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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

The Crispy Chef
These soft & chewy pumpkin cheesecake cookies combine the best of fall flavors: warmly spiced pumpkin cookie dough with a swirl of creamy, tangy cheesecake filling. Perfectly chewy, flavorful, and visually stunning, they make a festive treat for holidays and cozy gatherings.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 180 kcal

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.

Notes

Chill the cheesecake filling before assembling so it stays firm during baking. Do not overbake — cookies will continue to set as they cool. Add chocolate chips, nuts, or a drizzle of white chocolate for variations. Best stored in the refrigerator due to the cream cheese filling.

Nutrition

Calories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 13gVitamin A: 1500IUCalcium: 20mgIron: 0.8mg
Keyword Fall Desserts, holiday cookies, pumpkin cheesecake cookies, pumpkin spice cookies
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