Why choose between a soft, spiced pumpkin cookie and a creamy, tangy cheesecake? This recipe for soft & chewy pumpkin cheesecake cookies brings the best of both worlds together! Each cookie features a sweet, warmly spiced pumpkin dough swirled with a dollop of rich, no-bake cheesecake filling. The result is a unique, two-in-one dessert that is incredibly satisfying and visually impressive.
These cookies are the ultimate treat for fall and holiday gatherings. They deliver that classic pumpkin spice flavor everyone craves, but the creamy, tangy cheesecake center keeps the cookie soft and moist. They are a delightful way to elevate your baking without adding a lot of extra effort. Just get ready for a lot of compliments—these cookies disappear fast!
Why You’ll Love This Recipe
- Two-in-One Dessert: You get the chewy texture of a spiced cookie combined with the creamy richness of a cheesecake filling in every bite.
- Impressive Look: The creamy white filling swirled into the pumpkin dough creates a beautiful marbled or stuffed effect that looks gourmet.
- Perfect Fall Flavor: They are intensely flavored with pumpkin purée and a generous amount of warming spices.
- Soft and Chewy Texture: Unlike many pumpkin cookies that can turn out cakey, the combination of ingredients keeps these perfectly soft and dense.
- Easy to Make Ahead: Both the dough and the filling can be prepared in advance, making cookie assembly quick and easy.
Ingredients
For the Cheesecake Filling
- 4 oz (115 g) cream cheese, fully softened
- 1/2 cup (60 g) powdered sugar (confectioners’ sugar)
- 1/2 tsp vanilla extract
For the Pumpkin Cookie Dough
- 2 1/4 cups (270 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (110 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (80 g) canned pumpkin purée (NOT pie filling)
Equipment
- Large mixing bowls
- Electric mixer (handheld or stand mixer)
- Cookie scoop (about 1.5 tbsp size)
- Baking sheets
- Parchment paper
- Cooling rack
Step-by-Step Instructions
1. Prepare and Chill the Cheesecake Filling
- In a small bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, mixing until smooth and no lumps remain.
- Cover the filling and refrigerate for at least 30 minutes. This cooling time is crucial; the filling needs to be firm for easy swirling and baking.
2. Make the Pumpkin Cookie Dough
- In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
- Beat in the egg and vanilla extract. Then, beat in the pumpkin purée until just combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
3. Assemble and Bake the Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the Dough: Scoop the pumpkin cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Add the Swirl: Remove the chilled cheesecake filling from the refrigerator. Take a small spoonful (about 1/2 teaspoon) of the filling and place it on top of each scoop of cookie dough. Use a toothpick or a small knife to gently swirl the filling into the dough once or twice to create a marbled effect.
- Bake: Bake for 10–12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will set fully as they cool.
Substitutions and Variations
- Spice: If you don’t have pumpkin pie spice, you can substitute with 2 teaspoons of cinnamon and 1/4 teaspoon each of nutmeg and ginger.
- Chocolate Chips: Stir in 1/2 cup (85 g) of mini chocolate chips into the cookie dough for an extra layer of sweetness and flavor.
- Nuts: Fold in 1/2 cup (55 g) of chopped pecans or walnuts into the dough for a nice crunch.
- Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
- Vegan Option: Substitute the butter and cream cheese with high-quality vegan butter sticks and vegan cream cheese blocks, and use a suitable egg substitute (like a flax egg).
Pro Tips and Common Mistakes to Avoid
- Small Amount of Pumpkin is Key: Unlike most pumpkin recipes, these cookies use only 1/3 cup of purée. This small amount gives you flavor and color without making the cookies too wet or cakey. Do not add extra pumpkin!
- Chill the Filling: The cheesecake filling must be firm to prevent it from completely melting and spreading out during baking. Chilling it makes it easy to handle and helps it stay suspended in the cookie.
- Do Not Overbake: These cookies are meant to be soft and chewy. Overbaking will dry them out and make them crumbly. The cookies will continue to set as they cool on the hot baking sheet.
- Scrape the Sides: When making the dough and the filling, stop often to scrape down the sides of the bowl. This ensures all the ingredients are fully incorporated for a smooth, uniform texture.
Storage, Make-Ahead, and Freezing
- Make-Ahead: Both the dough and the filling can be made up to 3 days in advance and stored separately in the refrigerator. Assemble and bake when ready.
- Storage (Baked): Store the cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days (which helps maintain the filling structure).
- Freezing (Dough): Scoop the dough and filling onto a baking sheet and freeze the assembled cookies. Once frozen, transfer them to a freezer-safe bag. Bake from frozen, adding 2–4 minutes to the baking time. They can be frozen for up to 3 months.
- Freezing (Baked): The baked cookies can also be frozen for up to 3 months. Thaw at room temperature for a couple of hours before serving.
Serving Suggestions
Serve these impressive cookies with a tall glass of cold milk or a warm cinnamon latte. They are the perfect size to arrange on a holiday dessert platter alongside coffee and tea. A dusting of powdered sugar or a drizzle of melted white chocolate is a lovely finishing touch.
Approximate Nutrition
- Yields: 24 cookies
- Serving Size: 1 cookie
- Calories: 180 kcal
- Protein: 2 g
- Fat: 9 g
- Carbohydrates: 23 g
Note: These are approximations and can vary based on the amount of pumpkin purée and specific brands used.
FAQs
Q: Why are my cookies flat and not thick?
A: Flat cookies usually happen because you used too much wet ingredient (pumpkin purée) or the butter was too warm. Be precise with the pumpkin measurement (1/3 cup) and use butter that is truly soft, not melted. Chilling the dough for 30 minutes before scooping can also help.
Q: Can I use pumpkin pie filling instead of purée?
A: No, you absolutely must use 100% pure canned pumpkin purée. Pumpkin pie filling has a very high sugar and moisture content that will make your cookies spread into thin, cakey discs that won’t hold the filling.
Q: How do I get a nice swirl, and not just a blob?
A: The secret is the chilled filling. Use a small amount of firm filling and only swirl it once or twice with the toothpick. Over-swirling will mix the colors completely, resulting in a marbled effect rather than distinct layers.
Q: Can I skip the chilling of the cheesecake filling?
A: We recommend against it. If the filling is too soft, it will melt and leak out of the dough immediately during baking, making a mess on your pan.
Q: What is the best way to store these cookies?
A: Because of the cream cheese filling, these cookies are best stored in the refrigerator to keep the filling fresh and firm. Be sure to use an airtight container.
Pumpkin Cheesecake Cookies
Equipment
- Large mixing bowls
- Electric mixer handheld or stand
- Cookie scoop (1.5 Tbsp)
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp vanilla extract (for filling)
- 2 1/4 cups (270 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (110 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract (for dough)
- 1/3 cup (80 g) canned pumpkin purée (not pie filling)
Instructions
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until no lumps remain. Chill for at least 30 minutes.
- Whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
- Cream butter, brown sugar, and granulated sugar until fluffy. Beat in egg, vanilla, and pumpkin purée.
- Add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop pumpkin cookie dough onto baking sheets. Top each scoop with 1/2 tsp cheesecake filling. Swirl lightly with a toothpick.
- Bake 10–12 minutes until edges are set and centers are slightly soft.
- Cool 5 minutes on baking sheet before transferring to a rack to cool completely.
