Pumpkin Cheesecake Cookies with White Chocolate Chips and Cinnamon-Sugar Topping Recipe

Hey there! If you’re looking for a cozy, comforting treat that screams fall, you’re in for a treat with this Pumpkin Cheesecake Cookies with White Chocolate Chips and Cinnamon-Sugar Topping Recipe. These cookies bring together the warm spices of pumpkin pie spice, the creamy surprise of cheesecake filling, and the sweetness of white chocolate chips—all rolled up in a perfect cinnamon-sugar coating. Seriously, each bite feels like a hug in cookie form.

I remember making these cookies for a weekend get-together, and they disappeared faster than I could say “pumpkin spice.” They’re special because they combine that rich, tangy cream cheese center with the soft, flavorful cookie dough outside, making them a great dessert when you want something a bit more indulgent but still familiar. Plus, they store well, so you can enjoy that autumn magic bite after bite!

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Ingredients & Why They Work

I’ve chosen each ingredient here for a reason, making these cookies both flavorful and easy to work with. From the pumpkin puree to the cream cheese, you want to use fresh, high-quality items to get the best results—here’s what to know about each.

• Cream Cheese: Softened cream cheese creates that silky cheesecake filling—make sure it’s room temperature to blend smoothly.
• Granulated Sugar: Used both in the filling and dough, it sweetens without masking the spices.
• Sour Cream: Adds a touch of tang to the filling, rounding out the richness.
• Vanilla Extract: An essential flavor booster that blends the pumpkin and cream cheese beautifully.
• Unsalted Butter: Melts into the dough to provide moisture and richness without extra salt.
• Pumpkin Pie Spice: Combines cinnamon, nutmeg, and other warming spices—it’s the heart of that autumn vibe.
• Light Brown Sugar: Brings moisture and that lovely caramel depth to the cookie dough.
• Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling, to control the sweetness and moisture content.
• Egg Yolks: Add richness and help bind the dough with a tender crumb.
• All-Purpose Flour: Gives structure to your cookies—measuring accurately matters!
• Baking Soda & Baking Powder: Both work together for just the right rise and tender texture.
• Salt: Enhances all the sweet and spicy flavors without being salty.
• White Chocolate Chips: They melt into gooey pockets of sweetness that pair perfectly with pumpkin and cream cheese.
• Cinnamon & Granulated Sugar (Topping): The cinnamon-sugar mix adds a sweet-crunchy coating that’s iconic and irresistible.

Tweak to Your Taste

I love playing with this Pumpkin Cheesecake Cookies with White Chocolate Chips and Cinnamon-Sugar Topping Recipe to match any mood or occasion. Don’t be shy—make it your own! Here’s how I sometimes switch it up:

• Variation: I once swapped the white chocolate chips for chunks of bittersweet chocolate for a less sweet, more decadent cookie—it was a crowd-pleaser!
• Dietary Modifications: Using gluten-free flour blend works beautifully here, just keep an eye on the dough consistency since it might need a slight adjustment.
• Spice Levels: Feel free to add a pinch more cinnamon or a dash of cloves if you want to dial up the spice intensity—go bold if you love that punch.
• Extra Toppings: Sometimes I toss chopped pecans or walnuts on top for crunch or sprinkle flaky sea salt for a contrasting pop.

Step-by-Step: How I Make Pumpkin Cheesecake Cookies with White Chocolate Chips and Cinnamon-Sugar Topping Recipe

Step 1: Whip up that luscious cream cheese filling

Start by combining your softened cream cheese with sugar in a bowl until it’s super smooth and creamy—no lumps here! Stir in the sour cream and vanilla, then dollop this mix by teaspoons onto a baking sheet lined with wax paper. Pop it in the freezer to firm up while you work on the cookie dough. I find freezing the filling helps keep it intact when you’re wrapping it up later.

Step 2: Preheat and prep your dough’s base

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this will save you from sticky messes later. Melt the butter in a large bowl by microwaving in 20-second bursts, stirring in between so it doesn’t overheat. Right after melting, mix in the pumpkin pie spice to infuse your butter with those yummy autumn flavors. Let this cool off a bit, because adding hot butter to eggs can scramble them (something I learned the hard way!).

Step 3: Blot and blend pumpkin puree

This one’s a little trick I wish someone told me sooner: spread your pumpkin puree on a plate and use folded paper towels to blot away excess moisture. This prevents soggy cookie dough and makes your cookies hold their shape better. After that, stir the sugars and blotted pumpkin into your spiced butter until completely combined.

Step 4: Mix in the eggs and dry ingredients

Whisk in the egg yolks and vanilla extract until smooth, then in a separate bowl, whisk together your flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add the dry mix to your wet ingredients, stirring just until combined—this keeps your cookies tender and avoids overmixing. Don’t forget: fold in those white chocolate chips last so they stay whole and melty.

Step 5: Assemble your cookies with cream cheese surprise

Here’s the fun part: scoop about 3 tablespoons of dough and roll it into a ball with your palms. Press your thumb into the center to make a crater, then pop a frozen cream cheese dollop inside. Fold the dough over it and roll gently until smooth—no cream cheese should peek out. If the dough’s sticky, don’t hesitate to cover and chill it for 30 minutes before rolling—it really helps.

Step 6: Coat with cinnamon sugar and bake

Mix granulated sugar and cinnamon in a small bowl and roll your cookie balls in the mixture so every side is covered in that sweet, spicy sparkle. Arrange them on your baking sheet and bake for 11 minutes at 350°F (175°C). If you want to get fancy, press a few extra white chocolate chips gently on top right after baking while the cookies are still hot—they melt beautifully and look gorgeous.

Step 7: Cool and enjoy!

Be patient and let the cookies cool completely on the baking sheet before moving them to a wire rack or plate. This resting time helps them set and finish baking through without breaking apart. Trust me, the wait is worth it when you get that perfect balance of soft cookie with melty cheesecake filling inside.

How to Serve Pumpkin Cheesecake Cookies with White Chocolate Chips and Cinnamon-Sugar Topping Recipe

Garnishes

I often sprinkle a little extra cinnamon sugar on top right before serving for just that extra sparkle and crunch. Sometimes, a dusting of powdered sugar makes them look elegantly festive. Fresh whipped cream or a drizzle of caramel sauce on the side works wonders if you’re serving these at a party or holiday gathering.

Side Dishes

I like pairing these cookies with a hot cup of chai tea or even a rich latte to complement their warm spices. Sometimes, they make a fun after-dinner treat alongside vanilla ice cream, especially when the cookies are slightly warmed—it’s like pumpkin cheesecake dessert and cookie all in one!

Creative Ways to Present

For holiday brunches, I’ve arranged these cookies on a tiered platter with autumn leaves and mini pumpkins for an inviting centerpiece. Wrapping a few in cellophane tied with ribbon makes for lovely homemade gifts. You can even serve them warm inside hollowed-out mini pumpkins for a whimsical, festive surprise that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftovers tightly wrapped in plastic wrap or in an airtight container in the fridge—that keeps them fresh and moist for up to five days. Since they have cream cheese inside, refrigeration is key to maintain taste and food safety.

Freezing

These cookies freeze surprisingly well! I wrap each cookie individually in plastic wrap and then pop them in a freezer-safe bag. When I want a treat later, I thaw them overnight in the fridge, and they taste almost as fresh as the day I baked them.

Reheating

To revive that just-baked warmth, I gently reheat the cookies in a microwave for about 10-15 seconds or warm them in a 325°F oven for a few minutes. This softens the cookies and gently melts the white chocolate chips, bringing back all their gooey goodness without drying them out.

FAQs

Final Thoughts

Honestly, this Pumpkin Cheesecake Cookies with White Chocolate Chips and Cinnamon-Sugar Topping Recipe is one of those autumn classics that never fails to impress family and friends. I adore how the creamy centers surprise you with every bite while the cookie remains soft and spicy. If you want a seasonal treat that’s a little unexpected but totally comforting, this recipe should definitely earn a spot in your baking rotation. Give it a try, and I promise you’ll be sharing it as much as I do!

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