These pumpkin cream cheese cookies have a soft and chewy pumpkin cookie wrapped around a creamy vanilla cheesecake center, then rolled in cinnamon sugar before baking. The pumpkin purée is blotted to remove excess moisture, and both the filling and cookie dough are chilled so these large stuffed cookies hold their shape while staying soft in the center.
The best part is when you break one open and find that creamy cream cheese filling inside.
I made these after working on my soft and chewy pumpkin cookies, so I already knew that controlling the moisture in the pumpkin was important. Blotting the pumpkin and using two egg yolks instead of a whole egg gave me a thicker, chewier pumpkin cookie with less spreading.
For these cheesecake-filled cookies, though, I needed the dough to be a little firmer. It has to be soft enough to stay tender after baking but strong enough to wrap completely around a cream cheese center. So I added a little more flour and chilled the dough for about 2 hours, or until it was firm enough to roll easily.
I also found the easiest way to stuff them was to freeze the cream cheese filling first. I divided the filling into 12 dollops and froze them for 2 hours. Once frozen, they’re much easier to place inside the pumpkin dough without the filling squishing out as you seal the cookie.
A final roll in cinnamon sugar gives the outside a lightly crisp finish against that soft pumpkin cookie and creamy center.
Why You’ll Love This Recipe
- Creamy cheesecake center – Each pumpkin cookie is stuffed with a simple cream cheese, sugar, and vanilla filling.
- Soft and chewy pumpkin cookie – Blotted pumpkin, egg yolks, and chilled dough help give the cookies a soft, chewy texture rather than a cakey one.
- Easy to stuff – Freezing the cheesecake filling makes assembling the cookies much less messy.
- Cinnamon sugar coating – The spiced pumpkin cookie and tangy cheesecake center are finished with a simple cinnamon-sugar crust.
Ingredients and Substitutions
- For the Pumpkin Cookie Dough
- Butter – Use softened unsalted butter. It should be soft enough to cream with the sugar but not melted or greasy.
- Light brown sugar – Brown sugar adds moisture, caramel notes, and helps give these pumpkin cookies their chewy texture.
- Egg yolks – I use two egg yolks instead of a whole egg. When I tested my pumpkin cookie dough with a whole egg, the cookies spread more than I wanted. The yolks give us richness without introducing as much additional moisture.
- Pumpkin purée – Use 100% pure pumpkin purée, not pumpkin pie filling. Spread it onto a plate and blot it with paper towels before adding it to the dough. Removing some of that water helps keep pumpkin cookies from becoming overly cakey. Moisture reduction is also emphasized by several of the current ranking stuffed pumpkin-cookie recipes.
- All-purpose flour – This version uses slightly more flour than my regular chewy pumpkin cookies because the dough needs enough structure to completely surround the cheesecake filling.
- Pumpkin spice – Gives the cookie dough its warm fall spice. Use a ready-made pumpkin pie spice blend or your homemade pumpkin spice.
- Baking soda and baking powder – A small amount of each provides enough lift without turning these into fluffy, cake-like pumpkin cookies.
- Vanilla and salt – Vanilla complements both the pumpkin and warm spices, while salt balances the sweetness.
- For the Cream Cheese Filling
- Cream cheese – Use full-fat block cream cheese for a firm, creamy cheesecake filling. Avoid whipped or spreadable cream cheese, which contains more moisture and won’t freeze as firmly.
- Granulated sugar – Just 2 tablespoons lightly sweetens the cream cheese without making the center overly sweet.
- Vanilla – Gives the filling that simple vanilla cheesecake flavor.
- For the Cinnamon Sugar
- Granulated sugar and cinnamon – The stuffed cookie balls are rolled in cinnamon sugar just before baking for a lightly crisp, spiced exterior.
Step-by-step: How to Make Pumpkin Cream Cheese Cookies
1. Make the Cream Cheese Filling
In a bowl, beat the softened cream cheese, sugar, and vanilla together until smooth and creamy.
Line a small baking sheet or plate with parchment paper. Divide the cream cheese mixture into 16 equal dollops.
Freeze for approximately 2 hours or until completely firm.
Freezing is important here. A firm filling is much easier to enclose inside soft pumpkin cookie dough without smearing or leaking while you’re shaping the cookies. This same basic technique appears across several current ranking recipes.
2. Blot the Pumpkin
Spread the pumpkin purée over a plate. Place paper towels over the top and gently press to absorb the excess moisture.
Replace the wet paper towels and repeat until the pumpkin becomes noticeably thicker.
You don’t need to dry it completely. We still want the pumpkin for flavor and softness; we’re simply removing some of the excess water.
3. Make the Pumpkin Cookie Dough
In a mixing bowl, cream the softened butter and light brown sugar until smooth and well combined.
Add the egg yolks and vanilla and mix until incorporated. Mix in the blotted pumpkin purée.
In a separate bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt.
Add the dry ingredients to the pumpkin mixture and mix just until combined.
Cover and refrigerate the dough for about 2 hours, or until it is firm enough to roll into balls without sticking excessively to your hands.
4. Stuff the Cookies
Divide the chilled pumpkin cookie dough into 16 equal portions.
Roll one portion into a ball and flatten it into a thick disc in the palm of your hand.
Remove one frozen cream cheese dollop from the freezer and place it in the center.
Bring the cookie dough up and around the filling, pinching the edges together to completely seal the cream cheese inside. Gently roll it back into a ball.
Make sure there are no openings where you can see the filling.
Tip: Keep the remaining cheesecake portions in the freezer while you work. They soften surprisingly quickly once they’re out.
5. Coat and Bake
Preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
Combine the granulated sugar and cinnamon in a shallow bowl.
Roll each stuffed pumpkin cookie generously in the cinnamon sugar and arrange them on the prepared baking sheet, leaving space between each cookie.
Bake for 12 to 13 minutes, until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet before transferring them to a wire rack. The cookies will continue to set as they cool.
Variations
- Pumpkin spice sugar – Replace some or all of the cinnamon in the coating with pumpkin spice for even more warm spice flavor.
- White chocolate – Fold a small amount of white chocolate chips into the pumpkin cookie dough. This is a richer variation, similar to some pumpkin cheesecake cookies currently ranking in search.
- Add pecans – Finely chopped pecans can be added to the cookie dough for a little crunch.
- Graham cracker coating – For more of a classic cheesecake feel, add finely crushed graham crackers to the cinnamon-sugar coating.
Storage and Make Ahead
- Because these cookies contain a cream cheese filling, store the completely cooled cookies in an airtight container in the refrigerator. Let them sit at room temperature briefly before serving if you prefer the cookie softer.
- Make the filling ahead: The cream cheese dollops can be prepared and frozen ahead of time. Once completely frozen, transfer them to an airtight freezer-safe container until you’re ready to assemble the cookies.
- Make the dough ahead: Prepare the pumpkin cookie dough and refrigerate it overnight. If it becomes very firm, let it sit at room temperature briefly until it’s pliable enough to shape.
- Freeze assembled cookies: You can assemble and stuff the cookie dough, then freeze the unbaked balls. I would wait to coat them in cinnamon sugar until you’re ready to bake.
- Freeze baked cookies: Once completely cooled, the stuffed cookies can also be frozen in an airtight container. Thaw them overnight in the refrigerator.
Pumpkin Cream Cheese Cookies
Ingredients
Cream Cheese Filling
- 170 g (6 oz) Cream cheese softened
- 2 tbsp Granulated sugar
- 1 tsp Vanilla extract
Pumpkin Cookie Dough
- 170 g (¾ cup) Unsalted butter softened
- 220 g (1 cup) Light brown sugar
- 2 large Egg yolks
- 2 tsp Vanilla extract
- ½ cup (½ cup) Pumpkin purée before blotting
- 230 g All-purpose flour plus 2 tbsp additional flour
- 1 tsp Pumpkin spice
- ½ tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
Cinnamon Sugar Coating
- ¼ cup Granulated sugar
- 1 tsp Ground cinnamon
Instructions
- Make the cream cheese filling. In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla until smooth and creamy.170 g Cream cheese, 2 tbsp Granulated sugar, 1 tsp Vanilla extract
- Portion and freeze. Line a small tray or plate with parchment paper. Divide the cream cheese mixture into 16 equal dollops. Freeze for about 2 hours, or until completely firm.
- Blot the pumpkin. Spread the pumpkin purée over a plate. Place paper towels over the top and gently press to absorb the excess moisture. Repeat with fresh paper towels until the pumpkin is noticeably thicker. Set aside.
- Cream the butter and sugar. In a large mixing bowl, beat the softened butter and light brown sugar until smooth and well combined.170 g Unsalted butter, 220 g Light brown sugar
- Add the wet ingredients. Add the egg yolks and vanilla and beat until incorporated. Mix in the blotted pumpkin purée until evenly combined.2 large Egg yolks, 2 tsp Vanilla extract, ½ cup Pumpkin purée
- Combine the dry ingredients. In a separate bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt.230 g All-purpose flour, 1 tsp Pumpkin spice, ½ tsp Baking soda, ½ tsp Baking powder, ½ tsp Salt
- Make the cookie dough. Add the dry ingredients to the pumpkin mixture and mix just until combined. Do not overmix.
- Chill the dough. Cover and refrigerate for about 2 hours, or until the dough is firm enough to roll into balls without sticking excessively to your hands.
- Preheat the oven. Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper.
- Prepare the cinnamon sugar. Combine the granulated sugar and ground cinnamon in a shallow bowl.¼ cup Granulated sugar, 1 tsp Ground cinnamon
- Stuff the cookies. Divide the chilled cookie dough into 16 equal portions. Roll one portion into a ball, then flatten it into a thick disc. Place one frozen cream cheese dollop in the center.
- Seal the filling. Bring the cookie dough up and around the cream cheese, pinching the dough together to completely enclose the filling. Gently roll it back into a ball. Keep the remaining cream cheese portions in the freezer while you work.
- Coat. Roll each stuffed cookie ball generously in the cinnamon sugar and arrange on the prepared baking sheet, leaving space between the cookies.
- Bake. Bake for 12 to 13 minutes, until the edges are set but the centers are still soft.
- Cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Pumpkin: Use 100% pumpkin purée, not pumpkin pie filling. Blot it well to remove excess moisture.
- Cream cheese: Full-fat block cream cheese works best because it freezes firmly and gives you a creamy cheesecake center.
- Freeze the filling: The cream cheese dollops need to be firm enough to handle. If they’re still soft after 2 hours, freeze them a little longer.
- Chill the dough: Use the texture of the dough as your guide. It should be firm enough to roll, flatten, and wrap around the filling easily.
- Keep the filling cold: Take only a few cream cheese portions from the freezer at a time so they don’t soften while you’re assembling the cookies.
- Seal well: Make sure no cream cheese is visible before rolling the cookie in cinnamon sugar.
- Don’t overbake: Remove the cookies after 12–13 minutes while the centers are still soft. They’ll continue to set as they cool.
- Storage: Because of the cream cheese filling, store cooled cookies in an airtight container in the refrigerator.
Equipment
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Tips for the Best Pumpkin Cheesecake Cookies
- Blot the pumpkin well. Too much pumpkin moisture makes the dough softer, cakier, and more difficult to wrap around the filling.
- Freeze the filling until firm. Two hours worked well for me. If the cream cheese is still soft, give it longer rather than struggling to stuff the cookies.
- Chill according to the dough, not just the clock. About two hours works for me, but what matters is that the dough is firm enough to roll and wrap around the filling.
- Keep the filling frozen while assembling. Take out one or two portions at a time rather than leaving all 12 on the counter.
- Seal the dough completely. Any exposed cream cheese can leak as the cookies bake.
- Don’t overbake. These are large cookies, but you still want the centers soft. Mine take about 12 to 13 minutes at 350°F / 175°C.
- Cool before cutting one open. Tempting, I know. 😂 The cheesecake center and cookie both need time to set after they come out of the oven.
More cookie Recipes
- Brown Sugar Cookies
- Butter Cookies -(Slice and Bake)
- Soft Amish Cinnamon Sugar Cookies
- Pumpkin Snickerdoodle Cookies
- Pumpkin Cookies
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Cookie dough is too sticky to stuff | Dough isn’t cold enough or pumpkin retained too much moisture | Chill it longer. Don’t immediately add more flour. |
| Cream cheese squishes out while shaping | Filling isn’t frozen firmly enough | Return the filling to the freezer until solid enough to handle easily. |
| Filling leaks while baking | Dough wasn’t completely sealed around the cream cheese | Pinch all seams closed and gently roll into a smooth ball before coating. |
| Cookies spread too much | Pumpkin was too wet, dough was too warm, or flour was under-measured | Blot the pumpkin thoroughly, weigh the flour, and chill the dough until firm. |
| Cookies are cakey | Too much moisture remained in the pumpkin | Blot the pumpkin well and use the two egg yolks rather than substituting a whole egg. |
| Cookies are dry | Too much flour or they were baked too long | Measure flour accurately and remove them after 12–13 minutes while the centers remain soft. |
| Cream cheese isn’t centered | Filling moved while wrapping the dough | Flatten the dough evenly and place the frozen filling directly in the center before bringing the edges up around it. |
Frequently Asked Questions
For these pumpkin cheesecake cookies, I keep the filling very simple: cream cheese, granulated sugar, and vanilla. It gives you a creamy, slightly tangy center without overpowering the pumpkin cookie.
Frozen cream cheese portions are much easier to enclose inside the soft pumpkin dough. The filling stays in a neat dollop while you wrap and seal the dough around it rather than smearing into the cookie dough.
Pumpkin purée contains a lot of water. Removing some of that moisture helps produce a thicker, chewier cookie and makes the dough easier to handle. It’s particularly important here because the dough has to support the cheesecake filling.
No. Pumpkin pie filling already contains sweeteners and spices and will change the recipe. Use 100% pure pumpkin purée.
Pumpkin purée contains a lot of water. Removing some of that moisture helps produce a thicker, chewier cookie and makes the dough easier to handle. It’s particularly important here because the dough has to support the cheesecake filling.
No. Pumpkin pie filling already contains sweeteners and spices and will change the recipe. Use 100% pure pumpkin purée.
Yes. You can prepare both components ahead. Freeze the cheesecake dollops and refrigerate the cookie dough, then assemble and bake when you’re ready.
Yes. Because these cookies contain a substantial cream cheese center, I recommend storing them covered in the refrigerator rather than at room temperature.
Yes. You can freeze the baked cookies after they’ve cooled completely. You can also freeze the assembled unbaked cookies and coat them in cinnamon sugar closer to baking.
More pumpkin recipes
- Pumpkin Crescent Roll
- Chocolate Chip Pumpkin Bread
- Easy Pumpkin Cupcakes
- Easy Pumpkin Spice Latte Cake
- Ultimate Pumpkin Spice Cake
- Moist Pumpkin Cream Cake Recipe
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
