These chewy pumpkin cookies are a fall lover’s dream! Filled with creamy cheesecake, rolled in pumpkin spice sugar, and baked to perfection, these cookies are a must-try treat for anyone who adores pumpkin-flavored desserts. With their irresistible combination of soft, chewy texture and sweet cheesecake center, these pumpkin cheesecake cookies are the ultimate autumn indulgence.
Looking for more pumpkin dessert inspiration? Try my chewy pumpkin cookies, pumpkin cold foam, pumpkin cheesecake, pumpkin muffins, pumpkin cupcakes, pumpkin bundt cake, or pumpkin blondies!
Why You’ll Love These Pumpkin Cheesecake Cookies
- Perfectly Chewy Texture
These cookies have the ideal chewy texture—dense but soft without being too fluffy. The key to achieving this is drying the pumpkin puree before adding it to the dough. This helps to balance the moisture and ensures your cookies won’t turn out cakey. - Creamy Cheesecake Center
The heart of each cookie is a delicious, sweetened cream cheese filling. It’s the most decadent part of these cookies and the perfect surprise bite in every piece. - The Right Amount of Pumpkin Spice
The dough is flavored with just the right amount of pumpkin pie spice, bringing in cozy, warm autumn flavors. Additionally, rolling the dough in spiced sugar before baking adds another layer of fall-inspired goodness.
Ingredients for Pumpkin Cheesecake Cookies
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Spiced Sugar:
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies:
- 1/2 cup (122 g) canned pumpkin puree (Libby’s recommended)
- 1 3/4 cups (219 g) all-purpose flour (spooned and leveled)
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
Step-by-Step Instructions
Step 1: Make the Cheesecake Filling
In a small bowl, combine the cream cheese, sugar, and vanilla. Using an electric mixer, beat on medium-high speed until fluffy and well combined, about 2 minutes. Scoop the filling into 16 portions (around 2 tsp each) and place them on a parchment-lined baking sheet. Freeze the cheesecake balls until firm.
Step 2: Dry the Pumpkin
Spread the canned pumpkin puree on a plate. Lay paper towels over the top and gently press to absorb any excess moisture. Repeat this process several times until the pumpkin is dry—aim for about 1/4 cup of pumpkin puree. Set it aside.
Step 3: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 4: Cream the Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together with an electric hand mixer on high speed until light and fluffy, about 2 minutes.
Step 5: Add Egg Yolks and Vanilla
Add the egg yolks and vanilla and beat on medium speed until pale and fluffy, about 1 minute.
Step 6: Mix in the Pumpkin
Add the dried pumpkin and mix until combined.
Step 7: Add the Dry Ingredients
Slowly add the dry ingredients to the butter mixture and mix on low speed until just combined.
Step 8: Form the Cookie Dough
Using a 2 tbsp cookie scoop, portion the dough into 16 balls. Slightly flatten each ball, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll the dough balls in the spiced sugar to coat.
Step 9: Bake the Cookies
Place the cookie dough balls onto a parchment-lined baking sheet and bake for 12–13 minutes, or until golden. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
FAQs
Why did my cookies come out cakey?
The main reason cookies turn out cakey is due to too much moisture from the pumpkin. Be sure to dry the pumpkin thoroughly before adding it to the dough.
Can I use my own pumpkin puree?
It’s not recommended as homemade pumpkin puree tends to be more watery than canned pumpkin, which may affect the cookies’ texture.
How do I store these cookies?
Store the cookies in an airtight container for up to three days, or freeze them for up to two weeks.
Pro Tips
- Measure flour correctly. Always spoon flour into your measuring cup instead of scooping directly. This prevents using too much flour, which can lead to dry cookies.
- Freeze cheesecake balls completely before adding them to the dough to prevent leaks.
- Let the cookies cool completely before eating to allow the cheesecake filling to firm up.
- Shape your cookies by using a circular cookie cutter after baking for a perfect round shape.
Enjoy these perfect fall treats!