Go Back

Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies with a spiced cookie dough and a frozen cream cheese swirl center. The cookies bake up golden with cinnamon sugar edges, then set fully as they cool.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
freeze 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin cookie dough
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.33 cup pumpkin puree blotted dry
  • 1 egg
  • 1 tsp vanilla
For cheesecake filling
  • 6 oz cream cheese softened
  • 3 tbsp powdered sugar
  • 0.5 tsp vanilla
Cinnamon sugar for rolling
  • 1 cinnamon sugar for rolling; amounts to taste

Equipment

  • 1 sheet pan

Method
 

Freeze the cheesecake centers
  1. Beat the cream cheese filling ingredients until smooth. Scoop into 24 teaspoon-sized balls on parchment and freeze for 30 minutes.
Bake the cookies
  1. Preheat the oven to 375F and line baking sheets with parchment. Beat the butter and brown sugar until combined, then add the blotted pumpkin, egg, and vanilla.
  2. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together. Fold the dry ingredients into the wet mixture until no dry streaks remain.
  3. Scoop 2-tablespoon portions of cookie dough and flatten in your palm. Place a frozen cream cheese ball in the center, wrap the dough around it, and seal the edges.
  4. Roll each stuffed cookie in cinnamon sugar. Bake for 12 to 14 minutes until golden, with lightly set edges.
  5. Cool the cookies completely before eating. This cooling time lets the filling firm up for a clean slice-like bite.

Notes

Pro tip: blotting the pumpkin puree helps prevent a cakey dough and keeps the center from leaking. Store baked cookies airtight in the fridge up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat cream cheese in the filling—texture stays creamy, though it may be slightly softer at room temperature.