Can I use canned pumpkin pie filling instead of pumpkin puree?

No, these are different products. Pumpkin pie filling already contains sweeteners and spices that will throw off the balance of the recipe. Always use pure pumpkin puree (just pumpkin, nothing else added).

How do I know when the pumpkin cheesecake cookies are done baking?

The edges should be set and slightly golden, but the centers will still look soft and slightly underdone. They'll continue to set as they cool on the baking sheet. If you wait until they look completely done, they'll end up overbaked.

Can I make these cookies ahead of time for a party?

Absolutely! These cookies actually taste even better the day after baking as the flavors meld. You can make them up to 2 days ahead and store in the refrigerator, or freeze them for up to 2 months.

My cheesecake filling is too soft to work with. What went wrong?

The filling needs to be thoroughly chilled to hold its shape. If it's still too soft after 30 minutes of refrigeration, place it in the freezer for 5-10 minutes, checking frequently until it reaches a pipeable consistency.

How can I make these pumpkin cheesecake cookies look more festive for a holiday party?

Try drizzling cooled cookies with white chocolate, sprinkling with cinnamon sugar before baking, or adding a small pecan half to the top of each cookie before baking. You could also dust cooled cookies with powdered sugar for a snow-like effect.

Pumpkin Cheesecake Cookies That'll Steal Your Fall Dessert Spotlight 2025

Pumpkin Cheesecake Cookies That Melt in Your Mouth

Print Recipe

These pumpkin cheesecake cookies combine soft, spiced pumpkin cookie dough with a creamy cheesecake center—perfect for fall and guaranteed to impress!

Author: Harmony
Prep Time: 25 minutes
Cook Time: 12-14 minutes
Total Time: 1 hour 15 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
8 ounces cream cheese, softened
¼ cup granulated sugar (for filling)
1 teaspoon vanilla extract (for filling)

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Instructions

In a medium bowl, beat cream cheese, ¼ cup sugar, and 1 tsp vanilla until smooth. Transfer to a piping bag and chill for 30 minutes.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl.
In a large bowl, cream butter and sugars until fluffy. Add pumpkin, egg, and vanilla; mix well. Add dry ingredients and mix until just combined.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop 2 tbsp of dough, flatten slightly, pipe 1 tsp of chilled cheesecake filling into center, and fold dough around filling. Roll into a ball.
Place on baking sheet, 2 inches apart. Bake 12-14 minutes, until edges are set and centers look soft. Cool 5 minutes before transferring to a wire rack.

Notes

Be sure to use pure pumpkin puree, not pie filling. Cookies are soft when hot and will firm up as they cool. Freeze baked cookies for up to 2 months.

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 15g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Find it online: https://harmonymeal.com/pumpkin-cheesecake-cookies/