If fall had a signature cookie, this would be it! These Pumpkin Cheesecake Cookies combine the cozy warmth of pumpkin spice with the indulgent surprise of a creamy cheesecake center. Each bite is soft, sweet, and filled with all the flavors of autumn. They’re perfect for fall gatherings, holiday dessert tables, or simply enjoying with a hot cup of tea.
how to make Pumpkin Cheesecake Cookies
The process is fun and rewarding. First, make the cheesecake filling and freeze small scoops so they hold their shape. Then, prepare the pumpkin cookie dough, chill it, and wrap each ball of dough around the cheesecake filling. After a quick roll in cinnamon sugar, they bake into golden, spiced cookies with creamy centers.
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Pumpkin Cheesecake Cookies
A silky, comforting corn soup made with sweet corn, creamy broth, and simple seasonings. Perfect as a hearty starter or cozy meal.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
4 cups corn kernels (fresh, frozen, or canned – drained)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp butter or olive oil
3 cups vegetable broth (or halal-certified chicken broth)
1 cup milk or heavy cream
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika (optional)
2 tbsp chopped green onions (for garnish)
Instructions
Heat butter or oil in a large pot. Add onion and garlic, sauté until softened.
Stir in corn kernels, then add broth, salt, pepper, and paprika.
Simmer for 15–20 minutes.
Use an immersion blender to puree the soup until smooth (leave some corn chunks for texture if desired).
Stir in milk or cream, simmer for 5 more minutes.
Garnish with green onions and serve warm.
Notes
Use fresh corn in summer for the sweetest flavor. Blend only part of the soup if you prefer a chunky texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 7g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
why you’ll love Pumpkin Cheesecake Cookies
These cookies are soft, chewy, and spiced with cinnamon, nutmeg, and ginger everything you love about pumpkin season. The hidden cheesecake filling adds a rich, tangy twist that balances the sweetness of the cookie. They’re freezer-friendly, make-ahead friendly, and guaranteed to impress anyone who tries them. If you love pumpkin desserts, these cookies are a must-bake.
tips for success
- Freeze the cheesecake filling long enough so it doesn’t melt while shaping the cookies.
- Don’t skip chilling the dough — it helps prevent spreading.
- Use pumpkin puree, not pumpkin pie filling, for best results.
creative variations
- Chocolate Twist: Add chocolate chips to the cookie dough for a pumpkin-chocolate combo.
- Nutty Version: Roll the cookies in crushed pecans or walnuts instead of cinnamon sugar.
serving suggestions
- Serve warm with chai tea, coffee, or a glass of cold milk.
- Stack them on a festive platter for a holiday dessert spread.
- Drizzle with caramel sauce for an extra indulgent finish.
storing leftovers
Store cookies in an airtight container in the fridge for up to 5 days. For longer storage, freeze in a sealed container for up to 2 months. Reheat in the microwave for a few seconds to bring back the gooey cheesecake center.