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 love the cozy flavors of fall and the creamy indulgence of cheesecake, you are going to absolutely melt for this Pumpkin Cheesecake Cookies Recipe. These cookies bring together soft, spiced pumpkin dough with a luscious cream cheese filling, creating an irresistible treat that feels like a warm hug in every bite. Whether you’re baking for a special occasion or just to brighten an ordinary day, this recipe promises a perfect balance of sweetness, spice, and creamy decadence that feels homemade yet impressively unique.

Pumpkin Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic in this Pumpkin Cheesecake Cookies Recipe starts with simple, pantry-friendly ingredients that come together beautifully to create texture, flavor, and inviting autumn hues. Each ingredient serves a purpose, from the creamy butter that keeps the cookies soft to the fragrant pumpkin pie spice that evokes all the fall feelings.

Unsalted butter: Softened butter adds richness and helps create a tender cookie texture.
Light brown sugar: Gives a subtle molasses sweetness for depth of flavor.
Granulated sugar: Adds the perfect amount of sweetness and helps with cookie structure.
Canned pumpkin puree: Key to moisture and that classic autumn color without overpowering sweetness.
Large egg: Binds the ingredients together and gives the cookies stability.
Vanilla extract: Enhances the overall flavor with warm, floral notes.
All-purpose flour: Forms the base of the cookie dough ensuring just the right chew.
Baking soda and baking powder: These leavening agents help the cookies rise and stay soft.
Salt: Balances sweetness and highlights the spices.
Pumpkin pie spice: Essential for authentic fall flavor with cinnamon, nutmeg, and clove.
Ground cinnamon: Adds warmth and depth to the cookie’s spicy profile.
Cream cheese: For the cheesecake filling, adding creamy tanginess.
Additional granulated sugar for filling: Sweetens the cheesecake filling perfectly.
Additional vanilla extract for filling: Boosts the flavor in the cream cheese center.
Flour for filling: Helps thicken the cheesecake filling so it holds its shape.

How to Make Pumpkin Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

Start by beating the cream cheese until it’s completely smooth and free of lumps—this ensures a luscious, velvety filling. Then mix in the sugar, vanilla extract, and flour until everything is perfectly combined. Pop the mixture into a piping bag and chill it in the fridge for at least 30 minutes. This step is crucial because it helps the filling thicken and get ready to hold its shape when piped into your cookies.

Step 2: Make the Pumpkin Cookie Dough

In a large bowl, cream together softened butter with both brown and granulated sugars until the mixture is light and fluffy—this aerates the dough and gives the cookies their tender crumb. Then, stir in the pumpkin puree, egg, and vanilla extract until you have an inviting smooth batter. Separately, whisk all dry ingredients—the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon—before gradually folding them into the wet ingredients. Chilling this dough for 30 minutes helps it stay firm during baking, which means beautifully shaped cookies.

Step 3: Shape and Bake

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper—this prevents sticking and makes cleanup easier. Scoop about two tablespoons of dough for each cookie and roll into balls, spacing them about two inches apart. Slightly flatten each ball and gently press a shallow well in the center using your thumb or the back of a spoon. Bake for 12 to 14 minutes until the edges are set and the tops no longer look wet. Give the wells a gentle press again if needed, then let the cookies cool on the sheet before transferring to a wire rack.

Step 4: Fill with Cheesecake

Once your pumpkin cookies have cooled completely, it’s time for the star of the show—the cheesecake filling. Pipe about one to one and a half teaspoons of the chilled filling into each cookie’s center, smoothing the tops if you like. Pop the cookies back into the refrigerator for 20 minutes to let the filling set, so when you bite in, you get that perfect creamy burst of cheesecake flavor surrounded by soft, spiced pumpkin cookie.

How to Serve Pumpkin Cheesecake Cookies Recipe

Garnishes

Adding a simple garnish can elevate your Pumpkin Cheesecake Cookies Recipe to a showstopper. A light dusting of powdered sugar or a sprinkle of crushed pecans adds texture and creative flair. For an extra festive touch, drizzle some melted white chocolate or caramel over the cookies just before serving.

Side Dishes

Pair these cookies with a hot cup of chai tea or a frothy pumpkin spice latte to amplify the autumnal vibe. They also work beautifully alongside vanilla ice cream or a scoop of cinnamon-spiced gelato for a dessert experience that’s both comforting and decadent.

Creative Ways to Present

Consider presenting your Pumpkin Cheesecake Cookies Recipe on a rustic wooden platter lined with autumn leaves or in a charming mason jar as a gift. Layering them in a clear glass jar with colorful ribbons tied around makes a delightful centerpiece and conversation starter at any gathering.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container in the refrigerator to preserve the creamy cheesecake filling and soft texture. Stored this way, they stay fresh for up to 4 days — perfect for enjoying throughout the week without losing their charm.

Freezing

Freeze unfilled pumpkin cookie dough balls on a baking sheet first, then transfer them to a freezer-safe bag. When ready to bake, thaw overnight in the fridge. For assembled cookies, freeze after filling; just thaw in the fridge before serving to maintain that delightful cream cheese center.

Reheating

If you prefer your cookies warm, gently reheat them in a low oven for about 5 minutes. Avoid microwaving as it might melt and soften the cheesecake filling too much, potentially causing it to ooze out.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just make sure to cook and puree the fresh pumpkin until smooth and allow it to cool before adding to the dough. This keeps the moisture content and texture consistent with canned pumpkin puree.

What can I substitute for pumpkin pie spice?

If you don’t have pumpkin pie spice on hand, you can mix together 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves or allspice to achieve a similar warm spice profile.

Is cream cheese filling necessary?

The cheesecake filling is what makes these cookies truly special by adding creamy richness and tang that balance the sweet, spiced pumpkin. However, you can skip it for a simpler pumpkin cookie, but I highly recommend giving the full Pumpkin Cheesecake Cookies Recipe a try at least once!

Can I make these cookies vegan?

You can make some substitutions like using vegan butter and cream cheese alternatives along with a flax egg, but the texture and flavor may vary slightly. Experimentation is key to getting that perfect vegan pumpkin cheesecake cookie.

How can I make these cookies more festive?

Decorate the filled cookies with crushed candy canes, colorful sprinkles, or drizzle with white or dark chocolate during the holidays to make your Pumpkin Cheesecake Cookies Recipe stand out on the dessert table.

Final Thoughts

Trying this Pumpkin Cheesecake Cookies Recipe is like welcoming the best of autumn right into your kitchen and your heart. The cozy spices, tender pumpkin dough, and luscious cheesecake filling come together in a way that makes these cookies not just a treat but a memory-maker. So grab your mixing bowls and get baking—you definitely want friends and family gathering around for these!

Pumpkin Cheesecake Cookies Recipe

★★★★★

4.8 from 8 reviews

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

Print Recipe

Description

These Pumpkin Cheesecake Cookies combine the warm spices of pumpkin pie with a creamy cheesecake filling, creating a soft and tender cookie perfect for fall or year-round indulgence. The spiced pumpkin cookie base paired with a rich cream cheese center offers a delightful twist on traditional cookies, bursting with autumnal flavors and smooth texture in every bite.

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 zip-top bag with a 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 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 incorporate the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill the dough for 30 minutes to help the cookies maintain their shape during 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 per cookie and roll into balls. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each slightly and press a shallow well into the center of each with your thumb or the back of a spoon. Bake for 12 to 14 minutes, or until edges are set and tops are just done. Remove from oven and gently press down the centers again if necessary. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Fill with Cheesecake: Once 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 set the filling before serving.

Notes

Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
Chilling the dough helps prevent the cookies from spreading during baking.
The cheesecake filling can be prepared a day ahead and kept refrigerated for convenience.
For easier piping, ensure the cheesecake filling is smooth and chilled.
Store cookies in an airtight container in the refrigerator due to the cream cheese filling; consume within 3-4 days.
For a decorative twist, garnish the cheesecake filling with a sprinkle of cinnamon or chopped nuts before chilling.

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