Pumpkin Cheesecake Cookies Recipe


For the Cookies:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 large egg
  • ½ cup canned pumpkin puree

For the Cheesecake Filling:

  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract


Make the cookie dough:

  • Whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
  • In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and pumpkin puree until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Prepare the cheesecake filling:

  • In a small bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.

Assemble the cookies:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Scoop a tablespoon-sized amount of cookie dough and gently flatten it in your hand. Place a teaspoonful of cheesecake filling in the center.
  • Bring the edges of the dough up around the cheesecake filling, making sure to seal it completely. Roll into a ball and place on the prepared baking sheet.


  • Bake the cookies for 12-15 minutes, or until they are set and lightly golden brown.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


  • Chill the dough: For easier handling, chill the cookie dough for at least 30 minutes before assembling.
  • Don’t overbake: The cookies will continue to firm up as they cool.
  • Storage: Store the pumpkin cheesecake cookies in an airtight container at room temperature for up to 3 days.



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