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pumpkin cheesecake cookies
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4.80 from 5 votes

The BEST Soft Baked Pumpkin Cheesecake Cookies

Introducing the best Pumpkin Cheesecake Cookies! Soft and chewy pumpkin cookies with a creamy cheesecake center. This stuffed cookie is the ultimate Fall dessert and is here just in time to welcome in pumpkin season!
Prep Time15 minutes
Cook Time45 minutes
Chilling time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 18 cookies
Author: Mary Smith

Equipment

Ingredients

Cheesecake Filling

  • 8 oz cream cheese cold, use Kite Hill for dairy free
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

Cookie Dough

  • ⅔ cup canned pumpkin puree
  • 1 cup salted butter softened, use vegan butter for dairy free
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 ½ cups Gluten Free 1:1 Flour I like King Arthur Baking brand
  • 1 tbsp pumpkin pie spice
  • 1 tsp gluten free baking powder
  • ½ tsp baking soda

Sugar Coating

  • ½ cup granulated sugar
  • 1 tsp cinnamon

Instructions

  • First, make the cheesecake filling. Line a smaller baking sheet with parchment paper.
  • Add the cream cheese, sugar, and vanilla to a small bowl. Mix together on high speed until fluffy. Scoop the filling onto the lined baking sheet into 18, 1.5 tsp portions. (They don't need to look pretty.) Freeze them for about 30 minutes or until hardened.
  • Preheat the oven to 350. Line a larger baking sheet with parchment paper.
  • Add the pumpkin puree to a large bowl. It is important to remove some of the liquid from the cookies so they don't fall apart. To do this, lightly press down on the pumpkin in the bowl with paper towels a few times.
  • To the same bowl with the pumpkin, add the softened butter, brown sugar, and granulated sugar. Cream together using a hand or stand mixer. Add in the eggs and vanilla and continue to mix on high speed until fluffy.
  • To a separate medium bowl, add the gluten free flour, pumpkin pie spice, baking powder, and baking soda. Mix to combine.
  • Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not over-mix. Place the bowl of dough into the fridge to chill for 20-30 minutes.
  • Combine the sugar coating ingredients on a plate and stir.
  • Use a 2 tbsp cookie scoop to scoop the dough into 6 balls (we are making 6 at a time, ultimately having 18 total). Place the dough and cream cheese filling back into the fridge and freezer while you work on the first batch.
  • Flatten the balls, then place one of the frozen cheesecake filling pieces into the center of each one. Use your hands to wrap the dough around the filling and roll it into a ball again. You shouldn't be able to see any cream cheese. Roll each ball into the sugar / cinnamon mixture to coat.
  • Place the 6 cookies onto the lined baking sheet and press down slightly using a spatula or your hand. Bake for 13-15 minutes. Let them cool for 10 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. Repeat 2 more times until you have 18 cookies total.
  • Enjoy! Keep the cookies stored in the refrigerator.

Notes

Expert Tips

  • These cookies are BIG! They can easily be split in half and shared. 
  • Feel free to use an electric mixer or a stand mixer. Both work great!  
  • If you don’t have salted butter, you can use unsalted butter and add additional salt. The rule of thumb is ¼ teaspoon salt for every ¼ of butter. In this case, the recipe calls for 1 cup so you will need 1 teaspoon of salt. 
  • If you are dairy-free, please feel free to substitute the dairy ingredients for non-dairy alternatives: vegan butter and dairy-free cream cheese
  • I have not tested this recipe with a vegan egg substitute. If you try one, please let me know how it turns out in the comments at the bottom of this post. 

Storage Tips

  • To store pumpkin cheesecake cookies, place them in an airtight container in the refrigerator for up to one week. 
  • I don’t recommend storing at room temperature (even if you use dairy-free ingredients) because pumpkin adds a lot of moisture, and the cookies could get sticky if left at room temperature. 
  • To freeze, place the cooked and cooled cookies in a freezer-safe bag or container and freeze for up to 2 months. Thaw and serve. 

Nutrition

Serving: 1cookie | Calories: 237kcal | Carbohydrates: 25g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 185mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 1924IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 0.4mg