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!
I made these cookies three times so far this autumn in huge batches because everyone loved them so much! There are few better feelings than someone biting into something you made and them being amazed at how good it is. Perfect for the autumn vibes, Halloween, Thanksgiving, and I’m sure for Christmas as well!
I tend to be left with a bit more cookie dough than cheesecake balls, so I use lindor chocolate balls instead for the last few cookies, and those turn out really amazing too.
Thank you for this recipe 🙂
These cookies are unbelievably amazing! Just a quick hint for those who are getting cakey cookies. After you blot the pumpkin down a few times, place it in a saucepan and cook it down over medium heat until it’s like a paste (which means all or most of the water is evaporated). After that, blot it down more (I let mine go overnight wrapped in paper towels in a sealed container). Not only is the texture of the cookie perfectly crisp on the outside, and chewy/gooey on the inside, but the pumpkin flavor is intense from cooking the pumpkin puree down! Thank you for a perfect recipe!
Oh my gosh! These cookies are amazing! I made them just as the recipe said and they came out perfect. My husband says they are the best cookie he’s ever had!
These were soooooo good! Thanks for the great instructions. These will for sure be a family favorite for years to come 🙂
I honestly enjoy these cookies! They taste good and the inside is especially good! As a beginner baker (3rd time making cookies ever lol), this was easy to follow. Drying the pumpkin puree felt wrong, but very satisfying.
My only complaint is that putting the cream cheese into balls was so unpleasant for my hands. Maybe I should’ve frozen it a bit and then turned it into balls to sort of solidify it. Idk what I could’ve done there to change it.
What I Did Differently: Added 1 teaspoon of cinnamon to the cream cheese mixture for more spice! Baked for 5 minutes longer just in case. Used 8 ounces of cream cheese (I had none left after rolling)
My cookies don’t look as flat as the pictures so I tried to push them flat (while not exposing the cream cheese). Didn’t work, but that’s okay! Wish the filling would spread out more, but other than that I like how they turned out.
Sure they’re yummy. BUT the 12 min prep time and 1 hr total time is a lie. Took more like 2 hours start to finish and was exhausting. Wasn’t ready for that marathon nor all the dishes that came with it. This is not a 1-bowl, 1-sheet pan kind of cookie recipe. Be prepared.
Absolutely amazing, they went fast.
Hi Jalana, I’m so glad to read this!! 🙂
Eh, they’re good. A TON of work relative to other cookies. Spent about 2.5 hours in the kitchen making these. Would’ve been fine if the cookies were a 10/10 like they look on this website and the “reviews” claim. They’re good. Not great.
I’ve made these four times now and it’s definitely a labor of love! I’ve found it takes me about 2 hours from start to finish but it’s worth every minute. They are delicious! This last time I made them, I added 1/4 teaspoon pumpkin pie spice to the cheesecake filling and it tied the filling in perfectly!!
I made these with my friend and they were very delicious. Easy instructions and simple ingredients. I would recommend to use double the pumpkin pie spice for more spice flavor.
Ok learned a lot from first batch. Takes way more than 4 times to get the water out…lol about a half a roll of paper towels. Used a melon baller for the cream cheese and actually made a bit more than the recipe but only made 13 at 2tsp. Made sure to flour my hands for each cookie the dough even refrigerated was sticky. And I see why you do six at a time first round moved on the sheet so I gave the second pan a slight push down to flatten the bottom a bit, thay seemed to work well. And agree I make a lot of cookies and this one definitely took longer than described but I’m sure now that I have done it once I can cut some time off. Would make them again, ohhh add a little lemon to the cheese it makes it taste more like cheesecake about half tsp.
super easy and came out amazing!!
What temperature do they cook at and how long do they cook!
How long do you bake for?
What temp do you bake?
These are delicious. New favorite fall cookie!! Thanks for sharing!!
To dry the pumpkin puree I just pressed the moisture out in a fine strainer until most of the water was either squeezed out or absorbed by paper towel. The puree turned into sort of a dryish paste. Cookies came out perfect.
Tastes great! Problem was the day after, the cream cheese made the cookies woefully soggy and unappealing. (I followed directions ex-actly.)
It’s so good and pretty simple to make. Only thing that took a while and a LOT of paper towels was getting all the moisture out of the pumpkin puree. Overall a good recipe and will be making again!
This recipe has been a hit among friends! My one complaint is this dough is a wet nightmare to handle as written so I have to add a little more flour to be able to roll in nice balls. After I started doing this I found they hold their shape even better
Followed each step consistently and they came out delicious and perfect ?
Since I live in Poland and don’t have access to pumpkin puree in a can, I cooked some frozen pumpkin cubes and then blotted them which worked just alright. The only downsides are the overwhelming amount of sugar and cream filling leaking from the bottom. I expected these to turn rather sweet but couldn’t finish one cookie. Overall fun recipe, I just need to tailor it more for my taste :>
Made these and they puffed up, did not look flat and crunchy like the picture. Nevertheless, I was satisfied with the cookies, they were crunchy from the outside and soft from inside and very delicious! I am making them again but taking more time to dry out the pumpkin purée.
So good! My freinds asked me to make them 4x!!!
first recipe of yours that I’ve tried so far and these were incredible! very easy instructions to follow and the cookies came out exactly the same as in the pictures. I love the attention to detail and precision in your recipes and I will 100% be returning for more <3
I’d also like to add this:
I used light cream cheese(it tends to be a bit more on the softer side than full fat) and it worked but I froze the cream cheese mixture in an icecube tray as it was too soft to create mounds. and I used homemade pumpkin puree(made it by baking pumpkins), had to blot it with paper towels quite a bit but in the end it worked perfectly fine and my cookies weren’t cakey at all! hope this helps some of y’all!
My family loves these cookies!
Would these be safe to ship in mail?
these cookies were really good but from prep to out of the oven time it was definitely over 2 hours . i prepared the cheesecake balls on a different day and had them in the freezer for about 2 days . took maybe 30 minutes to do those . when i actually made the cookies it took about 1 hr 20 mins to get them all put together . a good 30 of those minutes was spent trying to get the pumpkin as dry as possible . took way more than 4 squeezes lol . i also cooked the cookies for maybe 25 minutes , they weren’t flat but they were crispy on the outside and soft on the inside ?
I’m 13 years old, I made these cookies for my family and they all loved them!!! I liked it too, it was worth the time (about 3 hours.) Thanks so much for the recipe!
My daughter 14 made them. They turned out great.
These were absolutely perfect and well worth the time spent making them.
Warning if you’re pregnant: these take 2-2.5 hours at least! Also use some flour on your hands because this is a very sticky dough. I measured my pumpkin puree on a scale and did exactly half, it still turned out cakey.
Great taste! I think the cream cheese should have been 8 ounces, not 6. I didn’t have quite enough to make the 16 cookies (I made 14). Also, I would suggest that you also either refrigerate (or pop in the freezer) the dough because it makes it SO much easier to work with. Otherwise, very clear instructions and a great recipe!
These are so so good! Super easy recipe to follow and I really appreciate everything written in grams & under each step 🙂 The only thing I did different was brown the butter and I think that added a really great depth. Will definitely be making these again soon!!!
I made the cookies which was really good ! My dough wasn’t a firm cookie dough so I had trouble rolling them out & I’m guessing maybe it b/c I didn’t dry the pumpkin purée well enough or the butter was to softened ? I like using my scale for measurements so I was following the grams. I noticed when doing the brown sugar the 220g seemed more like 2 cups. I double checked on Google & it said 1 cup equals 120g. I’m not so sure if the gram measurements were correct but I could be wrong. Thank you for the recipe ! 🙂
I followed the recipe exactly and for some reason, the cheesecake portion didn’t make anywhere near enough. I had to multiple the recipe by 4 just to get 40. I used a 2tsp cookie scoop and double checked my math on the measurements. Has anyone else experienced this?
These are the best fall pumpkin cookies ever!!
There is one thing about me and I don’t comment or rate recipes. At all. Never have. But these are DIVINE. Absolutely delicious. 1000/10 recommend. I made these for a bake sale and they did not make it lol. These are to die for.
These cookies came out perfect, soooo delicious my family loved them! Making them for my family on thanksgiving!
Delicious recipe for fall! Perfect chewy texture and tangy, rich, cream cheese filling.
Things I learned:
– Refrigerate the dough for 30 min before shaping into balls – less messy and way easier!
– Definitely blot the pumpkin more than you think, I definitely blotted more than 4x.
– Make sure you are using block cream cheese vs. ‘spreadable’. I’ve accidentally used spreadable before on a different recipe and the outcome is NOTTT good.
I popped the cookies in the fridge last night after they cooled. Today, they’re incredibly tasty straight out of the fridge! Eating one for breakfast as we speak.
These are hands down the best cookies I’ve ever made. They definitely take some work, but totally worth it. Super delish!
good recipe but very hard, but i am toot. i made my assistant make me this because im busy. watch my newest season in Amazon Prime starting on the nearest eclipse! screenshot this and share with 5 friends, then reply with “yes chef !”
We’ve made these cookies multiple times this season and we are completely in love with them! The directions are perfect and easy to follow.
My only mistake was that I didn’t make a double batch. They were delicious! I did cook pumpkin a bit to get out moisture and used paper towels. They were just a little cake-y but we didn’t mind a bit.
Tested these last night and they were delicious! Planning to make them for thanksgiving but as people have said it’s somewhat of a process…
Has anyone frozen the whole ball with dough and cream cheese? Debating trying that and leaving frozen for a couple of days and wanted to hear others’ experience trying this? Thanks!
I made these last year for Thanksgiving and they were a huge hit. I’ve been looking forward to making them again ever since haha. The instructions are easy to follow and thorough, I’m so glad I found this recipe!!! Will be making these every year from now on, maybe more than once ??
Excellent recipe. This dessert gets even people who don’t care for pumpkin to love it!
These are some of the BEST cookies I have made. I made some for my family and for my boyfriend’s family and I have gotten soooo many compliments. This recipe is amazing!!!
These did not taste like pumpkin at all. Dissapointed
I was skeptical because they looked too good to be true, and there is a lot of AI out there- but these are AMAZING! It is totally worth it to follow all steps closely. My cookies came out perfectly and my family is obsessed. I did do 120g brown sugar and 100g cane sugar because I ran out of brown sugar, still perfect!!