These are the best Pumpkin Cheesecake Cookies! These delicious thick pumpkin cookies are rolled in pumpkin spice sugar and filled with cheesecake filling. These cookies are made for pumpkin lovers. The cookies are full of flavor and taste absolutely amazing, making them the perfect fall treat.
These pumpkin cheesecake cookies only uses simple ingredients making for a super easy recipe as well as a great sweet treat to serve you loved ones. These delicious soft cookies are full of pumpkin flavor, plus they are super easy to make. These delicious cookies are hard to not eat the whole batch of at once.
WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make and makes for a great dessert.
- Cookies: These big and soft cookies just burst with delicious pumpkin spice flavor.
- Cheesecake filling: These cookies are filled with a smooth cheesecake filling and dusted with ground cinnamon.
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft texture.
- Pumpkin puree: For the best result, remove the excess moisture from the pumpkin purée, using paper towel or a cheese cloth. Pumpkin puree otherwise adds too much moisture to the cookie dough.
- Pumpkin pie spice: For this recipe I've made a homemade pumpkin pie spice, but all of the spices in the cookie dough can be switched out for 1 tablespoon of pumpkin pie spice and 1 teaspoon pumpkin pie spice for the sugar coating.
- Butter: The butter is melted in the microwave or in small sauce pan over low heat. Let it cool down to room temperature after it's melted. Use salted or unsalted butter.
- Cream cheese filling: The cream cheese is use to make the cheesecake filling.
STEP BY STEP INSTRUCTIONS - CHEESECAKE FILLING
Here is how to make and bake these Pumpkin Cheesecake Cookies. This recipe needs either a hand whisk or electric mixer, three bowls and a spatula.
The full recipe is down below in the recipe card.
STEP 1: For the cheesecake filling, add all of the ingredients to a bowl and with a hand whisk, mix it together until smooth.
STEP 2: To make the cookies, melt the butter and pour the melted butter into a large mixing bowl and let it cool down to room temperature in the fridge. Meanwhile remove the excess moisture from the pumpkin purée, using paper towel.
STEP 4: Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together. Then add the pumpkin puree and mix until combined. Add the egg, vanilla extract and mix it in until combined. Add the flour mixture and with spatula mix it together until just combined.
Meanwhile, preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
STEP 6: Place the dough in the fridge for 1 hour to chill. Meanwhile mix together the sugar and spices.
STEP 7: Once the hour has passed, using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 12 cookies. Roll the cookie dough balls in the pumpkin spice sugar. Place them on a baking sheet with parchment paper. Gently press the cookie a bit flatter, so they get more of a donut shape.
STEP 8: Using a tablespoon measurement, press the tablespoon into the middle of the cookie dough balls, to make an indent in the cookie dough. Fill the indent with the prepared cheesecake filling.
STEP 10: Place 6 cookies per baking tray and bake one tray at a time for 10-11 minutes. Keep the non-baked cookies in the fridge while the others bake.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
Yes, use a large cookie scoop (2,5-3 oz) and bake them for 13-15 minutes.
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Store the cheesecake filling in an airtight container. Roll the cookies in the pumpkin spice sugar and filled them on the day and bake.
Yes, without the cheesecake filling. For the pumpkin cookies, scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them as instructed in the recipe.
Store the cookies in an airtight container in the fridge for up to three days.
Other Cookie Recipes To Try
Pumpkin Cheesecake Cookies
- 115 g cream cheese full-fat
- 2 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 120 g pumpkin pureée
- 1 large egg
- 1 teaspoon vanilla extract
- 240 g all-purpose flour
- 2 teaspoon ground cinnamon Note: all the spices can be replaced with 1 tablespoon pumpkin spice
- ¼ teaspoon ground allspice powder
- ¼ teaspoon ground nutmeg powder
- ¼ teaspoon ground ginger powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
PUMPKIN SPICE SUGAR
- 50 g granulated sugar
- 1 teaspoon ground cinnamon Note: all the spices can be replaced with 1 ½ teaspoon pumpkin spice
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
- Add all of the ingredients to a bowl and with a hand whisk, mix it together for about 1 minute until smooth and the sugar granules have melted together with the cream cheese.115 g cream cheese, 2 tablespoon granulated sugar, ½ teaspoon vanilla extract
- Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a large mixing bowl, or in bowl of a stand mixer, and let it cool down to room temperature in the fridge. Takes about 20 minutes.110 g butter
- While the butter cools down, remove the excess moisture from the pumpkin purée, using paper towel. Keep blotting the purée until it doesn’t transfer anymore liquid.120 g pumpkin pureée
- Once the butter has reached room temperature add the granulated sugar and dark brown sugar and with spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.100 g granulated sugar, 100 g dark brown sugar
- Then add the pumpkin purée and mix until combined. Add the egg, vanilla extract and mix it in until combined.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together flour, baking powder, baking soda, spices and salt. Add the dry ingredients and with spatula mix it together until just combined.240 g all-purpose flour, 2 teaspoon ground cinnamon, ¼ teaspoon ground allspice powder, ¼ teaspoon ground nutmeg powder, ¼ teaspoon ground ginger powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Place the dough in the fridge for 1 hour to chill. Meanwhile mix together the sugar and the spices.50 g granulated sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon ground allspice, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger
- Preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
- Once the hour has passed, using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 13 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball. Roll the cookie dough balls in the spice sugar. Place 6 cookies pr. baking tray. Gently press the cookie a bit flatter, so they get more of a donut shape.
- Using a tablespoon measurement, press the tablespoon into the middle of the cookie dough balls, to make an indent in the cookie dough. Fill the indent with the prepared cheesecake filling and even it out.
- Bake one tray at a time for 10-11 minutes. Keep the non-baked cookies in the fridge while the others bake.
- Once baked, let them cool down on the baking tray for 10 minutes, then use a spatula to lift them onto a wire rack and let them cool completely. Best enjoyed when completely cooled down.