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Pumpkin cheesecake cookies with creamy cheesecake filling on a blue plate, soft and chewy fall dessert perfect for Thanksgiving.

Pumpkin Cheesecake Cookies

Soft pumpkin spice cookies filled with a creamy cheesecake center, perfect for fall gatherings and holiday dessert tables.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 34 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 210 kcal

Ingredients
  

FOR THE PUMPKIN COOKIE BASE

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup canned pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon

FOR THE CHEESECAKE FILLING

  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour

Instructions
 

  • 1. In a medium bowl, beat cream cheese until smooth. Add sugar, vanilla, and flour. Mix until lump-free. Chill for 30 minutes.
  • 2. In a large bowl, cream butter, brown sugar, and sugar until fluffy. Add pumpkin, egg, and vanilla. Mix until combined.
  • 3. In another bowl, whisk flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Stir into wet mixture until dough forms. Chill for 30 minutes.
  • 4. Preheat oven to 350°F (175°C). Scoop 2 tablespoons dough, roll into balls, flatten slightly, and press a well in center.
  • 5. Bake 12–14 minutes until edges are set. Cool completely.
  • 6. Pipe cheesecake filling into centers, smooth tops if desired. Chill 20 minutes before serving.

Notes

Store cookies in an airtight container in the refrigerator up to 4 days. For best texture, let sit at room temperature 5–10 minutes before serving.
Keyword fall dessert, Pumpkin Cheesecake Cookies, pumpkin cookies with cheesecake