Pumpkin Cheesecake Cookies - Easy Food for Thanksgiving

If fall had an official cookie, this would be it. These Pumpkin Cheesecake Cookies Easy are soft, chewy, and stuffed with the dreamiest cheesecake center. Imagine biting into cozy pumpkin flavored cookies that taste like a hug in dessert form. Yep, that good.

Here’s the deal: the magic starts with chilled dough. Chilling the dough is a must! No shortcuts here—otherwise, you’ll end up with a sticky mess that’s impossible to fill. After an hour in the fridge, it rolls like a dream. And don’t even think about skipping the cinnamon-sugar coating. That’s what takes these from “good” to “I-need-to-hide-these-from-my-family.”

Want your treats to look bakery-level? Use a cookie scoop for even sizes and add a tiny squirt of orange gel coloring with the pumpkin puree. Suddenly, your pumpkin cookies cream cheese combo is rocking some serious autumn vibes.

Pro tip: Got warm hands? Flatten the dough between parchment sheets. It’ll save you from cookie chaos. And if a little cheesecake filling peeks out through the cracks—relax! It bakes up beautifully and gets camouflaged with that sugar dusting anyway.

Space these beauties about 3 inches apart (they spread!) and keep your eyes on them while baking. FYI, they don’t really brown much. If they look soft, that’s perfect. They’ll finish setting on the tray.

So, if you’re scrolling through fall cookie recipes looking for something different from the usual pumpkin cheesecake scones or plain cookies with cream cheese chips, these are your jackpot. Not only are they insanely delicious, but they also land firmly in the category of easy desserts pumpkin lovers crave.

Bottom line: When it comes to foods for Thanksgiving, these cookies deserve a prime spot at your table. They’re festive, fun, and guaranteed to disappear faster than you can say “pass the pie.”

Pumpkin Cheesecake Cookies - Easy Food for Thanksgiving

These Pumpkin Cookies With Cheesecake Filling come out perfectly soft, with creamy cheesecake tucked inside every bite. Roll them in cinnamon sugar for a sweet, spicy crunch—trust me, they’re impossible to resist!

• Prep Time: 15 mins
• Cook Time: 16 mins
• Chill Time: 1 hr
• Total Time: 1 hr 31 mins
• Servings: 12 cookies
• Calories: 214 kcal
• Category: Cookies
• Author: Aleda

Ingredients

Pumpkin Cookie Dough

• 1 1/2 cups all-purpose flour (195 g)
• 1/2 tsp baking soda (3 g)
• 1/2 tsp ground cinnamon (2 g)
• 1/4 tsp ground ginger (1 g)
• 1/4 tsp ground nutmeg (1 g)
• 1/4 tsp salt (1 g)
• 1/2 cup unsalted butter, softened (113 g)
• 2/3 cup packed light brown sugar (133 g)
• 1/4 cup granulated sugar (50 g)
• 1/3 cup pumpkin puree, drained (75 g)
• Optional: a drop of orange gel food coloring

Cheesecake Filling

• 3/4 cup cream cheese, softened (170 g)
• 1/4 cup granulated sugar (50 g)
• 1 tsp vanilla extract or vanilla bean paste (4 g)

Cinnamon-Sugar Coating

• 1/3 cup granulated sugar (66 g)
• 1/2 tsp ground cinnamon (2 g)
• 1/4 tsp ground ginger (1 g)

Instructions

1. Make the Pumpkin Cookie Dough:

   In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

   In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute.

   Gently squeeze excess moisture from the pumpkin puree, then mix it into the butter-sugar mixture. Add a drop of orange gel food coloring if desired.

   Gradually fold the dry ingredients into the wet mixture until just combined. Scrape down the bowl to mix evenly.

   Portion dough into 2 1/2 Tbsp balls (12 total). Place on a parchment-lined tray and chill for about 1 hour.

2. Prepare the Cheesecake Filling:

   Beat together cream cheese, sugar, and vanilla until smooth and creamy. Scoop 1 1/2 Tbsp dollops onto a parchment-lined tray. Freeze for at least 45 minutes until firm but not rock solid.

3. Mix the Cinnamon-Sugar:

   Combine sugar, cinnamon, and ginger in a small bowl. Set aside.

4. Assemble the Cookies:

   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

   Flatten each cookie dough ball slightly. Place a cheesecake dollop in the center and fold the dough around it. Minor cracks are fine.

   Roll each cookie in the cinnamon-sugar until coated. Place 3 inches apart and flatten slightly.

5. Bake & Cool:

   Bake for 16–19 minutes, until set on the outside. Cool on a wire rack before enjoying.

   Storage Tips: Keep at room temp for a few hours, then refrigerate in an airtight container for up to 10 days.

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