Name: Pumpkin Cheesecake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 115 g cream cheese; 2 tablespoons granulated sugar (for filling); 115 g unsalted butter, softened; 100 g brown sugar; 50 g granulated sugar; 120 g pumpkin puree; 1 egg yolk; 180 g all-purpose flour; 1/2 teaspoon baking soda; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt

A soft pumpkin spice cookie with a velvety cheesecake swirl? Yes, please! These Pumpkin Cheesecake Cookies blend the cozy flavors of fall with a creamy surprise center that melts in your mouth. They’re like your favorite pumpkin pie and cheesecake had a delicious little cookie baby.

Whether you’re baking for a fall gathering, Thanksgiving dessert table, or simply want to fill your home with the scent of cinnamon and nutmeg, these cookies are the ultimate seasonal indulgence. And the best part? They’re easier than they look, making them perfect for both novice bakers and seasoned pros.

What Makes These Pumpkin Cheesecake Cookies So Irresistible?

It’s all in the contrast. You get the tender bite of a warmly spiced pumpkin cookie, and right at the center, a luscious pocket of tangy cream cheese filling. The flavors balance each other so well, and the textures keep each bite interesting. Plus, they look beautiful right out of the oven—no decorating required.

Ingredients for the Pumpkin Cheesecake Cookies

Pumpkin Puree: Adds moisture and that signature earthy sweetness. Make sure it’s pure pumpkin, not pie filling.
Cream Cheese: The creamy core that gives the cookies their cheesecake-like surprise.
Brown Sugar: Adds depth and a touch of caramel flavor.
Granulated Sugar: Helps sweeten both the dough and the filling.
All-Purpose Flour: Provides structure to hold the filling inside.
Butter: Unsalted and softened, it lends richness and helps with texture.
Egg Yolk: Just the yolk for extra tenderness and richness.
Baking Soda: Gives the cookies lift.
Pumpkin Pie Spice: A perfect blend of cinnamon, nutmeg, ginger, and cloves.
Salt: Balances the sweetness and enhances flavor.

How To Make the Pumpkin Cheesecake Cookies

Step 1: Make the Cheesecake Filling

In a small bowl, mix softened cream cheese with a little granulated sugar until smooth. Scoop small dollops onto a parchment-lined baking sheet and freeze them for at least 30 minutes.

Cream together butter, brown sugar, and granulated sugar until fluffy. Mix in the pumpkin puree and egg yolk. Stir in the dry ingredients—flour, baking soda, pumpkin pie spice, and salt—until a soft dough forms.

Step 3: Shape and Fill the Cookies

Scoop out a tablespoon of dough and flatten it in your hand. Place a frozen cheesecake dollop in the center, then wrap the dough around it and roll it into a ball. Repeat until all the dough is used.

Step 4: Bake to Perfection

Place cookie balls on a lined baking sheet and bake at 350°F (175°C) for 10-12 minutes until the edges are set and the tops are slightly cracked. Let cool on the baking sheet for a few minutes before transferring to a rack.

How to Store and Serve Pumpkin Cheesecake Cookies

These cookies are delightful warm or chilled. Store them in an airtight container in the fridge for up to 5 days. For a soft bite, let them sit at room temperature for 10 minutes before serving.

They also freeze beautifully. Stack them between sheets of parchment paper and freeze in a sealed container for up to 2 months.

What to Serve With Pumpkin Cheesecake Cookies?

Hot Apple Cider

The warm spice of apple cider complements the pumpkin and cream cheese beautifully.

Pumpkin Cream Cold Brew

A chilly counterpart to the warm cookie, this drink highlights the pumpkin flavor even more.

Maple Glazed Pecans

A sweet, nutty snack that pairs well with the soft cookie texture.

Cinnamon Ice Cream

Sandwich it between two cookies for a dessert dream come true.

Roasted Butternut Squash Soup

If you’re serving these cookies as part of a fall dinner, this savory soup is a great starter.

Vanilla Bean Whipped Cream

A dollop on the side adds lightness and elegance.

Salted Caramel Drizzle

Drizzle over the cookies just before serving for a decadent upgrade.

If you’re into seasonal cookie fun, check out these gems on Chef Alchemy:

Twix Cookie Cups for caramel-chocolate lovers.
Lemon Churro Cookies with sweet citrus spice.
Chocolate Cherry Cream Pie for a rich fruity combo.
Jimmy Carter’s Grandmother’s Peanut Butter Cookies for nostalgic comfort.
Copycat Crumbl Salted Caramel Cheesecake Cookies if you want to double up on the cheesecake joy.

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Let me know in the comments how yours turned out. Did you sneak in extra spice? Did you chill them or go warm and gooey?

Explore more health-boosting and sweet-tooth-satisfying creations at ChefAlchemy’s Recipes—your go-to spot for unique baking adventures!

Pumpkin Cheesecake Cookies

Author: Lorenzo Devereaux
Total Time: 32 minutes
Yield: 16 cookies
Diet: Vegetarian

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Description

Craving cozy fall flavors? These Pumpkin Cheesecake Cookies are the answer. Soft, spiced pumpkin cookies meet a creamy cheesecake center for a perfect balance of warmth and richness. Whether you need quick dessert ideas, fun Thanksgiving cookies, or a fall twist on classic treats, this easy recipe delivers big flavor. Ideal for a cozy snack, holiday tray, or sweet gift box, they’re a must-try for lovers of pumpkin spice and cheesecake. This recipe fits perfectly into the search for quick desserts, easy baking recipes, or even healthy-ish snacks if you’re watching portions.