Pumpkin Cheesecake Cookies
These are the best pumpkin cheesecake cookies! They are super chewy pumpkin cookies, stuffed with creamy cheesecake filling and rolled in pumpkin spice sugar. They’re the perfect fall treat and every pumpkin lover will adore them!
If you’re looking for other pumpkin desserts, try my OG chewy pumpkin cookies, pumpkin cold foam, pumpkin cheesecake, pumpkin muffins, pumpkin cupcakes, pumpkin bundt cake or pumpkin blondies!
Why You’ll Love These Pumpkin Cheesecake Cookies
They have the best texture– These cookies are super chewy and not at all fluffy pumpkin cookies. Pumpkin is hard to get right in cookies because it adds so much moisture to baked goods, but by drying it before adding it to the dough, the cookies keep their perfect chewy texture.
They have a creamy cheesecake layer– The centers are stuffed full of delicious, sweetened cream cheese. It’s the best part about these cookies!
They have the perfect amount of pumpkin spice. The dough is flavored with the perfect amount of pumpkin pie spice and then is rolled in spiced sugar before baking. Each bite will taste like fall!
Ingredients for Pumpkin Cheesecake Cookies
- Unsalted Butter– make sure it’s softened, room temperature butter
- Light Brown Sugar– we’re using only brown sugar in the pumpkin cookie dough to keep these cookies extra chewy
- Egg Yolks– make sure they’re room temperature
- Vanilla– as always I recommend vanilla bean paste for the best flavor, but vanilla extract will work perfectly fine as well
- Canned Pumpkin Puree– I highly recommend using Libby’s canned pumpkin. It’s the best pumpkin to use because almost all cans of it I’ve used have had the same consistency and are not too wet.
- Flour– just the right amount of all purpose flour helps give these cookies their perfect texture
- Pumpkin Pie Spice– a blend of cinnamon, nutmeg, allspice, ginger and cloves is used to bring warm fall flavors to these cookies
- Baking Soda & Baking Powder– equal parts are used to just slightly leaven these cookies
- Salt– brings out all the flavors in these cookies
- Granulated White Sugar– used for the cheesecake filling and spiced sugar
- Cream Cheese– used to make the delicious cream cheese filling
Step by Step Instructions
Please see the recipe card below for the complete recipe, including measurements and baking time!
STEP ONE: Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake filling into 16, 2 tsp portions onto a small parchment paper lined baking sheet. Freeze the cheesecake balls until they are frozen and very firm.
STEP TWO: Then dry your pumpkin to get rid of excess moisture. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under 1/4 cup from 1/2 cup). Then set aside.
STEP THREE: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Then set aside the flour mixture.
STEP FOUR: In a large bowl cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
STEP FIVE: Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.
STEP SIX: Add in the pumpkin and combine on medium speed.
STEP SEVEN: Add in the dry ingredients and combine on low speed.
STEP SEVEN: Scoop the dough into 16 portions with a 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each then place the frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in pumpkin spice sugar.
STEP EIGHT: Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time. Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!
FAQs
The number one reason this could happen is because not enough moisture was removed from the pumpkin. It absolutely has to be pressed with paper towels prior to being added to the batter or the cookies will not bake properly. Wet cookie dough equals cakey cookies. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just under a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough. Like stated above, try to use Libby’s canned pumpkin as almost all cans of it have the same consistency and are not too wet. Other brands of pumpkin can be really soupy in my opinion.
I would say no because fresh pumpkin puree tends to be even more liquidy than canned. It may cause the cookies to bake incorrectly.
Store the cookies in an airtight container for up to three days, or freeze them for up to two weeks!
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure to completely freeze the cheesecake balls. This will ensure no cheesecake filling leaks out of the cookies while baking. Keep the cheesecake balls in the freezer just until you’re ready to use for each batch of cookies.
Let the cookies cool completely before eating. This will allow the cheesecake filling to firm up and not be runny.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it’s combined. Doing this will help give you perfectly textured cookies.
If you make these cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Pumpkin Cheesecake Cookies
Ingredients
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
- 1/2 cup (122 g) canned pumpkin puree, Libby's
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
Instructions
For the Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.6 oz (170 g) cream cheese, cold, 3 tbsp (38 g) granulated white sugar, 1/2 tsp vanilla
- Scoop the cheesecake filling into 16, 2 tsp portions onto the baking sheet. (There will be a little bit left over in the bowl.)
- Pop the cheesecake balls into the freezer until they are frozen and very firm.
For the Spiced Sugar
- Add the sugar and pumpkin pie spice to a small bowl. Whisk to combine then set aside.1/4 cup (50 g) granulated white sugar, 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Dry your pumpkin to get rid of excess moisture. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under 1/4 cup from 1/2 cup). Then set aside.1/2 cup (122 g) canned pumpkin puree
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Then set aside the flour mixture.1 3/4 cups (219 g) all-purpose flour, spooned and leveled, 1 tbsp pumpkin pie spice, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a large bowl cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.3/4 cup (168 g) unsalted butter, softened, 1 cup (220 g) light brown sugar
- Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.2 egg yolks, at room temperature, 2 tsp vanilla
- Add in the dried pumpkin and combine on medium speed.
- Add in the dry ingredients and combine on low speed.
- Scoop the dough into 16 portions with a 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in pumpkin spice sugar. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
- Transfer the cookie dough balls to the prepared baking sheet. Bake 6 cookies at a time for 12-13 minutes.
- Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!
Definitely a lengthy recipe. From start to finish it took me about 3 hours. I was about to lose my mind over forming the dough over the filling, so I paused and chilled the dough overnight before shaping the dough balls over the filling. That was a game changer. I’m surprised the recipe doesn’t call for chilling the dough! The cookies are super yummy, so worth it if you have the patience!!
Key takeaways
– CHILL THE COOKIE DOUGH
– I had more filling balls than cookie dough
-yummy and probably worth the work
-mentally prepare yourself for the time it takes
These are soooo good I want eat all of them lol 10/10
Absolute winner cookies! A bit messy to make, but completely worth the effort. All of your friends will ask you for the recipe.
These are a labor of love and so worth it! I did chill the dough for about 30 minutes to make rolling them easier. Phenomenal cookies!
I made these to give out and I wish I kept one for myself! It’s easiest if the cream cheese filling is frozen and the cookie dough is soft, so you can mold the soft dough around the harder filling. I recommend you do the cream cheese first so there’s enough time to freeze. It melts fast, so flatten all the cookie balls first, then take out a few cream cheese balls from the freezer, like 4 at a time, stuff them, then take 4 more from the freezer, etc.
The pumpkin took a while to get the moisture out enough to reduce to 1/4 cup, I think because my paper towels were on the thinner side. I might try to leave it a day or two in the fridge open to dry.
The recipe just barely made 16 cookies, I had to scrape both cream cheese and cookie dough bowls to get every last drop. I’d say it makes 15 cookies.
I’ve literally never made cookies before and decided to tackle this recipe, which was scary. But they turned out great! I did chill the dough balls for about 30 mins before forming with the cream cheese. I baked at 350 for 12 mins.
It’s the PERFECT fall recipe! I absolutely loved it!
I won a family dessert “competition” using this recipe! This is my FAVORITE FALL COOKIE recipe. I don’t love (or really like) pumpkin pie BUT I LOVE these PUMPKIN COOKIES!!! YUM! YUM! YUM! The best I’ve ever had. Thank you! 🙂
I followed this recipe to a T and it took me about 2 hrs total. I think the recipe will vary depending on what pumpkin you get. Mine was Trader Joe’s and I think theirs is more watery. I used a lot of paper towels to dry it out. My cookie dough did not look like the pictures, more of a drop cookie dough. So yes, chill the dough! I had to double the scoop amount but still had enough dough and cream cheese filling. These are a do-over with the adjustments I had to make. Absolutely delicious but definitely a commitment!
Amazing recipe, it works best if you chill the dough before you put the dough around the cream cheese, it makes it less sticky, you should also lightly press the cookies down before baking to make sure it bakes properly
Wonderful. Delicious. Everything I wanted.
Insane!
Loved the texture and taste of these cookies. Such a great fall recipe. Definitely time consuming as a non-baker and wish I read the comments so I would’ve chilled the dough before trying to roll as they were super sticky. Will make again
I’ve had this saved for so long and finally made them! They’re delicious. I could’ve dried the pumpkin more (it was definitely weird but I can see why it was necessary) and I’m all for giant cookies but I think next time I’ll try to split everything and make 32 smaller cookies. Great recipe!
10/10 would recommend
The cookies do need more flower then it says though.
I agree with previous posts. Delicious! DEFINITELY chill the dough. I was surprised it didn’t have that in the directions. It is a very sticky dough so this will make your life easier.
I wanted to bake one of your cakes unfortunately haven’t bought a cake pan yet so I decided to give these a try and oh man I am glad i went ahead and made these they are absolutely amazing I shared the recipe with my sister IMMEDIATELY!
Every time I make these people ask me for the recipe!! They are the PERFECT fall dessert (being them to work, thanksgiving, Halloween parties, etc). They are so delicious!!
Hi Tara! Oh this makes me so happy to read! I’m so glad you and your friends have been liking the cookies! xx
Great recipe but definitely time consuming! My cream cheese filling didnt spread evenly within the cookie but stayed as a big lump in the middle. Any suggestions on how to avoid this? I froze the cream cheese and chilled the dough before I worked with it, but it eventually warmed up and softened once I rolled it into a ball.
Ok so the pumpkin purée is the measurement 1/2 before or after we dry them
Hi Lili! 1/2 cup of pumpkin puree before drying. ~1/4 after drying.