Pumpkin Cheesecake Cookies Recipe – Perfect Fall Baked Goods for Sharing

When the weather cools down and the leaves start crunching under your feet, there’s only one thing that makes sense—Pumpkin Cheesecake Cookies Recipe – Perfect Fall Baked Goods for Sharing. I mean, who could say no to cookies that taste like fall, hug you with warm spices, and secretly hide a creamy cheesecake center? Yeah, these babies are basically the VIPs of autumn desserts.

Here’s the deal: pumpkin in cookies can be tricky. Too much and you end up with cakey, soggy discs of sadness. But these Pumpkin Cookies Cheesecake style treats? Total game-changer. The trick is drying out the pumpkin before mixing it into the dough. That way, the cookies bake up super chewy (not fluffy!) and stay full of that cozy, rich pumpkin flavor we all crave this time of year.

And let’s talk about the center. These aren’t just cookies; they’re Stuffed Pumpkin Cookies with a silky cheesecake surprise inside. Every bite is this amazing mix of chewy spiced cookie and sweet, creamy filling. IMO, it’s basically dessert-level multitasking at its finest.

To take it over the top, the dough gets a roll in pumpkin spice sugar. That extra coating? Chef’s kiss. It turns the outside into a lightly crisp, spiced shell that makes these the ultimate Pumpkin Stuffed Cookies. Honestly, these belong right next to Pumpkin Cookie Bars, Gingerbread Cheesecake Cookies, and other Amazing Cookies Recipes you keep on rotation.

So, whether you’re whipping up a batch for friends, hoarding them for yourself, or showing off at the next school bake sale (because these are top-tier Fall Baked Goods For Bake Sale), you’re about to become everyone’s favorite baker. Bookmark this under Cookie Recipes Pumpkin and Pumpkin Spice Cheesecake Cookies, because trust me—you’ll come back for it again and again.

Pumpkin Cheesecake Cookies Recipe – Perfect Fall Baked Goods for Sharing

Soft, chewy, and stuffed with a dreamy cheesecake filling, these pumpkin cookies are rolled in spiced sugar for the ultimate fall dessert. If you’re a pumpkin fan, this recipe will be your new favorite!

Yield: 16 cookies | Prep Time: 1 hour | Bake Time: 12 minutes | Author: Aleda | Category: Cookies

---

Ingredients

Cheesecake Filling

• 6 oz (170 g) cold cream cheese
• 3 tbsp (38 g) granulated sugar
• 1/2 tsp vanilla extract

Pumpkin Spice Sugar

• 1/4 cup (50 g) granulated sugar
• 1/2 tsp pumpkin pie spice

Pumpkin Cookie Dough

• 1/2 cup (122 g) canned pumpkin puree (Libby’s recommended)
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) packed light brown sugar
• 2 egg yolks, room temperature
• 2 tsp vanilla extract

---

Directions

Make the Cheesecake Filling

1. Line a small tray with parchment paper.
2. In a small bowl, beat the cream cheese, sugar, and vanilla together with a hand mixer on medium-high until smooth and fluffy (about 2 minutes).
3. Scoop the mixture into 16 small mounds (about 2 teaspoons each) and place on the tray.
4. Freeze until solid and firm.

Make the Pumpkin Spice Sugar

1. Stir the granulated sugar and pumpkin pie spice together in a small bowl. Set aside.

Prepare the Cookie Dough

1. Heat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Drain moisture from the pumpkin: spread puree onto a plate, cover with paper towels, and gently press. Repeat with fresh paper towels 4–5 times until the puree reduces to just under 1/4 cup.
3. In a medium bowl, whisk flour, pumpkin spice, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, beat butter and brown sugar on high speed until light and fluffy, about 2 minutes.
5. Mix in egg yolks and vanilla until pale and creamy.
6. Blend in the dried pumpkin puree.
7. Add the dry ingredients to the wet mixture and mix on low speed until just combined.

Assemble the Cookies

1. Use a 2-tbsp scoop to portion the dough into 16 pieces. Roll into balls and slightly flatten.
2. Place one frozen cheesecake filling in the center of each, then wrap the dough completely around it. Roll back into a ball.
3. Coat each dough ball in the pumpkin spice sugar.
4. Bake 6 cookies per sheet for 12–13 minutes.
5. Cool on the pan for 10 minutes, then transfer to a wire rack to cool fully.

Enjoy your chewy, spiced pumpkin cheesecake cookies!

Share :