Go Back

Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies with a soft pumpkin spice dough and a sweet cream cheese center that stays creamy. Baked until the edges set and the centers look slightly soft for a pillowy, tangy bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 13 minutes
Freeze 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Filling
  • 4 oz cream cheese softened
  • 3 tbsp granulated sugar
  • 0.5 tsp vanilla extract
Cookie Dough
  • 0.5 cup unsalted butter softened
  • 0.75 cup packed brown sugar
  • 0.25 cup canned pumpkin puree
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour
  • 1 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 2 tbsp granulated sugar for rolling

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the cream cheese filling
  1. Beat the cream cheese, granulated sugar, and vanilla extract until smooth in a bowl.
  2. Scoop into 12 small mounds on a parchment-lined tray and freeze for at least 30 minutes.
Mix the cookie dough
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Beat the butter and packed brown sugar together until light and fluffy, about 2 minutes.
  3. Beat in the canned pumpkin puree, large egg yolk, and vanilla extract until fully combined.
  4. Whisk the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and salt together.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
Assemble and bake
  1. Scoop about 2 tablespoons of dough and flatten it in your palm.
  2. Place a frozen cream cheese mound in the center and wrap dough around it, sealing completely.
  3. Roll each stuffed dough ball in granulated sugar and place on the baking sheets, spacing them 2 inches apart.
  4. Bake for 11–13 minutes, until the edges are set but the centers still look slightly soft.
  5. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  6. Serve warm or at room temperature.

Notes

For the creamiest center, freeze the cream cheese mounds until firm and make sure the dough fully seals around them before baking. Store cookies in an airtight container in the fridge for up to 4 days, or freeze baked cookies for up to 2 months (thaw overnight in the refrigerator). For a dairy-light option, use a plant-based cream cheese that softens easily and a vegan butter substitute, keeping the rest of the method the same.