The Best Ever Oatmeal Pumpkin Cheesecake Cookies: A Fall Dessert Dream
Prepare to fall in love with these Oatmeal Pumpkin Cheesecake Cookies! They are, without a doubt, one of the most delightful pumpkin creations I’ve ever baked. Imagine soft, perfectly spiced oatmeal pumpkin cookies that yield a luscious, creamy cheesecake filling with every bite. If you’re a fan of the rich flavors of pumpkin and the tangy sweetness of cheesecake, these cookies are truly the ultimate autumn indulgence you’ve been searching for. They combine the best of both worlds into one unforgettable, chewy, and utterly delicious treat, perfect for holiday gatherings or a cozy night in.
If you enjoy these decadent treats, you’ll also adore my Pumpkin Pie Filled Thumbprint Cookies and my easy No Bake Mini Pumpkin Cheesecakes!
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Gather Your Essentials: Ingredients & Equipment
Crafting these amazing Oatmeal Pumpkin Cheesecake Cookies requires a handful of common baking ingredients and tools. Getting everything ready before you start will make the baking process smooth and enjoyable, ensuring your cookies turn out perfectly soft, chewy, and bursting with flavor.
Key Ingredients for Success:
Each ingredient plays a crucial role in achieving the perfect texture and flavor for these oatmeal pumpkin cheesecake cookies. Using high-quality ingredients and having them at the right temperature (especially butter and cream cheese) will make a significant difference in your final product.
- All-purpose flour: Provides structure to the cookies.
- Baking soda: A leavening agent that helps the cookies rise and spread slightly, contributing to their soft texture.
- Salt: Balances the sweetness and enhances all the other flavors.
- Cinnamon & Pumpkin pie spice: These warm spices are essential for that classic autumn pumpkin flavor. If you don’t have pumpkin pie spice, you can easily make your own (see notes in the recipe card).
- Old-fashioned oats: Crucial for the chewy texture and the “oatmeal” part of these cookies. Do not substitute with instant oats, as they absorb liquid differently.
- Unsalted butter: Using unsalted butter allows you to control the total salt content. Ensure it’s at room temperature for proper creaming.
- Granulated sugar & Brown sugar: The combination of these sugars provides both sweetness and moisture. Brown sugar adds a lovely molasses flavor and contributes to the chewiness.
- Egg yolk: Adds richness and helps bind the dough without making it too cakey, as a whole egg might.
- Vanilla extract: A flavor enhancer that complements the pumpkin and spices beautifully.
- Pumpkin puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices. Blotting it is a key step!
- Cream cheese: The star of the surprise filling! Use full-fat, block cream cheese, softened to room temperature for a smooth consistency.
- Powdered sugar: Sweetens and thickens the cream cheese filling, giving it a smooth, melt-in-your-mouth texture.
Essential Kitchen Equipment:
Having the right tools on hand will streamline your baking process, making it easier to measure, mix, and form these delicious pumpkin cheesecake cookies.
- Baking sheets: For baking your cookies evenly.
- Cookie scoop: A medium-sized cookie scoop ensures uniform cookie size, promoting even baking and consistent results.
- Mixing bowls: You’ll need at least two – one for dry ingredients and one for wet, plus another for the cream cheese filling.
- Measuring spoons: For precise measurement of spices and leavening.
- Scale or measuring cups: A kitchen scale is highly recommended for accurate dry ingredient measurements, leading to better baking consistency.
- Hand mixer or stand mixer with paddle attachment: Essential for creaming butter and sugar, and mixing the cream cheese filling until smooth.
- Whisk: For thoroughly combining dry ingredients.
- Spatula: For scraping down bowls and gently folding ingredients.
- Wax paper: Crucial for chilling the cream cheese filling without sticking.
Don’t forget to check out more cozy fall recipes for inspiration! 🍁
Easy Step-by-Step Guide to Baking Perfection
Follow these detailed instructions to ensure your oatmeal pumpkin cheesecake cookies turn out perfectly every time. Each step is designed to guide you through the process, from preparing the dough to assembling and baking these delightful treats.
Preparing the Flavorful Pumpkin Oatmeal Dough
The foundation of these incredible cookies is a moist, spiced pumpkin oatmeal dough. Paying attention to these first steps will set you up for success.
Step One (Picture 1 below) – Blot the pumpkin puree.
Pumpkin puree contains a significant amount of moisture, which can lead to overly cakey cookies if not reduced. To achieve a chewier texture, line a bowl with several layers of paper towels, then measure your pumpkin puree onto them. Place another paper towel gently over the top and press down to absorb excess liquid. This simple step is vital for the desired cookie consistency.
Step Two (Picture 2 below) – Combine the dry ingredients.
In a medium to large mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and old-fashioned (rolled) oats. Whisking ensures that the leavening agent and spices are evenly distributed throughout the dough, guaranteeing consistent flavor and rise in every cookie.
Step Three (Picture 3 below) – Cream the wet ingredients.
In a separate large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, contributing to the cookies’ soft texture. Next, beat in the egg yolk until fully combined, followed by the vanilla extract and the blotted pumpkin puree. Mix until just incorporated, being careful not to overmix.
Step Four (Picture 4 below) – Gently combine dry and wet ingredients, then chill.
Gradually add the whisked dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough cookies. Scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly incorporated. Once combined, cover the cookie dough and chill it in the refrigerator for at least 1 hour. Chilling is crucial; it allows the flavors to meld, prevents the cookies from spreading too much during baking, and makes the dough much easier to handle when forming the cookies.
Crafting and Filling Your Oatmeal Pumpkin Cookies
This is where the magic happens, turning simple dough and filling into delicious, surprise-filled cookies!
Step One (Picture 1 below) – Prepare the creamy cheesecake filling.
In a medium to large bowl, use a hand or stand mixer to whisk the room temperature cream cheese until it is completely smooth and free of lumps. Then, gradually add the powdered sugar and mix until fully incorporated and the filling is smooth and creamy. Line a tray or plate with wax paper. Using a heaping teaspoon, scoop out portions of the cream cheese filling and gently shape them into small balls (as round as possible). You should aim for about 28 cream cheese balls. Place the tray with the cream cheese balls into the freezer for at least 15 minutes. Freezing them solidifies the filling, making it much easier to work with when encapsulating it within the cookie dough.
Step Two (Pictures 2-4 below) – Fill the pumpkin cookie dough.
Keep the cream cheese filling in the freezer until you are ready to use each ball; this prevents them from softening. Take the chilled pumpkin cookie dough from the refrigerator. Using a medium cookie scoop (approximately 2 tablespoons), scoop out a portion of dough. Flatten this dough portion in the palm of your hand to create a disc. Carefully retrieve one frozen cream cheese ball from the freezer and place it directly in the center of the flattened dough. Gently fold the edges of the dough around the cream cheese filling, ensuring it’s completely enclosed. Roll the filled dough between your palms to form a smooth, round sphere. Place the finished cookie dough ball onto a baking sheet, leaving about 2 inches of space between each cookie to allow for spreading. If at any point the cookie dough becomes too soft and difficult to handle, place it back in the refrigerator for 10-15 minutes to firm up before continuing. Repeat this process until all the dough and filling are used.
Expert Tips for Perfect Oatmeal Pumpkin Cheesecake Cookies
Achieving bakery-quality cookies at home is entirely possible with a few insider tips. These pointers will help you master this recipe and ensure your Oatmeal Pumpkin Cheesecake Cookies are always a hit!
- Measure Dry Ingredients Accurately: For the best results, especially with flour and oats, use a kitchen scale to measure in grams. Volume measurements (cups) can vary greatly. This precision helps prevent dry or overly cakey cookies.
- Room Temperature Ingredients are Key: Ensure your butter and cream cheese are at true room temperature. This allows them to cream together properly with the sugars, creating a smooth emulsion that traps air, leading to a lighter, more tender cookie and a silky smooth filling.
- Don’t Skip Blotting the Pumpkin: As mentioned, pumpkin puree is very moist. Blotting away excess water is essential to prevent your cookies from becoming cake-like and ensures they retain that desirable chewy texture.
- Chill the Dough (and Filling!): The chilling step for the cookie dough isn’t optional. It allows the flour to fully hydrate, prevents excessive spreading during baking, and deepens the flavors. Freezing the cream cheese balls makes them firm and much easier to handle when wrapping them in the cookie dough.
- Avoid Overmixing: Once you add the dry ingredients to the wet, mix only until no streaks of flour remain. Overmixing develops gluten, which can lead to tough cookies.
- Uniform Cookie Size: Use a cookie scoop to ensure each cookie is the same size. This not only makes for a prettier batch but also guarantees that all cookies bake evenly at the same rate.
- Don’t Overbake: Pumpkin cookies, especially, can dry out quickly. Bake until the edges are just set and lightly golden, and the centers still look slightly soft. They will continue to set as they cool on the baking sheet. A slightly underbaked cookie is often better than an overbaked one for chewiness.
- Parchment Paper is Your Friend: Lining your baking sheets with parchment paper prevents sticking and makes cleanup a breeze.
Recipe FAQs & Storage Tips
No, it is highly recommended to use 100% pure pumpkin puree. Pumpkin pie filling contains additional sugars, spices, and often other ingredients that will significantly alter the flavor, sweetness, and consistency of these cookies, potentially leading to a baking disaster. Always double-check your can to ensure it’s pure pumpkin!
Yes, chilling the dough is absolutely essential for this recipe. There are a few reasons: it allows the flour to fully hydrate, which improves the texture of the cookies; it helps prevent the cookies from spreading too much in the oven; and most importantly for this recipe, it makes the dough firm enough to easily encapsulate the frozen cream cheese filling without becoming too sticky or difficult to handle.
As written, this recipe is not gluten-free as it uses all-purpose wheat flour and traditional oats. However, you might be able to adapt it using a 1:1 gluten-free baking flour blend and certified gluten-free old-fashioned oats. Please note that results may vary in texture and rise. If you try a gluten-free version, I’d love to hear how it turns out!
These Oatmeal Pumpkin Cheesecake Cookies store beautifully! For short-term storage, keep them in an airtight container at room temperature for up to 2 days. For longer freshness, store them in the refrigerator for up to 1 week. If you want to enjoy them for an extended period, they can also be stored in the freezer for up to 1 month. To thaw, simply let them come to room temperature or warm slightly in the microwave for a few seconds.
Absolutely! The cookie dough can be made up to 2-3 days in advance and stored covered in the refrigerator. The cream cheese filling balls can also be prepared ahead of time and kept in the freezer for up to a week. This makes it a fantastic make-ahead recipe, perfect for entertaining or when you want fresh cookies without all the immediate prep.
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📖 Recipe
Oatmeal Pumpkin Cheesecake Cookies
Kayla Burton
Pin Recipe
Equipment
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Baking sheet(s)
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Medium cookie scoop
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Wax paper
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Mixing bowls
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Measuring spoons
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Scale or measuring cups
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Hand mixer or stand mixer with paddle attachment
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Whisk
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Spatula
Kayla’s Top TipWeigh dry ingredients in grams (g) with a food scale for best results!
Ingredients
Oatmeal Pumpkin Cookies
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1¾ cups (141.75 g) old fashioned oats (rolled oats)
- 1 cup (227 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) brown sugar light or dark, packed
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup (230 g) pumpkin puree blotted (see notes below)
Cheesecake Filling
- 8 ounces (226.8 g) cream cheese room temperature
- ½ cup (60 g) powdered sugar
Instructions
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In a medium-large bowl, combine the all-purpose flour, baking soda, salt, cinnamon, pumpkin pie spice, and old-fashioned oats. Whisk these dry ingredients thoroughly to ensure everything is evenly distributed. Set this bowl aside for later.
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In a separate large bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter with both the granulated sugar and brown sugar. Beat until the mixture is light and fluffy, usually 2-3 minutes. Next, stir in the egg yolk until fully incorporated, followed by the vanilla extract and the blotted pumpkin puree. Mix just until combined.
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Gradually add the whisked dry ingredients into the wet pumpkin mixture. Stir gently with a spatula or on low speed with your mixer until no streaks of flour remain in the dough. Be careful not to overmix.
Once the dough is combined, cover the bowl tightly with plastic wrap and chill it in the refrigerator for at least 1 hour. This crucial step helps the flavors develop and makes the dough much easier to handle.
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While the cookie dough chills, prepare your cheesecake filling. In a medium-large bowl, use a hand or stand mixer to whisk the softened cream cheese until it is smooth and free of any lumps. Then, add the powdered sugar and mix thoroughly until the filling is creamy and well combined.
Line a baking tray or plate with wax paper. Using a heaping teaspoon, scoop out portions of the cream cheese filling and carefully roll them into small, round balls, placing them onto the wax paper. You should yield approximately 28 cheesecake balls.
Transfer the tray with the cream cheese balls to the freezer and allow them to harden for at least 15 minutes. This freezing step is vital for easy handling during assembly.
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Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper (this is optional but highly recommended for easy release and cleanup).
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Retrieve the chilled cookie dough from the fridge, keeping the cheesecake balls in the freezer until ready to use each one.
Using a medium cookie scoop (roughly 2 tablespoons), portion out a ball of pumpkin cookie dough. Gently flatten this dough portion in the palm of your hand to create a small disc.
Take one frozen cream cheese ball from the freezer and place it directly in the center of the flattened cookie dough.
Carefully fold the edges of the pumpkin dough up and around the cheesecake ball, ensuring the filling is completely sealed inside. Then, gently roll the dough in your hands to form a smooth, round ball.
Place the filled dough ball onto your prepared baking sheet, leaving about 2 inches of space between each cookie. Continue this process until all the dough and filling are used. If your dough becomes too warm or sticky, pop it back into the fridge for a few minutes to firm up.
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Bake the cookies in your preheated oven for 11-14 minutes, or until the edges are lightly golden brown and the tops appear set and no longer wet or gooey. The centers should still be soft. Baking times may vary depending on your oven, so keep an eye on them!
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Notes
*Blotting the pumpkin: This step is crucial for the perfect chewy texture. To blot, simply place paper towels over a bowl and measure the pumpkin puree onto them. Gently dab the top with more paper towels to absorb and remove excess moisture.
*To make your own pumpkin spice blend: If you don’t have store-bought pumpkin pie spice, you can easily create your own blend at home. Simply combine the following spices:
- 3 tablespoons ground cinnamon
- 2 ¼ teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1 ¾ teaspoons ground cloves
- 1 teaspoon ground allspice
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!
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