Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 1 h 20 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 adore the cozy flavors of fall and crave that perfect balance of creamy and spiced sweetness, then you are going to fall head over heels for this Pumpkin Cheesecake Cookies Recipe. Imagine soft, tender pumpkin-infused cookies hugging a luscious, tangy cheesecake center—each bite a dreamy harmony of autumn warmth and rich indulgence. Whether you’re baking for a holiday gathering or simply treating yourself, these cookies bring that comforting pumpkin pie charm into a delightfully portable and shareable form that everyone will rave about.

Pumpkin Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

This Pumpkin Cheesecake Cookies Recipe uses simple, pantry-friendly ingredients that come together effortlessly to create incredible flavor and texture. Each component plays a crucial role, from the pumpkin puree that keeps the cookies moist and tender to the warming spices that give them that quintessential fall flair.

Unsalted butter (1 cup): Provides rich moisture and helps create a tender crumb for the cookies.
Light brown sugar (1 cup): Adds sweetness with a hint of molasses that deepens the pumpkin flavor.
Granulated sugar (1/2 cup + 1/4 cup for filling): Balances sweetness and helps with the cookies’ texture and the creamy cheesecake filling.
Canned pumpkin puree (3/4 cup): The star ingredient lending moisture, flavor, and that beautiful orange hue—make sure to use pure pumpkin, not pie filling.
Egg (1 large): Binds the cookie dough and adds structure.
Vanilla extract (2 teaspoons for dough + 1 teaspoon for filling): Enhances all the flavors with a sweet, fragrant note.
All-purpose flour (2 1/2 cups + 1 tablespoon for filling): Provides the necessary structure for the cookies and a bit of body to the cheesecake filling.
Baking soda (1 teaspoon): Helps the cookies rise slightly and become soft.
Baking powder (1/2 teaspoon): Supports lightness and tender texture.
Salt (1/2 teaspoon): Balances sweetness and rounds out the flavor.
Pumpkin pie spice (1 tablespoon): A warm and aromatic blend that brings all the classic pumpkin spice flavors.
Ground cinnamon (1 teaspoon): Adds a cozy spice note that pairs beautifully with pumpkin and cream cheese.
Cream cheese (8 oz, softened): Essential for the luscious, tangy cheesecake filling that makes these cookies truly special.

How to Make Pumpkin Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

Start by whipping up the cheesecake filling because it needs some chilling time. Beat softened cream cheese until smooth and fluffy with no lumps. Then, add granulated sugar, vanilla extract, and a tablespoon of all-purpose flour. Mix until completely smooth. Transfer this creamy mixture into a piping bag or a zip-top plastic bag with a corner snipped off, then pop it in the fridge to chill for at least 30 minutes. Chilling helps the filling thicken and makes it easier to pipe later on.

Step 2: Make the Pumpkin Cookie Dough

In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy—this adds gorgeous texture and sweetness to your cookies. Then, mix in the pumpkin puree, egg, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add the dry ingredients into the wet mixture and gently combine until you get a soft dough. Cover and refrigerate the dough for about 30 minutes to help the cookies hold their shape better during baking.

Step 3: Shape and Bake the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup. Scoop about 2 tablespoons of dough for each cookie and roll into smooth balls. Place them 2 inches apart on your baking sheets, then gently flatten each ball slightly with your fingers or the back of a spoon. Press a shallow well into the center of each cookie using your thumb or the spoon—the perfect little nest for that delicious cheesecake filling. Bake for 12 to 14 minutes until the edges are set but the centers still look soft. If the wells puff up, gently press them down again right after baking. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool completely.

Step 4: Fill the Cookies with Cheesecake

Once your cookies have cooled, it’s time to pipe in that irresistible cheesecake filling you made earlier. Pipe about 1 to 1½ teaspoons of the chilled filling into each cookie’s center. Smooth the top for an elegant finish, if you like. Pop the cookies back into the fridge for 20 minutes. This step sets the filling perfectly, making each bite a blissful balance of cream cheese and pumpkin goodness.

How to Serve Pumpkin Cheesecake Cookies Recipe

Garnishes

To add a little extra wow factor, try sprinkling the cookies with a light dusting of powdered sugar or cinnamon right before serving. You could also drizzle melted white chocolate or caramel sauce over the top for a decadent touch that complements the pumpkin and cream cheese flavors beautifully. Freshly chopped pecans or walnuts can add a nice crunch and an inviting autumnal vibe.

Side Dishes

These Pumpkin Cheesecake Cookies are fantastic on their own, but if you’re creating a spread, they pair wonderfully with a cup of spiced chai or a warm latte. For brunch or dessert tables, serve alongside pumpkin spice latte cupcakes or creamy whipped cinnamon dip. A dollop of vanilla bean ice cream can turn these cookies into an irresistible dessert anytime of year.

Creative Ways to Present

Make your Pumpkin Cheesecake Cookies Recipe stand out by serving them on a rustic wooden board with fall leaves or mini pumpkins for a seasonal display. You can also arrange cookies in a pretty circle with a small bowl of extra cheesecake filling in the center for dipping. For gift-giving, stack them in a mason jar tied with twine and a cinnamon stick for a heartfelt homemade treat that’s sure to brighten anyone’s day.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Cheesecake Cookies keep beautifully in an airtight container in the refrigerator for up to 5 days. Keeping them chilled helps maintain the fudgy cream cheese filling while preserving the tender pumpkin cookie texture. Just be sure to bring them to room temperature for a few minutes before indulging for the best flavor.

Freezing

You can freeze the cookies either before filling or after adding the cheesecake center. For unfilled cookies, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. Filled cookies should be frozen in a single layer with parchment paper between to prevent sticking. When ready to enjoy, thaw overnight in the fridge; they will taste just as fresh and irresistible.

Reheating

For a freshly baked feel, warm your cookies gently in a 300°F (150°C) oven for 5–7 minutes. Avoid reheating in the microwave as the cheesecake filling can become too soft and the cookie texture rubbery. A warm cookie with chilled creamy filling is an absolute treat, so try to strike that delicious contrast when reheating.

FAQs

Can I use fresh pumpkin instead of canned puree?

Fresh pumpkin can be used but it requires cooking and pureeing first, so canned pumpkin puree is the simplest and consistent choice. Make sure the fresh pumpkin puree is smooth and drained well to avoid soggy cookies.

What is the best way to soften cream cheese for the filling?

Leave the cream cheese out at room temperature for about 30 minutes before using, or microwave it in short bursts (5-10 seconds) until it’s soft but not melted. This ensures a smooth filling without lumps.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking mix that includes xanthan gum. The texture might be slightly different, but the flavors will remain delightful.

How long do the cookies need to chill before baking?

Chilling the cookie dough for 30 minutes is important to help the cookies hold their shape during baking and to deepen the flavors, so try not to skip this step.

Why do I need to press a well into the cookie dough balls?

The shallow well holds the cheesecake filling without it spilling over or flattening out during baking. It gives you that classic filled cookie look and helps balance the textures.

Final Thoughts

Trust me, once you try this Pumpkin Cheesecake Cookies Recipe, it will quickly become one of your favorite go-to fall treats. The dreamy combination of soft pumpkin cookies and creamy cheesecake filling is just impossible to resist. So grab your mixing bowls, gather those simple ingredients, and let these delightful cookies bring a sweet, cozy warmth to your kitchen and your heart. Happy baking and even happier snacking!

Pumpkin Cheesecake Cookies Recipe

★★★★★

4.8 from 25 reviews

Author: Charlotte
Total Time: 1 hour 20 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 creamy cheesecake filling at the center. Soft pumpkin cookie bases are crowned with a rich, smooth cream cheese frosting, making the perfect seasonal treat for fall gatherings or holiday celebrations.

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, and mix 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, to ensure the right flavor and texture.
Chilling the dough helps the cookies maintain their shape during baking.
The cheesecake filling must be chilled for best piping results and texture.
If you don’t have a piping bag, use a resealable plastic bag with a corner snipped off for filling.
Store the cookies in an airtight container in the refrigerator for up to 5 days.
For added texture, consider adding chopped pecans or walnuts to the dough.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American