Pumpkin Cheesecake Cookies are a delightful mix of soft, spiced pumpkin cookie goodness with a creamy, dreamy cheesecake center. These cookies have a perfect balance of warm fall flavors like cinnamon and nutmeg, combined with the rich tanginess of cream cheese that melts in your mouth. They’re soft, chewy, and just a little bit gooey in the middle—which makes them extra special.
I love making these cookies when the weather turns cooler because they fill the kitchen with that cozy pumpkin spice smell that everyone seems to adore. One tip I’ve learned: chilling the dough before baking helps keep the cheesecake filling from oozing out too much, so each cookie stays thick and nicely shaped. Plus, it makes the whole baking experience feel even more rewarding!
These cookies are amazing on their own, but I also enjoy pairing them with a hot cup of coffee or a glass of cold milk. They’re great for sharing at holiday parties or just for treating yourself on a quiet afternoon. Every time I bake a batch, people ask for the recipe because they’re hard to resist, and I totally get it—they’re like the best parts of pumpkin pie and cheesecake rolled into one delicious cookie.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not spiced pumpkin pie filling. Canned pumpkin works great year-round. You can swap with fresh roasted pumpkin if you prefer a fresher taste.
Spices: The cinnamon, nutmeg, ginger, and cloves give the cookie its warm fall flavor. If you don’t have all, just cinnamon and nutmeg still work well. Adjust to your taste!
Cream Cheese: Full-fat cream cheese makes the filling creamy and smooth. If dairy-free is needed, try a vegan cream cheese alternative, but the texture might differ slightly.
Streusel Topping: The cold butter mixed with flour, sugar, and cinnamon makes a crumbly, crunchy topping. You can omit it for fewer steps, but it adds a lovely texture contrast.
Caramel Drizzle (optional): Adds sweetness and a nice finishing touch. You can substitute with maple syrup or honey if you prefer.
How Can I Get the Perfect Cream Cheese Center Without It Leaking?
Creating a cheesecake pocket inside a soft pumpkin cookie is fun but can be tricky. Here’s how to get it just right:
- Chill the dough: Refrigerate the cookie dough for at least an hour. This helps the cookies hold their shape better in the oven.
- Indent gently: Use your thumb or finger to press an indentation about halfway through the dough ball. Don’t press all the way through or the filling will leak out.
- Pipe carefully: Use a piping bag or a small spoon to fill the indentation evenly with cheesecake filling.
- Watch baking time: Bake until edges are set but the filling still looks creamy. Overbaking can make the filling dry or cause it to burst out.
These steps help keep the cheesecake center soft and creamy, while the pumpkin cookie stays moist and tender around it. If you’re making ahead, chilling the shaped cookies again before baking adds extra stability. Enjoy each bite gooey and rich!
Equipment You’ll Need
- Mixing bowls – a large one for the cookie dough and a smaller one for the cheesecake filling keeps things organized.
- Electric mixer or hand whisk – makes mixing the butter, sugars, and cream cheese smooth and easy.
- Piping bag or resealable plastic bag – helps you neatly fill the cookie centers with cheesecake filling.
- Baking sheets lined with parchment paper – prevents cookies from sticking and makes cleanup simple.
- Measuring cups and spoons – for accurate ingredient amounts to get the best texture and flavor.
- Pastry cutter or fork – perfect for mixing the streusel topping until crumbly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel for a nice crunch and nutty flavor.
- Swap the cinnamon and spices for pumpkin pie spice blend for a quicker spice mix.
- Mix mini chocolate chips into the cookie dough to add a chocolate twist.
- Replace the caramel drizzle with maple syrup or honey for a different natural sweetness.
How to Make Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
For the Drizzle (optional):
- Caramel sauce for drizzling on top
How Much Time Will You Need?
Get ready to spend about 1 hour 15 minutes total. That includes around 15 minutes for mixing and assembling, 1-2 hours chilling time to firm up the dough, and 15 minutes for baking and cooling. Chilling the dough helps make nice thick cookies with a perfect cheesecake center.
Step-by-Step Instructions:
1. Make the Streusel Topping:
Mix the flour, brown sugar, and cinnamon in a small bowl. Add the cold butter cubes and blend with a pastry cutter or your fingers until the mixture looks like crumbs. Set aside while you prepare the cookie dough.
2. Prepare the Pumpkin Cookie Dough:
In a big bowl, beat the softened butter with the granulated and brown sugar until fluffy. Add the egg, pumpkin puree, and vanilla extract, mixing well. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Slowly add the dry ingredients to the wet, mixing until just combined. Cover the dough and pop it in the fridge for 1-2 hours to chill.
3. Make the Cheesecake Filling:
Beat the cream cheese until smooth in a medium bowl. Add sugar and vanilla extract, and mix until creamy. Put this mixture into a piping bag or a plastic bag with a small corner cut off for easy filling.
4. Assemble and Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 2 tablespoons of dough and roll into balls, placing them on the sheets. Use your thumb or finger to gently press an indentation halfway into each dough ball, careful not to poke through. Pipe about 1 tablespoon of cheesecake filling into that indentation. Sprinkle the streusel generously on top. Bake for 14-17 minutes until the cookie edges are set and bottoms turn golden. Let cookies cool on the baking sheet for 10 minutes before moving to a cooling rack.
5. Add the Finishing Touches:
After the cookies cool completely, drizzle caramel sauce on top if you like. This adds a lovely sweet finish but is optional.
6. Serving and Storage:
Enjoy these soft, creamy cookies with a glass of milk or your favorite warm drink. Keep leftovers in an airtight container in the fridge for up to 5 days.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added spices and sweeteners that can affect the flavor and texture of your cookies.
How Should I Store Leftover Pumpkin Cheesecake Cookies?
Store cooled cookies in an airtight container in the refrigerator for up to 5 days. They taste great chilled or at room temperature.
Can I Freeze These Cookies?
Yes! Freeze fully cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw in the fridge overnight before enjoying.
What Can I Use Instead of Caramel Sauce for Drizzling?
Maple syrup or honey make delicious natural alternatives to caramel for drizzling and pair nicely with pumpkin and cream cheese flavors.
