Hi there! nothing says cozy like the aroma of pumpkin cream cheese cookies wafting through the house. These delectable treats can mean two things: a delicious, creamy frosting or the divine experience of cheesecake-stuffed cookies. In this post, I’m sharing the gourmet version—the cheesecake-stuffed pumpkin cookies. Imagine biting into a warm, soft cookie, revealing a molten cheesecake center. Yum! With just about an hour of prep time and some hands-off freezing, you’ll be indulging in these delightful sweets before you know it.

What Are Pumpkin Cream Cheese Cookies? (Stuffed vs. Frosted)

There are two popular styles of pumpkin cream cheese cookies: stuffed and frosted. Frosted versions, typically topped with a rich cream cheese frosting, offer a delightful finish, but today, we’re all about the cheesecake-stuffed variety! These cookies boast a chewy edge with a soft, gooey middle that defines the ultimate cozy dessert experience.

For those who crave the frosting experience, don’t worry! I’ll also provide a delightful cream cheese frosting option in the Variations section for you to explore.

Why You’ll Love These Pumpkin Cream Cheese Cookies

Sarah

Amazing Pumpkin Cream Cheese Cookies Recipe

These delectable pumpkin cream cheese cookies are a gourmet delight, featuring a molten cheesecake center that creates a divine, indulgent experience, perfect for cozy fall baking.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 16 cookies

Course: Dessert

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

  

Cheesecake Filling

• 6 ounce cream cheese cold
• 3 tablespoon granulated white sugar
• 1/2 teaspoon vanilla

Pumpkin Spice Sugar (for rolling)

• 1/4 cup granulated white sugar
• 1/2 teaspoon pumpkin pie spice

Cookie Dough

• 1/2 cup canned pumpkin puree Libby’s
• 1 3/4 cup all-purpose flour spooned and leveled
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter softened
• 1 cup light brown sugar
• 2 egg yolks at room temperature
• 2 teaspoon vanilla

Equipment

• Electric hand mixer
• Parchment-lined baking sheets
• Small cookie sheet
• 2-tablespoon cookie scoop
• 2-teaspoon scoop or measuring spoon
• wire rack
• Mixing Bowls
• Paper towels

Method

 

1. Line a small cookie sheet with parchment paper.
2. Add the cream cheese, sugar, and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
3. Scoop the cheesecake filling into 16, 2 tsp portions onto the baking sheet (there will be a little bit left over in the bowl), then pop the cheesecake balls into the freezer until they are frozen and very firm.
4. Add the sugar and pumpkin pie spice to a small bowl; whisk to combine, then set aside.
5. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
6. Dry your pumpkin to get rid of excess moisture. Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat at least four times until hardly any liquid transfers to the paper towel (it needs to reduce down to just under 1/4 cup from 1/2 cup). Set aside.
7. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
8. In a large bowl, cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
9. Add in the egg yolks and vanilla and mix on medium speed for one minute until pale and fluffy. Add in the dried pumpkin and combine on medium speed.
10. Add in the dry ingredients and combine on low speed.
11. Scoop the dough into 16 portions with a 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Close the cheesecake ball in with the cookie dough and roll into a ball again, ensuring the cheesecake is completely covered. Roll the cookie dough balls in pumpkin spice sugar (keep the cheesecake balls in the freezer until ready to use).
12. Transfer the cookie dough balls to the prepared baking sheet. Bake 6 cookies at a time for 12-13 minutes.
13. Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!

Notes

Here is the full estimated nutritional breakdown per cookie (1 of 16 servings). You can input these values into the respective fields in your WP Recipe Maker plugin.

• Carbohydrates: 25 g
• Protein: 2 g
• Fat: 6 g
• Saturated Fat: 2.5 g
• Cholesterol: 15 mg
• Sodium: 75 mg​
• Fiber: 1 g​
• Sugar: 15 g

Ingredients for Pumpkin Cream Cheese Cookies

Here’s what you’ll need to create these delightful pumpkin cream cheese cookies:

Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla

Pumpkin Spice Sugar (for rolling)

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice

Dry Ingredients

• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar
• 2 egg yolks, at room temperature
• 2 tsp vanilla

Ingredient Notes: The Why Behind These Pumpkin Cream Cheese Cookies

Let’s discuss a few critical ingredient choices that guarantee your pumpkin cream cheese cookies turn out perfectly!

• Libby’s Canned Pumpkin Puree: It has lower moisture content and a better consistency than other brands, ensuring your cookies don’t turn out too wet. Pumpkin Power: The benefits of adding pumpkin to your diet highlights the nutritional value of pumpkin, including vitamins and antioxidants.
• Block-Style Cream Cheese: Opt for full-fat block cream cheese instead of tub varieties; the latter contains added water, resulting in a less-than-stellar filling.
• Creaming Butter and Brown Sugar: This crucial step creates a chewy texture, preventing cakey results.
• Pumpkin Pie Spice: Featured in both the cookie dough and the sugar coating, it balances the flavors beautifully.

Essential Step: How to Blot Pumpkin Purée for Pumpkin Cream Cheese Cookies

A vital step for achieving the perfect texture is blotting the pumpkin purée. This process removes excess moisture and prevents your cookies from becoming cakey.

Visual Instruction:

• Before: Place 1/2 cup of pumpkin purée on a paper towel and cover it with another paper towel.
• After: Check it should reduce to just under 1/4 cup after several presses to absorb the liquid.

This step is non-negotiable if you want to nail your cookie texture!

Step-by-Step: How to Make Pumpkin Cream Cheese Cookies (Cheesecake-Stuffed Version)

Now, let’s get to the fun part: making these pumpkin cream cheese cookies!

1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a bowl, mix cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla until fluffy, about 2 minutes. Scoop into 16 portions, freeze until firm.
2. Mix Pumpkin Spice Sugar: In another bowl, whisk 1/4 cup sugar with 1/2 tsp pumpkin pie spice and set aside.
3. Preheat Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
4. Blot the Pumpkin: Dry your pumpkin thoroughly as mentioned in the earlier section.
5. Combine Dry Ingredients: In a medium bowl, whisk together the flour, 1 tbsp pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
6. Cream Butter and Sugar: In a large bowl, beat the softened butter and light brown sugar until fluffy, around 2 minutes.
7. Mix in Egg Yolks and Vanilla: Add the egg yolks and 2 tsp vanilla, mixing for another minute until pale and fluffy.
8. Add Dried Pumpkin: Fold in the dried pumpkin until combined.
9. Combine with Dry Ingredients: Gradually mix in the flour mixture on low speed until just combined.
10. Assemble Cookies: Scoop dough into 16 portions using a 2-tablespoon cookie scoop, then roll into balls. Slightly flatten one ball, place a frozen cheesecake ball in the center, and seal the dough around it. Roll back into a ball and coat in pumpkin spice sugar.
11. Bake: Place on a prepared baking sheet and bake 6 cookies at a time for 12-13 minutes. Cool for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Visual Guide to Stuffing

1. Scoop Dough: Use a cookie scoop to portion the dough.
2. Indent: Create an indent in the dough ball.
3. Add Filling: Place the frozen cheesecake center.
4. Seal: Ensure the filling is completely covered.

Pro Tips for Perfect Pumpkin Cream Cheese Cookies

• Keep cheesecake portions fully frozen until use.
• Blot pumpkin thoroughly to avoid extra moisture.
• Measure flour correctly by spooning and leveling.
• Chill assembled balls if your kitchen is warm.
• Seal seams well to prevent leaks.
• Bake on parchment paper for easy cleanup.
• Bake 6 cookies per sheet for optimal airflow.
• Don’t overbake; edges should set but centers remain soft.
• Cool cookies on the sheet for a few minutes before moving.
• Re-roll cookies in sugar if desired for an extra sweet touch.

Troubleshooting Pumpkin Cream Cheese Cookies

In cooking, things don’t always go as planned! Here’s how to troubleshoot common issues:

• Leakage of Cheesecake Filling: Ensure seams are properly sealed, and cheesecake portions are fully frozen.
• Cakey Cookies: Take extra care to blot the pumpkin thoroughly and measure the flour correctly.
• Dough Too Sticky: It may be due to insufficient blotting or warm butter; chill the dough for a bit.
• Flat Cookies: Check your flour measurement, ensure the dough isn’t warm, and maintain the oven temperature.
• Bland Spice: Use fresh spices, and adjust your pumpkin pie spice measurements if needed.
• Gritty Filling: Mix cream cheese and sugar until fully combined for a smooth filling.

Variations & Customizations for Pumpkin Cream Cheese Cookies

Feel free to get creative with these cookie variations:

For another delightful fall treat, check out this Caramel Apple Bark to pair with your cookies!

Make-Ahead and Freezing Guide for Pumpkin Cream Cheese Cookies

These cookies are incredibly convenient for busy bakers! Here’s how to prep:

• Cheesecake Centers: Freeze assembled centers for up to one month; store in an airtight container.
• Refrigerate Cookie Dough: Keep dough in the fridge for up to 3 days; allow to soften before using.
• Unbaked Cookie Balls: Freeze solid, then bag. Bake from frozen, adding 1-2 extra minutes.
• Baked Cookies: Cool completely, wrap well, and freeze. Thaw in the fridge before bringing to room temperature.

Ensure proper food safety due to the cream cheese center!

Storage & Serving Suggestions for Pumpkin Cream Cheese Cookies

To ensure your delicious cookies maintain their quality, store them airtight in the refrigerator—this keeps the cheesecake filling fresh!

• Room Temperature: Can be left out for a brief serving window (about 2 hours).
• Fridge: Enjoy them fresh for up to 5 days.
• Freezer: Baked cookies last up to 3 months.

For the best taste, serve them slightly chilled or at room temperature. Consider sprinkling with light sea salt or extra pumpkin spice sugar, and pair with coffee, chai, or milk for the perfect cozy treat!

Tools & Equipment for Pumpkin Cream Cheese Cookies

No specialty tools are needed! Here’s what you’ll use:

Conclusion

I can’t wait for you to try these amazing pumpkin cream cheese cookies! They’re bound to become a cozy favorite in your household. If you have any questions, don’t hesitate to leave a comment or share your baking experience! Let me know what variations you try, and please tag The Meal Craft on social if you post your creations! Happy baking!

Frequently Asked Questions: Pumpkin Cream Cheese Cookies