We Tried the Pumpkin Cheesecake Cookies That People Can’t Stop Talking About

There's a reason this recipe for pumpkin cheesecake cookies has gone viral. Learn how to make them at home.

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Once fall arrives, it’s the season for all the pumpkin recipes. No matter whether you’re a diehard pumpkin spice enthusiast, or you only crave pumpkin desserts for a few short weeks a year, pumpkin has a place at every table. And these pumpkin cheesecake cookies are the next must-make treat to add to your fall baking list. They’re definitely going in our batch of go-to cookie recipes.

Make these cookies to impress guests at your fall harvest or Thanksgiving dinner, or put together a batch to enjoy with a homemade pumpkin spice latte while curled up on the couch. Either way, you’ll have the perfect treat to enjoy while celebrating the magic of the season.

What Makes These Pumpkin Cheesecake Cookies Different?

While most pumpkin cookies have a fluffy, cakey texture, these pumpkin cheesecake cookies aren’t the same. They’re chewy with sugar and spice on the outside, similar to snickerdoodles. But to make them even better, they’re stuffed with cheesecake. Talk about the most delicious combo for fall!

How to Make Pumpkin Cheesecake Cookies

This pumpkin cheesecake cookies recipe from Ginny at In Bloom Bakery has quite a few steps, but the directions are easy to follow. Make the cheesecake filling ahead of time so it’s prepped to use once the cookie dough is ready to bake.

@inbloombakery Pumpkin cheesecake cookies! 🤩 Y’all these are a 20/10. Dry your pumpkin & weigh your flour for perfect #pumpkincookies 🧡 #cheesecakecookies #pumpkinspice #pumpkinseason #pumpkinlove #pumpkinrecipes ♬ Hocus Pocus – Winifred Atwell

Ingredients

For the cheesecake filling:

Pumpkin Cheesecake CookiesLinda Cheung for Taste Of Home

  • 6 ounces cold cream cheese
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract

For the spiced sugar topping:

  • 1/4 cup sugar
  • 1/2 teaspoon pumpkin pie spice

For the pumpkin cookies:

Pumpkin Cheesecake Cookies ingredients Linda Cheung for Taste Of Home

  • 1/2 cup canned pumpkin puree
  • 1-3/4 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 2 egg yolks, room temperature
  • 2 teaspoons vanilla extract

Directions

Step 1: Prep the cheesecake filling

Pumpkin Cheesecake CookiesLinda Cheung for Taste Of Home

Line a baking sheet with parchment paper or a nonstick baking mat. (This reusable silicone baking mat is our editors’ go-to.)  Combine the cream cheese, sugar and vanilla in a bowl. Mix on medium-high speed with an electric mixer until fluffy. Scoop the filling into 16 2-teaspoon-sized portions. Transfer the baking sheet to the freezer. Leave the cheesecake balls in the freezer until frozen and very firm.

Step 2: Mix the spiced sugar

Pumpkin Cheesecake CookiesLinda Cheung for Taste Of Home

Whisk the sugar and pumpkin pie spice together in a small bowl. Set aside.

Step 3: Prep the pumpkin

Pumpkin Cheesecake CookiesLinda Cheung for Taste Of Home

Spread the pumpkin on a plate. Place paper towels on top and lightly press down to absorb the liquid in the pumpkin. Repeat this step four times to reduce the pumpkin down from 1/2 cup to about 1/4 cup, removing the extra liquid. This will ensure the cookies bake properly without being cakey.

Step 4: Mix the dry ingredients for the dough

Pumpkin Cheesecake Cookies ingredientsLinda Cheung for Taste Of Home

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

Step 5: Cream the butter and sugar

In a large mixing bowl, cream the butter and brown sugar with an electric mixer on high speed until fluffy, two minutes. Mix in the egg yolks and vanilla extract until pale and fluffy, one minute. Mix in the pumpkin.

Step 6: Finish the dough

Mix in the dry ingredients mixture on low speed until combined.

Step 7: Scoop and fill the cookies

Pumpkin Cheesecake CookiesLinda Cheung for Taste Of Home

Using a 2-tablespoon-sized cookie scoop, portion and roll the dough into 16 balls. Slightly flatten each ball and place a frozen cheesecake ball in the center. Close the cheesecake ball within the cookie dough, making sure it’s completely covered. Roll it into a ball again. Only remove the cheesecake balls from the freezer once they’re ready to be used for each batch of cookies. Roll each filled ball of cookie dough in pumpkin spice sugar.

Step 8: Bake the cookies

Pumpkin Cheesecake CookiesLinda Cheung for Taste Of Home

Place each prepared cookie dough ball on the lined baking sheet. Bake 6 cookies at a time for 12-13 minutes. Once baked, remove the cookies from the oven and let them cool for 10 minutes on the cookie sheet before transferring them to a wire rack to finish cooling completely.

These easy-to-make pumpkin pudding cookies are perfect for every occasion.

Tips for Making Pumpkin Cheesecake Cookies

Pumpkin Cheesecake CookiesLinda Cheung for Taste Of Home

  • Properly creaming the butter and sugar is a crucial step to making great cookies with the perfect texture. Don’t just mix until combined. Mix the butter and sugar for at least two minutes until it’s pale and fluffy for the best results.
  • Typically, pumpkin cookies come out very fluffy and cakey due to the moisture content of the pumpkin puree. The key to making these chewy pumpkin cookies is to reduce the amount of liquid in the pumpkin by patting it with paper towels.
  • The cheesecake balls used to fill the cookies should be made before the cookie dough. Place them on a baking sheet and leave them in the freezer until frozen and firm. This is a crucial step to make sure the cheesecake filling doesn’t leak out of the cookies while baking.
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Molly Allen
A former bakery owner and event planner, Molly is now a freelance writer and editor specializing in food and beverage, lifestyle and party planning. She brings her years of experience and industry knowledge to Taste of Home readers, drawing on her former life at the bakery to explain the difference between cake and yeast doughnuts, how to make blue velvet cake and how to salvage burnt cookies. When Molly isn’t baking, she keeps an eye on the latest food trends and kitchen gadgets, and enjoys cooking outdoors on smokers and pizza ovens.