Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are everything I love about fall in one bite: soft, spiced pumpkin dough, a hidden cheesecake center, and a sweet, crackly cinnamon-sugar coating.
Browning the butter gives them a warm, nutty depth, while straining the pumpkin keeps the dough light and tender (no long chill needed). Bake them just until set for a gooey center, or chill after baking for a sliceable cheesecake layer. Either way, they’re irresistible!
Why You’ll Love These Cookies
- Cheesecake surprise – creamy center wrapped in pumpkin-spice dough.
- Browned butter magic – adds rich, toasty flavor.
- Custom texture – enjoy warm & gooey or chilled & set.
- Perfect for gifting – bake a batch for fall gatherings or holiday trays.
Pumpkin Cheesecake Cookies Recipe
Yield: ~18 large cookies
Prep Time: 25 minutes (plus freezing)
Cook Time: 12 minutes
Total Time: ~1 hr 40 min
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Directions: Beat until smooth. Scoop 12 dollops (about 20 g each) onto a parchment-lined tray. Freeze 1 hour.
Pumpkin Cookie Dough
- ¾ cup unsalted butter, browned (no extra butter added)
- ½ cup pumpkin purée, strained (start with ~1 cup unstrained)
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 1½ large egg yolks (1 yolk + ½ yolk)
- 2¼ cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp cream of tartar
- ¾ tsp salt
- ¾ tsp cinnamon
- ⅜ tsp nutmeg
Cinnamon Sugar
- ⅓ cup granulated sugar
- 1 tsp cinnamon
Instructions
- Prepare the Filling
Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Scoop onto a parchment-lined tray and freeze for 1 hour. - Brown the Butter
In a small saucepan, cook butter over medium heat until amber and nutty. Let cool until no longer runny. - Mix Wet Ingredients
In a bowl, stir browned butter with granulated sugar, brown sugar, egg yolks, and strained pumpkin. - Mix Dry Ingredients
In another bowl, whisk flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Add to wet mixture; stir until just combined. (Chill 1 hr if dough feels sticky.) - Assemble
Scoop ~3 Tbsp (75 g) dough. Flatten, make a thumbprint, wrap around frozen filling, and seal. Roll in cinnamon sugar. - Bake
Place on a lined baking sheet. Bake at 365°F (185°C) for 12 minutes, banging the pan halfway through for crinkly tops. - Cool & Serve
Let cookies cool 10 minutes. Enjoy warm with a gooey center, or refrigerate so the cheesecake sets.
Tips & Variations
- Spice it up: Add a pinch of ground cloves or cardamom to the dough.
- Mini version: Make smaller cookies (about 40 g dough + 10 g filling); reduce bake time to ~9 min.
- Cheesecake flavors: Fold 1 Tbsp pumpkin purée or maple syrup into the filling for a seasonal twist.
- Storage: Keep in the fridge up to 5 days or freeze baked cookies up to 2 months.
Pumpkin Cheesecake Cookies
Soft Pumpkin Cheesecake Cookies with a hidden cream-cheese filling, browned butter, and cinnamon sugar. Gooey when warm or set like cheesecake when chilled.
Ingredients
Method
Prepare the Filling
- Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Scoop onto a parchment-lined tray and freeze for 1 hour.
Brown the Butter
- In a small saucepan, cook butter over medium heat until amber and nutty. Let cool until no longer runny.
Mix Wet Ingredients
- In a bowl, stir browned butter with granulated sugar, brown sugar, egg yolks, and strained pumpkin.
Mix Dry Ingredients
- In another bowl, whisk flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Add to wet mixture; stir until just combined. (Chill 1 hr if dough feels sticky.)
Assemble
- Scoop ~3 Tbsp (75 g) dough. Flatten, make a thumbprint, wrap around frozen filling, and seal. Roll in cinnamon sugar.
Bake
- Place on a lined baking sheet. Bake at 365°F (185°C) for 12 minutes, banging the pan halfway through for crinkly tops.
Cool & Serve
- Let cookies cool 10 minutes. Enjoy warm with a gooey center, or refrigerate so the cheesecake sets.
