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Homemade Pumpkin Cheesecake Cookies with creamy cheesecake filling, with one cookie bitten to show the moist, spiced center and smooth filling on a black plate.

Pumpkin Cheesecake Cookies

Soft and spiced Pumpkin Cheesecake Cookies filled with a creamy cheesecake center – the perfect two-in-one fall dessert that’s make-ahead and freezer-friendly.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Easy pumpkin cheesecake cookies, Pumpkin Cheesecake Cookies, Pumpkin cheesecake cookies chelsweets, Pumpkin cheesecake cookies delish, Pumpkin cheesecake cookies healthy, Pumpkin cheesecake cookies recipe, Pumpkin cream cheese cookies Pillsbury, Vegan pumpkin cheesecake cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 37 minutes
Servings: 24 cookies
Calories: 180kcal
Cost: $11

Equipment

  • Medium cookie scoop (For portioning dough evenly)
  • Baking sheets (Lined with parchment paper)
  • Electric mixer (For smooth filling and dough)
  • Mixing bowls (Separate bowls for each step)
  • Wire cooling rack (To cool cookies evenly)
  • Silicone spatula (For scraping bowls clean)
  • Small spoon (To portion cream cheese)
  • Airtight container (For proper storage)

Ingredients

For the Pumpkin Cookie Dough:

  • 1 cup Pumpkin puree - Blotted to reduce moisture
  • 2 ½ cups All-purpose flour - Spoon and level to measure
  • ½ cup Butter - Softened
  • ½ cup Light brown sugar - Packed
  • ½ cup Granulated sugar
  • 1 Egg - Room temperature
  • 1 teaspoon Vanilla extract
  • 1 ½ teaspoon Pumpkin pie spice - Adjust to taste
  • ½ teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ¼ teaspoon Salt

For the Cheesecake Filling:

  • 8 oz Cream cheese - Softened
  • ⅓ cup Powdered sugar - Sifted
  • ½ teaspoon Vanilla extract
  • 1 pinch Salt
  • Optional Lemon zest - For extra brightness

Optional Finishing Touches:

  • As needed Cinnamon sugar - Roll dough before baking
  • As needed White chocolate - For drizzling post-bake
  • As needed Turbinado sugar - Adds crunch
  • As needed Pumpkin spice - Dust lightly for aroma

Instructions

  • Prepare and freeze cheesecake filling.
  • Mix and chill the pumpkin cookie dough.
  • Shape dough and add frozen filling.
  • Bake until edges are set and centers are soft.
  • Cool cookies and store properly.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 120mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2800IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.9mg