Every fall, I find myself drawn to warm, spiced treats that pair perfectly with a mug of tea or coffee, and these Pumpkin Cheesecake Cookies have quickly become a seasonal favorite in my kitchen.

The first time I baked them, the aroma of cinnamon, nutmeg, and ginger filled the house, instantly bringing that cozy fall feeling. Each bite is a perfect balance: soft, spiced pumpkin cookie on the outside with a creamy, tangy cheesecake center that melts in your mouth.

What I love most about these cookies is how they bring together two beloved desserts – pumpkin cookies and cheesecake – into one bite-sized indulgence. They’re festive enough for holiday gatherings but simple enough for a weekday treat.

Over the years, I’ve perfected the technique to make sure the cookies hold their shape, the filling stays creamy, and every bite is bursting with fall flavor.

Why You’ll Love This Recipe

Perfect Fall Flavors
Cinnamon, nutmeg, ginger, and allspice create a warm, cozy profile that screams autumn.
Creamy Cheesecake Surprise
The soft, tangy cheesecake filling in the center contrasts beautifully with the spiced pumpkin cookie exterior.
Soft, Chewy Texture
These cookies remain tender, moist, and slightly chewy – the ideal texture for a comforting dessert.
Beautiful Presentation
The filled center adds a stunning visual appeal that makes them perfect for parties and gifts.
Make-Ahead Friendly
Dough can be chilled and baked later, making them convenient for entertaining.

Ingredients

Cheesecake Filling:

4 oz cream cheese, softened
2 tbsp granulated sugar
½ tsp vanilla extract

Pumpkin Cookies:

½ cup unsalted butter, melted
½ cup granulated sugar
½ cup dark brown sugar
½ cup pumpkin puree (blotted of excess moisture)
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Pumpkin Spice Sugar:

¼ cup granulated sugar
1 tsp ground cinnamon
⅛ tsp ground allspice
⅛ tsp ground nutmeg
⅛ tsp ground ginger

Instructions

Make the Cheesecake Filling
Whisk together cream cheese, sugar, and vanilla until smooth. Set aside.
Prepare the Cookie Dough
- Melt butter and let it cool.
- Mix in granulated and brown sugar until combined.
- Add pumpkin puree, egg, and vanilla, stirring until smooth.
- In a separate bowl, whisk together flour, spices, baking powder, soda, and salt. Gradually fold into wet ingredients.
Chill the Dough
Refrigerate for at least 1 hour to help cookies hold their shape.
Prepare Pumpkin Spice Sugar
Combine all ingredients in a small bowl and set aside.
Shape and Fill the Cookies
- Preheat oven to 350°F (175°C) and line baking sheet with parchment.
- Scoop tablespoon-sized dough balls, roll in hands, then coat in pumpkin spice sugar.
- Press a small indent in each cookie center and fill with a spoonful of cheesecake mixture.
Bake and Cool
Bake 12–14 minutes, until edges are lightly golden. Cool slightly before serving.

Mistakes to Avoid

Excess Moisture in Pumpkin – Too much water will make cookies flat. Blot pumpkin puree first.
Overmixing Dough – Leads to tough cookies; mix until just combined.
Filling Spillage – Don’t overfill the center; a heaping teaspoon is enough.
Skipping Chill Time – Chilling prevents spreading and keeps cookies soft and thick.

Expert Tips

Use full-fat cream cheese for richest flavor and texture.
Lightly press the dough into indent, don’t flatten completely – it holds the cheesecake filling better.
Roll in pumpkin spice sugar for extra crunch and aromatic coating.
Store baked cookies in an airtight container at room temperature for up to 3 days.
Freeze unbaked dough balls for quick baking later – just thaw slightly before baking.

FAQs

1. Can I use canned pumpkin puree?
Yes, just make sure to blot any excess moisture to prevent soggy cookies.

2. Can I make mini cookies?
Absolutely! Reduce dough and filling proportionally and bake for 8–10 minutes.

3. Can I use low-fat cream cheese?
Yes, but full-fat cream cheese yields creamier, richer filling.

4. How do I prevent cheesecake from oozing out?
Chill dough and use just enough filling to create a small, contained center.

5. Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

6. How should I store leftovers?
Keep in an airtight container at room temp for 3 days or refrigerate for up to a week.