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!
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What You Need to Make These Cookies
- All purpose flour
- Baking soda
- Pumpkin pie spice
- Old-fashioned oats
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg yolk
- Vanilla extract
- Pumpkin puree
- Cream cheese
- Powdered sugar
Check out more cozy fall recipes! 🍁
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.
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.
FAQ & Storage
No, pumpkin pie filling has extra sugars and spices so it's not a good idea to substitute it for the puree.
Yes! The dough needs to chill to be firm enough to work with while you fill it with the cream cheese.
No, but if you try them with gluten free ingredients I'd love to hear how it turns out!
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.
Did you try this cookie recipe?
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Oatmeal Pumpkin Cheesecake Cookies
- Baking sheet(s)
- Medium cookie scoop
- Wax paper
- Mixing bowls
- Measuring spoons
- Scale or measuring cups
- Hand mixer or stand mixer with paddle attachment
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)
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
- 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.
- 3 tablespoons ground cinnamon
- 2 ¼ teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1 ¾ teaspoons ground cloves
- 1 teaspoon ground allspice