If fall had a flavor, these Pumpkin Cheesecake Cookies would be it. Soft, cozy, and filled with a creamy cheesecake center, they’re the kind of treat that disappears the moment you bring them to the table. Whether you’re baking for a cozy night in, a fall gathering, or just because you’re craving something sweet and pumpkin-y, these cookies deliver all the warm, spiced goodness you love, without any complicated steps.
What makes them even better? They start with a shortcut, but taste like you baked them from scratch. And that creamy filling! It’s like finding a mini cheesecake in the middle of each cookie, so good!
Think of these as a fun twist on pumpkin spice cheesecake cookies, but with even more personality. They’re quick to make, easy to love, and absolutely perfect for fall baking season.
Why Pumpkin Cheesecake Cookies Are a Fall Must
Easy ingredients, big flavor. No need to dig through your pantry or buy a million things. A box of spice cake mix, pumpkin puree, and a few basics, that’s all it takes to create something amazing.
Quick to make, gone even quicker. Perfect for when you’re craving something sweet but don’t want to spend the whole afternoon in the kitchen.
Fall flavors turned into something fun. Think pumpkin pie meets cheesecake, but in cookie form. It’s not too rich or too sweet, just the perfect mix of comfort and creaminess.
They’re just really, really good. Let’s be honest, soft pumpkin cookies + cheesecake filling! You already know you’re gonna love them.
What You’ll Need for Pumpkin Cheesecake Cookies
- Spice cake mix: I like using this because it’s a quick way to get all those warm fall spices without having to mix them yourself. It saves time and tastes amazing.
- Pumpkin puree: You can’t skip this! It adds moisture and that classic pumpkin flavor everyone loves in the fall.
- Egg: I recommend using one to help everything hold together and add a bit of richness to the dough.
- Unsalted butter: It’s best if you use unsalted so you can control the salt level. I like how it makes the cookies soft and buttery without being too salty.
- Salt: Just a pinch! It makes the sweet shine while keeping everything in perfect balance.
- Cream cheese: This is the magic ingredient for the creamy filling. Maybe you’ve never thought to put cheesecake inside a cookie, but trust me, it’s a game-changer.
- Powdered sugar: I like powdered sugar here because it sweetens the filling smoothly, without any graininess.
- Vanilla extract: Just a touch in the filling brings more taste and a soft, warming touch.
How to Make Pumpkin Cheesecake Cookies
Step 1: Tame that pumpkin puree
Okay, first things first, pumpkin puree can be a bit watery, and nobody wants soggy cookies, right? Instead of the usual pressing on a plate, I like to scoop the puree into a clean kitchen towel or cheesecloth, wrap it up like a little pumpkin bundle, and gently squeeze out the extra moisture. It feels a bit like a mini workout, but trust me, it’s worth it for the perfect cookie texture.
Step 2: Mix the cookie dough like a pro
In a large bowl, toss together your spice cake mix, softened butter, salt, egg, and that perfectly drained pumpkin puree. Use an electric mixer to combine everything until it forms a soft, slightly sticky dough.
Step 3: Chill out, cookie dough
Seal the dough in plastic wrap and chill it for 20–30 minutes, it’ll firm up for easier shaping and develop deeper flavor.
Step 4: Whip up that creamy cheesecake filling
While your dough chills, it’s time to make the filling. Beat the cream cheese, powdered sugar, and vanilla extract together until silky smooth.
Form small balls using a spoon and place them on a baking tray with parchment paper. Freeze these for 30 minutes, you want them nice and firm so they don’t melt into the dough.
Step 5: Shape your cookies
Here’s where the fun begins: scoop out a small handful of dough (about 2 tablespoons), flatten it lightly in your palm, then put the cream cheese balls right in the middle. Fold the edges up around the filling and roll gently to seal. The dough should feel a little sticky but manageable. Place each cookie on a parchment-lined tray, leaving enough space to spread.
Step 6: Bake and chill for the win
Bake at 350°F (175°C) for 16 minutes. You want them just set on top with a little golden glow. When you pull them out, don’t rush! Let them hang out on the baking sheet for 10 minutes to set up. Enjoy!
4 Mistakes to Avoid When Making Pumpkin Cheesecake Cookies
Skipping the pumpkin moisture squeeze
It might seem like an extra step, but if you don’t drain the pumpkin puree a bit, your cookies can end up too soft or cakey. Take those few minutes to squeeze out the moisture; your cookies will thank you!
Rushing the chilling time
I get it, you’re excited to bake! But skipping the chill time for the dough or filling can cause the cream cheese to leak or the cookies to spread too much. If you’re in a hurry, even a quick 15-minute chill can make a big difference.
Overfilling the cookies
More filling sounds better, right? Not always. Too much cheesecake filling can make the dough hard to seal and the cookies messy. Stick to about a tablespoon of filling per cookie, perfect balance every time.
Baking at too high a temperature
High heat might brown your cookies fast but leave the centers undercooked or the filling runny. Keep the oven at 350°F (175°C) and bake until the cookie tops look set and slightly browned.
What to Serve With Pumpkin Cheesecake Cookies
- A warm cup of chai tea, the spices in chai are like a cozy hug alongside your cookies.
- Vanilla bean ice cream, because who says cookies can’t have a scoop of creamy sweetness?
- Pumpkin spice latte, boost those pumpkin vibes and enjoy a sip as you snack.
- Fresh apple slices with cinnamon, a crisp, juicy contrast to those soft, creamy cookies.
- Maple-glazed roasted pecans, add a little crunch and a hint of sweetness for a next-level snack plate.
How to Store Pumpkin Cheesecake Cookies
Room temperature: Keep them in an airtight container for up to 2 days. Letting them chill a bit before storing helps keep the cheesecake center creamy and the cookie soft.
Refrigerate: Place in a closed container to stay good for up to five days. This keeps the cream cheese filling fresh and makes the cookies taste even better the next day.
Freeze for later: Freeze the cookies individually on a tray, then transfer to a freezer bag. They’ll last up to 3 months.
Pro tip: Place a slice of bread in the container with your cookies at room temp, it helps keep them moist and soft by soaking up any extra air moisture.
Frequently Asked Questions
Can I swap the cream cheese filling for something else?
Sure! If you want to try something different, you could use a sweetened mascarpone or even a thick vanilla pudding mix. Just remember to keep it firm enough to hold its shape inside the cookie, so chilling or freezing the filling before baking is still a must.
What’s the best way to warm up leftover cookies?
Pop them in the microwave for about 10 seconds or warm gently in a low oven (around 300°F) for 5-7 minutes. This brings back that fresh-from-the-oven softness and gooey filling magic.
Will these cookies be cakey or chewy?
Thanks to the pumpkin and cake mix, they’re soft with a bit of a cakey crumb, but the cream cheese center adds a smooth, creamy surprise that keeps each bite interesting.
Other Pumpkin Recipes to Make
Pumpkin Cheesecake Cookies
Ingredients
For the cookie dough:
- 1 cup pumpkin puree
- 1 box 15.25 oz spice cake mix
- ½ cup unsalted butter softened
- 1 egg
- ½ teaspoon salt
For the cheesecake filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Pumpkin puree tends to be quite watery, which can make your cookies turn out soggy if you don’t handle it right. To fix that, scoop the pumpkin into a clean kitchen towel or cheesecloth, wrap it up like a little bundle, and gently squeeze out the excess moisture.
- Next, take a large mixing bowl and add the spice cake mix, softened butter, salt, egg, and your well-drained pumpkin puree. Use a hand or stand mixer to blend everything together until you get a soft, slightly sticky dough that’s ready for chilling.
- Wrap the dough tightly in plastic wrap and refrigerate it for 20 to 30 minutes. Chilling firms the dough and blends the flavors nicely.
- While the dough chills, it’s time to whip up the cheesecake filling. Beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Place tablespoon-sized filling scoops on a parchment paper–lined tray. Freeze these balls for about 30 minutes to make sure they’re firm enough to hold their shape inside the cookies.
- When you’re ready to assemble, scoop about 2 tablespoons of dough and flatten it gently in your palm. Place a frozen cream cheese ball right in the center, then carefully wrap the dough around it, sealing the edges and rolling it into a smooth ball. The dough will be a bit sticky but don’t worry—it’s easy to manage. Arrange the cookie balls on a parchment-lined tray, leaving some space between each.
- Bake the cookies at 350°F (175°C) for roughly 16 minutes, or until the tops look set and have a light golden color. Once out of the oven, give them about 10 minutes to cool and set on the baking sheet before transferring to a wire rack or serving. Then, dig into those soft, rich pumpkin cheesecake cookies!
Notes
- A small pinch of cinnamon adds extra warmth and depth to the taste.
- Use room temperature ingredients whenever possible; it helps everything mix smoothly and keeps the dough from getting tough.
- Chill dough longer for thicker cookies.
