These moist, chewy pumpkin cheesecake cookies have a smooth, sweet cream cheese center. The warming spices in the dough - cinnamon, nutmeg, cloves, and ginger - make this a perfect cookie for fall baking. Browned butter adds extra rich, nutty flavor.
When I first had the idea to make these pumpkin cheesecake cookies, I was thinking of how much I love the cream cheese filling in black bottom cupcakes. The cream cheese center in these cookies uses a similar method.
The cream cheese adds an element of creamy tang and smooth texture, which contrasts delightfully with the chewy spiced cookie.
Since I tested these several times, I had a good amount of cookies on my hands. We ate them for over a week, and they remained moist throughout that time. These would be excellent for gifting in a cookie box since they retain their freshness so well!
For more pumpkin flavors, also try these moist pumpkin banana muffins.
Ingredients
* See recipe card for detailed ingredients and directions.
Butter - Browning the butter might seem over the top, but it's definitely worth the extra effort. Brown butter has a rich, nutty roasted flavor. It smells heavenly, and gives these cookies a nice caramel note.
You can find details at the Kitchn on how to brown butter if you'd like more information.
Cream cheese - Make sure your cream cheese is at room temperature, or slightly warmer. This will help ensure the the cream cheese filling blends smoothly and without lumps.
Turbinado sugar - When I was taking photos of these cookies, I thought they needed a little extra visual depth, so I sprinkled them (after baking) with Turbinado sugar and cinnamon.
Turbinado cane sugar (also called sugar in the raw) has a beautiful golden color and is quite coarse. It's an optional addition, but it adds an amazing textural crunch.
More spice filled recipes
Top Tip
Form the dough into balls right after mixing it, while it's still soft. It's easier to shape and won't threaten to break your cookie scoop. Make the thumbprint indentations before you chill the dough, so it's more pliable and won't crack as much.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Pumpkin Cheesecake Cookies
INGREDIENTS
Pumpkin Cookie Dough
- 113 grams (½ cup; 4 oz) unsalted butter, room temperature
- 68 grams (⅓ cup) granulated sugar
- 150 grams (¾ cup) brown sugar
- 1 large egg yolk
- 81 grams (⅓ cup) pumpkin puree
- 1 teaspoon vanilla extract
- 180 grams (1½ cups) all-purpose flour
- ½ teaspoon baking soda
- 2 grams (½ teaspoon) kosher salt
- 1½ teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- ½ teaspoon cloves, ground
- ½ teaspoon ginger, ground
Cinnamon Sugar for Rolling
- 100 grams (½ cup) granulated sugar
- 1 teaspoon cinnamon, ground
Cheesecake Filling
- 226 grams (8 ounces) cream cheese, room temperature
- 40 grams (⅓ cup) powdered sugar, sifted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Post-bake Cinnamon Sugar Topping
- 50 grams (¼ cup) turbinado sugar, (sugar in the raw)
- 1 teaspoon cinnamon, ground
INSTRUCTIONS
Pumpkin cookie dough
- In a heavy-bottomed pot, melt butter on medium heat. Continue heating while butter begins to foam. Whisk frequently and watch carefully for the change of color from pale yellow to golden brown as the solids separate down to the bottom and the butter begins to brown. Remove from heat promptly and set aside to cool.113 grams (½ cup; 4 oz) unsalted butter
- To the bowl of a stand mixer fitted with the paddle attachment, add granulated and brown sugars, egg yolk, pumpkin puree, and vanilla. Add the cooled brown butter and mix on medium-low speed until well combined. Scrape down sides of bowl.68 grams (⅓ cup) granulated sugar, 150 grams (¾ cup) brown sugar, 1 large egg yolk, 81 grams (⅓ cup) pumpkin puree, 1 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking soda, salt and spices.180 grams (1½ cups) all-purpose flour, ½ teaspoon baking soda, 2 grams (½ teaspoon) kosher salt, 1½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, ½ teaspoon ginger, ground
- Add dry ingredients to the wet mixture and mix on low just until no dry ingredient streaks are visible. Remove bowl from mixer and mix a few strokes with a spatula to ensure the flour mixture is fully incorporated.
- Using a 1 ½ Tablespoon cookie scoop (#40), portion out scoops onto a parchment lined baking sheet.
- Mix together sugar and cinnamon in a small bowl. Roll each cookie in cinnamon sugar mixture. Use your thumb or the end of a wooden spoon (I used the butt end of a citrus reamer) to make an indent in the center of each cookie to hold the cream cheese mixture. Place dough balls into fridge to chill for at least 1 hour.100 grams (½ cup) granulated sugar, 1 teaspoon cinnamon
Cream cheese filling
- Make sure your cream cheese is at room temperature, or slightly warmer. Add the cream cheese and sifted powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for several minutes, stopping a few times to scrape the mixture down from the sides.226 grams (8 ounces) cream cheese, 40 grams (⅓ cup) powdered sugar
- Once cream cheese and sugar mixture is smooth and without lumps, add the egg and vanilla and mix well.1 large egg, 1 teaspoon vanilla extract
Assembling and baking cookies
- Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).
- Place 8 of the prepared cookie dough balls on a parchment lined cookie sheet (two rows of three, plus one row of two cookies in the middle.) Using a teaspoon, measure out 2 teaspoons of cream cheese filling into the center indent of each cookie. They will be heaped full, but the filling shouldn't run when baked.
- Bake one sheet of cookies at a time for 13-15 minutes, until edges are beginning to firm up and crack slightly. Cool on sheet for 10 minutes and then transfer to a cooling rack.
- For added visual interest, flavor, and an excellent textural crunch, sprinkle each baked cookie with turbinado sugar and a dash of cinnamon.50 grams (¼ cup) turbinado sugar, 1 teaspoon cinnamon
Katie says
Made these recently and they were delicious and beautiful! Got many compliments on them. I only needed about half of the cheesecake filling for the cookies, so I might make less next time but will definitely make again.
Kathleen Culver says
Thanks so much for the feedback, Katie!
I used a fairly large thumbprint indent and filled mine pretty full - they didn't overflow in my test batches, so I pile the filling up a bit.
I'm so glad you enjoy them.
Kathleen