Pumpkin Butter Cheesecake Cookies

Autumn is the perfect season for cozy, comforting treats, and Pumpkin Butter Cheesecake Cookies are a must-try for any fall baking adventure. Imagine soft, spiced pumpkin cookies with a rich, creamy cheesecake filling sandwiched in the middle. Every bite is a harmonious blend of warm pumpkin spice, buttery cookie texture, and velvety cheesecake cream.

These cookies are ideal for holiday gatherings, potlucks, or just a weekend indulgence with a cup of hot coffee or cider. They bring the best flavors of fall together in one handheld treat, with a texture that’s soft yet sturdy enough to hold the cheesecake center without collapsing.

Unlike traditional cookies, these pumpkin cheesecake cookies combine the richness of cheesecake with the comfort of spiced cookies, making them an unforgettable addition to your seasonal baking repertoire.

Ingredients

• Pumpkin Cookies
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt
• Cheesecake Filling
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Prepare Cookie Dough: In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add dry ingredients to the wet mixture until a soft dough forms.
4. Shape Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place on prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the back of a spoon or your hand.
5. Bake Cookies: Bake for 10–12 minutes until cookies are set and lightly golden around the edges. Remove from oven and cool completely on wire racks.
6. Prepare Cheesecake Filling: In a medium bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
7. Assemble Cookies: Once cookies are completely cooled, spread or pipe a dollop of cheesecake filling onto the flat side of one cookie and top with another cookie, gently pressing together to form a sandwich.
8. Optional Chill: Refrigerate assembled cookies for 15–20 minutes for firmer filling and easier handling.
9. Serve: Arrange on a plate or cookie platter and enjoy immediately, or store in an airtight container in the refrigerator for up to 3–4 days.

Tips & Variations

• Pumpkin spice: Adjust spices according to taste—more cinnamon or a pinch of ginger adds warmth.
• Chocolate twist: Add mini chocolate chips to the pumpkin dough for an extra indulgent treat.
• Cheesecake variations: Flavor the filling with a hint of maple syrup or pumpkin spice for seasonal flair.
• Freezing: These cookies freeze well. Wrap individually and freeze for up to 2 months, then thaw before serving.

Serving Suggestions

• Pair with a hot cup of spiced coffee, chai latte, or pumpkin spice tea.
• Serve on a festive platter during autumn parties or Thanksgiving gatherings.
• Decorate with a dusting of powdered sugar for a festive touch.

Pumpkin Butter Cheesecake Cookies

Soft, spiced pumpkin cookies sandwiched with creamy cheesecake filling, perfect for autumn baking and holiday treats.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Pumpkin Cookies

• 1 cup unsalted butter softened
• 1 cup brown sugar packed
• 1 egg large
• 1 tsp vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling
• 2.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 0.25 tsp salt

Cheesecake Filling

• 8 oz cream cheese softened
• 0.25 cup granulated sugar
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together butter and brown sugar until light and fluffy. Add egg, vanilla extract, and pumpkin puree, mixing well.
3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add to the wet mixture until a soft dough forms.
4. Scoop tablespoon-sized portions of dough, roll into balls, and place on prepared baking sheets. Flatten slightly.
5. Bake for 10–12 minutes until set and lightly golden. Cool completely on wire racks.
6. Prepare cheesecake filling by beating cream cheese, sugar, and vanilla extract until smooth.
7. Spread or pipe filling onto flat side of one cookie and top with another cookie to form a sandwich.
8. Optional: Refrigerate assembled cookies for 15–20 minutes for firmer filling.
9. Serve immediately or store in an airtight container in the refrigerator for 3–4 days.

Notes

For extra flavor, add a pinch of pumpkin spice to the cheesecake filling or chocolate chips to the cookie dough. Cookies can be frozen for up to 2 months.