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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Why These Pumpkin Cheesecake Cookies Work
These Pumpkin Cheesecake Cookies wrap a soft pumpkin spice cookie around a sweet, tangy cream cheese filling. They're inspired by my Strawberry Cheesecake-Stuffed Cookies, with a fun fall twist!
I love using cake mix in recipes like Strawberry Cake Mix Cookies and cake mix apple cobbler. It adds tons of flavor while keeping the cookies soft and chewy. They look like they're from the bakery, but are easy enough to make at home.
Bake Time: 15-17 minutes
Ingredients: 6
Freezer-Friendly
Want to make a cookie that impresses this fall (without all the work)? Try this one - I think you'll love it!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Spice cake mix: Use one standard 15.25-ounce box (give or take an ounce). If you cannot find spice cake mix, use yellow cake mix and add 1 tablespoon of pumpkin pie spice.
- Pumpkin puree: Use canned pumpkin puree, not pumpkin pie filling. Start with 1 cup, then blot away the excess moisture until you have roughly ½ cup.
- Egg: One large egg helps bind the cookie dough and gives it structure.
- Salted butter: Let the butter soften to room temperature so it mixes evenly into the dough.
- Cream cheese: Use full-fat block cream cheese for the filling. Spreadable cream cheese is softer and more likely to leak out of the cookies.
- Powdered sugar: Powdered sugar sweetens the cheesecake filling without making it grainy. Granulated sugar will not dissolve the same way.
Additions & Substitutions
- Yellow cake mix: Use a 15.25-ounce box of yellow cake mix with 1 tablespoon of pumpkin pie spice.
- Mix-ins: Add up to ½ cup of chocolate chips, chopped walnuts, or toffee bits to the dough.
- Cinnamon sugar: Sprinkle the cookies with cinnamon sugar just before baking.
- Different cake mix: Chocolate or butter pecan cake mix would also work, but the flavor is going to be less traditional.
- No filling: Skip the cheesecake center for a simple batch of pumpkin spice cake mix cookies.
Two Steps That Make the Difference
Before we look at the recipe, let's take a look at two things you can do to make the biggest difference in the cookie texture and help keep the filling from leaking.
Blot the pumpkin puree well
Pumpkin puree has a lot of water content. Adding it straight from the can can make the cookies spread unevenly or turn out more cakey than chewy.
Spread the pumpkin puree on a plate. Press a paper towel over the top, remove it, and repeat with clean paper towels three or four times.
The pumpkin should reduce to about ½ cup and have a thicker, paste-like texture.
Freeze the cheesecake filling
Soft filling is hard to wrap in cookie dough and is a lot more likely to leak out.
Scoop the cream cheese mixture into 12 equal portions and freeze until completely firm. They should hold their shape when picked up.
How to Make Pumpkin Cheesecake Cookies
- Dry the pumpkin. Spread 1 cup of pumpkin puree on a plate. Press paper towels over the pumpkin several times to remove the extra moisture. You should end up with about ½ cup.
- Make the cookie dough. Mix the spice cake mix, softened butter, egg, and dried pumpkin until combined. Cover and refrigerate the dough for 30 to 60 minutes.
- Prep the filling. Beat the cream cheese and powdered sugar until smooth. Scoop the filling into 12 portions, about 1 tablespoon each.
- Freeze the filling. Place the portions on a parchment-lined plate or baking sheet. Freeze for at least 1 hour, or until firm enough to pick up without losing their shape.
- Preheat the oven. Heat the oven to 350°F and line large baking sheets with parchment paper.
- Portion the dough. Scoop the cookie dough into 12 portions, using about 2 tablespoons for each cookie.
- Add the filling. Flatten one portion of dough into a thick disc. Place a frozen cheesecake portion in the middle.
- Seal the cookie. Wrap the dough completely around the filling and pinch the seams closed. Gently roll the cookie between your hands to smooth the outside.
- Bake. Place about six cookies on each prepared baking sheet. Bake for 15 to 17 minutes, until the edges are set and the tops no longer look wet.
- Cool. Let the cookies cool on the baking sheet for 15 minutes before moving them to a wire rack. They are very soft while warm and will firm up as they cool.
Step-by-Step Video Tutorial
Storage and Make-Ahead Instructions
Refrigerator: Store the cookies in an airtight container in the refrigerator for 4 to 5 days. They can be served chilled or allowed to sit at room temperature for about 15 minutes before serving.
Freezer: Freeze baked cookies in a single layer until firm, then transfer them to a freezer-safe container or zip-top bag.
They will keep for up to 2 months. Thaw them overnight in the refrigerator.
Make Ahead: The cheesecake filling portions can be prepared and frozen up to 1 month in advance. The cookie dough can also be mixed and refrigerated for up to 24 hours before assembling the cookies.
Leslie's Recipe Testing Notes
- Freeze the filling until solid. If the pieces are still soft, leave them in the freezer for another 30 minutes.
- Do not skip blotting the pumpkin. Extra moisture can make the dough sticky and the cookies too cakey.
- Chill sticky dough longer. If the dough is hard to shape, refrigerate it for another 15 to 30 minutes.
- Seal every opening. Even a tiny gap can allow the filling to leak during baking.
- Work with a few filling portions at a time. Leave the rest in the freezer while you assemble the cookies.
- Use cookie scoops. A 1-tablespoon scoop for the filling and a 2-tablespoon scoop for the dough keeps the cookies even.
- Do not move them too soon. The cookies are fragile while hot, especially around the soft cheesecake center. Let them rest for at least 15 minutes before moving to a wire cooling rack.
FAQ & Troubleshooting
More Pumpkin Desserts with Cake Mix
I hope you pumpkin lovers enjoy this delicious fall dessert! Leave a comment/rating below if you give them a try. And make sure to make me a preferred source on Google if you love my recipes!
Pumpkin Cheesecake Cookies
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
- Dry the pumpkin. Spread pumpkin puree on a plate and press with paper towels 3-4 times, until reduced to about ½ cup.
- Make the dough. Mix cake mix, butter, egg, and dried pumpkin. Chill for 30-60 minutes.
- Make the filling. Beat cream cheese and powdered sugar until smooth. Scoop into 12 portions and freeze until completely firm, at least 1 hour.
- Assemble. Scoop 2 tablespoons of dough and flatten slightly. Add one frozen filling portion to the center.
- Seal. Wrap the dough around the filling, pinch the seams closed, and shape into a ball.
- Bake. Place on a parchment-lined baking sheet and bake at 350°F for 15-17 minutes, until the edges are set and the tops no longer look wet.
- Cool. Let the cookies cool on the baking sheet for 15 minutes before moving them to a wire rack.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Blot the pumpkin until 1 cup reduces to about ½ cup.
- Use full-fat block cream cheese.
- Freeze the cheesecake filling until completely firm.
- Chill the dough for 30-60 minutes.
- Seal the dough completely around the filling.
- Cool on the baking sheet for 15 minutes before moving.
Nutrition Facts
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.
