These pumpkin cheesecake cookies are soft, chewy, and perfectly spiced for fall, with a surprise cheesecake center that makes every bite absolutely irresistible. Wrapped in a cozy cinnamon-sugar coat, they bring together all the warmth of pumpkin pie and the indulgence of cheesecake in a single cookie.

Pumpkin Cheesecake Cookies

Why You’ll Love This Recipe

I love how these cookies capture the best of two favorite desserts: spiced pumpkin cookies and creamy cheesecake. The center is rich and tangy, and the pumpkin-spiced dough wraps around it like a soft blanket. Rolling each one in cinnamon sugar adds a snickerdoodle-like twist that gives these cookies just the right amount of sweetness and crunch on the outside. They’re a fall baking must-have in my kitchen, and I’ve found they’re a huge hit at gatherings, bake sales, or just with my family during movie night.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Filling:

Cream cheese
Granulated sugar
Vanilla extract or vanilla bean paste

For the Pumpkin Cookie Dough:

Pure pumpkin purée (not pumpkin pie filling)
Butter
Brown sugar
Granulated sugar
Egg yolks
Vanilla extract
All-purpose flour
Pumpkin pie spice
Baking soda
Baking powder
Salt

For the Cinnamon-Sugar Coating:

Granulated sugar
Ground cinnamon

Directions

Make the Cheesecake Filling
I beat together the cream cheese, sugar, and vanilla until smooth. Then I scoop out 2-teaspoon mounds onto a parchment-lined baking sheet and freeze them until solid—this usually takes about an hour.
Prep the Pumpkin
Canned pumpkin can be watery, so I always blot it first. I spread the purée onto a few layers of paper towels, gently press, then scrape it into a bowl once most of the moisture is gone.
Make the Cookie Dough
I cream the butter, brown sugar, and granulated sugar until fluffy (about 2–3 minutes), then mix in the egg yolks, blotted pumpkin, and vanilla. I add the flour, pumpkin spice, baking soda, baking powder, and salt, mixing until just combined. I chill the dough for at least 30 minutes so the cookies hold their shape during baking.
Assemble the Cookies
Using about 2 tablespoons of dough, I flatten it in my palm, place one frozen cheesecake filling in the center, and wrap the dough around it, sealing well. I place each on a baking sheet about 2 inches apart.
Roll in Cinnamon-Sugar
I mix sugar and cinnamon in a small bowl, then roll each cookie ball until fully coated.
Bake
I bake the cookies at 350°F for 11–14 minutes, just until the edges are set but the centers are still soft. After letting them cool on the baking sheet for 5 minutes, I transfer them to a wire rack.

Servings and Timing

Yield: 20 cookies
Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 12 minutes
Total Time: About 1 hour 30 minutes

Variations

Make them gluten-free: I swap the all-purpose flour with a 1:1 gluten-free flour blend. The texture is slightly different but still delicious.
Add chocolate chips: For a twist, I fold in some mini chocolate chips into the dough before assembling.
Swap the spice: If I don’t have pumpkin pie spice, I mix my own with cinnamon, nutmeg, ginger, allspice, and cloves.
Use maple extract: Adding a little maple extract to the cream cheese filling gives the cookies an extra autumn kick.

Storage/Reheating

I store these cookies in the fridge for up to 5 days in an airtight container. They also freeze beautifully—once completely cool, I pop them into a freezer bag and store for up to 2 months. When I’m ready to eat, I let them thaw at room temperature for 15–20 minutes or microwave one for about 10 seconds for that fresh-from-the-oven feel.

FAQs

What kind of pumpkin should I use?

I always use pure pumpkin purée—not pumpkin pie filling. The latter has added sugars and spices, which can throw off the flavor and texture of the cookies.

Can I make these ahead of time?

Yes, I often prepare the dough and cheesecake filling the day before. I keep the dough chilled and the cream cheese balls frozen until ready to assemble and bake.

How do I keep the filling from leaking out?

I make sure the cream cheese balls are fully frozen and that I completely seal the dough around them before baking. That helps keep the filling tucked inside.

Can I skip the cinnamon-sugar coating?

Technically yes, but I wouldn’t. It adds a nice texture and extra flavor that I think takes the cookies to the next level.

Why do I need to blot the pumpkin?

Pumpkin purée has a high water content, which can make cookies cakey instead of chewy. Blotting helps keep the texture just right—soft and chewy with a rich flavor.

Conclusion

These pumpkin cheesecake cookies are everything I want in a fall dessert—warm spices, creamy centers, and just the right amount of sweetness. They’re comforting, impressive, and surprisingly easy to make. I always keep a batch in the freezer because they’re just as good (if not better) when slightly chilled. If I’m baking for a party, holiday, or just to enjoy with a hot drink on a cozy day, these cookies are my go-to.