Pumpkin Cheesecake Cookies feature a soft, spicy pumpkin cookie with a tangy cheesecake filling. With only 6 ingredients, you can use cake mix to make an easy cookie that's really special!
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These Pumpkin Cheesecake Cookies are everything you love about fall in one bite! Imagine a soft, pumpkin spice cookie wrapped around a sweet but tangy cream cheese filling. They're actually inspired by my popular Strawberry Cheesecake Cookie recipe, but with a seasonal twist that's so perfect for fall.
If you haven't noticed yet, I'm a huge fan of using cake mix in everything from Red Velvet Cake Mix Crinkle Cookies to Apple Spice Dump Cake - it's such a great shortcut recipe that's going to give these cookies tons of flavor and a soft but chewy texture.
These taste like something you'd grab from a bakery display case, but they're easy enough for a weeknight baking project. I think you're going to love them!
Why You'll Love This Recipe
- Easy shortcut recipe. With just six ingredients and a cake mix base, these cookies are easy enough for beginners but still feel really special.
- Delicious texture + flavor combo. You'll get a soft, pumpkin spice cookie on the outside with a tangy cheesecake center makes every bite taste like fall.
- Festive but fuss-free. They look bakery-worthy but don't require complicated steps or tools - just mix, stuff, and bake!
- Perfect for parties. These always get attention and rave reviews!
- Make-ahead friendly. The cookies store well in the fridge or freezer, so you can prep them ahead of time and have a fall treat ready to go.
Ingredients
- Spice cake mix (15.25 oz) - A standard box of cake mix keeps this recipe simple. If you can't find spice cake, use yellow cake mix and stir in 1 tablespoon pumpkin pie spice.
- Pumpkin puree (8 oz / 1 cup) - Use canned pumpkin puree (not pumpkin pie filling, which has added sugar and spices).
- Egg (1 large) - Binds the dough and adds structure.
- Salted butter (½ cup / 1 stick) - Softened to room temperature so it blends smoothly into the dough.
- Cream cheese (8 oz block) - Softened cream cheese gives the filling that rich, tangy flavor. Use full-fat cream cheese for best results.
- Powdered sugar (½ cup) - Sweetens the filling and keeps it silky-smooth. Granulated sugar won't dissolve the same way...don't use it!
Additions & Substitutions
- Mix-ins: Stir ½ cup chocolate chips, chopped walnuts, or toffee bits into the dough for extra flavor and texture. Stick to one add-in so the cheesecake center is still the star.
- Cake mix swaps: Try chocolate or butter pecan cake mix for a fun twist.
- Cinnamon-sugar topping: Before baking, sprinkle dough balls with a mix of 2 parts sugar + 1 part cinnamon for a light crunch.
- Pumpkin spice cookies (no filling): Skip the cheesecake center for an easy pumpkin spice cookie variation.
How to Make Pumpkin Cheesecake Cookies
- Dry pumpkin. Spread 1 cup of pumpkin puree on a plate. Place a paper towel over it and gently press to remove excess moisture. Repeat 3-4 times until the puree reduces to about ½ cup.
- Make the dough. In a large bowl, mix 1 box (15.25 oz) spice cake mix, ½ cup (1 stick) softened butter, 1 large egg, and the dried pumpkin until blended. Chill for 30-60 minutes so the dough firms up and is easier to work with.
- Make the filling. Beat 8 oz cream cheese and ½ cup powdered sugar until smooth. Scoop into 1-Tbsp balls, place on a parchment-lined tray, and freeze at least 1 hour. The colder the filling, the easier it will be to stuff the cookies without leaks.
- Assemble. Scoop 2 tablespoon cookie dough balls onto a lined cookie sheet. Flatten the balls slightly and press a frozen filling ball into the center. Wrap the dough around the filling completely to seal. For perfectly round cookies, roll gently between your palms.
- Bake. Place on a parchment-lined baking sheet and bake at 350°F for 15-17 minutes, until the edges look set and tops are just golden. Slight underbaking keeps the centers soft and gooey.
- Cool. Let cookies rest on the baking sheet for 15 minutes before transferring to a wire rack - moving them too soon can cause breakage since the filling is soft when warm.
Step-by-Step Video Tutorial
Helpful Tips & Tricks
- Firm filling is key. Make sure the frozen cheesecake balls are completely frozen before stuffing-this prevents leaks and helps the cookies hold their shape. If they're still soft, freeze for another 30 minutes.
- Don't skip drying the pumpkin. Removing excess moisture keeps the pumpkin cream cheese cookies more chewy instead of soft. You should end up with about ½ cup dried pumpkin puree from 1 full cup.
- Seal the dough well. When wrapping dough around the cheesecake filling, pinch the seams closed to keep the cheesecake center from oozing out while baking.
- Bake in small batches. I recommend baking about 6 cookies at a time so they have plenty of room to spread and bake evenly.
- Storage: Because of the cream cheese filling, store cookies in an airtight container in the refrigerator for 4-5 days. They're delicious chilled or at room temperature.
- These are freezer-friendly! Baked cookies can be frozen for up to 2 months. Freeze in a single layer, then transfer to a zip-top bag. Thaw in the fridge overnight before serving.
FAQ & Troubleshooting
More Pumpkin Desserts with Cake Mix
I hope you pumpkin lovers enjoy this delicious fall dessert! If you give them a try, I'd love for you to rate ⭐️ and review 💭 the recipe in the comments below.
Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies feature a soft, spicy pumpkin cookie with a tangy cheesecake filling. With only 6 ingredients, you can use cake mix to make an easy cookie that's really special!
Affiliate links used in this recipe card.
Ingredients
- 15.25 oz spice cake mix
- 1 cup pumpkin puree
- 1 large egg
- ½ cup salted butter room temperature
- 8 oz cream cheese softened
- ½ cup powdered sugar
Instructions
- Spread 1 cup of pumpkin puree on a plate. Spread a paper towel over the top to gently press out some of the moisture. Repeat this process 3-4 times, until the puree measures roughly ½ cup.
- In a large bowl, combine 1 15.25 oz box of spice cake mix, 1 softened stick of butter, 1 egg, and ½ cup of dried pumpkin puree. Refrigerate this mixture for 30 minutes to an hour.
- In a separate bowl, combine 8oz of cream cheese and ½ cup of powdered sugar. Scoop 1 tablespoon balls of this mixture onto a cookie sheet and freeze for at least an hour.
- Once cookie dough is chilled and cream cheese balls are firm, scoop 2-tablespoon balls of cookie dough onto a cookie sheet. Place frozen cream cheese balls in the middle of each dough scoop and wrap cookie dough around the cream cheese balls.
- Bake cookies at 350 degrees for 15-17 minutes, until cookies start to brown on top. Once removed from the oven, allow cookies to chill for at least 15 minutes on the cookie sheet before carefully transferring to a baking rack6
Notes
- Make sure cheesecake filling balls are completely frozen before stuffing. Soft filling will leak while baking.
- Make sure to dry the pumpkin puree - start with 1 cup and blot until reduced to about ½ cup. This keeps the cookies chewy instead of cakey.
- Wrap the dough tightly around the filling and pinch seams closed to prevent the cheesecake center from oozing out.
- Bake in smaller batches (about 6 cookies per tray) so they spread evenly and don't crowd each other.
- Let cookies cool on the pan for at least 15 minutes before moving. The filling is fragile when warm but firms up as they cool.
- Prep ahead by freezing cream cheese balls up to a month in advance, or chilling the dough overnight before baking.
- Store in an airtight container in the refrigerator for 4-5 days. They're delicious chilled or brought to room temperature.
- Baked cookies can be frozen for up to 2 months. Freeze in a single layer, then transfer to a bag. Thaw overnight in the fridge before serving.
- Cookies are ready when edges are set and tops just begin to turn golden. Slight underbaking keeps the centers soft and gooey.
Nutrition Facts
Calories: 276kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 36mgSodium: 436mgPotassium: 222mgFiber: 1gSugar: 23gVitamin A: 3209IUVitamin C: 1mgCalcium: 109mgIron: 2mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
