Once fall arrives, it’s the season for all the pumpkin recipes. No matter whether you’re a diehard pumpkin spice enthusiast, or you only crave pumpkin desserts for a few short weeks a year, pumpkin has a place at every table. And these pumpkin cheesecake cookies are the next must-make treat to add to your fall baking list. They’re definitely going in our batch of go-to cookie recipes.
Make these cookies to impress guests at your fall harvest or Thanksgiving dinner, or put together a batch to enjoy with a homemade pumpkin spice latte while curled up on the couch. Either way, you’ll have the perfect treat to enjoy while celebrating the magic of the season.
What Makes These Pumpkin Cheesecake Cookies Different?
While most pumpkin cookies have a fluffy, cakey texture, these pumpkin cheesecake cookies aren’t the same. They’re chewy with sugar and spice on the outside, similar to snickerdoodles. But to make them even better, they’re stuffed with cheesecake. Talk about the most delicious combo for fall!
How to Make Pumpkin Cheesecake Cookies
This pumpkin cheesecake cookies recipe from Ginny at In Bloom Bakery has quite a few steps, but the directions are easy to follow. Make the cheesecake filling ahead of time so it’s prepped to use once the cookie dough is ready to bake.
Ingredients
For the cheesecake filling:
- 6 ounces cold cream cheese
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
For the spiced sugar topping:
- 1/4 cup sugar
- 1/2 teaspoon pumpkin pie spice
For the pumpkin cookies:
- 1/2 cup canned pumpkin puree
- 1-3/4 cups flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar
- 2 egg yolks, room temperature
- 2 teaspoons vanilla extract
Directions
Step 1: Prep the cheesecake filling
Line a baking sheet with parchment paper or a nonstick baking mat. (This reusable silicone baking mat is our editors’ go-to.) Combine the cream cheese, sugar and vanilla in a bowl. Mix on medium-high speed with an electric mixer until fluffy. Scoop the filling into 16 2-teaspoon-sized portions. Transfer the baking sheet to the freezer. Leave the cheesecake balls in the freezer until frozen and very firm.
Step 2: Mix the spiced sugar
Whisk the sugar and pumpkin pie spice together in a small bowl. Set aside.
Step 3: Prep the pumpkin
Spread the pumpkin on a plate. Place paper towels on top and lightly press down to absorb the liquid in the pumpkin. Repeat this step four times to reduce the pumpkin down from 1/2 cup to about 1/4 cup, removing the extra liquid. This will ensure the cookies bake properly without being cakey.
Step 4: Mix the dry ingredients for the dough
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
Step 5: Cream the butter and sugar
In a large mixing bowl, cream the butter and brown sugar with an electric mixer on high speed until fluffy, two minutes. Mix in the egg yolks and vanilla extract until pale and fluffy, one minute. Mix in the pumpkin.
Step 6: Finish the dough
Mix in the dry ingredients mixture on low speed until combined.
Step 7: Scoop and fill the cookies
Using a 2-tablespoon-sized cookie scoop, portion and roll the dough into 16 balls. Slightly flatten each ball and place a frozen cheesecake ball in the center. Close the cheesecake ball within the cookie dough, making sure it’s completely covered. Roll it into a ball again. Only remove the cheesecake balls from the freezer once they’re ready to be used for each batch of cookies. Roll each filled ball of cookie dough in pumpkin spice sugar.
Step 8: Bake the cookies
Place each prepared cookie dough ball on the lined baking sheet. Bake 6 cookies at a time for 12-13 minutes. Once baked, remove the cookies from the oven and let them cool for 10 minutes on the cookie sheet before transferring them to a wire rack to finish cooling completely.
Tips for Making Pumpkin Cheesecake Cookies
- Properly creaming the butter and sugar is a crucial step to making great cookies with the perfect texture. Don’t just mix until combined. Mix the butter and sugar for at least two minutes until it’s pale and fluffy for the best results.
- Typically, pumpkin cookies come out very fluffy and cakey due to the moisture content of the pumpkin puree. The key to making these chewy pumpkin cookies is to reduce the amount of liquid in the pumpkin by patting it with paper towels.
- The cheesecake balls used to fill the cookies should be made before the cookie dough. Place them on a baking sheet and leave them in the freezer until frozen and firm. This is a crucial step to make sure the cheesecake filling doesn’t leak out of the cookies while baking.
More Fall Cookies to Celebrate the Season
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Pumpkin Cookies with Cream Cheese Frosting
These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. —Lisa Chernetsky, Luzerne, Pennsylvania
Ginger Creme Sandwich Cookies
With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas
Pecan Pie Cookies
My family loves pecans. In fact, we have pecan pie at Thanksgiving and these pecan cookies at Christmas.—Julie McQuiston, Bradenton, Florida
Butterscotch Shortbread
After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I give away dozens as home-baked gifts. —Sandra McKenzie, Braham, MN
Oatmeal Caramel Apple Cookies
This recipe for caramel apple cookies is a fun twist on traditional oatmeal raisin. These treats are hard to resist! —Rachel Lewis, Danville, Virginia
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A bit of yogurt replaces part of the butter in the traditional cookie, but you would never know. I get a lot of requests for these and can’t make a cookie tray without them. —Priscilla Yee, Concord, California
White Chocolate-Cranberry Biscotti
The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I have tried different flavor combinations...this is a favorite for all. —Brenda Keith, Talent, Oregon
Pumpkin Cookies with Browned Butter Frosting
The recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favorite, and everyone enjoys the soft cakelike texture. —Robin Nagel, Whitehall, Montana
Cinnamon Roll Macarons
These macarons are a winter/fall staple for me—inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Try custard, mousse, ganache, or any other buttercream as fillings. They make great Thanksgiving cookies too. —Elizabeth Ding, El Cerrito, California
Cinnamon Crackle Cookies
This recipe is the compilation of many years of baking. I make these cookies for a holiday bazaar and year-round for our family. They freeze well. —Vicki Lair, Albert Lea, Minnesota
Ginger S'mores
I’ve spent a few years perfecting this recipe to get the cookie soft and full of flavor and to balance the marshmallow and chocolate without overpowering the cookie. I think I finally got it where I want it! —Lynsay Benson, Minnetonka, Minnesota
Salted Brown Sugar and Rye Chocolate Chip Cookies
These bakery-style cookies are a delicious twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar makes these cookies truly unique. They’re soft and chewy with crunchy edges, perfectly salty-sweet and loaded with just the right amount of chocolate. —Julie Peterson, Crofton, Maryland
Pumpkin Cookie Pops
These cookie pops are a great way to liven up a Halloween party. Kids love them! —Taste of Home Test Kitchen
Brownie Bourbon Bites
Chocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!—Paula Kirchenbauer, Newton, New Jersey
Soft Honey Cookies
These old-fashioned honey cookies have a subtle honey-cinnamon flavor and a tender texture. This recipe has been a favorite in my family for years and now it can be one at your house, too. —Rochelle Friedman, Brooklyn, New York
Spiced Cranberry Oatmeal Cookies
This is the best applesauce cranberry cookie recipe. These delicious cookies are full of pecans, dried cranberries and chocolate chips that lend crunch and sweetness. Every bite is packed with flavor! —Karie Saxton, South Boardman, Michigan
Caramel-Apple Shortbread Cookies
There is nothing like seeing my friends almost melt to the floor when they bite into something I made. These cookies never fail to elicit oohs and aahs. —Amber Taylor, Lenoir City, Tennessee
Chewy German Chocolate Cookies
When I want a cookie that's as chewy as a brownie, this is the recipe I reach for. Coffee granules add the right amount of mocha flavor. —Darlene Brenden, Salem, Oregon
Pumpkin Spice Cookies
These big, soft spice cookies created by our staff have a sweet frosting that makes them an extra-special treat. Learn how to store cookies so you can enjoy them for the holidays! —Taste of Home Test Kitchen
Fruit 'n' Spice Rounds
While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these quickly became a family favorite. —Allison Bell, Helena, Montana
Chocolate and Peanut Butter Cookies
My mother-in-law was known for her chocolate and peanut butter cookies, and her special Sunday dinners. She always enjoyed baking and even worked in a bakery to help put her sons through college. Her cookies were always picture-perfect. —Cathy Pawlowski, Naperville, Illinois
Cranberry Nutella Sandwich Cookies
I created these cookies for my family after I realized that we had been without Nutella for far too long! The tart dried cranberries are a natural pairing to the hazelnut flavor. We can’t get enough of these sweet treats! —Nancy Mock, Colchester, VT
Rugelach
The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
Glazed Maple Shortbread Cookies
Whenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.—Lorraine Caland, Shuniah, Ontario
Cranberry Walnut Biscotti
A chocolate drizzle lends a little sweetness to biscotti loaded with walnuts and dried cranberries. Before your family has a chance to eat them all, wrap some up to give as gifts!—Joan Duckworth, Lee's Summit, Missouri
Cinnamon Bun Cookies
I love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form—no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. —Erin Raatjes, New Lenox, Illinois
href="https://www.tasteofhome.com/recipes/cinnamon-chip-chai-spiced-snickerdoodles/" data-name="Cinnamon Chip Chai-Spiced Snickerdoodles" data-module="content recirculation" data-position="card title">Cinnamon Chip Chai-Spiced Snickerdoodles
I love cinnamon chips, and this is an intriguing way to use them. Make sure to stock up on them during the holiday season so you have plenty to last during the year. —Marietta Slater, Justin, Texas
source https://www.tasteofhome.com/article/pumpkin-cheesecake-cookies-recipe/
Cherry Chocolate Chunk Cookies
These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, IdahoGinger Crinkles
I came up with these cookies by combining ingredients from two other recipes. It's the perfect ginger cookie—crispy on the outside and chewy in the middle. I send them to my son, and he shares them with his employees. Whenever I ask what kind of cookies to send, these are at the very top of the list. —Judy Wilson, Sun City West, ArizonaChunky Drop Cookies
The night before I make these drop cookies, I measure out the pretzels, peanuts, raisins and chocolate. Assembly goes quickly the next day. —Kelly Ward-Hartman, Cape Coral, FloridaMini Meringue Pumpkins
Cast a sweet spell over your Halloween party guests by making a pumpkin patch’s worth of treats. It’s easy to use this basic meringue recipe spiced with pumpkin flavor to scare up fun cookies. —Taste of Home Test Kitchen, Milwaukee, WisconsinGiant Molasses Cookies
My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New YorkCranberry Slices
The holidays wouldn't be complete without a plateful of homemade cookies to give family and friends. Try these for gifts.—American Dairy Assoc, Stacy Duffy, Chicago, IllinoisPumpkin Whoopie Pies
My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. —Deb Stuber, Carlisle, PennsylvaniaCranberry Port Cookies
This is my version of a recipe I tasted years ago—my family loves it. The flaky cookies are filled with a scrumptious combination of dried cranberries, cinnamon, lemon and a hint of port wine. —Leslie Forte, Oakhill, VirginiaHoney-Date Pumpkin Cookies
Just in time for harvest, here are some delicious drop cookies, plump with dates, pumpkins and nuts. The old-fashioned cream cheese frosting will remind you of Grandma’s kitchen.—Eunice Stoen, Decorah, IAFrosted Butter Rum Brickle Bites
The rum, real butter and toffee bits made these cookies my husband’s new favorite. If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm. —Cindy Nerat, Menominee, MichiganCoffee Maple Spritz
I like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, MissouriDay After Thanksgiving Cookies
With your leftover cranberry sauce and pumpkin, bake some Thanksgiving cookies. I’ve used jellied and whole-berry cranberry sauce, and both are equally delicious. —Heather Bates, Athens, MainePowered-Up Molasses Cookies
These tender cookies are so soft and flavorful. You'd never guess they're also lower in fat! —Jean Ecos, Hartland, WisconsinPumpkin Chocolate Chip Tassies
This pumpkin and chocolate cookie has a special feel that makes it perfect for a holiday dessert table. If you don’t have a pastry tip, use a freezer bag to pipe the buttercream into the cookie cup. It works well for me. —Laura Milanowski, Wauwatosa, WisconsinWinning Cranberry Chip Cookies
Chock-full of cranberries, chocolate chips and nuts, these cookies are fun to eat. They offer a change of pace from traditional Christmas cookies...but don't wait until December to make them. My family requests them all year-round.Cranberry Orange Sandwich Cookies
My sweet-tart cookies make a terrific addition to a holiday dessert tray. I love the creamy orange filling.—Trisha Kruse, Eagle, IdahoCinnamon Oatmeal Cookies
My family loves these big old-fashioned cinnamon oatmeal cookies. They’re crisp, yet still chewy in the center, and the cinnamon makes them a little different from typical oatmeal cookies.Honey Walnut Delights
Even after being frozen, these no-fail cookies stay moist and taste freshly baked. They are among my best holiday giveaway treats and are so easy to make. If you prefer, you can use other nut varieties, such as pecans or almonds. —Jessica Clemens, Wimbledon, North DakotaPumpkin Spice Cutouts
Through all the years I've been baking, I’ve never come across a pumpkin cookie recipe that you can actually cut out with cookie cutters. (Most I’ve found are drop cookies.) Each bite tastes just like pumpkin pie—delicious! —Marion Kearley, Ladner, British ColumbiaGingerbread Cookies with Lemon Frosting
When I spread these spicy gingerbread rounds with my lemony cream cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. —Aysha Schurman, Ammon, IdahoSpiced Molasses Doughnut Cookies
I don't know where this recipe came from, but my family has been making these cookies for four generations. I am from upstate New York, and I haven't met anyone who has heard of doughnut cookies outside of that area. But when folks try these, they love them! —Brenna Phillips, Lawrenceville, GeorgiaButter Pecan Cookies
When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!—Martha Thefield, Cedartown, GeorgiaHorn Walnut Cookies
It takes only a few ingredients to create these elegant and delicious horns. This is a terrific make-ahead recipe because the dough can be made in advance and refrigerated for up to seven days. —Loretta Stokes, Philadephia, PennsylvaniaMolasses Cookies with a Kick
Here’s my go-to combination of ingredients for the best spice cookies. They’re a natural for fall, but I make them all year long. My mom says they’re her favorite! —Tamara Rau, Medina, North DakotaChocolate Pecan Skillet Cookie
Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, WisconsinPumpkin Chip Cookies
These golden cakelike cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. —Tami Burroughs, Salem, OregonCranberry Nut Cookies
In fall, I stock up on fresh cranberries and freeze them so I can make these cookies throughout the year. Tangy cranberries are a nice addition to a buttery cookie. —Machelle, Wall, Rosamond, CaliforniaSpiced Almond Cookies
These cookies are my all-time favorite! The recipe has won ribbons at fairs and applause from family and guests alike. One of the reasons I like it is that I can make the dough and freeze it. Then, when I need another batch of cookies, I take a "log" out of the freezer, thaw it and make fresh cookies in minutes. —Wanda Daily, Milwaukie, OregonSweet Potato Spice Cookies
Shredded sweet potatoes, butterscotch chips, pecans, coconut and spices are creatively combined in a one-of-a-kind cookie that always brings rave reviews. —Ruth Shaffer, Elizabethville, PennsylvaniaCranberry Tea Cookies
I usually have to make a double batch of these delicate cookies because they disappear so fast. They make a great hostess gift and look gorgeous set out on a silver platter. I use real butter for the best flavor.—Trisha Kruse, Eagle, IdahoSpiced Cappuccino Kiss Cookies
This recipe combines two of my favorite flavors: coffee and cinnamon. You can always find them on my holiday treat trays. —Cynthia Messenger, Mount Pleasant, South CarolinaBrowned Butter Spice Cookies
If you like spice cake, you’ll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please. —Kristin Kenney, Newport Beach, CaliforniaPumpkin Sage Beurre Noisette Cookies
In a world of pumpkin spice flavor, these fluffy cookies are my top choice. The infusion of fresh sage gives them a surprising savory note. You can use mashed sweet potatoes or yams instead of the pumpkin if you prefer. —Jill LeMasters, Ravenna, OhioThe post We Tried the Pumpkin Cheesecake Cookies That People Can’t Stop Talking About appeared first on Taste of Home.
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