Introduction

Pumpkin Cheesecake Cookies combine the cozy warmth of pumpkin spice with a creamy cheesecake center, all baked into a soft, chewy cookie. This delightful treat perfectly captures the flavors of fall in every bite and is sure to become a favorite at your dessert table.

A stack of seven round cookies with a rough, sugar and cinnamon-coated surface sits on a soft, light cloth in a white plate. The top cookie is broken in half, showing a thick, white creamy filling in the middle layer, sandwiched between two golden-brown cookie layers that look soft and chewy. The sugar crystals sparkle on the cookie surfaces, with some crumbs scattered around the plate. The background is warm with blur hints of orange pumpkins, and there is a vintage fork placed next to the cookies on the right side. The setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cookies:

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)

For the Cheesecake Filling:

4 ounces cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla extract
1 large egg yolk

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt until well combined.
Step 2: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
Step 3: Beat in the egg and vanilla extract until fully incorporated.
Step 4: Gradually mix in the pumpkin puree until just combined; avoid overmixing.
Step 5: Slowly add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain, being careful not to overmix.
Step 6: Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading during baking.
Step 7: Meanwhile, prepare the cheesecake filling by beating the softened cream cheese and sugar until smooth, then mixing in the vanilla and egg yolk until combined.
Step 8: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 9: Scoop rounded tablespoons of chilled cookie dough onto the prepared sheets, spacing them about 2 inches apart.
Step 10: Create a small well in the center of each cookie using your thumb or the back of a spoon.
Step 11: Spoon about 1 teaspoon of cheesecake filling into each well, avoiding overfilling.
Step 12: Bake the cookies for 10-12 minutes until edges are lightly golden and the filling is set.
Step 13: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For an extra touch, sprinkle chopped pecans or walnuts on top of the cheesecake filling before baking.
Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
Chilling the dough overnight intensifies the flavors and helps maintain the cookie’s shape during baking.
Swap out ground cloves for nutmeg if you prefer a milder spice profile.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. To reheat, warm gently in the microwave for 10-15 seconds to soften the cheesecake filling without melting it completely.

How to Serve

A stack of three soft, golden brown cookies is shown, with the top cookie split in half to reveal a creamy white filling inside. The cookies have a slightly cracked texture on the surface, sprinkled with coarse sugar crystals that sparkle in the light. The creamy filling is smooth and thick, sitting in the center of each cookie half. The background features a warm, blurred orange tone that enhances the cozy feel, and the cookies rest on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash instead of pumpkin?

Yes, but pumpkin puree has a mild flavor and smooth texture that works best. Winter squash like butternut may alter the taste and moisture content slightly.

How do I prevent the cheesecake filling from leaking during baking?

Make sure to create a well in the cookie dough that’s deep enough to hold the filling, and do not overfill. Chilling the dough before baking also helps maintain the cookie shape around the filling.