Pumpkin CheeseCake Cookies With Toffee
These pumpkin cheesecake cookies are soft, chewy, warmly spiced, and filled with creamy vanilla cheesecake bark and chocolate toffee bits. The brown butter gives them that cozy, nutty depth, while the pumpkin keeps the centers soft and tender.
They’re the kind of cookie that gets even better after chilling—the cheesecake firms up, the spices settle in, and the texture becomes extra chewy and bakery-style.
Ingredients
Pumpkin Cookie Dough
145 g unsalted butter, browned and cooled
205 g brown sugar
1 egg yolk
105 g pumpkin puree
½ tbsp vanilla extract
210 g all-purpose flour
¼ tsp salt
½ tsp baking soda
½ tsp baking powder
1½ tsp pumpkin spice mix
100 g chocolate toffee bits
1 full batch cheesecake bark (recipe below)
Cheesecake Bark
160 g cream cheese, room temperature
100 g white chocolate, melted and slightly cooled
Pinch of salt
Seeds from ½ vanilla bean
Instructions
1. Make the Cheesecake Bark
In a bowl, combine the cream cheese, salt, and vanilla bean seeds.
Mix until smooth and creamy.
Fold in the melted white chocolate until fully combined.
Line a baking sheet with parchment paper. Spread the cheesecake mixture into a thin, even layer.
Freeze for about 1 hour, or until firm.
Chop into pieces and keep in the freezer until ready to fold into the cookie dough.
2. Make the Pumpkin Cookie Dough
In a bowl, cream together the cooled brown butter and brown sugar until combined and slightly lightened.
Add the pumpkin puree, egg yolk, and vanilla. Whisk until smooth and lightly fluffy.
Add the flour, salt, baking soda, baking powder, and pumpkin spice.
Fold until a soft pumpkin cookie dough forms.
Fold in the chocolate toffee bits.
Gently fold in the frozen cheesecake bark pieces. Try not to overmix so the cheesecake stays in little creamy pockets.
Scoop the dough onto a lined baking sheet.
Chill for 2–4 hours, or up to overnight for the best texture.
3. Bake
Preheat oven to 350°F and line a baking sheet with parchment paper.
Space the chilled cookie dough balls apart on the baking sheet.
Bake for 15–17 minutes, until the edges are set and the centers still look soft.
Remove from the oven and scoot the cookies while warm for round edges.
Let cool completely before enjoying.
Pro-Tip for the Best Texture:
These cookies taste best after chilling in the fridge for a few hours once baked. The cheesecake pieces firm up, the pumpkin spice deepens, and the cookie gets extra chewy and cozy.
Storage: Store in an airtight container in the fridge. Let sit at room temperature for a few minutes before serving if you want a softer bite.
Loved the rich, bakery-quality flavors in these Brown Butter Espresso Toffee Cookies? You’ll find endless inspiration in my Fantastic Pastry Cookies eBook! Designed specifically for home bakers, this guide helps you master bold flavor pairings—from deeply nutty brown butter and espresso to crunchy toffee and decadent chocolate cheesecake shards—right in your own kitchen. ☕️✨
Download the Fantastic Pastry Cookies Ebook Here
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Pumpkin Cheesecake Cookies With Chocolate Toffee Bits
These pumpkin cheesecake cookies are soft, chewy, warmly spiced, and filled with creamy vanilla cheesecake bark and chocolate toffee bits. The brown butter gives them that cozy, nutty depth, while the pumpkin keeps the centers soft and tender.
They’re the kind of cookie that gets even better after chilling—the cheesecake firms up, the spices settle in, and the texture becomes extra chewy and bakery-style.
Ingredients
- 145 g unsalted butter, browned and cooled
- 205 g brown sugar
- 1 egg yolk
- 105 g pumpkin puree
- ½ tbsp vanilla extract
- 210 g all-purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1½ tsp pumpkin spice mix
- 100 g chocolate toffee bits
- 1 full batch cheesecake bark (recipe below)
- 160 g cream cheese, room temperature
- 100 g white chocolate, melted and slightly cooled
- Pinch of salt
- Seeds from ½ vanilla bean
Instructions
- In a bowl, combine the cream cheese, salt, and vanilla bean seeds.
- Mix until smooth and creamy.
- Fold in the melted white chocolate until fully combined.
- Line a baking sheet with parchment paper. Spread the cheesecake mixture into a thin, even layer.
- Freeze for about 1 hour, or until firm.
- Chop into pieces and keep in the freezer until ready to fold into the cookie dough.
- In a bowl, cream together the cooled brown butter and brown sugar until combined and slightly lightened.
- Add the pumpkin puree, egg yolk, and vanilla. Whisk until smooth and lightly fluffy.
- Add the flour, salt, baking soda, baking powder, and pumpkin spice.
- Fold until a soft pumpkin cookie dough forms.
- Fold in the chocolate toffee bits.
- Gently fold in the frozen cheesecake bark pieces. Try not to overmix so the cheesecake stays in little creamy pockets.
- Scoop the dough onto a lined baking sheet.
- Chill for 2–4 hours, or up to overnight for the best texture.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Space the chilled cookie dough balls apart on the baking sheet.
- Bake for 15–17 minutes, until the edges are set and the centers still look soft.
- Remove from the oven and scoot the cookies while warm for round edges.
- Let cool completely before enjoying.
