Pumpkin Cheesecake Cookies

In my house, the ultimate sign that a recipe is a keeper is when the cookie jar mysteriously gets lighter overnight. And here’s the funny part, my son claims he doesn’t even like sweets that much. Yet somehow, when I came downstairs the next morning, several of these Pumpkin Cheesecake Cookies had vanished. If that’s not proof these are worth baking, I don’t know what is!

Ingredients

Cheesecake Filling

• 4 oz cream cheese, softened

• 2 tablespoons granulated sugar

• 2 teaspoons sour cream

• 1⁄2 teaspoon vanilla extract

Cookie Dough

• 1⁄2 cup unsalted butter, melted

• 2 teaspoons pumpkin pie spice

  • or substitute with:
    1.5 tsp cinnamon, 1⁄4 tsp ginger, 1⁄2 tsp nutmeg, 1⁄2 tsp allspice, and 1⁄4 tsp cloves

• 1⁄2 cup granulated sugar

• 1⁄3 cup dark brown sugar, packed

• 1⁄4 cup pumpkin purée, blotted to remove moisture

• 2 egg yolks

• 1 teaspoon vanilla extract

• 1 1⁄2 cups all-purpose flour

• 1⁄2 teaspoon baking powder

• 1⁄4 teaspoon baking soda

• 1⁄2 teaspoon salt

• 1 cup white chocolate chips (plus extra for topping)

Cinnamon Sugar Coating

• 2 tablespoons granulated sugar

• 1 teaspoon cinnamon

Instructions

1. Prepare the cheesecake filling
   Mix cream cheese, sugar, sour cream, and vanilla until smooth.
   Scoop 2 teaspoons at a time onto parchment paper and freeze for 20–30 minutes.

2. Make the cookie dough
   Melt butter and whisk in pumpkin pie spice.
   Stir in granulated sugar, dark brown sugar, blotted pumpkin, egg yolks, and vanilla.
   Add flour, baking powder, baking soda, and salt.
   Fold in 1 cup white chocolate chips.

3. Assemble
   Scoop cookie dough (about 3 tablespoons), flatten slightly, and place one frozen cream cheese scoop in the middle.
   Wrap dough around it and seal.
   Roll in cinnamon-sugar mixture.

   Before baking, press 4 white chocolate chips gently into the top of each cookie.

4. Bake
   Bake at 350°F for 11–12 minutes on a parchment-lined baking sheet.
   Cookies will look soft — they firm up as they cool.

5. Cool + Enjoy
   Let cool completely so the cheesecake center sets.
   Store in an airtight container in the refrigerator up to 5 days.

Final Thoughts

These cookies are soft, creamy, beautifully spiced, and downright irresistible. If you love pumpkin season, cheesecake, or cozy fall baking, this recipe deserves a spot on your kitchen counter this month.

If you make them, let me know how they turn out — and whether they mysteriously disappear at your house too. 🍂🍪

Original inspiration: Sugar Spun Run