Pumpkin Cream Cheese Cookies

Pumpkin cream cheese cookies are fall in a single bite. Soft, tender pumpkin cookies are spiced with warm cinnamon and pumpkin pie spice, then filled with a velvety cream cheese center. The cozy spice and the creamy filling balance each other perfectly. Bake a batch of pumpkin cream cheese cookies for your next holiday party and watch them disappear.

Why You’ll Love This Pumpkin Cream Cheese Cookies Recipe

Soft and chewy: The pumpkin keeps these cookies soft and tender with a deliciously chewy texture.

Creamy surprise inside: Each cookie is stuffed with a sweet cream cheese filling that melts into the center as it bakes.

Full of fall flavor: Pumpkin pie spice and cinnamon give these cookies plenty of cozy pumpkin spice flavor.

Ingredients

Pumpkin Cookies

• ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • Gives the cookies richness
• ½ cup (100 g) packed brown sugar
  • Adds sweetness, moisture, and a caramel flavor
• ¼ cup (50 g) granulated sugar
  • Adds sweetness
• ½ cup pumpkin puree
  • Gives it the pumpkin flavor and orange color
• 1 large egg
  • Helps bind the ingredients
• 1 teaspoon vanilla extract
  • Adds subtle warm sweetness
• 1¾ cups (219 g) all-purpose flour
  • Provides the structure
• 1 teaspoon pumpkin pie spice
  • Adds classic fall flavors
• 1 teaspoon cinnamon
  • Adds extra warmth
• ½ teaspoon baking soda
  • Helps the cookie spread
• ½ teaspoon salt
  • Balance the sweetness

Cream Cheese Filling

• 4 oz (113 g) cream cheese, softened
  • Base of the filling
• 2–3 tablespoons (25–38 g) granulated sugar
  • Gives the filling sweetness
• 1 teaspoon vanilla extract
  • Adds subtle warm aroma

Sugar Coating

• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice

Click on the images for the direct link to the ingredients/tools I used:

Instructions

In a small bowl, whisk together the softened cream cheese, sugar, and vanilla extract until smooth.

Line a small tray or plate with parchment paper. Divide the cream cheese mixture into 6–8 portions and scoop onto the parchment. Freeze for about 30 minutes, or until firm enough to handle.

In a large bowl, whisk together the melted, slightly cooled butter, brown sugar, and granulated sugar until well combined. Add the pumpkin puree, egg, and vanilla extract and whisk until smooth.

In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.

Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.

In a small bowl, mix together the granulated sugar, cinnamon, and pumpkin pie spice.

Scoop about cookie dough (mine is around 2.5 tbsp) into your hand and gently flatten it. Place one frozen cream cheese portion in the center, then carefully wrap the dough around it, making sure the filling is completely sealed.

Roll each stuffed cookie in the cinnamon-spiced sugar coating and place on a parchment-lined baking sheet, leaving space between each cookie.

Bake at 350°F for 14–16 minutes, or until the edges are set and the centers still look slightly soft.

Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.

Enjoy!

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Pumpkin Cream Cheese Cookies Tips

• Freeze the cream cheese: Freezing the filling makes it much easier to wrap with the cookie dough.
• Seal the dough well: Make sure the cream cheese is completely covered with cookie dough.
• Don’t overmix: Fold the dry ingredients in just until combined to keep the cookies soft and chewy.
• Don’t overbake: The centers should still look slightly soft when you remove the cookies from the oven. They will continue to set as they cool.
• Let them cool: Allow the cookies to rest on the baking sheet for about 10 minutes before moving them so the filling and cookie have time to set.

Storage Tips

Refrigerator: Store the cookies in an airtight container for up to 4-5 days due to the cream cheese filling.

Ingredient Substitutions

Granulated sugar → For the cream cheese filling, powdered sugar can be used for a smoother texture

Common Mistakes

Skipping the frozen cream cheese: Soft filling is much harder to wrap.

Not sealing the cookies: Make sure the cream cheese is completely enclosed by the dough to prevent it from escaping.

Overbaking: The cookies should still look slightly soft in the center when they come out. They wi;; firm up as they cool.

Moving them too soon: Let the cookies cool on the baking sheet for about 10 minutes so they can set without falling apart.

Frequently Asked Questions

Why do I need to freeze the cream cheese filling?

Freezing the filling makes it firm enough to wrap with the cookie dough and helps keep it from leaking while the cookies bake.

Do pumpkin cream cheese cookies need to be refrigerated?

Yes. Because of the cream cheese filling, store the baked cookies in an airtight container in the refrigerator for up to 4–5 days.

What to Serve With Pumpkin Cream Cheese Cookies

Coffee: A hot cup of coffee balances the sweet pumpkin spice and creamy filling.

Hot apple cider: A cozy fall pairing that brings out the apple and spice flavors.

Vanilla ice cream: Serve a warm cookie with a scoop of vanilla ice cream for an easy dessert.

If you enjoyed my pumpkin cream cheese cookies recipe, you might also like my pumpkin cheesecake bites or my banana carrot cake muffins.

Banana Carrot Cake Muffins

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