Introduction

Hey there, baking buddies! Can you feel it in the air? That crisp breeze, the changing leaves, and that undeniable craving for all things pumpkin spice? Me too! There’s just something so comforting and nostalgic about fall flavors, isn’t there? And if you’re anything like me, you want that cozy feeling wrapped up in a sweet, delicious package. That’s where these incredible Pumpkin Cheesecake Cookies come in! Imagine your favorite soft pumpkin cookie combined with a luscious, creamy cheesecake swirl right in the center. It’s pure magic, and trust me, they are WAY easier to make than you might think. These little beauties are perfect for a cozy afternoon treat, sharing with friends, or making your house smell like autumn heaven. Let’s get baking!

Why You’ll Love This Recipe

Fast: Get that pumpkin fix without waiting all day.
Easy: Simple steps, perfect for bakers of any level.
Giftable: Share the fall joy with friends, family, or neighbors!
Crowd-pleasing: Who can resist pumpkin and cheesecake together?

Ingredients

Here’s what you’ll need to whip up these dreamy cookies. Nothing too fancy, just simple goodness!

1/2 cup Pumpkin puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling!
1 large Egg: Our binder!
1 Egg yolk: This adds richness and helps keep our cookies nice and soft.
2 1/4 cups All-purpose flour: The foundation of our cookie dough.
1 tsp Baking soda: Our leavening agent to give them a little lift.
3/4 cup Brown sugar: For that classic chewy texture and deep flavor.
1/2 cup Granulated sugar: Adds sweetness and helps with browning.
1 tsp Pumpkin pie spice: The star of the show! Adjust to your spice preference.
1/2 tsp Salt: Balances out the sweetness and enhances all the flavors.
1 1/2 tsp Vanilla extract: A must for warmth and depth.
3/4 cup Unsalted butter: Needs to be softened to room temperature for creaming. That’s 1 1/2 sticks!
8 oz Cream cheese: Make sure it’s softened! This is for our glorious cheesecake filling.

How to Make It

Ready to create some cookie magic? Follow these simple steps!

Prep Your Oven & Pan: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. This makes cleanup a breeze!
Cream Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy. This usually takes about 2-3 minutes.
Add Wet Ingredients: Beat in the egg, egg yolk, pumpkin puree, and vanilla extract until well combined. Don’t worry if it looks a little separated at first, just keep mixing gently until incorporated.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! A few streaks of flour are okay; you’ll mix them in fully by hand.
Make the Cheesecake Filling: In a small bowl, beat the softened cream cheese until smooth and creamy. You can add a tablespoon of sugar and a splash of vanilla here if you like, but it’s optional as the cookie is sweet enough.
Scoop the Dough: Use a cookie scoop (about 2 tablespoons) to portion the cookie dough. Roll each portion into a ball and place it on the prepared baking sheet, leaving about 2 inches between cookies.
Create the Well: Gently press the back of a spoon or your thumb into the center of each cookie dough ball to create a shallow well or indentation.
Add the Filling: Spoon or pipe a small amount of the cream cheese filling into the well of each cookie dough ball. Don’t overfill!
Bake: Bake for 10-12 minutes, or until the edges of the cookies are set and lightly golden. The centers might look slightly soft, but they will continue to set as they cool.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy! Try to wait until they’re cool enough not to burn your tongue, then dive into pumpkin cheesecake bliss!

Substitutions & Additions

Want to mix things up or personalize your batch? Here are some ideas:

Spice Swap: Don’t have pumpkin pie spice? Use a blend of cinnamon, ginger, nutmeg, and cloves (about 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and a tiny pinch of cloves).
Chocolate Lover? Add 1/2 cup of white chocolate chips or dark chocolate chips to the cookie dough!
Nutty Crunch: Mix in 1/2 cup of chopped pecans or walnuts for added texture.
Frosting Swirl: Instead of the cream cheese filling, you could bake the cookies plain and swirl some cream cheese frosting on top once they’re cool.

Tips for Success

A few pointers to make sure your cookies turn out perfectly every time!

Soften Ingredients Properly: Make sure your butter and cream cheese are truly softened to room temperature. Cold ingredients won’t cream properly, affecting the texture.
Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten and can make your cookies tough.
Scoop Uniformly: Using a cookie scoop helps ensure all your cookies are the same size and bake evenly.
Don’t Overfill the Well: Too much cream cheese filling will bubble over and make a mess. A small spoonful is plenty!
Watch the Bake Time: Ovens vary! Check the cookies around the 10-minute mark. They should look set around the edges but might still be slightly soft in the center.
Prep Ahead: You can make the cookie dough and the cream cheese filling separately and store them in the fridge for a day or two. Let them sit at room temp for a bit before portioning and filling.

How to Store It

Because of that delicious cream cheese filling, these cookies need special care!

Store baked and cooled cookies in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze baked cookies! Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator or at room temperature.

FAQs

Got questions? I’ve got (brief!) answers!

Q: Can I use homemade pumpkin puree?
A: Yes, absolutely! Just make sure it’s thick and not too watery. If it seems thin, you can strain it slightly first.

Q: Why did my cookies spread too much?
A: This could be due to over-softened butter, not enough flour, or the dough being too warm. Chilling the dough for 30 minutes before scooping can often help prevent excessive spreading.

Q: Can I make these gluten-free?
A: I haven’t tested it specifically, but a good 1:1 gluten-free all-purpose flour blend might work. Results can vary with gluten-free flour, so it might take some experimenting.

Easy Pumpkin Cheesecake Cookies

Hey there, baking buddies! Can you feel it in the air? That crisp breeze, the changing leaves, and that undeniable craving for all things pumpkin spice? Me too! There's just something so comforting and nostalgic about fall flavors, isn't there? And if you're anything like me, you want that cozy feeling wrapped up in a sweet, delicious package. That's where these incredible Pumpkin Cheesecake Cookies come in! Imagine your favorite soft pumpkin cookie combined with a luscious, creamy cheesecake swirl right in the center.

Print Recipe Pin Recipe

Cook Time 10

Equipment

Baking sheets
parchment paper or silicone mats
Large bowl
Electric mixer
Medium bowl
Cookie scoop about 2 tablespoons
Wire rack

Ingredients

0.5 cup Pumpkin puree Make sure it’s 100% pure pumpkin, not pumpkin pie filling!
1 large Egg Our binder!
1 Egg yolk This adds richness and helps keep our cookies nice and soft.
2.25 cups All-purpose flour The foundation of our cookie dough.
1 tsp Baking soda Our leavening agent to give them a little lift.
0.75 cup Brown sugar For that classic chewy texture and deep flavor.
0.5 cup Granulated sugar Adds sweetness and helps with browning.
1 tsp Pumpkin pie spice The star of the show! Adjust to your spice preference.
0.5 tsp Salt Balances out the sweetness and enhances all the flavors.
1.5 tsp Vanilla extract A must for warmth and depth.
0.75 cup Unsalted butter Needs to be softened to room temperature for creaming. That’s 1 1/2 sticks!
8 oz Cream cheese Make sure it’s softened! This is for our glorious cheesecake filling.

Instructions

Prep Your Oven & Pan: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. This makes cleanup a breeze!
Cream Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy. This usually takes about 2-3 minutes.
Add Wet Ingredients: Beat in the egg, egg yolk, pumpkin puree, and vanilla extract until well combined. Don’t worry if it looks a little separated at first, just keep mixing gently until incorporated.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! A few streaks of flour are okay; you’ll mix them in fully by hand.
Make the Cheesecake Filling: In a small bowl, beat the softened cream cheese until smooth and creamy. You can add a tablespoon of sugar and a splash of vanilla here if you like, but it’s optional as the cookie is sweet enough.
Scoop the Dough: Use a cookie scoop (about 2 tablespoons) to portion the cookie dough. Roll each portion into a ball and place it on the prepared baking sheet, leaving about 2 inches between cookies.
Create the Well: Gently press the back of a spoon or your thumb into the center of each cookie dough ball to create a shallow well or indentation.
Add the Filling: Spoon or pipe a small amount of the cream cheese filling into the well of each cookie dough ball. Don’t overfill!
Bake: Bake for 10-12 minutes, or until the edges of the cookies are set and lightly golden. The centers might look slightly soft, but they will continue to set as they cool.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy! Try to wait until they’re cool enough not to burn your tongue, then dive into pumpkin cheesecake bliss!