Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (200g) light brown sugar; 1/2 cup (100g) granulated sugar; 3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling); 1 large egg; 2 teaspoons vanilla extract; 2 1/2 cups (310g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon pumpkin pie spice; 1 teaspoon ground cinnamon; 8 oz (226g) cream cheese, softened; 1/4 cup (50g) granulated sugar; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour

Jump to Recipe

If you’ve been on the lookout for an irresistible fall treat that brings together the rich, cozy flavors of pumpkin and the creamy tang of cheesecake in one perfect bite, then you’re going to adore this Pumpkin Cheesecake Cookies Recipe. These cookies strike the ideal balance between soft, spiced pumpkin dough and luscious cheesecake filling, resulting in a mouthwatering dessert that feels festive and comforting all at once. Whether you bake them for a holiday gathering or a simple afternoon indulgence, these cookies are sure to become a beloved staple in your kitchen.

Pumpkin Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this recipe is a breeze, but each one plays a crucial role in creating the delightful flavor and texture of these cookies. From the creamy richness of butter and cream cheese to the warm spices that bring pumpkin to life, every element contributes to your Pumpkin Cheesecake Cookies Recipe masterpiece.

Unsalted butter (1 cup/226g): Provides richness and a tender crumb to the cookie base.
Light brown sugar (1 cup/200g): Adds moisture and a subtle caramel depth.
Granulated sugar (1/2 cup/100g + 1/4 cup/50g): Sweetens both the cookie dough and cheesecake filling evenly.
Canned pumpkin puree (3/4 cup/180g): Gives the cookies their signature autumnal flavor and soft texture.
Large egg (1): Binds the ingredients together perfectly for the best structure.
Vanilla extract (3 teaspoons total): Enhances overall flavor, adding warmth and depth.
All-purpose flour (2 1/2 cups + 1 tablespoon): Builds the cookie’s structure and stabilizes the cheesecake filling.
Baking soda (1 teaspoon): Helps the cookies rise and become soft without being cakey.
Baking powder (1/2 teaspoon): Works with baking soda for the perfect lift.
Salt (1/2 teaspoon): Balances sweetness and highlights spices.
Pumpkin pie spice (1 tablespoon): Brings the warm, classic fall spice blend—think cinnamon, nutmeg, and cloves.
Ground cinnamon (1 teaspoon): Adds an extra layer of fragrant spice.
Cream cheese (8 oz/226g): The star of the cheesecake filling, smooth and tangy.

How to Make Pumpkin Cheesecake Cookies Recipe

Step 1: Make the Cheesecake Filling

Start by whipping the cream cheese in a bowl until it’s silky smooth and free from lumps. Then, mix in the granulated sugar, vanilla extract, and a tablespoon of flour to stabilize the filling. Chill this mixture in the refrigerator for at least 30 minutes—this helps it set up nicely while you prepare the cookie dough.

Step 2: Prepare the Pumpkin Cookie Dough

In a large mixing bowl, beat together softened butter, light brown sugar, and granulated sugar until the mixture turns light and fluffy—this usually takes about 2 to 3 minutes and is key for that soft cookie texture. Next, mix in the pumpkin puree, egg, and vanilla extract until everything is fully incorporated. Separately, whisk together the dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon, then gradually blend these dry ingredients into the wet mix to create a soft dough. Chill the dough for 30 minutes so your cookies maintain their shape during baking.

Step 3: Shape and Bake the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of dough at a time, roll into balls and space them at least 2 inches apart on your tray. Flatten each ball gently, and press a shallow well into the center — that’s where the cheesecake filling will go later! Bake the cookies for 12 to 14 minutes until the edges look set but not browned. After removing them from the oven, if the centers have risen, gently press them down again with the back of a spoon. Let the cookies cool for 5 minutes on the sheets, then transfer them to a wire rack to cool completely.

Step 4: Fill the Cookies with Cheesecake

Once your cookies are fully cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into each well. Smooth them out gently if you want a uniform look. Pop the filled cookies into the fridge for 20 minutes to allow the filling to set firmly. Now your Pumpkin Cheesecake Cookies Recipe is ready to be enjoyed!

How to Serve Pumpkin Cheesecake Cookies Recipe

Garnishes

To elevate your cookies, consider sprinkling a little cinnamon sugar or ground nutmeg atop the cheesecake filling for an extra touch of warmth and sparkle. You could even drizzle a light caramel or white chocolate sauce for an indulgent finish that will wow your guests.

Side Dishes

These cookies pair wonderfully with a hot cup of spiced tea, rich coffee, or creamy chai latte. For a more substantial snack setup, serve alongside roasted nuts or a mild cheese plate to balance the sweet and creamy flavors.

Creative Ways to Present

Display them on a rustic wooden board garnished with sprigs of fresh rosemary or thyme for a cozy, autumnal vibe. You might also create a layered dessert platter by stacking cookies between layers of whipped cream and fresh berries — a fabulous way to take the Pumpkin Cheesecake Cookies Recipe beyond the ordinary.

Make Ahead and Storage

Storing Leftovers

To keep your cookies fresh, store them in an airtight container in the refrigerator. They should stay soft and delicious for up to 4 days, perfect if you want to prepare them for the week ahead or share with friends.

Freezing

If you want to freeze these cookies, first allow them to cool completely and fill with cheesecake. Then arrange them in a single layer on a baking sheet to freeze until firm. Transfer to a freezer-safe container, separating layers with parchment paper. Frozen cookies will keep well for up to 3 months. Thaw in the fridge before serving to preserve texture and flavor.

Reheating

Enjoy your chilled or room temperature Pumpkin Cheesecake Cookies Recipe as is, or gently warm them in the oven at a low temperature (around 300°F/150°C) for 5 minutes if you prefer a softer, freshly baked feel. Avoid the microwave if possible, as it can make the cheesecake filling too soft or runny.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! To use fresh pumpkin, roast and puree it until smooth, then measure out the same volume as canned pumpkin. Just ensure it’s well drained so your cookie dough doesn’t become too wet.

Is there a gluten-free version of this Pumpkin Cheesecake Cookies Recipe?

Yes! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and be sure the blend contains xanthan gum for structure. The texture may vary slightly, but the flavor will still shine.

Can these cookies be made dairy-free?

To make a dairy-free version, substitute the butter with vegan margarine or coconut oil, and use a dairy-free cream cheese alternative for the filling. This will slightly alter the taste but keep things delicious.

How long do these cookies stay fresh at room temperature?

Because of the cream cheese filling, it’s best to keep these cookies refrigerated. Left at room temperature for more than 2 hours, they could become unsafe to eat due to the dairy content.

Can I double the recipe for a larger batch?

Definitely! Just double each ingredient and be mindful to use large enough bowls and baking trays so you have plenty of space for mixing and baking the dough properly.

Final Thoughts

This Pumpkin Cheesecake Cookies Recipe brings such joy with every bite, blending spiced fall goodness and creamy cheesecake in a way that feels like a warm hug. I encourage you to try making these cookies yourself—whether it’s for a special occasion or simply to treat yourself—and watch how they become an instant favorite for anyone lucky enough to taste them.

Pumpkin Cheesecake Cookies Recipe

★★★★★

4.9 from 10 reviews

Author: Ella
Total Time: 1 hour 10 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Cheesecake Cookies combine the warm, spiced flavors of pumpkin and pumpkin pie spice with a rich, creamy cheesecake filling. Soft pumpkin cookie bases are topped with a smooth, tangy cream cheese center, making these cookies perfect for fall or any cozy occasion.

Instructions

Make the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth and free of lumps. Add the granulated sugar, vanilla extract, and flour, mixing until the filling is completely smooth. Transfer the mixture to a piping bag or a zip-top bag with one corner snipped off. Chill in the refrigerator for at least 30 minutes while preparing the cookie dough.
Make the Pumpkin Cookie Dough: In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies keep their shape while baking.
Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each one slightly, then use your thumb or the back of a spoon to press a shallow well into the center of each dough ball. Bake for 12 to 14 minutes, or until the edges are set and the tops look just done. Remove from the oven and, if needed, use the back of a spoon to gently press down the centers again. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Fill with Cheesecake: Once the cookies are fully cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into the center of each cookie. Smooth the top if desired. Chill the filled cookies in the refrigerator for 20 minutes to allow the filling to set before serving.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best results.
Chilling the dough before baking helps the cookies hold their shape.
The cheesecake filling should be well chilled before using to maintain its consistency.
Store cookies in an airtight container in the refrigerator for up to 4 days.
Allow cookies to come to room temperature before serving for best flavor and texture.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Cookie
Method: Baking
Cuisine: American