Pumpkin Cheesecake Cookies

There’s something extra special about baking with pumpkin when the weather starts to cool down. Warm spices, creamy desserts, and the irresistible aroma of something baking in the oven make fall the perfect time for a special treat. These Pumpkin Cheesecake Cookies combine soft, spiced pumpkin cookies with a rich, creamy cheesecake-inspired center for a tender, bakery-style cookie packed with seasonal flavor.

What Makes the Flavor So Special?

The secret to these cookies is the balance between the warmly spiced pumpkin dough and the smooth cheesecake filling. Amoretti® Natural Pumpkin Spice Artisan enhances the pumpkin and brown sugar with layers of cinnamon and nutmeg, giving the cookies a richer, more developed spice flavor without overpowering the pumpkin.

For the filling, Amoretti® Vanilla Bean Paste adds a deep, natural vanilla flavor that pairs beautifully with the cream cheese. Its subtle sweetness and aromatic flavor complement the tanginess of the cream cheese, creating a filling that tastes rich and balanced.

The Perfect Combination: Pumpkin + Cheesecake

Pumpkin and cheesecake are a classic fall pairing for good reason. The soft pumpkin cookie brings warmth and spice, while the cheesecake center adds a creamy contrast with just enough tang to balance the sweetness.

Once baked, these cookies have a tender texture and a delicious aroma that makes them especially inviting straight from the oven. They’re perfect for fall gatherings, holiday cookie trays, gifting, or simply enjoying alongside a cup of coffee on a crisp afternoon.

Ingredients

Pumpkin Cookies:

• 1/2 cup pumpkin puree, patted dry
• 1 3/4 cups all-purpose flour, spooned and leveled
• 1 tablespoon pumpkin pie spice 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup light brown sugar 
• 2 egg yolks, at room temperature
• 2 teaspoons Amoretti® Natural Pumpkin Spice Artisan 
• 2 teaspoons Amoretti® Vanilla Bean Paste

Cheesecake Filling:

• 6 oz cream cheese
• 3 tablespoons granulated sugar 
• 1/2 tablespoon Amoretti® Vanilla Bean Paste

Pumpkin Spice Sugar:

• 1/4 cup granulated sugar 
• 1/2 teaspoon pumpkin spice 

Directions

1. In a medium bowl, beat the cream cheese, granulated sugar, and Amoretti® Vanilla Bean Paste until smooth and creamy. Scoop the mixture into small portions, onto a parchment-lined baking sheet or plate. Freeze for at least 30 minutes, or until firm. 
2. In a small bowl, combine the granulated sugar and pumpkin pie spice. Set aside.
3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, beat the softened butter and light brown sugar until light and fluffy, about 2–3 minutes.
5. Add the egg yolks, one at a time, mixing well after each addition. Add the patted-dry pumpkin puree, Amoretti® Natural Pumpkin Spice Artisan, and Amoretti® Vanilla Bean Paste. Mix until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated. Do not overmix. The dough should be soft and slightly sticky.
7. Cover the dough and refrigerate for about 30–45 minutes, or until it is firm enough to handle.
8. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Scoop out a portion of cookie dough, about 2 tablespoons. Flatten it slightly in the palm of your hand and place one frozen cheesecake filling portion in the center. Carefully wrap the dough around the filling, pinching the edges together to completely seal it. Roll gently between your hands to form a smooth ball.
10. Roll each filled cookie dough ball in the pumpkin spice sugar until evenly coated. Place the cookies on the prepared baking sheets, leaving about 2 inches of space between each cookie.
11. Bake for 18-20 minutes, or until the edges are set, and the tops look slightly puffed. Avoid overbaking to keep the cookies soft and tender.
12. Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. Let them cool completely before serving so the cheesecake filling can set.
13. Enjoy!