Pumpkin Spice Cheesecake Cookies

These Pumpkin Spice Cheesecake Cookies are soft, pillowy, and packed with fall flavor. Each bite delivers creamy cheesecake filling wrapped in a spiced pumpkin cookie that melts in your mouth.

Perfect for autumn gatherings or cozy weekends at home, these cookies combine two beloved desserts into one irresistible treat. They’re easier to make than traditional cheesecake and way more fun to share.

Why You’ll Love This Recipe

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These cookies bring together the best of pumpkin season and cheesecake indulgence. The cream cheese filling stays perfectly tangy while the pumpkin cookie base delivers warm spice in every bite.

They’re surprisingly simple to make with everyday ingredients you probably already have. No mixer required, and they come together in under an hour from start to finish.

The texture is unbeatable, crispy edges with a soft, cake-like center. They stay fresh for days and actually taste better the next day when the flavors meld together.

Read More: Blueberry Jam Stuffed Chocolate Cookies

Ingredients You’ll Need

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The cookie dough starts with canned pumpkin puree, which keeps these cookies incredibly moist. Make sure to use pure pumpkin, not pumpkin pie filling.

For the Cookie Dough:

For the Cheesecake Filling:

For Topping:

How to Make the Filling

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Beat softened cream cheese with sugar and vanilla until completely smooth and fluffy. This takes about 2 minutes with a hand mixer or 3 minutes by hand with a wooden spoon.

The filling needs to be thick enough to hold its shape. If it’s too soft, pop it in the fridge for 15 minutes before using.

Scoop the filling into tablespoon-sized portions onto a parchment-lined plate. Freeze for at least 30 minutes, this makes assembly so much easier.

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Pumpkin Spice Cheesecake Cookies

Recipe by Emma BrooksCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

44

minutes

Total time

1

hour 

9

minutes

Soft pumpkin cookies stuffed with sweet cream cheese filling and rolled in cinnamon sugar. The ultimate fall dessert that combines two classics.

Ingredients

• Cookie Dough

• 1¾ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 2 tsp pumpkin pie spice

• ½ tsp ground cinnamon

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ¾ cup packed light brown sugar

• ¼ cup granulated sugar

• ½ cup pumpkin puree

• 1 large egg

• 1 tsp vanilla extract

• Cream Cheese Filling

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 tsp vanilla extract

• Cinnamon Sugar Coating:

• 2 tbsp granulated sugar

• ½ tsp ground cinnamon

Directions

• Make the filling
• Beat cream cheese, sugar, and vanilla until smooth and fluffy, about 2 minutes. Scoop into 24 tablespoon-sized portions onto parchment paper. Freeze for 30 minutes.
• Prepare dry ingredients
• Whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl.
• Mix wet ingredients
• In a large bowl, cream butter with both sugars until fluffy. Add pumpkin puree, egg, and vanilla, beating until combined.
• Combine dough
• Fold dry ingredients into wet ingredients until just combined. Don’t overmix.
• Assemble cookies
• Scoop 1½ tablespoons of dough, flatten in palm, place frozen cream cheese ball in center, and wrap dough around it completely. Roll in cinnamon sugar mixture.
• Bake
• Place cookies 2 inches apart on parchment-lined baking sheets. Bake at 350°F for 12-14 minutes until edges are set.
• Cool
• Let cookies rest on baking sheet for 10 minutes before transferring to a wire rack.

Notes

• Use pure pumpkin puree, not pumpkin pie filling
  Make sure cream cheese is fully softened for smooth filling
  Freezing the filling portions makes assembly much easier
  Cookies stay fresh refrigerated for up to 5 days
  Can substitute mascarpone for cream cheese for richer filling
  Add mini chocolate chips to cookie dough for extra indulgence

Nutrition Information (Per Cookie)

Making the Cookie Dough

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Whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl. Set this aside while you prep the wet ingredients.

In a large bowl, cream the butter with both sugars until light and fluffy. Add pumpkin puree, egg, and vanilla, beating until well combined.

Gradually fold the dry ingredients into the wet ingredients until just combined. Don’t overmix—the dough should be soft and slightly sticky.

Assembly Tips

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Scoop about 1½ tablespoons of cookie dough and flatten it in your palm. Place a frozen cream cheese ball in the center, then wrap the dough around it completely.

Make sure the filling is fully sealed inside with no gaps. Roll the dough ball between your palms to smooth it out, then roll in the cinnamon sugar mixture.

Place cookies 2 inches apart on a parchment-lined baking sheet. They’ll spread slightly, so give them room to breathe.

Baking Instructions

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Preheat your oven to 350°F and line two baking sheets with parchment paper. Room temperature pans work best for even baking.

Bake for 12-14 minutes until the edges are set but the centers still look slightly underdone. They’ll continue cooking on the hot pan after you remove them.

Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. This resting time helps them set up properly without breaking.

Storage and Make-Ahead

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Store these cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese filling needs to stay cold to maintain the best texture.

You can freeze the assembled, unbaked cookies for up to 2 months. Bake from frozen, adding 2-3 extra minutes to the baking time.

The cream cheese filling can be made up to 2 days ahead. Keep it covered in the fridge and let it soften slightly before portioning and freezing.

Frequently Asked Questions