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    Broken Oven Baking » Recipes » Cookies

    Oatmeal Pumpkin Cheesecake Cookies

    Published: Oct 7, 2021 by Kayla Burton · This post may contain affiliate links · 4 Comments

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    Jump to Recipe

    These Oatmeal Pumpkin Cheesecake Cookies might just be the best things I've ever baked with pumpkin! They're soft & chewy oatmeal pumpkin cookies with a surprise cream cheese filling inside! If you love pumpkin and cheesecake, these are the perfect treats for you!

    a stack of oatmeal pumpkin cheesecake cookies with the top one cut in half revealing the filling

    If you like these, you'll love my Pumpkin Pie Filled Thumbprint Cookies and No Bake Mini Pumpkin Cheesecakes!

    Jump to:
    • What You Need to Make These Cookies
    • Step by Step Instructions
    • Recipe FAQs & Storage
    • 📖 Recipe
    • More Cookie Recipes
    • 💬 Comments

    What You Need to Make These Cookies

    Ingredients:

    • All purpose flour
    • Baking soda
    • Salt
    • Cinnamon
    • Pumpkin pie spice
    • Old-fashioned oats
    • Unsalted butter
    • Granulated sugar
    • Brown sugar
    • Egg yolk
    • Vanilla extract
    • Pumpkin puree
    • Cream cheese
    • Powdered sugar

    Equipment:

    • Baking sheets
    • Cookie scoop
    • Mixing bowls
    • Measuring spoons
    • Scale or measuring cups
    • Hand mixer or stand mixer with paddle attachment
    • Whisk
    • Spatula
    • Wax paper

    Check out more cozy fall recipes! 🍁

    oatmeal pumpkin cheesecake cookies ingredients labeled

    Step by Step Instructions

    Making the Dough

    Step One (Picture 1 below) - Blot the pumpkin.
    Pumpkin puree has a lot of moisture in it. You want to try to eliminate some of it so the cookies aren't super cakey. Place some paper towels in a bowl and then measure the pumpkin puree in it. Press another paper towel over the top and blot out some of the wetness.

    Step Two (Picture 2 below) - Mix together the dry ingredients.
    In a medium-large bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice and old-fashioned (rolled) oats.

    Step Three (Picture 3 below) - Cream together the wet ingredients.
    In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, mix together the butter and sugars really well. Stir in the yolk followed by the vanilla and pumpkin puree.

    Step Four (Picture 4 below) - Combine the dry & wet ingredients.
    Gently stir the flour mixture into the pumpkin mixture just until everything is combined. Scrape the sides of the bowl as needed to make sure all ingredients are incorporated in the dough. Let the cookie dough chill in the refrigerator for at least 1 hour.

    step by step instructions how to make oatmeal pumpkin cookies

    Forming the Cookies

    Step One (Picture 1 below) - Make the filling.
    Using a hand or stand mixer, whisk the cream cheese until it's smooth. Then, pour in the powdered sugar and mix them together really well. Place a sheet of wax paper over a tray or plate. Grab a heaping teaspoon of cream cheese filling and place it onto the wax paper in as much of a ball shape as possible. There should be enough for about 28 cream cheese balls. Let the balls harden in the freezer for at least 15 minutes.

    Step Two (Pictures 2-4 below) - Fill the dough.
    Keep the cream cheese filling in the freezer as you form the cookie balls. Scoop out 2 tablespoons of the chilled dough (about the size of a medium cookie scoop) and flatten it in the palm of your hand. Then, grab a cream cheese ball from the freezer and place it in the middle of the flattened dough. Carefully fold the dough around the filling so that it's completely enclosed, and then roll the ball around your hands to form a nice sphere. Place it on the baking sheet and repeat, leaving 2 inches between each ball. If the dough gets too soft during the process, plop it back in the fridge for a bit.

    step by step instructions showing how to fill the pumpkin cookie dough with the cheesecake balls

    Recipe FAQs & Storage

    Can I use pumpkin pie filling instead of pumpkin puree?

    No, pumpkin pie filling has extra sugars and spices so it's not a good idea to substitute it for the puree.

    Do I need to chill the dough?

    Yes! The dough needs to chill to be firm enough to work with while you fill it with the cream cheese.

    Are these gluten free?

    No, but if you try them with gluten free ingredients I'd love to hear how it turns out!

    How should I store leftovers?

    In an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. They can also be stored in the freezer for 1 month.

    one hand holding two halves of an oatmeal pumpkin cheesecake cookie showing the center and one hand holding a whole cookie

    Did you try this cookie recipe?
    Tag @brokenovenbaking on Instagram and leave a star review below!

    📖 Recipe

    Oatmeal Pumpkin Cheesecake Cookies

    Kayla Burton
    Oatmeal Pumpkin Cheesecake Cookies are soft & chewy oatmeal pumpkin cookies filled with a delicious cream cheese surprise!
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 12 mins
    Chill Time 1 hr
    Total Time 1 hr 32 mins
    Course Dessert
    Cuisine American
    Servings 28 cookies
    Calories 195 kcal

    Equipment

    • Baking sheet(s)
    • Medium cookie scoop
    • Wax paper
    • Mixing bowls
    • Measuring spoons
    • Scale or measuring cups
    • Hand mixer or stand mixer with paddle attachment
    • Whisk
    • Spatula

    Ingredients
     
     

    Oatmeal Pumpkin Cookies

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 teaspoons cinnamon
    • 1 teaspoon pumpkin pie spice
    • 1¾ cups old fashioned oats (rolled oats)
    • 1 cup unsalted butter room temperature
    • ¾ cup granulated sugar
    • ¾ cup brown sugar light or dark, packed
    • 1 large egg yolk
    • 2 teaspoons vanilla extract
    • 1 cup pumpkin puree blotted (see notes below)

    Cheesecake Filling

    • 8 ounces cream cheese room temperature
    • ½ cup powdered sugar

    Instructions
     

    • In a medium-large bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin spice and oats. Set aside.
    • In a large bowl with a hand mixer or stand mixer & paddle attachment, cream together the butter and sugars until light and fluffy. Stir in the yolk, followed by the vanilla extract and blotted pumpkin puree.
    • Gently stir the dry ingredients into the wet ingredients until no flour streaks remain.
      Chill the dough in the refrigerator for at least 1 hour.
    • In a medium-large bowl with a hand or stand mixer, whisk the cream cheese until it's smooth. Add the powdered sugar and mix well.
      Cover a tray or plate with wax paper. Place heaping teaspoons of cream cheese filling onto the wax paper, making them as round as possible. It should make about 28 cheesecake balls.
      Place the tray in the freezer for at least 15 minutes.
    • Preheat oven to 350°F and line a baking sheet with parchment paper (optional).
    • While keeping the cheesecake balls in the freezer, take the cookie dough out of the fridge.
      Scoop out about 2 tablespoons of dough (the size of a medium cookie scoop) and flatten it slightly in your palm.
      Grab a cheesecake ball from the freezer and place it in the center of the flattened dough.
      Fold the dough around the cheesecake ball until it's completely closed and then roll it around in your hands to make a round ball.
      Place the filled dough ball on the baking sheet and repeat, leaving 2 inches between each ball.
    • Bake the cookies for 11-14 minutes or until the edges are slightly tan and the tops don't appear wet & gooey.

    Notes

    Store cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
    *Blotting the pumpkin: Place paper towels over a bowl and then measure the pumpkin puree inside of it. Gently dab it with paper towels to eliminate some of the moisture.
    *To make your own pumpkin spice, combine:
    • 3 tablespoons ground cinnamon
    • 2 ¼ teaspoons ground nutmeg
    • 2 teaspoons ground ginger
    • 1 ¾ teaspoons ground cloves
    • 1 teaspoon ground allspice

    Nutrition

    Calories: 195kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgSodium: 111mgPotassium: 69mgFiber: 1gSugar: 14gVitamin A: 1683IUVitamin C: 1mgCalcium: 24mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sharanya says

      September 29, 2022 at 10:55 am

      Can I make this eggless ?

      Reply
      • Kayla Burton says

        September 30, 2022 at 9:33 am

        I haven't tested this but would love to hear how it goes if you try!

        Reply
    2. Hannah says

      December 03, 2021 at 12:53 pm

      5 stars
      These are amazing!

      Reply
      • Kayla says

        December 09, 2021 at 3:52 pm

        Thank you!!

        Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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