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The best Soft pumpkin cheesecake cookie recipe
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The Best Soft Pumpkin Cheesecake Cookie Recipe

5 from 1 vote
If you’re a pumpkin lover, you’ll fall head over heels for the best soft pumpkin cheesecake cookie recipe. These chewy pumpkin cookies have a creamy cheesecake filling and a pumpkin spice sugar coating, making them a perfect fall treat for pumpkin season.
Prep Time35 minutes
Cook Time17 minutes
Total Time1 hour 22 minutes
Servings: 18 cookies
Author: Maria Corcuera

Equipment

  • 1 Electric mixer
  • 1 Cookie sheet
  • 1 sheet parchment paper

Ingredients

Cheesecake Filling

  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Pumpkin Cookies

  • 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

Pumpkin Spice Sugar

  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice

Instructions

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. 
    8 ounces cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
  • 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, all-spice, baking powder, and salt.
    2 1/4 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon allspice, 1/2 teaspoon baking powder, 1 teaspoon 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.
    3/4 cup unsalted butter, 1/2 cup brown sugar, 3/4 cup granulated sugar
  • Add the egg, egg yolk, vanilla extract, and pumpkin puree, mixing until smooth.
    1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 1/2 cup unsweetened pumpkin puree
  • 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.
    1/4 cup granulated sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice

Assembly

  • Preheat your oven to 350℉
  • 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 in the refrigerator in an air-tight container.

Notes

Add-Ons & Substitutions

You can easily make these cookies your own with a few swaps and extras.
  • Use your own pumpkin puree - just 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

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-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.
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