Pumpkin Cheesecake Cookies

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Pumpkin Cheesecake Cookies are everything you love about fall baking wrapped into one irresistibly soft and spiced treat. Imagine a chewy pumpkin cookie with the perfect hint of cinnamon and nutmeg, baked until golden, then stuffed or swirled with creamy cheesecake filling. These cookies are like biting into a mini pumpkin pie, but in cookie form!

Perfect for cozy evenings, holiday trays, or just because pumpkin spice cravings don’t care what month it is, these cookies are easy to whip up and even easier to devour. They’re the kind of treat that disappears quickly at gatherings and earns you recipe requests every time. And the best part? You don’t need to be a pro baker to make them look and taste bakery-worthy.

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What Kind of Pumpkin Should I Use?

For this recipe, canned pumpkin puree is the best choice. It has a consistent texture and moisture level that works beautifully in baked goods. Make sure you’re using pure pumpkin and not pumpkin pie filling—the latter already includes sugar and spices, which would throw off the balance of flavors in the cookies. If you’re feeling adventurous and have fresh pumpkin on hand, you can roast and puree your own, but strain it well to remove excess moisture.

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Ingredients for the Pumpkin Cheesecake Cookies

Pumpkin Puree: This is the heart of the cookie, giving it that deep orange hue and unmistakable autumn flavor.

Cream Cheese: Adds a tangy, rich center that complements the warm spices in the pumpkin dough. Make sure it’s softened for easy mixing.

Brown Sugar: Brings a caramel-like depth of sweetness that pairs perfectly with pumpkin.

Granulated Sugar: Helps sweeten both the cookie dough and the cheesecake filling.

Unsalted Butter: Adds richness and helps create a tender cookie texture.

Egg Yolk: Helps bind the dough and adds a bit of extra richness.

Vanilla Extract: Enhances both the pumpkin and cheesecake flavors.

All-Purpose Flour: Gives structure to the cookie dough.

Baking Powder & Baking Soda: These work together to give the cookies their perfect lift and chew.

Salt: Just a pinch to balance out the sweetness.

Cinnamon, Nutmeg & Clove: The trio of spices that turns these into fall in cookie form.

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How To Make the Pumpkin Cheesecake Cookies

Step 1: Make the Cheesecake Filling

In a small bowl, combine softened cream cheese, granulated sugar, and a splash of vanilla extract. Mix until smooth and creamy. Scoop out small teaspoon-sized portions onto a parchment-lined tray and freeze for about 30 minutes. This makes them easier to stuff into the cookie dough later.

Step 2: Prepare the Pumpkin Cookie Dough

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolk, pumpkin puree, and vanilla extract. Mix until smooth. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and clove. Gradually mix the dry ingredients into the wet ingredients until fully incorporated.

Step 3: Chill the Dough

For the best texture, cover the dough and chill it in the fridge for at least 30 minutes. This helps prevent spreading and makes it easier to work with.

Step 4: Assemble the Cookies

Scoop a tablespoon of dough and flatten it slightly in your hand. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges. Roll into a smooth ball and place on a parchment-lined baking sheet. Repeat with remaining dough and cheesecake filling.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake cookies for 10-12 minutes or until the edges are set and the tops look slightly cracked. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 6: Enjoy the Fall Magic

Once cooled, these cookies are ready to be devoured. Their soft pumpkin cookie shell and creamy cheesecake center are guaranteed to impress anyone who takes a bite.

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How to Serve and Store Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies are best served once they’ve completely cooled, allowing the cheesecake center to set. They’re delightful with a cup of coffee or spiced chai, making them perfect for fall gatherings or quiet mornings. For a festive touch, dust with powdered sugar or drizzle with white chocolate.

To store, keep the cookies in an airtight container in the refrigerator due to the cream cheese filling. They stay fresh for up to 5 days. If you want to make them ahead, you can freeze the unbaked stuffed dough balls. Just thaw slightly before baking and add an extra minute to the baking time.

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Frequently Asked Questions

What kind of pumpkin should I use?

Always go for 100% pure canned pumpkin puree. Avoid pumpkin pie filling, which is pre-sweetened and spiced.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and cheesecake centers a day in advance, or freeze unbaked cookie balls for future baking.

Can I use a cookie scoop to portion the dough?

Yes, a medium cookie scoop helps ensure even sizing and makes stuffing the cheesecake center easier.

Do I have to chill the dough?

Chilling is key for texture and shape. It keeps the cookies from spreading too much and helps the flavors meld.

Can I use homemade pumpkin puree?

Yes, just make sure it’s well-strained to avoid excess moisture that can make the cookies too soft or soggy.

How do I know when the cookies are done?

The edges should be set, and the tops will look slightly cracked. They may seem soft, but they’ll firm up as they cool.

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Want More Cookie Ideas with a Twist?

If you’re loving these Pumpkin Cheesecake Cookies, don’t miss out on these other creative bakes from Life with Nina:

• Strawberry Cheesecake Cupcakes are perfect when you’re craving fruity sweetness with a creamy surprise.
• Cheesecake-Stuffed Caramel Apple Cookies bring autumn orchard vibes in every bite.
• Cotton Candy Cookies are whimsical, sweet, and fun for all ages.
• Lemon Oatmeal No-Bake Cookies are an easy and refreshing alternative for citrus lovers.
• No-Bake Pecan Coconut Praline Cookies bring that southern charm in every chewy bite.

These recipes blend nostalgia with bold new flavors—and they’re just a click away.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can revisit it whenever fall cravings strike.

And I’d love to hear from you in the comments. Did you go full pumpkin spice or add your own twist? Maybe a caramel drizzle or a pecan crunch?

Your creativity keeps this kitchen community going. Share your results, ask questions, or tag me on Pinterest at Life with Nina for even more cozy, seasonal bakes.

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