Irresistible Pumpkin Cheesecake Cookies

These Pumpkin Cheesecake Cookies bring together two beloved autumn treats in one heavenly bite. The soft pumpkin cookie wraps around creamy cheesecake filling like a warm hug.

Each cookie delivers that perfect balance of spiced sweetness and tangy richness. The cinnamon sugar coating adds just the right sparkle.

Why I turn to this Pumpkin Cheesecake Cookies when I need something comforting

The cream cheese center stays perfectly smooth while the cookie stays tender around it. I love how the filling doesn’t leak out during baking.

You get that bakery-style look with surprisingly simple techniques. Pumpkin Cheesecake Cookies always impress guests without stressing me out.

The warm spices fill my kitchen with the coziest autumn scent imaginable.

My ingredient list for Pumpkin Cheesecake Cookies

For the Cream Cheese Filling:

• 7 oz cream cheese, softened – I always use full-fat for the richest texture
• 1/3 cup granulated sugar – Just enough sweetness to balance the tang
• 2 tablespoons sour cream – Greek yogurt works as a substitute
• 1/2 teaspoon vanilla extract – Pure vanilla makes all the difference

For the Cookies:

• 1 cup plus 2 tablespoons unsalted butter – I melt it for easier mixing
• 1 tablespoon pumpkin pie spice – Store-bought or homemade blend both work
• 1 cup granulated sugar – The base for our sweet cookie dough
• 3/4 cup packed light brown sugar – Adds moisture and molasses notes
• 3/4 cup pumpkin puree – Pumpkin Cheesecake Cookies need quality pumpkin, not pie filling
• 2 large egg yolks – Saves the whites for another recipe
• 2 teaspoons vanilla extract – Double vanilla for extra warmth
• 3 3/4 cups all-purpose flour – I measure by weight when possible
• 1 teaspoon baking soda – For that perfect rise
• 1 teaspoon baking powder – Works with the soda for fluffy cookies
• 1 teaspoon salt – Enhances all the other flavors
• 1 1/4 cups white chocolate chips – Save some extra for topping

For Rolling:

• 1/3 cup granulated sugar – Creates that beautiful sparkly coating
• 1 tablespoon ground cinnamon – The perfect finishing touch

How I Make This Pumpkin Cheesecake Cookies

1. Make the filling first. Beat softened cream cheese with sugar until completely smooth, about 3 minutes. Mix in sour cream and vanilla until combined. Scoop into small portions on parchment paper and freeze for 25 minutes.
2. Prep your workspace. Preheat oven to 345°F and line two baking sheets with parchment. The slightly lower temperature prevents burning.
3. Melt the butter carefully. Heat in 15-second bursts, stirring between each. Add pumpkin pie spice immediately while butter stays warm. Cool until no longer hot.
4. Blot excess moisture from pumpkin. Spread puree on paper towels and press gently. This prevents soggy cookies and keeps the filling from leaking.
5. Mix wet ingredients together. Combine cooled spiced butter with both sugars until fluffy. Beat in blotted pumpkin, egg yolks, and vanilla until smooth.
6. Combine dry ingredients separately. Whisk flour, baking soda, baking powder, and salt in another bowl. This ensures even distribution of leavening agents.
7. Fold everything together gently. Add dry ingredients to wet mixture just until combined. Stir in white chocolate chips without overmixing.
8. Assemble each cookie carefully. Scoop 3 tablespoons of dough and flatten slightly. Place frozen filling in center and wrap dough around completely. Roll into smooth balls.
9. Roll in cinnamon sugar mixture. Coat each ball thoroughly for that signature sparkly exterior. The coating helps prevent sticking during baking.
10. Bake until just set. Place on prepared sheets and bake 12-13 minutes until edges look firm. Centers should still appear slightly soft. Cool completely on the baking sheet.

Visit our recipe for the best pumpkin mochi for another creative pumpkin treat!

My secrets for getting this Pumpkin Cheesecake Cookies just right

Freezing the cream cheese filling makes assembly so much easier than working with soft filling. The frozen centers stay put while you wrap the dough.

Pumpkin Cheesecake Cookies turn out perfectly when you don’t skip the pumpkin blotting step. Too much moisture creates dense cookies instead of fluffy ones.

I always make extra filling because someone inevitably sneaks tastes while I work. Having backup portions saves time and frustration.

Perfect moments for this Pumpkin Cheesecake Cookies

These cookies shine at autumn gatherings when you want something special but manageable. The individual portions make serving easy for potlucks or parties.

I also love making them for weekend baking with my family. Pumpkin Cheesecake Cookies give everyone a fun assembly job.

Follow me on Pinterest for more cozy autumn baking ideas that fill your kitchen with warmth!

Irresistible Pumpkin Cheesecake Cookies

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• Author: Amelia Bryan
• Total Time: 1 hour 10 minutes
• Yield: 20 cookies

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Description

Soft spiced pumpkin cookies filled with creamy cheesecake and rolled in cinnamon sugar. These Pumpkin Cheesecake Cookies combine autumn flavors perfectly.

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Ingredients

Cream Cheese Filling:

• 7 oz cream cheese, softened
• 1/3 cup granulated sugar
• 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract

Cookies:

• 1 cup plus 2 tablespoons unsalted butter
• 1 tablespoon pumpkin pie spice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 3/4 cup pumpkin puree
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 3 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sal
• 1 1/4 cups white chocolate chips

For Rolling:

• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon

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Instructions

1. Beat cream cheese with sugar until smooth. Mix in sour cream and vanilla. Portion onto parchment and freeze 25 minutes.
2. Preheat oven to 345°F. Line baking sheets with parchment paper.
3. Melt butter in microwave. Stir in pumpkin pie spice immediately. Cool until no longer warm.
4. Blot pumpkin puree with paper towels to remove excess moisture.
5. Mix cooled butter with both sugars. Beat in pumpkin, egg yolks, and vanilla.
6. Whisk together flour, baking soda, baking powder, and salt in separate bowl.
7. Fold dry ingredients into wet mixture. Stir in white chocolate chips.
8. Scoop dough, flatten, add frozen filling, and wrap completely. Roll into smooth balls.
9. Combine sugar and cinnamon. Roll each ball in mixture to coat.
10. Bake 12-13 minutes until edges are set. Cool completely on baking sheets.

Notes

Store finished cookies in refrigerator for up to one week. Freeze wrapped cookies for up to three months. Chill sticky dough for easier handling.

• Prep Time: 50 minutes
• Cook Time: 15 minutes

Can I make the filling ahead of time?

Yes, the cream cheese filling keeps perfectly in the freezer for up to one month. Just portion and freeze on parchment paper first.

How should I store leftover cookies?

Keep Pumpkin Cheesecake Cookies in the refrigerator for up to one week. The cream cheese filling needs to stay chilled for food safety.

Can I freeze the finished cookies?

Absolutely! Wrap individually and freeze for up to three months. Thaw at room temperature for about twenty minutes before serving.

Try my spiced pumpkin bars recipe for another crowd-pleasing autumn dessert!

What if my dough feels too sticky?

Chill the dough for thirty minutes if it becomes difficult to handle. The butter firms up and makes shaping much easier.