These Pumpkin Cheesecake Cookies are the PERFECT fall dessert. Soft pumpkin cookie surrounds a silky cream cheese filling, all topped with a crunchy and sweet streusel topping. It’s a pumpkin cheesecake/coffee cake hybrid that is unlike any other pumpkin cookie!
Why are these cookies so good?
I love how these Pumpkin Cheesecake Cookies are two desserts in one: a delicious pumpkin cheesecake in cookie form… and a delicious, streusel-topped pumpkin coffee cake… also in cookie form!
The streusel on top is a little added bonus but it also helps with the texture. With a soft pumpkin cookie and a soft cream cheese center, the streusel breaks up the monotony with a little added crunch. You can also think of these as a pumpkin cream cheese coffee cake… but, you know, in a portable, easy to eat cookie. The best of both worlds!
How to make stuffed cookies
Making stuffed cookies can seem a little daunting. You have to make sure the center doesn’t seep out and that you don’t over bake the actual cookie. Plus, how the heck do you even get that cream cheese in there? Trust me, it’s so easy to do… but a little messy. Just a little!
The key is to pre-scoop and freeze the cream cheese portion of the cookie.
The very first step in the recipe is to make the filling so they can freeze and set by the time the cookie dough is ready. This prevents the filling from turning into a soupy mess in the oven and allows your cookie to stay intact while baking.
Now, I say it’s a little messy because of the cookie dough itself. Because it’s such a soft cookie and you’re working with pumpkin, it can get pretty sticky. To help with the mess, you also want to pre-scoop the cookie dough and refrigerate it for 1-2 hours. It will still be a little sticky but no where near what it would be if you tried to assemble them right away. And believe me… I’ve tried. When ready, you just press the frozen cream cheese into the chilled cookie dough, seal, and bake. Easy peasy!
Readers have told me that mashed sweet potato also works in this recipe, as well as homemade pumpkin puree. This recipe always works really well and is also great for freezing.
They stay moist for quite a while! Store in the fridge and they’ll keep for about a week. You can also freeze them after baking, just make sure that they’re well wrapped!
Because of the cream cheese filling, it’s safer to leave them in the fridge. They’re also a very soft cookie… almost like pumpkin bread in a way… so they won’t really harden in the fridge. You can always pop them in the microwave for about 10-15 seconds before eating and they’re good as new if you’re worried about eating a cold cookie! But they also taste just as delicious when chilled.
For more pumpkin recipes, check out my:
- Healthy Pumpkin Bread with Oats (Gluten free!)
- Pumpkin Hand Pies with Pie Dough
- Vegan Chocolate Chip Pumpkin Cookies
- Easy Pumpkin Cinnamon Rolls
- Gluten Free Pumpkin Bars with Maple Cream Cheese Frosting
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Pumpkin Cheesecake Cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!Print