Name: The Best Soft Pumpkin Cheesecake Cookie Recipe
Prep time: 35 min
Cook time: 17 min
Total time: 82 min
Ingredients: 8 ounces cream cheese (softened); 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour (spooned & leveled); 1 tablespoon cornstarch; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon allspice; 1/2 teaspoon baking powder; 1 teaspoon salt; 3/4 cup unsalted butter (softened); 1/2 cup brown sugar (packed); 3/4 cup granulated sugar; 1 large egg; 1 large egg yolk; 1 teaspoon vanilla extract; 1/2 cup unsweetened pumpkin puree; 1/4 cup granulated sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground allspice

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If you’re a pumpkin lover, you’ll fall head over heels for the best soft pumpkin cheesecake cookie recipe here!

These chewy pumpkin cookies have a creamy cheesecake filling and a pumpkin spice sugar coating, making them a perfect fall treat for pumpkin season.

The cheesecake center stays smooth and luscious inside a fluffy pumpkin cookie shell. The pumpkin flavor, paired with warm fall spices, will remind you of cozy afternoons and seasonal gatherings. This is one of those pumpkin desserts that looks impressive but is surprisingly easy to make, even for beginners.

With simple ingredients, a prepared baking sheet lined with parchment paper, and just a bit of patience, you’ll have bakery-worthy cookies in no time.

Whether you’re making them for a holiday spread, gifting them to friends, or enjoying them fresh from the cookie sheet, these pumpkin cheesecake cookies are sure to become one of your favorite pumpkin recipes.

Ingredients

This recipe calls for simple ingredients you can find at any grocery store, each playing a crucial role in creating that irresistible soft pumpkin cookie texture and rich cheesecake center.

Cream cheese: Use full-fat cream cheese at room temperature for a smooth, creamy cheesecake filling.
Granulated sugar: Sweetens both the cookie dough and the pumpkin spice sugar coating.
Vanilla extract: Adds warmth and rounds out the pumpkin flavor.
All-purpose flour: The base that provides structure for the cookie dough balls.
Cornstarch: Keeps the cookies soft and tender.
Ground cinnamon: Adds cozy fall spices to the dough and sugar coating.
Ground nutmeg: Pairs with cinnamon for a true pumpkin pie spice flavor.
Ground all-spice: Enhances the pumpkin flavor with subtle depth.
Baking powder: Gives the cookies a little lift for a soft, fluffy interior.
Salt: Balances the sweetness and intensifies the flavor of the pumpkin cheesecake filling.
Light brown sugar: Adds moisture and a slight caramel note to the pumpkin cookie dough.
Unsalted butter: Room temperature butter creates a creamy texture when creamed with sugar.
Egg: Binds the wet ingredients together.
Yolk: Adds richness and chewiness to the soft pumpkin cookie.
Pumpkin puree: Brings moisture, color, and pumpkin flavor—avoid pumpkin pie filling to control excess moisture.
Pumpkin pie spice: A blend of fall spices perfect for coating each cookie form before baking.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-Ons & Substitutions

You can easily make these cookies your own with a few swaps and extras.

Use your own pumpkin puree; just make sure to blot excess moisture with paper towels before adding to the wet ingredients.
Add a little bit of finely chopped pecans to the sugar coating for a little crunch & familiar fall flair

How to Make

Cheesecake Filling

In a large bowl, use an electric hand mixer or stand mixer to beat the cream cheese, granulated sugar, and vanilla extract on medium speed until smooth with no lumps.

Refrigerate the cream cheese mixture while you prepare the pumpkin cookie dough.

Pumpkin Cookie Dough

Line a prepared baking sheet with parchment paper and set aside.

In a small bowl, whisk together the dry ingredients: flour, cornstarch, cinnamon, nutmeg, allspice, baking powder, and salt.

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, scraping down the sides as needed.

Add the egg, egg yolk, vanilla extract, and pumpkin puree, mixing until smooth.

Gradually mix in the flour mixture on low speed until just combined—avoid adding too much flour, and stop when you no longer see dry streaks.

If your pumpkin cookie dough feels too sticky, refrigerate it for 15–30 minutes to make it easier to handle.

Sugar Coating

In a small bowl, stir together the sugar coating: granulated sugar, cinnamon, nutmeg, and all-spice.

Assembly

Preheat your oven to 350°F.

Use a cookie scoop to portion out about 1 tablespoon of dough, rolling it into cookie dough balls. Press a small well in the top of each cookie form with the back of a teaspoon.

Place about ¾ teaspoon of cheesecake filling in the center. Take another tablespoon of dough, create a small indent, and place it over the filled cookie. Press the edges together, roll gently in your hands, and lightly flatten with the palm of your hand.

Roll each cookie in this pumpkin spice sugar. Arrange on your prepared baking sheet, spacing cookies at least 3 inches apart.

Bake in a preheated oven at 350°F (175°C) for 13–17 minutes, until the edges are set and lightly golden.

For best results, let the cookies cool on the cookie sheet for 10 minutes before transferring to a wire rack.

After they are completely cooled, store them in the refrigerator in an air-tight container.

Expert Tips

For the creamiest cheesecake center, make sure the cream cheese is truly at room temperature before mixing.
If making your own pumpkin puree, blot with paper towels to avoid too much moisture.
Weigh your flour with a kitchen scale for accuracy or use the spoon-and-level method – too much flour can make the cookies dense.
For bakery-style round cookies, use a round cutter to swirl each cookie right after baking.
Freeze cheesecake balls ahead of time for easier assembly.

Frequently Asked Questions

How should I store these pumpkin cheesecake cookies?

Store them in an airtight container in the refrigerator for up to 5 days. The cheesecake filling needs to stay chilled.

Can I make these cookies ahead of time?

Yes. You can prepare the pumpkin cookie dough and cheesecake filling the day before, store them separately, and assemble just before baking.

Can I freeze these cookies?

Absolutely. Freeze baked cookies in a single layer, then transfer to an airtight container for up to 2 months. Thaw in the fridge before enjoying.

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it, as pumpkin pie filling contains sugar and spices, which can add extra moisture and throw off the texture.

How do I keep the cookies from spreading too much?

If your dough is sticky or warm, chill it for 20–30 minutes before baking. This helps the cookie form hold its shape.

How do I make perfectly round cookies?

For perfectly round cookies: As soon as your cookies are out of the oven, use a circular cookie cutter slightly bigger than your cookies (or anything circular and hollow) and make a circular motion to swirl the cookies around inside the cookie cutter.

You can also use a spatula to push in the uneven edges until you have a perfectly round cookie.