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Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe

ByMadison
Jump to Recipe· 4.8 from 24 reviews

If you love the cozy flavors of fall but want a unique twist on your usual pumpkin treats, you’re going to adore this Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe. Imagine soft, spiced pumpkin cookies hugging a luscious cream cheese center, with sweet white chocolate chips scattered throughout – it’s like your favorite cheesecake and cookie had a delicious love child. I first tried making these when craving something seasonal yet special, and honestly, they blew me away.

These cookies work perfectly for everything from afternoon coffee breaks to holiday parties where you want to impress without fussing over elaborate desserts. They have that perfect balance of moist pumpkin goodness and tangy cheesecake filling, plus the white chocolate adds just the right mellow sweetness. Trust me, once you bake these Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe, they’ll become an instant favorite in your baking repertoire.

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Why This Recipe Works

  • Dual Texture Delight: The creamy cheesecake center contrasts perfectly with the soft pumpkin cookie shell for a surprising bite every time.
  • Balanced Spices: Pumpkin pie spice blends warm notes like cinnamon and nutmeg that evoke fall without overpowering the delicate sweetness.
  • Moisture Control: Blotting the pumpkin puree reduces sogginess, keeping cookies tender but not wet or gummy.
  • White Chocolate Boost: Adding white chocolate chips adds a creamy, sweet contrast that pairs wonderfully with pumpkin and cream cheese.
Fifteen small round cookies are arranged in a neat grid on a silver cooling rack. Each cookie is golden brown with a slightly uneven, soft texture and topped with scattered white chocolate chips. The cooling rack sits on a white marbled surface with a crumpled teal cloth underneath, partially visible. In the top left corner, there is a small white bowl filled with cinnamon sugar, while an orange pumpkin is seen near the top right corner. A few white chocolate chips are scattered around the cookies and cooling rack. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This recipe uses classic fall ingredients but with thoughtful touches that make all the difference, like cream cheese for richness and carefully balanced spices. Picking fresh, good-quality components will truly elevate your Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe.

  • Cream Cheese: Softened cream cheese adds that smooth, tangy cheesecake flavor at the heart of each cookie.
  • Sour Cream: Adds moisture and richness to the filling, helping it stay creamy after baking.
  • Butter: Melted unsalted butter binds the cookie dough and carries the warm flavors of pumpkin pie spice.
  • Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling, and blot to remove excess water for moist but sturdy cookies.
  • Pumpkin Pie Spice: Gives the perfect blend of cinnamon, ginger, nutmeg, and cloves, key for that perfect fall taste.
  • White Chocolate Chips: Choose high-quality chips for creamy sweetness that melts just right.
  • Granulated and Brown Sugar: A mix that balances sweetness with a slight caramel depth from the brown sugar.
  • Flour, Baking Soda & Powder: Provide structure and leavening for cookies that rise gently without becoming cakey.
  • Egg Yolks & Vanilla Extract: The yolks add richness and help the dough hold together, while vanilla adds aromatic warmth.
  • Cinnamon & Sugar Topping: A simple rolling mix to add extra crunch and a spicy-sweet finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting with these cookies when friends come over—sometimes I swap white chocolate chips for dried cranberries or toasted pecans, and each batch has a little personality of its own. Don’t hesitate to make this Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe truly yours by adjusting the spices or sweeteners to match your preferences.

  • Nutty Twist: Adding chopped toasted walnuts or pecans enhances texture and adds a toasty note I personally adore.
  • Spice Variation: Feel free to add a pinch of ground ginger or cardamom for a slightly different fall-inspired flavor.
  • Sweetness Swap: If you want less sweetness, reduce the white chocolate chips or sugar topping just a bit—perfect if you prefer subtler treats.
  • Dairy-Free Adaptation: Try vegan cream cheese and dairy-free butter substitutes to make these cookies dairy-free without losing that creamy tang.

Step-by-Step: How I Make Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe

Step 1: Whip up the Cream Cheese Filling

Start by beating the softened cream cheese with sugar until it’s silky and smooth—no lumps here! Then, stir in sour cream and vanilla for that luscious, tangy filling. I find dolloping these into small portions on a wax paper-lined plate and freezing them right away makes handling them during assembly so much easier.

Step 2: Prepare the Perfect Pumpkin Cookie Dough

Next up: melt your butter in short bursts in the microwave to avoid overheating and immediately mix in pumpkin pie spice to infuse warmth. Blotting your pumpkin puree is a game-changer—it removes excess moisture that could make your cookies soggy. Once the butter cools down to just warm, mix it with sugars and that perfectly blotted pumpkin for your base.

Beat in the egg yolks and vanilla, then in a separate bowl whisk together the dry ingredients: flour, baking soda, powder, salt, and more pumpkin pie spice. Gradually combine the dry into the wet, folding in white chocolate chips toward the end. The dough will be soft but manageable; refrigerate if it’s too sticky.

Step 3: Assemble and Bake Your Cookies

Scoop about three tablespoons of dough and roll it into a ball, then use your thumb to create a generous crater. Pop a frozen cream cheese dollop into that spot, completely enclosing it by folding the dough over and smoothing the surface. Roll the cookie ball in a cinnamon-sugar mixture for that final sweet-spicy coat before baking.

Bake at 350°F (175°C) for about 11 minutes. If you want to get fancy, press a few extra white chocolate chips on top within two minutes of taking them out of the oven to add a glossy finish. Patience is key here—let them cool fully on the baking sheet so the cream cheese sets and the cookies keep their shape.

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Pro Tips for Making Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe

  • Blot Your Pumpkin: Moisture is the enemy of perfect cookies, so laying your pumpkin puree between paper towels to soak up liquid ensures your dough isn’t soggy.
  • Chill if Needed: If your dough feels too sticky to shape, wrap it and stick it in the fridge for half an hour; it firms up nicely and makes assembly way easier.
  • Cream Cheese Freezing Hack: Freezing the cream cheese filling in small dollops helps you handle the filling without mess and keeps the center creamy but stable.
  • Don’t Rush Cooling: Let cookies cool fully on the baking sheet to allow the cream cheese center to set perfectly—this stops leaking and keeps your cookies neat.

How to Serve Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe

The image shows multiple round cookies with a brown, slightly rough texture covered in a cinnamon sugar layer. Each cookie has small white chocolate chips on top. One cookie is split in half in the center, revealing inside layers: a soft light orange dough layer on the outside, and a thick creamy white filling in the middle. The cookies are placed on a white marbled surface with a few small pumpkins on the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple—just a dusting of powdered sugar or extra cinnamon sugar right before serving adds a lovely touch without overpowering the cookies. Sometimes for festive occasions, I drizzle a bit of melted white chocolate on top to dress them up a bit.

Side Dishes

These cookies shine paired with a hot cup of chai tea, coffee, or even rich hot chocolate. If serving at a party, a simple platter of fresh apples and nuts complements the warm pumpkin and cream cheese flavors beautifully.

Creative Ways to Present

For seasonal gatherings, I’ve arranged them on a wooden board with edible autumn leaves and small pumpkins for a rustic vibe. Wrapping individual cookies in parchment tied with twine makes them lovely gifts or party favors too—one batch made a great hostess gift last Thanksgiving that everyone raved about!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe in an airtight container in the fridge. They keep beautifully for up to five days, and I find the flavors actually deepen and taste even better after a day or two.

Freezing

If you want to prep in advance, freezing baked cookies wrapped well in plastic wrap and foil works great. When you’re ready, just thaw them at room temperature; they soften perfectly without losing their creamy center or pumpkin flavor.

Reheating

To refresh chilled cookies, pop them in a warm oven (around 300°F/150°C) for 5-7 minutes. This brings back the softness and gently warms the cream cheese filling without melting it out.

FAQs

  1. Can I use canned pumpkin pie filling instead of pumpkin puree?

    Canned pumpkin pie filling is sweeter and already spiced, which can affect the flavor and texture of your cookies. For best results, always use pure pumpkin puree and control the spices separately as outlined in the recipe.

  2. Why do I need to blot the pumpkin puree?

    Pumpkin puree contains natural moisture that can make your cookie dough too wet, resulting in soft, soggy cookies that don’t hold their shape. Blotting absorbs this excess water, ensuring the right dough consistency and perfect texture.

  3. Can I make these cookies dairy-free?

    Yes! Swap out cream cheese and butter for your favorite dairy-free or vegan alternatives, and use dairy-free white chocolate chips. Keep in mind that texture and flavor might vary slightly, but the cookies will still be delicious.

  4. How do I prevent the cream cheese filling from leaking?

    Freezing the cream cheese dollops before assembling helps them stay intact during baking. Also, make sure to enclose the filling completely and don’t overfill the cookies to avoid leakage.

  5. Can I freeze the cookie dough before baking?

    Yes, you can shape the cookies with filling and freeze them on a baking sheet, then transfer to a freezer-safe container. Bake them directly from frozen, adding a couple extra minutes to the baking time.

Final Thoughts

This Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe has quickly become one of my go-to fall indulgences because it feels special without being complicated. Whether you’re baking them to impress friends or just treat yourself on a crisp afternoon, they promise cozy warmth and a bit of fun with every bite. I can’t wait for you to try making these in your own kitchen – I’m sure you’ll love how decadent and satisfying they are, and maybe even enjoy sneaking a few before anyone else notices!

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Pumpkin Cheesecake Cookies with White Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Madison
  • Prep Time: 45 minutes
  • Cook Time: 11 minutes
  • Total Time: 56 minutes
  • Yield: 21 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these Pumpkin Cheesecake Cookies featuring a creamy cream cheese filling nestled in soft, spiced pumpkin cookies coated with a cinnamon sugar topping. Perfect for fall gatherings or cozy treats, these cookies combine warm pumpkin flavors with a luscious cheesecake center for a truly indulgent experience.

Ingredients

Cream Cheese Filling

  • 6 oz (170 g) cream cheese softened
  • ¼ cup (50 g) granulated sugar
  • 1 ½ Tablespoons sour cream
  • ¼ teaspoon vanilla extract

Cookies

  • 1 cup (226 g) unsalted butter
  • 4 teaspoons pumpkin pie spice
  • 1 cup (200 g) granulated sugar
  • ⅔ cup (140 g) light brown sugar firmly packed
  • ⅔ cup (194 g) pumpkin puree
  • 2 large egg yolks
  • 2 teaspoon vanilla extract
  • 3 ¾ cups (468 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (170 g) white chocolate chips plus additional for topping, if desired

Topping

  • ¼ cup (50 g) granulated sugar
  • 1 Tablespoon cinnamon

Instructions

  1. Prepare filling: In a medium-sized mixing bowl, combine the softened cream cheese and granulated sugar, stirring until smooth and creamy. Add the sour cream and vanilla extract, then stir until well combined. Line a small baking sheet or large plate with wax paper and dollop cream cheese mixture into 2-teaspoon sized portions onto the sheet. Place in freezer while preparing the cookie dough.
  2. Prepare cookie dough: Preheat the oven to 350F (175C) and line a baking sheet with parchment paper. Melt the unsalted butter by heating in 20-second intervals, stirring between, until fully melted. Immediately stir in the pumpkin pie spice and cool the mixture until no longer warm. Meanwhile, spread the pumpkin puree on a plate and blot excess moisture with paper towels; the blotted pumpkin typically weighs about 130 grams. Once the butter mixture has cooled, add the granulated sugar, light brown sugar, and pumpkin puree, stirring until well combined. Stir in the egg yolks and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and a portion of pumpkin pie spice. Gradually add this dry mixture to the wet ingredients until the dough is uniform. Fold in the white chocolate chips.
  3. Assemble cookies: Scoop 3 tablespoon-sized portions of cookie dough and roll into balls. Use your thumb to create a large crater in each ball. Remove a cream cheese dollop from the freezer and press it into the crater. Fold the dough over the cream cheese to completely enclose it, rolling into a smooth ball with no filling showing. If the dough is sticky, cover with plastic wrap and refrigerate for 30 minutes before proceeding.
  4. Add topping and bake: Whisk together granulated sugar and cinnamon for the topping. Roll each cookie ball in the cinnamon sugar mixture to coat all sides. Place the cookies on the prepared baking sheet and bake at 350F (175C) for 11 minutes. If desired, within 2 minutes of baking completion, press additional white chocolate chips gently on top of each cookie. Allow cookies to cool completely on the baking sheet before serving.

Notes

  • After cooling, store cookies tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
  • Cookies can be frozen when tightly wrapped for several months.
  • If cookie dough is sticky or difficult to handle, refrigerate for 30 minutes to firm up.
  • Blotting pumpkin puree helps prevent excess moisture in cookies for better texture.
  • Optional: Add extra white chocolate chips on top immediately after baking for enhanced appearance and flavor.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190 kcal
  • Sugar: 15 g
  • Sodium: 160 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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