These Pumpkin Cheesecake Cookies are a dreamy blend of cozy fall flavors and creamy indulgence. Each bite delivers a soft, chewy cookie base swirled with rich cheesecake filling, creating a perfect balance of sweetness and tang. The warm spices and pumpkin puree infuse every morsel with autumnal comfort, while the golden edges add a delightful crunch. Ready in just under an hour, they’re a treat that feels special yet achievable for any baking enthusiast.
With their velvety texture and irresistible aroma, these cookies are a crowd-pleaser for gatherings or a solo treat with your favorite drink. The creamy cheesecake center melts in your mouth, complementing the spiced pumpkin dough for a truly decadent experience. At 328 calories per cookie, they’re a satisfying indulgence that’s worth every bite. Whether you’re baking for a holiday or just because, these cookies are sure to become a seasonal favorite.
Ingredients for Pumpkin Cheesecake Cookies
- Cream Cheese Filling:
- 6 oz (170 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 ½ Tablespoons sour cream
- ¼ teaspoon vanilla extract
- Cookies:
- 1 cup (226 g) unsalted butter
- 4 teaspoons pumpkin pie spice
- 1 cup (200 g) granulated sugar
- ⅔ cup (140 g) light brown sugar, firmly packed
- ⅔ cup (194 g) pumpkin puree (blot excess moisture; should weigh ~130 g after blotting)
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3 ¾ cups (468 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (170 g) white chocolate chips (plus extra for topping, optional)
- Topping:
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon cinnamon
Step-by-Step Instructions
- Prepare the Cream Cheese Filling:
- In a medium bowl, combine cream cheese and sugar. Stir until smooth and creamy.
- Add sour cream and vanilla extract. Mix until well combined.
- Line a small baking sheet or plate with wax paper. Dollop 2-teaspoon portions of the filling onto the sheet. Freeze while preparing the dough.
- Prepare the Cookie Dough:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt butter in a large bowl using 20-second intervals in the microwave, stirring in between. Add pumpkin pie spice and stir. Let cool until no longer warm.
- Blot pumpkin puree: Spread it on a plate and use paper towels to remove excess moisture (should weigh ~130 g after blotting).
- Add sugars and pumpkin puree to the cooled butter. Stir until combined.
- Mix in egg yolks and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to wet ingredients until dough is uniform.
- Fold in white chocolate chips.
- Assemble and Bake:
- Scoop 3 Tablespoons of dough and roll into a ball. Use your thumb to create a crater in the center.
- Place a frozen cream cheese dollop into the crater. Fold dough over to seal and roll into a smooth ball (if sticky, refrigerate dough for 30 minutes).
- Whisk sugar and cinnamon for topping. Roll dough balls in the mixture to coat.
- Place on baking sheet and bake for 11 minutes. Optional: Add extra white chocolate chips on top within 2 minutes of baking.
- Let cookies cool completely on the baking sheet before serving.
Perfect Pairings: Serving Suggestions
These Pumpkin Cheesecake Cookies are a delightful treat on their own, but they can be elevated with a few thoughtful pairings. Serve them with a warm cup of spiced chai tea or a creamy pumpkin spice latte for a cozy fall experience. For a dessert platter, arrange them alongside vanilla ice cream or a drizzle of caramel sauce for an indulgent twist.
Keep Them Fresh: Storage Tips
To maintain their soft, chewy texture, store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. If frozen, let them thaw at room temperature for 30 minutes before enjoying.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the white chocolate chips for dark chocolate chips or chopped pecans for a different flavor profile. You can also add a sprinkle of sea salt on top before baking for a sweet-and-salty contrast. For a nuttier twist, mix in toasted walnuts into the dough.
Quick Tips for Success
To save time, prepare the cream cheese filling the night before and keep it in the freezer. When working with the dough, if it becomes too sticky, chill it for 30 minutes to make it easier to handle. For perfectly shaped cookies, use a cookie scoop to ensure consistent sizing.
Common Questions Answered
Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugars and spices, which can alter the recipe’s balance. Stick to plain pumpkin puree for the best results.
Can I skip blotting the pumpkin?
Blotting removes excess moisture, so skipping this step may result in a denser cookie. It’s worth the extra effort!
Pumpkin Cheesecake Cookies
Ingredients
Cream Cheese Filling
- 6 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 1/2 Tablespoons sour cream
- 1/4 teaspoon vanilla extract
Cookies
- 1 cup unsalted butter
- 4 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 2/3 cup light brown sugar firmly packed
- 2/3 cup pumpkin puree
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 3 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips plus additional for topping, if desired
Topping
- 1/4 cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Prepare filling
- In a medium-sized mixing bowl, combine cream cheese and sugar and stir until smooth and creamy.
- Add sour cream and vanilla extract and stir until well-combined.
- Line a small baking sheet or large plate with wax paper. Dollop cream cheese mixture by 2-teaspoon sized portions onto baking sheet. Place baking sheet in freezer while you prepare the cookie dough.
- Prepare cookie dough
- Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
- Place butter in a large mixing bowl and heat in 20-second intervals, stirring in between, until melted.
- Immediately add pumpkin spice to melted butter and stir until well-combined. Allow butter mixture to cool until no longer warm to the touch before proceeding. Meanwhile, blot the pumpkin:
- Blot the pumpkin: Spread pumpkin puree onto a plate. Use several folded up paper towels or napkins to blot the excess moisture from the pumpkin (after blotting the pumpkin it usually weighs 130 grams).
- Once butter has cooled, add sugars and pumpkin puree and stir until well combined.
- Stir in egg yolks and vanilla extract.
- In a separate medium-sized bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.
- Gradually add dry ingredients to wet ingredients until they are completely combined and dough is uniform.
- Stir in white chocolate chips.
- Assembly
- Scoop a 3 Tablespoon-sized portion of cookie dough and roll into a ball using the palms of your hands. Use your thumb to make a large crater in the center. Remove a dollop of cream cheese from the freezer and press into the crater. Fold the cookie dough over the crater to completely conceal the cream cheese and roll between your palms to make a smooth ball with no cream cheese showing. (Note: If dough is sticky or difficult to manage, cover with plastic wrap and refrigerate for 30 minutes before trying again).
- Whisk together granulated sugar and ground cinnamon for topping. Roll ball of cookie dough through mixture, completely coating all sides.
- Place on baking sheet and bake in 350F (175C) for 11 minutes. If desired, immediately nestle additional white chocolate chips on top of each cookie within 2 minutes of baking.
- Allow to cool completely on baking sheet before enjoying.