If you're searching for your new favorite autumn cookie, these Pumpkin Cheesecake Cookies are absolutely dreamy! Each bite is loaded with warm pumpkin spice, creamy cheesecake centers, and soft, chewy cookie goodness.

What truly sets these cookies apart is the decadent swirl of cream cheese baked right inside-giving you the best of both worlds in every mouthful. They're easy to make, bursting with real pumpkin flavor, and perfect for sharing with friends and family.

Whether you're baking for a fall party, Thanksgiving dessert spread, or just treating yourself on a cozy night, this recipe is a must-try. Trust me: one batch is never enough!

Inspired by classic pumpkin pie and rich cheesecake, these cookies are a twist on two crowd-pleasers I've loved since childhood.

Soft pumpkin cookies with creamy cheesecake filling on a plate

Why You'll Love This Recipe

Irresistibly Soft & Gooey: Each bite delivers melt-in-your-mouth texture with a luscious cheesecake core.
Easy Fall Baking: The recipe is straightforward enough for beginner bakers yet impressive for any gathering.
Delicious Pumpkin Spice Flavor: Bold seasonal spices and real pumpkin make these taste like the best bits of autumn.
Perfect for Sharing: Beautiful and crowd-pleasing, they'll disappear in seconds at parties or potlucks.

Key Ingredients for Pumpkin Cheesecake Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Pumpkin Puree

Pumpkin puree is the heart of these cookies, giving them a naturally sweet, earthy flavor and signature moist texture. Be sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices. If you have homemade roasted pumpkin puree, that works beautifully, too! If you use homemade, make sure it's drained well to avoid extra moisture.

Cream Cheese

The creamy cheesecake centers are whipped with tangy cream cheese. Use full-fat, brick-style cream cheese, softened to room temperature for the smoothest, dreamiest filling. Low-fat or whipped versions can alter the texture and may not hold up as well when baked.

Pumpkin Pie Spice

Pumpkin pie spice brings these cookies to life with its cozy blend of cinnamon, nutmeg, ginger, and cloves. You can use a store-bought blend for convenience, or easily make your own. If you're missing one spice, try a little extra cinnamon-it's always a hit!

Brown Sugar

Brown sugar adds moisture and rich caramel notes, resulting in extra-soft, chewy cookies. Light or dark brown sugar both work here! If you're out, you can use all granulated sugar, but expect a slightly different texture.

Butter

Butter creates those classic bakery-style, tender cookies we all love. Soften it at room temperature for easy mixing, or substitute vegetable shortening (for a slightly cakier result), but real butter yields the best flavor and structure.

Pumpkin Cheesecake Cookies cooking process

Instructions for Pumpkin Cheesecake Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Make the Cheesecake Filling

In a medium bowl, beat cream cheese, ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract until smooth and creamy. Scoop out heaping 1-teaspoon portions onto a parchment-lined plate, making 16 small mounds. Freeze for 30-40 minutes until solid. This helps create a gooey cheesecake center in every cookie!

Prepare the Pumpkin Cookie Dough

While the filling chills, cream together the butter, brown sugar, and remaining granulated sugar in a large mixing bowl until light and fluffy, about 2 minutes. Beat in the pumpkin puree, egg, and 1 teaspoon vanilla extract until combined. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Gradually mix dry ingredients into wet until a thick dough forms.

Wrap Cheesecake Filling with Dough

Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper. Scoop about 2 tablespoons of pumpkin dough and flatten it slightly in your palm. Place a frozen cheesecake ball in the center, then wrap the dough around it, sealing all sides and rolling gently into a ball. Place on the prepared baking sheet, spacing cookies about 2 inches apart.

Bake the Cookies

Bake cookies in batches for 13-15 minutes, or until set at the edges and slightly puffy in the center. The cookies will continue to set as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy!

Serve warm or at room temperature. The cheesecake centers will stay creamy and irresistible!

Recipe Variations

Add Chocolate Chips

Fold in ½ cup of mini chocolate chips to the pumpkin cookie dough for a gooey, chocolatey twist! Semi-sweet or white chocolate both pair wonderfully with pumpkin and cheesecake.

Gluten-Free Adaptation

Use a cup-for-cup gluten-free all-purpose flour blend in place of traditional flour. Double-check that your baking powder and baking soda are certified gluten-free, too.

Pumpkin Spice Overload

Crave extra spice? Add another ½ teaspoon cinnamon, or toss cookie dough balls in cinnamon sugar before baking for a snickerdoodle-inspired vibe.

Make It Maple

Swap out ¼ cup of the brown sugar for real maple syrup in the dough to intensify those cozy fall flavors with delicious maple notes.

Dairy-Free Cheesecake Center

For a dairy-free option, substitute vegan cream cheese and plant-based butter. The centers won't be quite as rich but still deliver a creamy surprise!

Serving Suggestions

Pumpkin Cheesecake Cookies are delicious with fresh apple slices, a mug of chai tea, or a hot cup of coffee for the ultimate fall snack break. For a gorgeous party tray, sprinkle the cookies lightly with cinnamon sugar or drizzle with white chocolate before serving. Add chopped toasted pecans for an extra autumn crunch!

Storage and Reheating

Store leftover cookies in an airtight container in the refrigerator for up to 5 days. To enjoy warm, microwave one cookie for 10-15 seconds. For longer storage, freeze baked cookies in a zip-top bag for up to 2 months; thaw overnight in the fridge and reheat briefly before serving.

Frequently Asked Questions About Pumpkin Cheesecake Cookies (FAQ)

Q: Can I make the dough or cheesecake filling ahead of time?

A: Yes! You can freeze the cheesecake filling up to a week ahead and make the cookie dough up to 24 hours before baking. Store dough in the fridge until ready to assemble.

Q: My cookies spread too much—how can I fix that?

A: Make sure your cheesecake centers are fully frozen before wrapping, and chill your assembled cookie dough balls for 15 minutes before baking for extra thick cookies.

Q: Can I use canned pumpkin pie filling instead of puree?

A: Stick with pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices and will throw off the dough's balance and flavor.

These Pumpkin Cheesecake Cookies are pure autumn magic-soft, creamy, and completely craveable! I hope you fall in love with every bite. If you try this recipe, let me know how it went by leaving a comment or star rating below!

Why You'll Love This Recipe