Pumpkin Cinnamon Roll Cheesecake Cookies
These Pumpkin Cinnamon Roll Cheesecake Cookies grew out of the love for our popular cinnamon roll cheesecake cookies and take everything you loved about them to another level. Swirled with warm cinnamon and filled with a creamy pumpkin cheesecake filling, they perfectly capture all of everyone’s favorite cozy flavors of autumn. They are surprisingly easy to make but taste like something you’d pick up at a bakery. Perfect for holiday gatherings, chilly evenings, or just treating yourself, these cookies are bound to become a new favorite in your rotation!
The Chill Trick for Picture-Perfect Cookies
One little tip that quickly became a must during testing our cheesecake stuffed cookies is cooling the cheesecake filling before baking the cookies. At first, we skipped this step and ended up with a cheesecake filling oozing all over the pan, delicious, yes, but definitely not the neat, picture-perfect cookies we were aiming for. Letting the filling chill first keeps it stable and makes it much easier to work with, so each cookie has that perfect creamy center without any messy mishaps. It’s a simple step but it’s the real key to getting beautifully formed pumpkin cinnamon roll cheesecake cookies every single time.
These pumpkin cinnamon roll cheesecake cookies are perfect for any season, but they are especially magical in the fall. Packed with warm cinnamon and pumpkin flavor, they are cozy, comforting, and surprisingly easy to make. Even if you’ve never baked a cheesecake-stuffed cookie before, these aren’t as tricky as they look. Whip up a batch and you’ll impress family and friends with cookies that taste like they came from a bakery, all while keeping the process fun and stress-free!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before you start baking, take a few minutes to gather everything you’ll need for these soft, chewy pumpkin cinnamon roll cookies with a creamy pumpkin cheesecake center. Having all of your ingredients measured and ready makes the process smoother and ensures perfectly chewy cookie and a smooth, sweet filling in every bite.
Once you have all of the ingredients ready to go, you’re officially set up for pumpkin cinnamon roll cheesecake cookie success. I always recommend measuring ingredients out ahead of time so you can focus on whipping up pumpkin cinnamon roll cheesecake cookie perfection!
3 Other Cheesecake Cookie Bars!
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Pumpkin Cinnamon Roll Cheesecake Cookies
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 3/4 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 2 tbsp pumpkin puree canned pumpkin
- 1 tbsp All-Purpose Flour
- 1 tsp pumpkin pie spice
- 1 block cream cheese
- 1/2 cup pumpkin puree drain
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 cup granulated sugar
Method
- Preheat your oven to 350°F (convection) and line a baking sheet with parchment paper.
- In a medium bowl, mix the room-temperature cream cheese, well-drained pumpkin purée (use a cheesecloth or clean kitchen towel to remove excess moisture), powdered sugar, vanilla, and pumpkin pie spice until smooth.
- Scoop 1-tablespoon portions onto a parchment-lined plate or tray and freeze until firm while you prepare the dough.
- In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until light and off-white.
- Mix in the egg and vanilla extract until fully combined.
- Add the all-purpose flour, baking powder, and baking soda. Mix on low speed or fold gently just until the dough comes together.
- In a small bowl, mix together the brown sugar swirl ingredients: brown sugar, cinnamon, pumpkin purée, all-purpose flour, and pumpkin pie spice. The mixture should be slightly chilled before using.
- Scoop ⅓ cup portions of cookie dough and gently fold in about 2 teaspoons of the brown sugar mixture. Flatten the dough in your palm, place a chilled pumpkin cheesecake ball in the center, then wrap the dough around it to seal. Roll each dough ball in granulated sugar.
- Repeat with remaining dough.
- Place the filled cookie dough balls onto the prepared baking sheet, spacing evenly.
- Bake for 12–13 minutes, until the edges are set and the centers are soft.
- Immediately after baking, use a round bowl, cup, or cookie cutter to gently swirl around each cookie for clean, circular edges.
- Let cookies cool on the baking sheet for about 10 minutes before removing.
- Enjoy fresh, or store in a chilled environment for up to 8 days.
Nutrition
Private Notes
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