Go Back
+ servings

Pumpkin Cheesecake Cookies

Course Dessert
Cuisine American
Keyword gluten-free cookies, pumpkin cookies
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 1 hour 34 minutes
Servings 18 cookies


Cookie dough:

  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1 large egg yolk room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup canned pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour, white whole wheat flour - or for gluten-free, use King Arthur Measure for Measure Gluten-free Flour

Cheesecake filling:

  • 6 ounces cream cheese room temp
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Cinnamon sugar:

  • 2 tablespoons coarse/raw sugar
  • 1 teaspoon ground cinnamon


  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper. Also place a piece of parchment paper or plastic wrap on top of a cutting board, small baking tray or whatever will fit in your freezer (for 18 dough balls).
  • In a large mixing bowl, beat the butter and sugar at high speed until well combined and light. Beat in the egg yolk, vanilla extract, and pumpkin puree, just until combined.
  • Sprinkle the pumpkin spice, cinnamon, baking powder and salt over the top.
  • Beat it in, just a few seconds until combined.
  • Add the flour. Use a silicone spatula to incorporate it a bit so that you don’t make a mess with the flour. Then use your mixer on low to incorporate the flour, just until combined.
  • Roll the dough into eighteen 33-gram balls. Place them on the cutting board/baking sheet and freeze them for 1 hour. If you end up freezing it longer, just let it sit at room temperature until soft enough to work with.
  • Meanwhile, prepare the cheesecake filling. Beat the cream cheese and sugar at medium until light and fluffy, and then stir in the vanilla and salt.
  • Place a piece of parchment paper or plastic wrap on top of a cutting board, small baking tray or whatever will fit in your freezer. Scoop out eighteen 11-gram (2-teaspoon) sized balls of filling and place in mounds on the prepared tray. If you have a smallish cookie scoop, that’d be ideal. You don’t want to freeze them as flat discs, as you’ll be wrapping the dough around the filling balls. Freeze for an hour until frozen.
  • Once the cheesecake and dough balls are firm, flatten one in the palms of your hand, like a pancake, and place a cheesecake ball inside. Pull up the edges to wrap it up into a ball and make sure that the cheesecake isn’t peeking out. You can alternatively flatten the cookie dough balls on the countertop between two pieces of parchment paper.
  • Dip the filled balls in the remaining cinnamon sugar and place 3” apart on the prepared cookie sheet. Do NOT flatten them down!
  • Bake for 14-16 minutes or until they’ve cracked and are firm on top.
  • Let cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
  • Refrigerate leftovers in an airtight container for up to 5 days.


Don’t overbake the cookies. They don’t need to be super brown. Keep an eye on them, and if they seem too soft out of the oven, remember that they’ll continue to bake on the tray out of the oven.