These pumpkin cheesecake cookies hide a frozen cream cheese and pumpkin pie center inside soft, spiced dough, then get rolled in cinnamon graham sugar before baking. Each bite starts with a crisp, sparkly coating and ends with a creamy surprise in the middle.
The recipe takes a little planning because the filling and dough both need chilling, but the steps themselves are simple. Make the filling first, and the dough will be ready to wrap by the time the centers are frozen solid.
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Why This Pumpkin Cheesecake Cookies Recipe Works
Freezing the filling into firm balls lets you wrap dough around it without the cream cheese melting or leaking during the bake.
Mixing cake flour with all purpose flour, plus a spoonful of cornstarch, softens the crumb so the cookies stay tender around the creamy center.
The cinnamon sugar and graham coating bakes into a crisp, sparkly shell that tastes like pie crust and hides any seams.
Ingredients for Pumpkin Cheesecake Cookies
- Filling: 8 ounces softened cream cheese, 1/2 cup granulated sugar, and 1/2 of a baked, cooled pumpkin pie, crumbled
- Dough, wet: 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup pumpkin puree
- Dough, dry: 1 cup all purpose flour, 1 cup cake flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon cornstarch, and 1/4 teaspoon salt
- Coating: 1/2 cup granulated sugar, 1/2 cup crushed graham crackers, and 2 teaspoons ground cinnamon
Cream cheese. Fully softened cream cheese beats smooth and keeps the filling free of lumps.
Pumpkin pie. A baked pie adds spice, custard, and crust crumbs in one ingredient.
Two flours. The blend of cake flour and all purpose flour gives a soft but sturdy dough.
Pumpkin puree. Use plain puree, not canned pie filling, so the dough is not overly sweet.
Graham coating. Crushed graham crackers add a toasty crunch to the cinnamon sugar.
How to Make Pumpkin Cheesecake Cookies
1. Mix the filling Beat the cream cheese and half a cup of sugar until smooth, then stir in the crumbled pumpkin pie until combined.
2. Freeze the filling Chill the filling in the freezer for 20 to 30 minutes, scoop small balls onto a parchment lined sheet, and freeze them for at least 30 minutes more.
3. Whisk the dry mix Whisk both flours, the pumpkin pie spice, cinnamon, baking soda, cornstarch, and salt together in a large bowl.
4. Cream the dough Beat the butter, half a cup of sugar, the brown sugar, and the puree until fluffy, then beat in the vanilla and the eggs one at a time.
5. Chill the dough Stir in the dry mix until a smooth dough forms, then refrigerate it for 30 minutes.
6. Stuff the cookies Flatten scoops of dough into discs, set a frozen filling ball on half of them, cap with the remaining discs, and mold the dough around the filling.
7. Coat and bake Roll each ball in the sugar, graham, and cinnamon mix, place on a parchment lined sheet, and bake at 400 degrees F for 14 to 16 minutes.
8. Cool the cookies Cool the cookies on the pan for 15 minutes before moving them to a wire rack so the filling can set.
How to Serve Pumpkin Cheesecake Cookies
Stack the cookies on a plate with a mug of coffee or a chilled caramel coffee frappe for an afternoon dessert break. For a full cookie platter, add thick bakery chocolate chip cookies beside them. A slice of New York cheesecake or a bowl of sheet pan apple crisp rounds out a fall dessert table.
How to Store and Reheat Pumpkin Cheesecake Cookies
Cool the cookies completely, then refrigerate them in an airtight container for up to five days because the filling contains cream cheese. Do not leave them out for more than two hours. Freeze baked cookies for up to three months and thaw them in the refrigerator overnight before serving.
Tips and Variations for Pumpkin Cheesecake Cookies
Flag the allergens. These cookies contain wheat, milk, and egg, so check with guests before serving.
Do not eat raw dough. The dough contains raw egg and uncooked flour, so bake the cookies fully before tasting.
Chill everything. Cold filling balls and cold dough are easier to shape and prevent leaks.
Seal the seams. Pinch the dough tightly around each filling ball so none escapes in the oven.
Use plain puree. Check the can label and choose plain pumpkin, since pie filling adds sugar and spices.
Do not overbake. Pull the pan when the edges look set and the tops look dry, which keeps the center creamy.
Blot the pie. If the pie looks wet, blot it with a paper towel so the filling stays firm.
Check trusted guidance. For basic food safety habits in the kitchen, see the Texas AgriLife Extension food safety guide before you bake.
Frequently Asked Questions About Pumpkin Cheesecake Cookies
Can I make pumpkin cheesecake cookies without the pie?
Yes. Replace it with half a cup of pumpkin puree, a teaspoon of pumpkin pie spice, and two tablespoons more sugar in the filling, and freeze it a little longer.
Why do pumpkin cheesecake cookies need freezing?
The frozen filling stays firm while you wrap the dough, which keeps the cream cheese from leaking out during baking.
How should I store pumpkin cheesecake cookies?
Refrigerate them in an airtight container for up to five days, and freeze baked cookies for up to three months.
Can I use all purpose flour only?
You can, but the cookies will be slightly chewier, so use two cups of all purpose flour and skip the cake flour.
Why did the filling leak?
The filling was probably too warm or the seams were open, so freeze it solid and pinch the dough closed.
Pumpkin Cheesecake Cookies
Equipment
- Mixing bowls
- Cookie scoops
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- ½ cup granulated sugar for the filling
- ½ baked pumpkin pie cooled and crumbled
- ½ cup unsalted butter softened
- ½ cup granulated sugar for the dough
- ¼ cup light brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup pumpkin puree
- 1 cup all purpose flour
- 1 cup cake flour
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp cornstarch
- ¼ tsp salt
- ½ cup granulated sugar for the coating
- ½ cup crushed graham crackers for the coating
- 2 tsp ground cinnamon for the coating
Instructions
Cooking
- Filling. Beat the cream cheese with 1/2 cup sugar, stir in the crumbled pie, freeze 20 to 30 minutes, then scoop 24 balls and freeze 30 minutes more.
- Dry mix. Whisk the flours, spices, baking soda, cornstarch, and salt together.
- Dough. Beat the butter, sugars, and puree until fluffy, add the vanilla and eggs, mix in the dry mix, and chill 30 minutes.
- Stuff. Flatten dough scoops, enclose a filling ball in each, and roll in the cinnamon graham sugar.
- Bake. Bake on parchment at 400 degrees F for 14 to 16 minutes until set.
- Cool. Cool on the pan for 15 minutes, then move to a rack.
