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.
@inbloombakery Pumpkin cheesecake cookies! 🤩 Y’all these are a 20/10. Dry your pumpkin & weigh your flour for perfect #pumpkincookies 🧡 #cheesecakecookies #pumpkinspice #pumpkinseason #pumpkinlove #pumpkinrecipes ♬ Hocus Pocus – Winifred Atwell
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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These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. —Lisa Chernetsky, Luzerne, Pennsylvania
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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
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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
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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
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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
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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
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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
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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
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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
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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
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
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, Idaho
Ginger 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, Arizona
Chunky 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, Florida
Mini Meringue Pumpkins
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Giant Molasses Cookies
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Cranberry Slices
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Pumpkin Whoopie Pies
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Cranberry 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, Virginia
Honey-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, IA
Frosted 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, Michigan
Coffee 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, Missouri
Day 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, Maine
Powered-Up Molasses Cookies
These tender cookies are so soft and flavorful. You'd never guess they're also lower in fat! —Jean Ecos, Hartland, Wisconsin
Pumpkin 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, Wisconsin
Winning 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, Idaho
Cinnamon 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 Dakota
Pumpkin Spice Cutouts
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Gingerbread Cookies with Lemon Frosting
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Spiced 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, Georgia
Butter 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, Georgia
Horn Walnut Cookies
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Chocolate Pecan Skillet Cookie
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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, Oregon
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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, Oregon
Sweet Potato Spice Cookies
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Browned Butter Spice Cookies
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Pumpkin 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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