These moist, chewy pumpkin cheesecake cookies hide a smooth, sweet cream cheese center. Warm spices—cinnamon, nutmeg, cloves, and ginger—give the dough cozy fall flavor, while browned butter adds a rich, nutty caramel note.
I developed these pumpkin cheesecake cookies inspired by the cream cheese center in black bottom cupcakes. The filling uses a similar technique, creating a creamy, slightly tangy contrast to the spiced, chewy cookie exterior.
After multiple test batches I found these cookies stay moist and tender for days, making them ideal for sharing or gifting in a cookie box. The combination of tender pumpkin dough, warm spices, and a smooth cheesecake center makes them a favorite for cooler weather baking.
For other pumpkin treats, try pumpkin banana muffins or other fall recipes to pair with these cookies.
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Ingredients
* See recipe card for exact measurements and full directions.
Butter – Browning the butter concentrates its flavor and adds a toasty, caramel-like richness that complements the pumpkin and spices.
Cream cheese – Use cream cheese at room temperature so the filling whips up smooth and lump-free.
Turbinado sugar – Sprinkled on after baking, turbinado (sugar in the raw) adds color and a pleasant crunchy texture. It’s optional but recommended for contrast and visual appeal.
More spice filled recipes
- Simple Apple Cake
- Cinnamon Streusel Muffins
- Biscoff Blondies
- Gingerbread Cheesecake
Top Tip
Shape the dough into balls immediately after mixing, while it’s still soft. Press the thumbprint indentations before chilling to prevent cracking and to keep the dough pliable.
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📖 Recipe
Pumpkin Cheesecake Cookies
INGREDIENTS
Pumpkin Cookie Dough
- 113 grams unsalted butter, room temperature
- 68 grams granulated sugar
- 150 grams brown sugar
- 1 large egg yolk
- 81 grams pumpkin puree
- 1 teaspoon vanilla extract
- 180 grams all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon ground ginger
Cinnamon Sugar for Rolling
- 100 grams granulated sugar
- 1 teaspoon cinnamon
Cheesecake Filling
- 226 grams cream cheese, room temperature
- 40 grams powdered sugar, sifted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Post-bake Cinnamon Sugar Topping
- 50 grams turbinado sugar
- 1 teaspoon cinnamon
INSTRUCTIONS
Pumpkin cookie dough
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Melt butter in a heavy-bottomed pot over medium heat. Whisk frequently and watch as the butter foams and then turns golden brown; remove from heat and let cool.
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In a stand mixer fitted with the paddle, combine granulated and brown sugars, egg yolk, pumpkin puree, and vanilla. Add the cooled browned butter and mix on medium-low until combined, scraping down the bowl as needed.
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Whisk together flour, baking soda, salt, and spices in a separate bowl, then add to the wet ingredients and mix on low just until no streaks of dry flour remain. Finish incorporating with a few spatula strokes.
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Portion dough with a 1½ tablespoon scoop onto a parchment-lined baking sheet.
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Mix the rolling sugar and cinnamon. Roll each dough ball in the mixture, then press an indent in the center with your thumb or the end of a wooden spoon. Chill the dough balls for at least 1 hour.
Cream cheese filling
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With cream cheese at room temperature, beat cream cheese and sifted powdered sugar in a mixer until smooth, scraping the bowl periodically.
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Add the egg and vanilla to the cheese mixture and beat until fully combined and silky.
Assembling and baking cookies
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Preheat oven to 350°F (177°C).
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Arrange up to 8 chilled dough balls on a parchment-lined sheet. Using a teaspoon, fill each indentation with about 2 teaspoons of the cream cheese mixture; the filling may be slightly heaped but should not run when baked.
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Bake one sheet at a time for 13–15 minutes, until edges are set and cracking slightly. Let cool on the sheet for 10 minutes, then transfer to a rack to finish cooling.
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Once cooled, sprinkle each cookie with turbinado sugar and a light dusting of cinnamon for sparkle, crunch, and extra flavor.
NOTES
Room-temperature filling bakes more evenly and yields the best texture in the finished cookie.