Pumpkin Cheesecake Cookies

Fall dessert recipes don't get better than these Pumpkin Cheesecake Cookies. These soft, pillowy cookies feature a cream cheese center that melts in your mouth, making them an instant favorite at any dessert table.

What makes these Pumpkin Cheesecake Cookies truly special is how they bring together two beloved desserts in one bite. Whether you're baking for a holiday gathering or just treating yourself, this pumpkin cheesecake cookie recipe delivers every single time.

What Makes These Cookies Stand Out

These Pumpkin Cheesecake Cookies aren't your typical fall cookies. While pepperidge farm pumpkin cheesecake cookies might be convenient, nothing beats the taste and texture of cookies made from scratch in your own kitchen. The combination of pumpkin puree and cream cheese creates a texture that's both soft and chewy, with just enough structure to hold that luscious filling.

The secret behind these pumpkin cheesecake sandwich cookies lies in their simplicity. You don't need fancy techniques or hard-to-find ingredients. Just real pumpkin, quality cream cheese, and the right blend of spices. The result? Cookies that taste like you spent hours in the kitchen, when really, they come together in about 30 minutes. They pair beautifully with coffee for breakfast, make excellent afternoon snacks, and always disappear fast at parties. Plus, they freeze wonderfully, so you can enjoy these festive desserts whenever the craving hits.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Texture Secret
• FAQ
• Perfect Fall Indulgence
• Related
• Pairing
• Pumpkin Cheesecake Cookies

Ingredients

For the Cookie Dough:

• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt
• Butter
• Brown sugar
• Pumpkin puree
• Egg
• Vanilla extract

For the Cream Cheese Filling:

• Cream cheese
• Powdered sugar
• Vanilla extract

See recipe card for quantities.

Instructions

Step 1: Prepare Your Cookie Dough

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
4. Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until well combined.
5. Gradually fold in the dry ingredients until just combined; don't overmix or cookies will be tough.

Step 2: Make the Cream Cheese Filling

1. In a separate bowl, beat the softened cream cheese until smooth and creamy.
2. Add powdered sugar and vanilla extract, mixing until completely combined.
3. Transfer the cream cheese frosting mixture to a piping bag or zip-top bag with the corner snipped off.
4. Refrigerate the filling for 10 minutes to make it easier to work with.

Step 3: Assemble and Bake

1. Scoop tablespoon-sized portions of cookie dough onto your prepared baking sheets, spacing them 2 inches apart.
2. Use your thumb or the back of a spoon to create a small indent in the center of each cookie.
3. Pipe a teaspoon of cream cheese filling into each indent, being careful not to overfill.
4. Top each filled cookie with another small ball of dough, gently pressing to seal the edges.
5. Bake for 12-14 minutes until edges are set but centers still look slightly soft.
6. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 4: Cool and Serve

1. Allow Pumpkin Cheesecake Cookies to cool completely before storing or serving.
2. Once cooled, you can dust with powdered sugar for a beautiful presentation.
3. These oven baked goodies taste even better the next day when flavors have melded together.

Expert Cooking Tips

Getting perfect soft pumpkin cheesecake cookies comes down to these key techniques:

• Rest the Dough ; let mixed dough rest 10 minutes before scooping for better texture
• Temperature Matters ; softened butter and cream cheese at room temperature ensure proper mixing
• Don't Overbake ; remove when centers look slightly underdone; they firm up as they cool
• Chill the Filling ; cold cream cheese filling pipes easier and won't leak during baking
• Use Real Pumpkin ; pure pumpkin puree only, not pumpkin pie filling with added spices
• Measure Flour Correctly ; spoon and level flour instead of scooping to avoid dry cookies

Recipe Variations & Substitutions

Transform your pumpkin cheesecake cookie with these creative options:

Classic Twists

Pumpkin Cheesecake Snickerdoodle Cookies: Roll dough balls in cinnamon-sugar mixture before baking. Skip the cream cheese filling or add it for extra decadence. The crispy cinnamon exterior contrasts beautifully with the soft interior.

Pumpkin Cheesecake Cookie Bars: Press half the dough into a 9x13 pan, spread cream cheese filling over it, then dot with remaining dough. Bake at 325°F for 30-35 minutes. Cut into squares for easy party serving.

Flavor Additions

• With Glaze Topping ; skip the filled version, make flat cookies, drizzle with powdered sugar glaze mixed with milk and cinnamon
• Chocolate Chip Addition ; fold 1 cup semi-sweet chocolate chips into dough for a chocolate twist
• Maple Cream Filling ; replace half the powdered sugar with pure maple syrup in the filling
• Nut Topping ; sprinkle chopped pecans or walnuts on top before baking for added crunch

Alternative Versions

• Mini Version ; use a teaspoon to portion dough instead of tablespoon; reduce baking time to 8-10 minutes
• Keto Version ; substitute almond flour and use erythritol instead of sugar for low-carb option
• Gluten-Free ; use 1:1 gluten-free flour blend in place of all-purpose flour
• Dairy-Free ; swap in vegan cream cheese and plant-based butter

Equipment Recommendations

Having the right tools makes baking these easy pumpkin cheesecake cookies even simpler:

• Stand Mixer or Hand Mixer ; creaming butter and sugar by hand takes forever and won't give you the same fluffy texture
• Baking Sheets ; heavy-duty aluminum sheets prevent burning and ensure even baking
• Parchment Paper or Silicone Mats ; prevents sticking and makes cleanup a breeze
• Cookie Scoop ; a 2-tablespoon scoop ensures uniform size so all cookies bake evenly
• Piping Bags ; makes filling cookies neat and professional-looking (or use a zip-top bag)
• Wire Cooling Rack ; allows air circulation so bottoms don't get soggy
• Mixing Bowls ; you'll need at least two, one for dry ingredients and one for wet

Budget-friendly alternatives: Use an electric hand mixer instead of a stand mixer, and regular plastic bags with corners cut off work just as well as piping bags. Any standard baking sheet works; just watch cookies closely near the end of baking time.

Storage & Meal Prep Tips

Refrigerator Storage:

• Store Pumpkin Cheesecake Cookies in an airtight container in the fridge for up to 5 days. Because of the cream cheese filling, refrigeration is required.
• Place parchment paper between layers to prevent sticking.

Freezing Instructions:

• These baked pumpkin treats freeze beautifully for up to 3 months.
• Freeze cookies in a single layer until solid, then transfer to freezer bags.
• Thaw in the refrigerator overnight or at room temperature for 2 hours.

Make-Ahead Tips:

• Prepare the cookie dough up to 2 days ahead and refrigerate. The cream cheese filling can be made 3 days in advance.
• Cold dough is easier to work with and results in cookies that spread less during baking.

Best Fresh:

While these store well, Pumpkin Cheesecake Cookies taste absolutely incredible within the first 24 hours when the cookie is still tender and the filling is at peak creaminess.

FAQ

Perfect Fall Indulgence

These Pumpkin Cheesecake Cookies capture everything we love about autumn baking ideas in one perfect bite. The combination of pumpkin spice flavor with tangy cream cheese creates a dessert table favorite that disappears faster than you can say "seasonal cookie recipe." Whether you're baking for a crowd or just want to fill your cookie jar with something special, this recipe delivers consistent, delicious results.

The best part? You now have a go-to pumpkin cheesecake cookie recipe that works for any occasion. Make them for Thanksgiving, package them as gifts, or simply enjoy them with your morning coffee. Once you've mastered these, try experimenting with our Gingerbread Cheesecake Cookies Recipe for a spicier winter variation, or switch to Strawberry Cheesecake Cookies when spring arrives. Each variation uses the same reliable technique you've learned here, just with different flavor profiles. These cookies prove that sometimes the best recipes are the ones that bring together two classics into something entirely new and absolutely irresistible.

Warm, gooey, and perfect with coffee; these are fall in cookie form! 🍂
~ Viola

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Pairing

These are my favorite dishes to serve with this Pumpkin Cheesecake Cookies recipe: