If you’re searching for the ultimate autumn treat, look no further than these Pumpkin Cheesecake Cookies. Perfectly soft, with just the right amount of cozy pumpkin spice and an irresistibly creamy cheesecake center, this cookie recipe will quickly become your go-to for everything from holiday gatherings to a special weeknight dessert. Each bite delivers fall flavor and nostalgia, all bundled up in a snickerdoodle-inspired package – making these cookies simply unforgettable.

Pumpkin Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Pumpkin Cheesecake Cookies plays a starring role: from the pumpkin puree that adds moisture and rich color, to the tangy cream cheese that provides the creamy filling, and the white chocolate chips for those sweet surprises in every bite. They’re pantry-friendly, easy to find, and come together for an absolutely show-stopping cookie.

  • Snickerdoodle cookie mix (17.5 ounces): This shortcut brings sweet, cinnamon-y cookie flavor and the classic chewy texture without extra fuss.
  • Pumpkin pie spice (2 teaspoons): Homemade or store-bought, this helps layer in the warmth and depth of fall.
  • Pumpkin puree (¾ cup): Make sure to use pure pumpkin, not pie filling, for pure flavor and soft texture.
  • White chocolate chips (¾ cup): Adds creamy sweetness and a little pop of decadence throughout the cookies.
  • Cream cheese (6 ounces): Full-fat and softened for the smoothest, richest cheesecake filling.
  • Dark or light brown sugar (3 tablespoons): Brings depth and a mellow caramel note to the tangy filling.
  • Vanilla extract (½ teaspoon): Enhances the warmth and complements both the cookie dough and the cheesecake center.

How to Make Pumpkin Cheesecake Cookies

Step 1: Prep Your Baking Sheets

Start by lining two large baking sheets with parchment paper. This not only ensures the cookies bake evenly, but it also makes cleanup a total breeze. Trust me, once you’re filling and shaping these beauties, you’ll appreciate the easy nonstick surface.

Step 2: Mix the Cookie Dough

Open the snickerdoodle cookie mix and set aside the cinnamon sugar packet—we’ll use this later for the classic coating. In a medium bowl, whisk together the dry cookie mix and pumpkin pie spice until well combined. Stir in the pumpkin puree until you have a soft, cohesive dough. Then, gently fold in the white chocolate chips for pockets of melty vanilla sweetness with every bite.

Step 3: Shape and Chill the Dough

Using a 1 ½ tablespoon cookie scoop, portion out the dough and arrange the balls on a prepared baking sheet. Flatten each dough ball slightly with your palm or the bottom of a glass to form thick discs—this makes them easier to stuff later. Place the baking sheet in the freezer to firm up the dough while you prepare the cheesecake filling. This little chill step makes all the difference for easy assembly.

Step 4: Whip Up the Cheesecake Filling

In a separate medium bowl, beat together the cream cheese, brown sugar, and vanilla extract for about three minutes until the mixture is soft, creamy, and fluffy. This luscious filling is the star of pumpkin cheesecake cookies and makes every bite a little celebration.

Step 5: Shape and Freeze the Cheesecake Balls

Scoop out a teaspoon of the cheesecake filling and roll it between your palms to form a ball. Place each ball on a second lined baking sheet. Repeat until you have as many cheesecake balls as cookie dough discs. Pop these in the freezer for around 15 minutes so they firm up just enough to be stuffed effortlessly into the cookies.

Step 6: Preheat and Set Up for Assembly

Preheat the oven to 350°F. Line two more baking sheets with silicone baking mats or parchment paper for baking. Pour the reserved cinnamon sugar from your cookie mix packet into a shallow bowl, ready for those signature snickerdoodle swirls.

Step 7: Assemble and Coat Each Cookie

Take a cheesecake ball and place it in the center of a cookie dough disc. Carefully fold the cookie dough up and over the filling, rolling it into a ball to fully enclose the cheesecake. Next, roll the ball in the cinnamon sugar to coat it all over. Set each finished cookie on your lined baking sheet, leaving about two inches between each (if working in batches, keep unshaped dough and filling balls frozen until ready).

Step 8: Bake to Perfection

Bake your cookies for 12 to 16 minutes, or until the edges are just lightly golden but the centers still look slightly soft. Let them rest on the tray for 5 to 10 minutes before moving to a wire rack—this ensures the cheesecake filling sets up perfectly. Serve warm for gooey magic, or enjoy at room temperature for creamy comfort.

How to Serve Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies Recipe - Recipe Image

Garnishes

The finishing touches make all the difference! Try dusting your pumpkin cheesecake cookies with an extra sprinkling of cinnamon sugar right out of the oven, a drizzle of melted white chocolate, or even a pinch of crushed gingersnap cookies on top for a little whimsical crunch.

Side Dishes

These cookies shine bright on their own, but if you want to create a bigger holiday spread, consider pairing them with a mug of hot spiced apple cider or a scoop of vanilla bean ice cream. Their warming spices complement creamy and fruity sides perfectly, and they bring a festive spirit to any dessert board.

Creative Ways to Present

For a truly memorable presentation, stack your pumpkin cheesecake cookies on a tiered tray for maximum autumn impact at any party. Individually wrap them in festive cellophane bags with a cinnamon stick for charming edible gifts, or arrange them on a platter nestled among mini pumpkins and colorful leaves for a gorgeous fall dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Store leftover pumpkin cheesecake cookies in an airtight container in the fridge for up to a week. The cheesecake filling means they keep moist and tender, and actually taste even better after a day or two as the flavors meld together!

Freezing

If you want to keep the cookie magic going longer, these cookies freeze beautifully. Arrange completely cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a sealed freezer bag or container. They’ll keep for up to three months—ready for surprise guests or late-season cravings!

Reheating

To enjoy that just-baked taste, let frozen cookies thaw at room temperature for about an hour, or pop chilled cookies in the microwave for 10–15 seconds. The cheesecake centers will become deliciously soft, making every bite as dreamy as the day you baked them.

FAQs

Can I use homemade cookie dough instead of the mix?

Absolutely! If you have a favorite snickerdoodle or pumpkin cookie dough recipe, it will work perfectly in place of the boxed mix. Just be sure you end up with a soft dough that’s scoopable for easy assembly.

Do I have to chill the dough and cheesecake filling?

Chilling is a must for easy handling and to prevent the cheesecake filling from seeping out during baking. It helps keep the cookies perfectly shaped and gives you that beautiful creamy center.

Can I make Pumpkin Cheesecake Cookies ahead of time?

Yes! You can assemble the unbaked, filled cookie dough balls and freeze them. When ready to bake, simply roll in cinnamon sugar and bake straight from the freezer, adding a couple extra minutes to the bake time.

How do I prevent the filling from leaking?

Make sure the cheesecake ball is completely wrapped in cookie dough with no gaps. You may want to gently pinch the seams together before rolling to make sure everything is sealed inside.

Are these cookies very sweet?

Pumpkin cheesecake cookies strike a beautiful balance: the cookie itself is warmly spiced and mildly sweet, while the white chocolate chips and cheesecake center add creamy, rich sweetness. If you prefer, you can reduce the sugar in the filling for a little less indulgence.

Final Thoughts

Whether you’re celebrating the start of sweater weather or just want something truly special for your next dessert tray, you have to give Pumpkin Cheesecake Cookies a try. They’re fun to make, always impressive to share, and utterly irresistible from the very first bite. Happy baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Cheesecake Cookies Recipe

Pumpkin Cheesecake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.3 from 25 reviews
  • Author: Lola
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Pumpkin Snickerdoodle Cheesecake Cookies are a delightful fusion of pumpkin snickerdoodle flavors with a creamy cheesecake filling. These cookies capture the essence of fall and are perfect for holiday dessert tables or cookie trays.


Ingredients

For the Cookie Dough:

  • 17.5 ounce snickerdoodle cookie mix (1 17.5 ounce package)
  • 2 teaspoons pumpkin pie spice (homemade or store-bought)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup white chocolate chips

For the Cheesecake Filling:

  • 6 ounces cream cheese, softened (use full-fat cream cheese)
  • 3 tablespoons dark brown sugar or light brown sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare Cookie Dough: Line two large baking sheets with parchment paper. Mix the cookie mix and pumpkin pie spice. Add pumpkin puree and white chocolate chips. Form cookie dough balls and flatten.
  2. Make Cheesecake Filling: Beat cream cheese, brown sugar, and vanilla until fluffy. Form cheesecake balls.
  3. Assemble Cookies: Place a cheesecake ball on a cookie dough disc, fold, and roll into a ball. Roll in cinnamon sugar. Bake at 350°F for 12-16 minutes.
  4. Serve: Cool on a wire rack before serving.

Notes

  • You can store these cookies in an airtight container for up to 3 days.
  • For a festive touch, sprinkle some additional pumpkin pie spice on top before serving.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 145 kcal
  • Sugar: 15g
  • Sodium: 87mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 0.3g
  • Protein: 2g
  • Cholesterol: 8mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star