Pumpkin Cheesecake Cookies: Soft, Spiced Pumpkin Cookies With a Creamy Cheesecake Surprise Inside

ER Kent
Sep 21, 2025
3 min read

If fall had a flavor, it would taste like these pumpkin cheesecake cookies. Each bite begins with soft, chewy pumpkin-spiced cookie dough rolled in cinnamon sugar, and then reveals a luscious cream cheese center that tastes just like cheesecake. They’re cozy, indulgent, and everything you want in an autumn dessert.

These cookies combine the best of two worlds: the seasonal charm of pumpkin spice and the year-round indulgence of cheesecake. They look beautiful, taste even better, and are sure to be the star of any holiday spread.

Why This Recipe Is My Favorite

I’ve always loved pumpkin cookies, but they can sometimes be a little one-note. Adding the cheesecake filling elevates them into something truly special — creamy, tangy, and rich against the warmly spiced cookie dough.

The cinnamon sugar coating makes the outside slightly crisp, while the center stays soft and gooey. They feel like a bakery treat, but you can make them easily at home.

History and Fun Facts About Pumpkin Desserts

Pumpkin desserts are deeply tied to American fall traditions, going back to colonial times when pumpkins were a staple crop. Pumpkin pie became a symbol of Thanksgiving, but as pumpkin spice blends became more popular in the 20th century, bakers started incorporating pumpkin into cakes, cookies, and breads.

Cheesecake, of course, has ancient roots in Greek and Roman cooking, but the New York-style cheesecake we know today emerged in the early 1900s. Marrying pumpkin with cheesecake flavors in cookie form is a modern innovation — and a very delicious one.

The Role of Each Ingredient

Cream cheese makes the rich, tangy filling that sets these cookies apart.
Granulated sugar sweetens both the filling and the cookie coating.
Vanilla extract enhances both the cream cheese filling and the cookie dough with warm flavor.
All-purpose flour gives the cookies structure while keeping them soft.
Pumpkin pie spice infuses the dough with warm seasonal flavor.
Baking soda helps the cookies spread and rise just enough.
Salt balances sweetness and enhances spice.
Butter adds richness and moisture to the cookie dough.
Light brown sugar brings caramel-like depth and chewiness.
Egg yolk helps bind the dough and enrich the texture.
Pumpkin puree gives the cookies moisture, color, and their signature flavor.
Cinnamon sugar mixture coats the dough balls for an irresistible spiced crunch.

Substitution Tips and Advice

You can swap the pumpkin pie spice for a homemade mix of cinnamon, nutmeg, cloves, ginger, and allspice.

If you don’t have coconut extract on hand, simply use all vanilla. For a tangier filling, try adding a teaspoon of lemon zest to the cheesecake mixture.

And while cream cheese is traditional, mascarpone can be used for an even silkier center.

Time and Money-Saving Tips

Make the cheesecake filling ahead of time and keep it frozen until you’re ready to bake. Use canned pumpkin puree for convenience — just be sure it’s 100% pumpkin and not pumpkin pie filling, which already has sugar and spices.

Doubling the recipe is smart, since these cookies freeze well and disappear quickly from any cookie plate.

Storage and Make-Ahead Instructions

Pumpkin cheesecake cookies must be stored carefully because of the cream cheese filling. Once cooled, refrigerate them in airtight containers for up to 7 days.

For a freshly baked feel, microwave a chilled cookie for about 10 seconds, or let it sit at room temperature for 5–10 minutes before enjoying.

They also freeze well: wrap cooled cookies individually in plastic wrap, then place in a freezer-safe container or bag for up to 3 months.

Thaw on the counter until the filling softens. To make ahead, prepare the cookie dough and cheesecake filling separately. Freeze the filling, then assemble and bake when ready.