Bakery-style pumpkin cheesecake cookies with a plush pumpkin spice crumb and creamy center. Brown butter, real pumpkin, and cozy spices—your new fall favorite.

Meet your new fall obsession: pumpkin cheesecake cookies. Think plush pumpkin snickerdoodles wrapped around a tangy, vanilla-kissed cream cheese center—like pumpkin pie and cheesecake had a cookie baby. These bakery-style, pumpkin cream cheese stuffed cookies are wildly popular for holiday dessert boards, Halloween parties, and cozy nights in. If you’re hunting for the best pumpkin cheesecake cookies with brown butter, minimal chill time, and zero guesswork, you’re in the right place. Let’s dive into what makes this pumpkin dessert magic—and why these soft pumpkin cookies beat the coffee shop versions.

What Makes These Pumpkin Cheesecake Cookies Special?

Beyond the swoon-worthy creamy center, these pumpkin snickerdoodle cheesecake cookies bring bakery-level results at home. Here’s what sets them apart.

Brown butter boost: Nutty, toasty flavor that makes every bite taste like fall in a sweater.
Moisture-smart pumpkin: We blot pumpkin puree so the cookies stay thick and soft, not cakey or flat.
Plush, chewy centers: A strategic flour blend and cornstarch keep the crumb tender with that irresistible bend.
Generous cheesecake core: Tangy, creamy filling that holds shape—no sad leaks.
Crackly cinnamon-sugar crust: A pumpkin spice snickerdoodle vibe with bakery-style edges.
Step-by-step precision: Clear cues for dough feel, chill time, and doneness so your batch is foolproof.
Make-ahead friendly: Freeze the filling pucks and stash unbaked cookie dough for future cravings.
Customizable: Options for gluten-free pumpkin cheesecake cookies, small batch, and dairy-free swaps.

Ingredient Notes

Here’s what you’ll need to nail the best pumpkin cheesecake cookies—no guesswork, just results.

Pumpkin puree: Use 100% pure pumpkin, not pie filling. Blot to remove excess moisture for thicker, chewier cookies.
Unsalted butter: Browned for depth; cool to room-temp liquid before mixing so it doesn’t melt the dough.
Cream cheese: Brick-style, full-fat for a firm, creamy center that won’t ooze. Room temperature blends smoothly.
All-purpose flour: Spoon and level or weigh for accuracy. A touch of cornstarch helps tenderness.
Brown sugar + granulated sugar: Brown sugar adds moisture and chew; granulated helps structure.
Egg yolk: Richness without extra moisture; pairs well with pumpkin in cookies.
Vanilla extract: Boosts both the dough and the cheesecake filling.
Baking soda + baking powder: Balanced lift to keep cookies thick without puffing into cake territory.
Pumpkin pie spice + cinnamon: Cozy warmth; adjust to taste. Freshly ground cinnamon = major flavor.
Cinnamon-sugar coating: That signature crinkly finish and snickerdoodle flair.
Salt: Essential to balance sweetness and bring flavors forward.

How To Make Pumpkin Cheesecake Cookies

For bakery-style, pumpkin cheesecake stuffed cookies with minimal fuss, follow these concise steps. You’ll get thick, soft centers and clean cheesecake swirls every time.

Make the cheesecake filling: Beat softened cream cheese with a little sugar and vanilla until smooth and thick. Scoop into small mounds (about 1 tablespoon each) onto a lined tray and freeze until solid. This keeps the centers neat and creamy.
Brown the butter: Cook butter over medium heat until golden with brown flecks and a nutty aroma. Scrape into a bowl and cool to room-temp liquid. This adds deep, toasty flavor to your pumpkin cookies.
Blot the pumpkin: Spread pumpkin puree on paper towels, then gently press to remove excess moisture. This simple step prevents cakey cookies and helps them bake thick.
Whisk dry ingredients: Combine flour, baking soda, baking powder, cornstarch, pumpkin pie spice, cinnamon, and salt. This ensures even leavening and flavor throughout.
Cream the sugars: Mix cooled brown butter with brown and granulated sugars until glossy and cohesive. Beat in the egg yolk and vanilla until silky.
Add the pumpkin: Mix in blotted pumpkin just until combined. Don’t overmix—keep the dough plush.
Combine wet and dry: Fold dry ingredients into the wet until a soft dough forms. It should be thick and slightly tacky, not sticky.
Chill briefly: Pop the bowl in the fridge for 15–20 minutes to firm slightly. This makes stuffing and shaping easier and reduces spread.
Stuff the cookies: Scoop dough (2–3 tablespoons), flatten into a disc, place a frozen cheesecake puck in the center, and wrap dough around it. Seal seams well.
Coat generously: Roll stuffed dough balls in cinnamon-sugar for that classic snickerdoodle crackle.
Bake to perfection: Arrange on a lined sheet with space to spread. Bake until edges are set, tops matte, and centers puffed but slightly soft. They’ll continue to set as they cool.
Finish and cool: If desired, gently press the edges with a round cutter to make perfect circles. Cool on the sheet, then move to a rack. Enjoy warm for melty centers.

Pro Tips

Prevent leaks: Freeze the filling solid and pinch dough seams firmly closed. If your kitchen is warm, freeze shaped dough 10 minutes before baking.
Check doneness: Look for set edges and a slight dome with soft centers. Overbaking dries out the cheesecake layer.
Thickness control: If cookies spread too much, chill the filled dough balls 20–30 minutes. If they don’t spread enough, tap the pan mid-bake.
Flavor upgrade: Add a whisper of orange zest or a pinch of cardamom to the cinnamon-sugar for a signature twist.
Weigh your flour: Too much flour = cakey cookies. Aim for accuracy for that chewy center.
Small-batch option: Halve everything; still freeze filling pucks for clean centers.
Convection note: If using a convection oven, reduce temp by 25°F and start checking earlier.

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Storage & Reheating

These pumpkin cream cheese cookies store beautifully. Here’s how to keep them bakery-fresh.

Room temperature: Keep in an airtight container for 1 day (cool climate). The cheesecake center prefers cooler temps.
Refrigerator: Store in a sealed container for 4–5 days. Bring to room temp 10–15 minutes before serving.
Freezer (baked): Freeze in a single layer, then transfer to a bag for up to 2 months. Thaw overnight in the fridge.
Freezer (unbaked): Freeze stuffed dough balls up to 2 months. Bake from frozen, adding 1–2 minutes as needed.
Reheat gently: Warm in a 300°F oven for 4–6 minutes or microwave 8–10 seconds for a just-baked feel.

Variations & Substitutions

Make these pumpkin cheesecake stuffed cookies your own with simple swaps and twists.

Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Chill dough a bit longer; bake until edges set.
Dairy-free: Swap butter for plant butter sticks and cream cheese for dairy-free brick-style. Expect slightly softer centers.
Egg-free: Replace the yolk with a flax egg (1 tablespoon flax meal + 2.5 tablespoon water, rested). Add a spoon of cornstarch if dough feels loose.
Brown butter maple: Add a splash of maple extract to the dough and a drizzle of maple glaze after baking.
Ginger snap crunch: Roll in crushed ginger snaps instead of cinnamon-sugar for extra spice.
Chocolate chip pumpkin cheesecake cookies: Fold mini chocolate chips into the dough for a bakery-style upgrade.
Crumbl-inspired size: Make jumbo cookies (about ¼ cup dough each) and bake a few minutes longer.
Extra pumpkin spice: Boost pumpkin pie spice and cinnamon if you like a bolder, cozy flavor.

These pumpkin cheesecake cookies deliver everything you love about fall desserts: warm spice, plush texture, and that luscious pumpkin spice cream cheese center. They look bakery-fancy but are weeknight-easy, with smart tips to avoid spreading, leaks, or cakiness. Make a double batch—you’ll thank me later.

FAQ

My cookies spread too much. What did I do wrong?

Likely too-warm dough or unblotted pumpkin. Chill the filled dough balls 20–30 minutes and make sure you blot that pumpkin like it owes you money.

The cheesecake leaked. How do I prevent that?

Freeze the filling solid, wrap the dough fully around it, and pinch seams closed. If your kitchen is warm, give the shaped dough a quick 10-minute chill before baking.

Can I make these gluten-free?

Totally. Use a 1:1 GF flour with xanthan gum. Chill a bit longer and bake until edges set. Still plush, still fall vibes. Win-win.

Do I need to brown the butter?

It’s optional but highly recommended. The nutty flavor makes these pumpkin cheesecake cookies taste bakery-level. Regular melted butter works in a pinch, though.

Can I freeze the dough?

Yep. Freeze stuffed dough balls up to 2 months. Bake from frozen and add 1–2 minutes. Perfect for last-minute dessert emergencies (aka Tuesdays).

What’s the best size for these cookies?

2–3 tablespoons of dough per cookie is the sweet spot. For Crumbl-style large cookies, use about ¼ cup dough and bake a few minutes longer.

Can I make them less sweet?

Sure. Reduce the sugar in the dough slightly and skip rolling too heavily in cinnamon-sugar. The tangy cheesecake center keeps everything balanced.

Do I have to chill the dough?

A short chill (15–20 minutes) makes stuffing easier and controls spread. If you’re in a rush, freeze the filling longer and work quickly—still works.

How do I store pumpkin cheesecake cookies?

Refrigerate in an airtight container 4–5 days, or freeze up to 2 months. Warm gently for that fresh-baked vibe.

Craving more cozy bakes: Explore more on my site—find fall dessert inspo here: pumpkin recipes, cheesecake ideas, and cookie favorites. Perfect pairings for these pumpkin cheesecake cookies.