Pumpkin Cheesecake Chunk Cookies are thick, chewy brown sugar pumpkin cookies packed with frozen pieces of white chocolate cream cheese bark and rolled in cinnamon sugar. Every bite gets soft spiced cookie and a pocket of creamy cheesecake flavor.

Pumpkin Cheesecake Chunk Cookies are chewy spiced pumpkin cookies loaded with white chocolate cream cheese bark and rolled in cinnamon sugar.

Most pumpkin cheesecake cookies tuck a spoonful of cheesecake filling inside the dough, and I wanted to take the idea somewhere a little more elevated. So I whipped cream cheese with melted white chocolate and vanilla bean, spread it thin, froze it into bark, and chopped it into chunks. Then I folded those chunks into the dough exactly like chocolate chips, and that's how these Pumpkin Cheesecake Chunk Cookies were born. The bark stays creamy and distinct after baking, so you get real cheesecake pockets instead of a filling that disappears into the cookie.

If you're on a pumpkin baking kick like I am, my Pumpkin Coffee Cake Cookies and Pumpkin Snickerdoodle Blondies belong on your fall baking list too.

Why You'll Love Pumpkin Cheesecake Chunk Cookies

They're actually chewy. Blotting the pumpkin removes the extra water that makes most pumpkin cookies cakey, so these bake up thick with a soft, chewy center.
Real cheesecake pockets. The frozen cream cheese bark holds its shape in the oven, so you get creamy, tangy pieces instead of a filling that melts away.
No stuffing required. Skip the fussy step of wrapping dough around filling. You simply fold the chunks in like chocolate chips.
Cinnamon sugar crust. Rolling each dough ball in cinnamon sugar gives the outside a sparkly, crackly finish that tastes like a snickerdoodle.
Melted butter dough. No mixer needed. Everything comes together in two bowls with a whisk and a spatula.
Perfect for fall gatherings. They look bakery worthy on a platter and travel well for Friendsgiving, cookie swaps, and bake sales.

Ingredient Overview

You only need pantry staples and a few fall favorites to make these cookies. Here's what each ingredient does (full amounts are in the recipe card below).

Full fat cream cheese: The base of the bark. Full fat gives the creamiest texture and helps the bark freeze firm without turning icy.
White chocolate: Melted into the cream cheese, it sweetens the bark and helps it set up hard in the freezer so you can chop it into clean pieces.
Vanilla bean paste: Adds rich vanilla flavor and pretty little specks to the bark. Vanilla extract works too.
Unsalted butter: Melted and cooled, it creates a dense, chewy cookie instead of a puffy one.
Granulated and brown sugar: Granulated sugar helps the edges set, while brown sugar adds moisture, chew, and a caramel flavor that loves pumpkin.
Egg and egg yolk: The extra yolk adds richness and makes the cookies even chewier.
Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling. You'll blot it until it's thick like playdough.
All purpose flour: Gives the cookies structure. Spoon and level it so you don't add too much.
Cinnamon and pumpkin pie spice: The warm, cozy spice blend that makes these taste like fall.
Baking powder and baking soda: Together they give the cookies a little lift while keeping them thick and soft.
Cinnamon sugar coating: A simple mix of granulated sugar and cinnamon for rolling each dough ball before baking.

How to Make Pumpkin Cheesecake Chunk Cookies

Make the cream cheese bark. Fold the softened cream cheese until smooth, then stir in the melted white chocolate, vanilla, and a pinch of salt. Spread it into a thin layer on a parchment lined half sheet pan and freeze for at least 1 hour.
Blot the pumpkin. While the bark freezes, squeeze the canned pumpkin in a thin napkin or cheesecloth for 2 to 3 minutes until it looks like playdough. Spread it on a paper towel lined plate until you're ready for it.
Chop the bark. Peel the frozen bark off the parchment, chop it into 1 inch squares, and pop the pieces back in the freezer.
Mix the wet ingredients. Whisk the melted butter with both sugars, then add the egg, yolk, and vanilla and whisk for 30 to 45 seconds. Stir in the blotted pumpkin. It may look a little chunky, and that's okay.
Add the dry ingredients and bark. Add the flour, salt, spices, baking powder, baking soda, and the bark pieces. Gently fold until no flour streaks remain.
Scoop and chill. Scoop 3 tablespoon portions, roll into balls, cover, and chill for 30 minutes.
Roll in cinnamon sugar. Preheat the oven to 350°F, then roll each chilled dough ball in cinnamon sugar and place them 2 inches apart on lined baking sheets.
Bake. Bake for 13 to 15 minutes, until the edges are set and the centers look slightly soft. Cool on the pan for 5 to 10 minutes before moving to a wire rack.

Common Mistakes

Skipping the pumpkin blotting. Canned pumpkin is full of water, and leaving it in turns these into soft, cakey cookies. Squeeze until it feels like playdough.
Using pumpkin pie filling. Pie filling already has sugar and spices added, which throws off the sweetness and texture. Use 100% pure pumpkin puree.
Adding hot butter. Warm butter can melt the bark and scramble the egg. Let it cool until it's just barely warm to the touch.
Overmixing the dough. Stirring too hard smears the cream cheese bark into the dough. Fold gently and stop as soon as the flour disappears.
Letting the bark soften. If the bark sits out too long, it gets sticky and blends in. Keep it in the freezer until the moment you add it.
Skipping the chill. Warm dough spreads too much in the oven. The 30 minute chill keeps the cookies thick.
Overbaking. Pull them when the centers still look a little soft. They keep setting on the hot pan as they cool.

What Are Some Tips for Pumpkin Cheesecake Chunk Cookies?

Soften the cream cheese all the way. Let it sit out for about an hour before you start. Cold cream cheese won't fold smoothly, and you'll end up with lumps in your bark.
Cool the white chocolate slightly. Melt the white chocolate in short bursts in the microwave, stirring in between so it doesn't scorch. Let it cool for a few minutes before adding it to the cream cheese.
Spread the bark thin and even. A small offset spatula makes this so easy. An even layer freezes at the same rate all over, so every chunk is firm and the same size when you chop it.
Use a sharp knife for chopping. Work quickly while the bark is fully frozen. A sharp knife gives you clean 1 inch squares instead of crumbly shards, and clean pieces stay distinct in the baked cookie.
Blot the pumpkin until it looks like playdough. This is the most important step in the whole recipe. Gather the pumpkin in a thin napkin or cheesecloth, twist it closed, and squeeze over the sink for 2 to 3 minutes. Letting it rest on a paper towel lined plate while you mix pulls out even more moisture.
Measure flour the right way. Spoon the flour into your measuring cup and level it off with a knife. Scooping straight from the bag packs in extra flour and makes the cookies dry and dense.
Chill after scooping. Rolling the dough into balls before chilling means they're ready to coat and bake right when your oven is hot. It also keeps you from handling cold, stiff dough.
Press in a few extra bark pieces. For bakery style cookies, save a handful of bark chunks and press a couple onto the tops of the dough balls right before baking.

Frequently Asked Questions

Here are answers to the questions I get most about these cookies.

Can I use fresh pumpkin instead of canned? Yes, but fresh pumpkin puree holds even more water, so blot it extra well until it's thick like playdough.
Why do I need to blot the pumpkin? Removing the moisture is what makes these cookies chewy. Without blotting, the extra water creates a soft, cakey texture.
Can I use vanilla extract instead of vanilla bean paste? Yes. Use 1 teaspoon of vanilla extract in place of 2 teaspoons of vanilla bean paste. You just won't get the little vanilla specks.
Can I make the cream cheese bark ahead of time? Yes. Chop the bark and store the pieces in an airtight container in the freezer until you're ready to bake.
Why did my cream cheese chunks disappear? The bark either got too soft before going into the dough or the dough was overmixed. Keep the bark frozen and fold gently.
Can I skip chilling the dough? I don't recommend it. Chilling keeps the cookies from spreading and helps the bark stay in distinct pieces.
Do these cookies need to be refrigerated? Yes. Because the bark is made with cream cheese, store leftovers in the fridge.

Storing and Freezing

Storing: Since the bark is made with cream cheese, store leftover Pumpkin Cheesecake Chunk Cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10 to 15 minutes before serving, or warm one in the microwave for a few seconds for that fresh baked softness.

Freezing: You can freeze the baked cookies as long as they're wrapped in plastic wrap and then wrapped in foil. Once they're fully cooled, wrap them individually or in small stacks, then place them in a freezer bag for extra protection. They'll keep for up to 3 months. Thaw them in the refrigerator overnight or on the counter for about an hour. You can also freeze the dough balls! After scooping and rolling, freeze them on a parchment lined baking sheet until firm, then transfer them to a freezer bag for up to 3 months. When you're ready to bake, roll the frozen dough balls in cinnamon sugar and bake as directed, adding 1 to 2 extra minutes to the bake time

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