for more than a few hours!
- Refrigerator: Store in an airtight container in the fridge for up to 7 days. Serve chilled or bring to room temperature.
- Freezer: Store in an airtight container in the freezer for up to 3 months. Thaw before serving. Please note that the cream cheese filling texture may change after being frozen.
MORE PUMPKIN RECIPES!
- Pumpkin Chocolate Chip Bread
- Pumpkin Pie Dip
- Keto Pumpkin Cheesecake
- Air Fryer Pumpkin Bombs
- Pumpkin Rice Krispie Treats
- Pumpkin Lasagna
- Pumpkin White Chocolate Chip Cookies
Pumpkin Cheesecake Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon plus extra for dusting
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup butter room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 8 ounces cream cheese room temperature
- 1/2 cup powdered sugar
- 1 tablespoon flour
- 1 large egg
To make the cookies:
- Preheat the oven to 350°. Line two large cookie sheets with parchment paper, and set them aside.
- In a small or medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, ginger, allspice, and salt.
- In a separate large bowl, cream the butter, sugar, and brown sugar with an electric hand mixer until light and creamy.
- Add the egg and vanilla extract, and beat until the egg is just mixed.
- Mix in the pumpkin puree.
- Pour in the dry ingredients, and mix with the electric mixer until the batter starts to thicken. Switch to a rubber spatula or wooden spoon if the dough is too thick for your mixer.
- Place the dough in the freezer while you make the cheesecake filling.
To make the cheesecake filling:
- Use an electric hand mixer to combine the cream cheese, powdered sugar, and flour in a large bowl.
- Add the egg and beat until just combined.
- Transfer the cream cheese mixture into a piping bag or ziplock bag.
- Take the cookie dough out of the freezer, and scoop out balls of dough using a medium cookie scoop.
- Roll the dough into a ball, and place it on the parchment-lined cookie sheet. Repeat to fill the cookie sheet.
- Dip the back of a teaspoon into flour and then press into the center of each cookie dough ball to make an indention.
- Pipe about a teaspoon of cream cheese filling into the center of each cookie.
- Bake for 13-15 minutes or until the cookies have risen slightly and the edges start to turn golden brown. Do not overbake.
- Allow the cookies to cool, then dust with extra cinnamon before serving.