Ingredients

8 oz cream cheese, room temperature

1/4 cup (50g) granulated sugar (for cheesecake filling)

1 tsp vanilla extract (for cheesecake filling)

2/3 cup (173g) 100% pure pumpkin

1 cup (224g) unsalted butter, room temperature

3/4 cup (150g) light brown sugar, packed

1/2 cup (100g) granulated sugar

1 large egg yolk

1 tsp vanilla extract (for cookies)

1 tsp baking soda

1 tsp kosher salt

1 tsp ground cinnamon (for dough)

2 tsp pumpkin pie spice

2 cups (260g) all-purpose flour, spooned and leveled

1/4 cup (50g) granulated sugar (for rolling)

1 tsp ground cinnamon (for rolling)

Instructions

Cheesecake Filling: In a medium bowl, mix together the cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth using an electric mixer or a fork. Line a plate with parchment paper, scoop out 16 servings (about 1 tablespoon each), and chill in the refrigerator.

Prepare Pumpkin: Place a fine-mesh strainer over a bowl and line it with a paper towel. Scoop the pumpkin onto the paper towel to draw out moisture while you prepare the dough.

Preheat Oven: Set the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Make Cookie Dough: In a large bowl, beat the butter and both sugars on medium-high speed until light and fluffy, about 1 minute. Scrape down the bowl, then mix in the egg yolk and 1 tsp vanilla extract until smooth. Add baking soda, salt, cinnamon, and pumpkin pie spice and mix again.

Remove Pumpkin Moisture: Wring out the pumpkin 3 times using clean paper towels or cheesecloth placed in the strainer, replacing the towels as needed. Measure the pumpkin by packing it into a 1/3 cup measure; it should just overflow slightly. If still too wet, continue wringing until you reach this amount.

Add Pumpkin & Flour: Mix the pumpkin into the dough until smooth. Then add flour and mix until mostly combined. Use a spatula to finish mixing by hand, ensuring even incorporation. The dough will be thick and sticky.

Prepare Cinnamon Sugar: In a small dish, combine 1/4 cup granulated sugar and 1 tsp ground cinnamon.

Assemble Cookies: Using a large cookie scoop (3 tablespoons), scoop dough into your hand and flatten it. Place a chilled piece of cheesecake filling in the center, then fold the dough around it to conceal. Roll the cookie in the cinnamon sugar and place on the baking sheet. Slightly flatten the tops with your palm.

Bake: Arrange 5 or 6 cookies spaced well apart on the baking sheet. Bake for 12–14 minutes until edges are lightly golden and centers look pale, puffed, and slightly underdone.

Cool: Let cookies rest on the sheet for 1 minute, then transfer to a wire rack to cool completely. Repeat with remaining dough and filling.

Serve: Once cooled, the cookies are ready to enjoy!

Tips & Variations

Use cheesecloth instead of paper towels for easier pumpkin moisture removal.

For a stronger spice flavor, increase pumpkin pie spice by 1/2 teaspoon.

Chill the cream cheese filling thoroughly; it makes handling easier when stuffing cookies.

Substitute part of the all-purpose flour with whole wheat pastry flour for a nuttier taste and softer crumb.

FAQs

Can I use canned pumpkin pie mix instead of pure pumpkin?

It’s best to use 100% pure pumpkin because canned pumpkin pie mix contains added spices and sweeteners which can alter the cookie’s flavor and texture.

How do I prevent the cheesecake filling from leaking out?

Make sure to chill the cheesecake filling thoroughly before stuffing and seal the dough completely around the filling. Handling slightly sticky dough with clean, cool hands helps keep the filling enclosed during baking.