These pumpkin cheesecake cookies are soft pumpkin cookies stuffed with a cheesecake filling. They are also topped with a pumpkin spice streusel! These are the best pumpkin cookies!
These pumpkin cheesecake cookies are super soft pumpkin cookies full of cinnamon. They are also stuffed with cheesecake filling that taste amazing together.
One of the best parts about these cookies is they are rolled in a streusel topping. It gives the cookies the best texture.
This recipe is great if you are a pumpkin lover and you love pumpkin desserts.
Why This Recipe Works
- Soft pumpkin cookies- The pumpkin cookies are super soft and have the best texure.
- Cheesecake cookies- The cookies are stuffed with a cheesecake filling. When you break the cookies open, they have a thick layer of cheesecake filling.
- Streusel topping- The cookie dough balls are rolled in the streusel topping before baking!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- The butter needs to be melted and cooled to room temperature before using.
- Brown sugar- I used light brown sugar.
- Pumpkin puree- Use Libby's pumpkin puree. Don't use pumpkin pie filling. The puree needs to be blotted before using.
- Egg yolk- Pull the egg out 2 hours before baking.
- Cream cheese- Use full fat cream cheese. Pull the cream cheese out 2 hour before using.
Step By Step Instructions
Here is how to make and bake these cookies. The streusel and the pumpkin dough doesn't need an electric mixer. The cheesecake filling does need a hand mixer.
STEP 1: Mix the cheesecake filling. Using the hand mixer and a small bowl, mix the cream cheese, white sugar, and vanilla extract.
STEP 2: Scoop the filling. Use a Tablespoon to scoop dollops of cheesecake filling on a cookie sheet with wax paper. Scoop 15 dollops on the wax paper.
Freeze until they are completely solid.
STEP 3: Make the streusel. In a small bowl, mix the all-purpose flour, brown sugar, pumpkin pie spice, and melted butter. Use a fork to mix it together.
Place the streusel in the fridge while you make the cookie dough.
STEP 4: Mix the dry ingredients. In a medium bowl, mix the flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, ground nutmeg, and salt.
STEP 5: Mix the wet ingredients. In a large bowl, mix the melted butter, brown sugar, sugar, vanilla, blotted pumpkin puree, and egg yolk.
Add in the flour mixture and use a rubber spatula to mix it until just combined.
STEP 6: Scoop. Use a large cookie scoop to scoop the pumpkin cookie dough. Press the dough into a disc and top with a cheesecake dollop. Use your hands to roll it back into a ball.
Take the streusel out of the fridge, and use your hands to break up the clumps. Roll the cookie dough balls in the streusel.
STEP 7: Bake. Place 6 cookie dough balls per cookie sheet linked with parchment paper. Use your hands to flatten the cookie dough balls and top with a little extra streusel. Bake for 13-15 minutes.
Cool the cookies completely on a wire rack.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
- If you get a small layer of cheesecake filling in the center, this is because you flattened the filling too much.
No. This is because the cookies need to be big enough to stuff with the filling.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store these pumpkin cheesecake cookies in an airtight container in the fridge up to 5 days. They need to be cold because of the cream cheese.
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Pumpkin Cheesecake Cookies
- 8 oz Cream cheese
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
Pumpkin Spice Streusel
- ½ cup All-purpose flour
- ½ cup Brown sugar packed light or dark
- 1 teaspoon Pumpkin pie spice
- ¼ cup Unsalted butter melted
- 2 ¾ cups All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 1 cup Unsalted butter melted and cooled
- ¾ cup Brown sugar packed light or dark brown sugar
- ¾ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- ¾ cup Pumpkin puree blotted with paper towels
- 1 Egg yolk
- In a small bowl using a hand mixer, beat the cream cheese, sugar, and vanilla on high speed until smooth and creamy.8 oz Cream cheese, ¼ cup White granulated sugar, 1 teaspoon Pure vanilla extract
- Place wax paper on a cookie sheet. Use a heaping Tablespoon to scoop dollops of cheesecake filling on top of the cookie sheet. Make 15 dollops. Freeze until firm.
Pumpkin Spice Streusel
- In a small bowl, mix the flour, brown sugar, and pumpkin pie spice using a fork. Pour the melted butter and mix until combined. Chill in the fridge until needed.½ cup All-purpose flour, ½ cup Brown sugar, 1 teaspoon Pumpkin pie spice, ¼ cup Unsalted butter
- In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside. Line a bowl with paper towels and pour the pumpkin puree into the bowl. Let it soak in the paper towels.2 ¾ cups All-purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ¾ cup Pumpkin puree
- In a large bowl, mix the melted butter (make sure it is cooled to room temperature), brown sugar, sugar, vanilla, pumpkin puree, and egg yolk.1 cup Unsalted butter, ¾ cup Brown sugar, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Egg yolk
- Add the dry ingredients and use a rubber spatula to mix until just combined.
- Place the cookie dough in the freezer for 10 minutes to chill slightly. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Use a 3 Tablespoon cookie scoop to scoop the dough. Take the cheesecake filling from the freezer. Flatten the cookie dough ball into a disc and insert the cheesecake dollop. Roll back into a ball.
- Take the streusel out of the fridge and use your hands to break up the clumps. Roll the top of the cookie in the streusel and place 6 cookie dough balls per cookie sheet. Use your hand to flatten the cookie dough ball slightly. This will squish the streusel into the dough, so sprinkle a little extra streusel on top.
- Bake 1 cookie sheet at a time for 13-15 minutes. Bake until the edges are lightly more golden. Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. These cookies taste the best completely cooled and chill. They have a stronger pumpkin flavor.