Pumpkin Cheesecake Cookies

If we were neighbors, I would 100 percent show up at your door with a plate of these Pumpkin Cheesecake Cookies and a slightly sheepish grin because I always eat one on the walk over. They started as a happy accident one chilly Saturday when the heater made the whole house sound like a sleepy dragon and I just needed something warm and cinnamon scented. I made a batch for book club, then accidentally kept half. Actually, I find it works better if I call it taste testing.

Last time, I pulled them form the oven and my little one said it smells like a pumpkin patch wearing a sweater, which is honestly the vibe. And yes, I did burn my tongue on the first cookie, because patience is not my strongest skill set.

Why you might fall for these

I make this when I want that cozy fall thing but not a whole cheesecake to babysit. The tangy center with the soft pumpkin cookie is just the right sort of treat.
My family goes absolutely mad for them because the cookies are soft, a wee bit cakey at the edges, but with a creamy middle. It is a snack and dessert situation.
They freeze well for those future you moments. Though honestly, in my house it never lasts more than a day.
I used to fuss over perfectly shaped cookies. Now I lean rustic, and what do you know, they taste better when I stop fretting.
Oh, and they smell like you lit the good candle. Without, you know, eating wax.

What you will need ingredient wise

These amounts make about 18 to 22 cookies depending on how generous your scoops are. If you go big, no judgement from me, mate.

Creamy cheesecake center

170 g cream cheese, softened to room temp
1 third cup granulated sugar
1 teaspoon vanilla extract
A pinch of salt, the friendly kind that wakes up flavors

Pumpkin cookie dough

115 g unsalted butter, softened
1 packed half cup light brown sugar
1 quarter cup granulated sugar
1 large egg yolk, optional but I like the chew it brings
1 cup pumpkin puree, blotted dry on paper towels
2 teaspoons vanilla extract
280 g all purpose flour, about 2 and one quarter cups
1 tablespoon cornstarch
1 teaspoon baking powder
1 half teaspoon baking soda
1 half teaspoon fine sea salt
2 teaspoons pumpkin pie spice or 1 and one half teaspoons plus an extra shake of cinnamon
Optional handful of white chocolate chips, maybe 120 g

For the outside sparkle

3 tablespoons granulated sugar
1 teaspoon cinnamon

Notes on ingredients and quick swaps

I sometimes use maple sugar instead of part of the brown sugar when I am feeling fancy. Regular sugar is totally fine.
If you only have salted butter, reduce the added salt a smidge. My grandmother always insisted on Brand X cream cheese, but honestly any full fat version works fine.
No pumpkin pie spice in the cupboard. Use cinnamon with a tiny pinch of ginger and nutmeg. Clove if you love it, but easy there, it can take over.
If you are new to measuring flour, this guide from King Arthur is super clear and friendly: how to measure flour.
Curious about what is in canned pumpkin and why it seems so thick. This read is oddly satisfying: what canned pumpkin really is.

Let us bake, shall we

Make the filling. Beat cream cheese, sugar, vanilla, and salt until smooth and fluffy, about 1 to 2 minutes. I use a stand mixer here because it is quick. Scoop 18 to 22 small teaspoons onto a parchment lined plate and pop in the freezer 20 minutes. This little chill helps the filling stay put.
Blot the pumpkin. Spread pumpkin on a double layer of paper towels, top with another sheet, and press gently to pull off some moisture. It is not glamorous, it works.
Mix the dough. Beat butter with brown sugar and granulated sugar until light, 2 to 3 minutes. Add the egg yolk if using, then the blotted pumpkin and vanilla. It may look slightly curdled. Do not worry if it looks a bit weird at this stage, it always does.
Whisk the dry bits. In a separate bowl combine flour, cornstarch, baking powder, baking soda, salt, and pumpkin spice. Stir the dry ingredients into the wet in two additions, just until there is no dry flour. Fold in chips if adding. This is the part where I usually sneak a taste.
Chill. Cover and chill the dough for 30 to 45 minutes, enough to make it scoopable without sticking to everything you love.
Heat the oven to 350 F or 175 C. Line two baking sheets with parchment. Mix the cinnamon and sugar in a small bowl.
Assemble. Scoop about 1 and one half tablespoons of dough, flatten it into a little disc in your palm. Nestle a frozen cream cheese nugget in the center, then pinch dough around it to seal. Roll gently into a ball, then into the cinnamon sugar. Place on the sheet, leaving a couple inches between cookies.
Bake for 12 to 14 minutes, until the tops look set and the edges are just barely golden. The centers will feel soft. I let them sit on the sheet 5 minutes, then move to a rack. The cheesecake center keeps setting as they cool, which is why it is so tempting to eat one early, and why I always regret it because its center is molten.

Tiny digression you can ignore if you like. I once lit a cinnamon candle while these were baking and then forgot which smell was which. Result, I kept opening the oven for the candle and blowing on the candle like it was a cookie. Do not be me.

Notes I wish I knew sooner

Blotting the pumpkin really matters. Skip it and the dough turns too soft, which sounds fine until you have cookies that spread like they are sunbathing.
Do not overbake. The cookies should look matte on top but not dry. They firm up as they cool, promise.
Room temp cream cheese blends smoother than cold, but if you forget, this Serious Eats trick to soften cream cheese is helpful: soften cream cheese quickly.
White chocolate chips can burn if they peek out on top, so tuck them in. Or skip them, the cookies stand on their own.

Variations I have tried for fun

Maple swirl. Swap a tablespoon of the sugar in the filling for maple syrup and add a pinch of cinnamon. The filling will be a touch looser, still sets.
Chai spice. Replace pumpkin spice with a chai like blend, heavy on cardamom. I thought it was lovely, my partner said it tasted like a tea shop. Which I took as a compliment, on second thought maybe not.
Brown butter attempt. I tried brown butter once and expected fireworks. It was fine, but I lost some lift and the dough got a bit sticky. Probably not worth the extra pan for this cookie.
Mini chocolate chips. Good, but they fought the cheesecake vibe. If you love chocolate, go for it. I tend to think the tang is better solo.

Gear I reach for

Stand mixer or hand mixer. I say a mixer is essential here for the filling fluff.
Two mixing bowls, one for dry and one for wet.
Cookie scoop, about 1 and one half tablespoons size, for neat portions.
Parchment and two sturdy baking sheets.

No mixer. Use a sturdy whisk and a wooden spoon, it just takes a little more elbow grease. No scoop. Two spoons and a chill vibe work too.

How to store, realistically

Cool completely. Store in an airtight container in the fridge for up to 4 days. I think this tastes better the next day when the spices relax. For longer, freeze on a tray until solid, then bag for up to 2 months. Thaw in the fridge, then let sit 10 minutes so the centers are creamy. Though, as I said, they rarely make it past the first evening at my place.

Serving ideas that make me happy

Warm with a cup of coffee after dinner, short and sweet. My quiet favorite.
For brunch, dust with powdered sugar and add a whisper of orange zest. Sounds fancy, takes 10 seconds.
Family tradition at our house. We set two aside for breakfast, because future us deserves joy.

Pro tips learned the hard way

I once tried rushing the chill and regretted it because the dough stuck to everything and the filling slid around. Give it the chill.
I also overfilled a few cookies and they leaked a tiny cheesecake puddle. Cute, but messy. Smaller scoops are safer.
Rolling in cinnamon sugar adds sparkle and a touch of texture. Skipping it is fine, but you might miss that tiny crunch.

Questions I get a lot

Can I use homemade pumpkin puree. You can, just make sure it is quite dry. Some homemade purees are watery so drain in a sieve lined with paper towels first.

Do these have to be refrigerated. Yes, the cheesecake center means the cookies are happiest stored cold once cooled. Bring to room temp for 10 to 15 minutes before serving if you like a softer center.

Can I skip the egg yolk. Yep. The yolk adds a bit of richness and chew. Without it the cookies are a touch softer. Still great.

What if I do not have pumpkin pie spice. Use cinnamon, plus a small pinch of ginger and nutmeg. Taste the dough and adjust. Start light, you can always add more.

How do I know the cookies are done. The tops look set and matte, the bottoms are just golden, and if you gently tap the side it does not feel squishy. They will finish setting on the sheet.

Can I make the dough ahead. You can chill the dough for up to 24 hours. If it is very firm, let it sit 10 minutes until scoopable. The filling can be scooped and frozen a day ahead too.

If you try these Pumpkin Cheesecake Cookies, let me know how it went. And if one mysteriously disappears while you are plating them, you have my blessing.