Why I Love This Recipe

I love how these cookies bring together the best of two beloved desserts—pumpkin pie and cheesecake—into one delightful handheld treat. The spiced pumpkin dough is soft and chewy, perfectly complementing the rich, tangy cream cheese filling. They’re a hit at parties, easy to make ahead, and freeze beautifully for future indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Filling:

Cream cheese
Granulated sugar
Vanilla extract

For the Pumpkin Cookie Dough:

Unsalted butter
Light brown sugar
Granulated sugar
Pumpkin puree (not pumpkin pie filling)
Egg yolks
Vanilla extract
All-purpose flour
Pumpkin pie spice
Baking soda
Baking powder
Salt

For the Spiced Sugar Coating:

Granulated sugar
Pumpkin pie spice

Directions

Prepare the Cheesecake Filling: In a bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and fluffy. Scoop the mixture into small balls (about 2 teaspoons each) and place them on a parchment-lined baking sheet. Freeze until solid, approximately 30 minutes to 1 hour.
Make the Pumpkin Cookie Dough: In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg yolks, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough for at least 30 minutes to make it easier to handle.
Assemble the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix together the granulated sugar and pumpkin pie spice for the coating. Scoop about 2 tablespoons of chilled cookie dough and flatten it in your hand. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges. Roll the filled dough ball in the spiced sugar mixture and place it on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
Bake: Bake the cookies for 12-15 minutes, or until the edges are set and the tops are slightly cracked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 16 cookies. Preparation time is about 1 hour (including chilling and freezing), and baking time is 12-15 minutes per batch. Total time is approximately 1 hour and 30 minutes.

Variations

Chocolate Chip Addition: Fold in mini chocolate chips to the cookie dough for a chocolatey twist.
Nutty Crunch: Add chopped pecans or walnuts to the dough for added texture and flavor.
Spice Blend: Customize the spice mix by adding a pinch of cardamom or allspice for a unique flavor profile.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make the cookies suitable for those with gluten sensitivities.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To freeze, place the cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use homemade pumpkin puree?

Yes, but ensure it’s well-drained to avoid excess moisture, which can affect the cookie’s texture.

Do I need to chill the cookie dough?

Chilling the dough helps prevent the cookies from spreading too much during baking and makes it easier to handle when wrapping around the cheesecake filling.

Can I make the cheesecake filling ahead of time?

Absolutely. You can prepare and freeze the cheesecake filling balls up to a week in advance.

How do I prevent the cheesecake filling from leaking out?

Ensure the cheesecake filling is well-frozen and completely sealed within the cookie dough before baking.

Can I make smaller cookies?

Yes, adjust the size of the dough and cheesecake filling accordingly, and reduce the baking time by a few minutes.

Conclusion

Pumpkin Cheesecake Cookies are a delightful treat that encapsulates the essence of fall in every bite. With their soft pumpkin-spiced exterior and creamy cheesecake center, they’re sure to become a seasonal favorite. Whether you’re baking for a festive gathering or simply indulging in a cozy dessert, these cookies offer a perfect blend of comfort and indulgence.