Pumpkin Cheesecake Cookies (with Maple!)
Albert Wood
Because fall desserts should come with stretchy pants included.
If pumpkin pie and cheesecake ran off to Vermont for a romantic maple-syrup-soaked getaway, this would be their love child: Pumpkin Cheesecake Cookies stuffed with a maple-sweetened cream cheese center.
Why You’ll Love These Pumpkin Cheesecake Cookies
- Maple Magic – Wood’s Vermont Maple Sugar takes these cookies to the next level.
- Cheesecake Surprise – Dessert inside a dessert, every time.
- Cozy Fall Flavors – Pumpkin + maple + spice = autumn perfection.
- Freezer-Friendly – Bake now, enjoy later.
Final Thoughts
When it comes to fall desserts, these Pumpkin Cheesecake Cookies are basically the overachievers of the cookie world. They’ve got it all: pumpkin, spice, cheesecake, and the irresistible flavor of real Vermont maple sugar. They’re indulgent without being fussy, festive without requiring a culinary degree, and freezer-friendly for when future-you deserves a treat.
Serve them chilled straight from the fridge, plate them up for a holiday spread, or hoard them in a secret container labeled “vegetables” so no one else finds them. (Not that I’ve done that. Ahem.)
If fall had a flavor, this would be it—warm pumpkin spice, creamy cheesecake, and maple sweetness baked into every bite. So grab your mixing bowls, stock up on Wood’s Vermont Maple Sugar, and prepare to wow your friends, family, and maybe even yourself with the best cookie of the season.
From our sugar bush to your table, these cookies are proof that maple really does make everything better.
👉 Tried this recipe? We’d love to see your sweet creations! Share your cookies and tag us with #MapleMadeMagic and #WoodsMapleKitchen so we can celebrate your maple moments.
Pumpkin Cheesecake Cookies (with Maple!)
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
16
Prep Time
30 minutes
Cook Time
20 minutes
Calories
353
Ingredients
Filling—
- 1 package (8 ounces) cream cheese, softened
- ¼ cup Wood's Vermont Maple Sugar
- 2 tablespoons sour cream
Cookies—
- 1 cup butter, softened
- 1 cup packed brown sugar
-
½ cup Wood's Vermont Maple Sugar
- 2 large eggs, room temperature
- ½ cup canned pumpkin***
- 2 teaspoons vanilla extract
- 2 ½ cups King Arthur all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
-
½ cup Wood's Vermont Maple Sugar
- 2 tablespoons cinnamon
Directions
Make and freeze the filling —
- In a bowl, use a hand mixer or stand mixer to beat together the cream cheese, sugar, and sour cream until smooth and lump-free.
- Scoop out the filling by tablespoonfuls, and place each ball on a parchment-lined baking sheet. Place the baking sheet in the freezer until the cream cheese balls are frozen solid.
- While the cream cheese filling is in the freezer, in a separate large bowl, use a hand mixer or stand mixer to cream the butter and sugars until light and fluffy, five to seven minutes. Beat in the eggs and vanilla.
- Spread the pumpkin puree on a plate, then lightly dab the puree with a paper towel (repeatedly) to remove the excess liquid.
- Add the pumpkin to the creamed mixture and beat well.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Gradually beat the flour mixture into the pumpkin mixture.
- Shape and chill the dough.
- Measure out the dough by quarter-cupfuls, and refrigerate it on a parchment-lined baking sheet until it is firm enough to shape, about 1 hour.
- Preheat the oven to 350°F. Use the bottom of a measuring cup or damp or floured hands to flatten each dough ball.
- Place a frozen cheesecake filling portion into the center of each dough piece. Wrap the dough around the filling to cover it completely, shaping each into a ball.
- Roll the cookie balls in the cinnamon sugar. Refrigerate the dough balls until chilled, about 30 minutes. Place the cookie dough balls 4 inches apart, seam side down, on parchment-lined baking sheets.
- Bake the cookies until the tops appear dry and the edges are browned, 17 to 20 minutes. Cool the cookies on baking sheets for five minutes, then remove them from the pans and onto wire racks. Store leftover cookies in the refrigerator.
Recipe Note
How to Store Pumpkin Cheesecake Cookies—
While you may be used to storing cookies at room temperature, these pumpkin cheesecake cookies must be stored in the fridge because of their cream cheese center. Once the cookies have cooled to room temperature, transfer them to an airtight container. You can lay pieces of waxed paper or parchment between each stack to prevent them from sticking together. Refrigerate the cookies for up to five days.
Can you freeze pumpkin cheesecake cookies?
Absolutely! Cool the cookies to room temperature, then transfer them to an airtight container. Place sheets of waxed paper or parchment in between each layer so the cookies don’t freeze together and break. They can be frozHow to Store Pumpkin Cheesecake Cookies—
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 353
- Fat
- 18 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 69 milligrams
- Sodium
- 254 milligrams
- Carbs
- 46 grams
- Sugar
- 30 grams
- Fiber
- 1 grams
- Protein
- 4 grams