Pumpkin Cheesecake in Cookie Form
So far I’ve shared pumpkin cheesecake in classic form, as mini no-bake cheesecakes, and most recently, as cheesecake bars. Today, I’m taking things one step further and sharing pumpkin cheesecake cookies! Another addition to my gourmet cookie collection, these cookies are as decadent as their predecessors, but with a fun fall flair. The cookie part itself is moist and richly flavored, while the cheesecake filling is creamy and decadent. Add a dash of cinnamon sugar and some white chocolate chips, and you’ve got out-of-this-world fall cookies! If you’re worried this recipe might be too complicated, know that the technique is actually quite simple. I first used it in my cheesecake stuffed chocolate chip cookies recipe (another must-try!). Honestly, it’s much easier than making an entire cheesecake too, which means these pumpkin cheesecake cookies are the perfect thing to make when the craving strikes and you’re short on time 🧡
What You Need
While we will be using quite a few ingredients to make these cookies, most are pantry basics. Here are a few worth mentioning before we begin:
Canned pumpkin puree. Make sure you grab plain, 100% pumpkin puree and not canned “pumpkin pie filling”. They are sold right next to each other and look very similar, but they are not the same thing! As with my pumpkin cookies, we will blot the pumpkin before using it; this keeps the cookies from being too cakey. Pumpkin spice. Also known as pumpkin pie spice, this is a blend of warm spices that go perfectly with pumpkin recipes (not just pumpkin pie!). If you don’t have any on hand, I have a quick and easy recipe for homemade pumpkin spice. Egg yolks. We’ll use just the egg yolks, since including the whites would add too much moisture and make these pumpkin cheesecake cookies cakey. Save your egg whites for candied pecans or meringue cookies! Cream cheese. Use full fat, block style cream cheese and let it soften before mixing. The spreadable kind that’s sold in tubs will be too soft here, so I do not recommend you use that. Sour cream. If you’ve been hanging around here a while (thank you, by the way), you know that anytime I’m sharing a cheesecake recipe, I use sour cream for a rounded out, true cheesecake flavor. The filling layer of my pumpkin cheesecake cookies was no exception, it’s just a small amount but it adds that signature tang!
SAM’S TIP: The white chocolate chips in this recipe are technically optional and admittedly a little extra, but this is a decadent, “gourmet” cookie and I think they add a nice touch. Feel free to skip them if you prefer though! As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Cheesecake Cookies
Make and Freeze the Cheesecake Filling
Make the Pumpkin Cookie Dough
SAM’S TIP: I’ve never needed to chill this dough, but if for any reason your dough is too sticky, just cover it and chill for 30 minutes. If you like cheesecake stuffed cookies, try my Oreo cheesecake cookies next! Enjoy! Let’s bake together! Subscribe to my newsletter and make sure to follow along on Instagram, YouTube (over 500 free videos!) and Facebook 💜
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