Pumpkin Cheesecake Cookies – Amazing Fall Recipe Guide

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Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies combine the best of two beloved desserts into one irresistible treat. These soft, pillowy cookies feature a rich pumpkin base filled with creamy cheesecake goodness that melts in your mouth. Perfect for autumn gatherings, holiday parties, or cozy weeknight desserts, these cookies deliver seasonal flavors with a delightful twist.

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Why You'll Love This Recipe

  • Budget-friendly recipe using simple pantry staples that typically costs under $8 to make an entire batch
  • Rich in vitamin A from pumpkin puree, supporting immune system health during cold season
  • Perfect make-ahead dessert that stays fresh for days and freezes beautifully
  • Impressive presentation that looks bakery-quality but requires no special skills
  • Versatile treat suitable for Halloween parties, Thanksgiving desserts, or everyday autumn cravings

Why This Pumpkin Cheesecake Cookies Recipe Works

This recipe succeeds because it balances moisture and structure perfectly. The pumpkin puree keeps cookies tender while brown sugar adds depth and chewiness. The cream cheese filling stays creamy without making cookies soggy, thanks to the protective cookie dough layer.

The spice blend of cinnamon and nutmeg enhances the pumpkin’s natural sweetness without overwhelming it. Baking at 350°F ensures the edges set while centers remain soft, creating that perfect chewy texture everyone loves.

pumpkin cheesecake cookies food photograph 1

What You’ll Need for Perfect Pumpkin Cheesecake Cookies

Success starts with quality ingredients and proper tools. Fresh pumpkin puree works best, though canned versions deliver excellent results. Room temperature cream cheese and butter cream together smoothly, preventing lumpy filling.

Ingredients

IngredientQuantity (Approx)Purpose / Notes
All-purpose flour2 cupsProvides structure and chewiness
Pumpkin puree1 cupAdds moisture and autumn flavor
Brown sugar1 cupSweetens and creates chewy texture
Unsalted butter1/2 cup, softenedAdds richness and helps binding
Cream cheese8 oz, softenedCreates creamy cheesecake filling
Cinnamon1 tspWarm spice for autumn flavor
Baking soda1/2 tspProvides gentle lift and spread
Nutmeg1/4 tspEnhances pumpkin spice profile
Salt1/4 tspBalances sweetness
Powdered sugar1/2 cupSweetens cheesecake filling
Vanilla extract1 tspAdds depth to filling
Chopped nutsOptionalAdds crunch and visual appeal

Tools

ToolPurpose
Electric mixerCreams butter and sugar efficiently
Large mixing bowlsSeparate wet and dry ingredients
Baking sheetsEven heat distribution for uniform baking
Parchment paperPrevents sticking and easy cleanup
Cookie scoopCreates uniform cookie sizes
Wire cooling racksAllows proper air circulation for cooling

How to Make Pumpkin Cheesecake Cookies

Follow these steps for bakery-quality results every time. Proper preparation and timing ensure cookies bake evenly and maintain their soft texture.

StepDetails
1. Preheat and PrepHeat oven to 350°F and line baking sheets with parchment paper
2. Mix Dry IngredientsWhisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl
3. Cream BaseBeat brown sugar and butter until fluffy, then mix in pumpkin and vanilla
4. Combine DoughGradually fold dry ingredients into wet mixture until just combined
5. Make FillingBeat cream cheese, powdered sugar, and vanilla until smooth
6. Assemble CookiesDrop dough, indent, fill with cheesecake mixture, cover with more dough
7. BakeBake 12-15 minutes until edges are golden but centers look slightly underbaked
8. CoolLet cookies rest on sheets 5 minutes before transferring to wire racks

Chef's Helpful Tips

  • Use room temperature ingredients for smooth mixing and even texture throughout the cookies
  • Don’t overmix the dough after adding flour to prevent tough, dense cookies
  • Chill assembled cookies for 15 minutes before baking to prevent spreading and maintain shape
  • Press filling gently into dough indentations to prevent air bubbles that could cause cracking
  • Slightly underbake for chewy centers – cookies continue cooking on hot pans after removal

Serving and Storage Tips for Pumpkin Cheesecake Cookies

Proper serving and storage maintain these cookies’ delicious texture and flavor for days. These treats taste even better the next day as flavors meld together beautifully.

Serving Tips

Serve cookies at room temperature for best flavor and texture. Pair with hot apple cider or coffee for the perfect autumn experience. For special occasions, dust with powdered sugar or drizzle with caramel sauce for extra indulgence.

Store in airtight containers for up to one week. Layer between parchment paper to prevent sticking. Freeze baked cookies up to three months in freezer bags. For meal prep enthusiasts, these cookies work wonderfully alongside other comfort foods like our Ultimate Chicken Casserole.

pumpkin cheesecake cookies food photograph 2

Mistakes to Avoid while making Pumpkin Cheesecake Cookies

Avoid using cold cream cheese, which creates lumpy filling and uneven texture. Always soften dairy ingredients to room temperature for smooth incorporation and professional results.

Don’t overbake these cookies. They should look slightly underdone when removed from the oven. The residual heat continues cooking them, preventing dry, crumbly results.

Resist overfilling with cheesecake mixture. Too much filling causes cookies to spread unevenly and may leak during baking, creating messy results.

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You Must Know

  • Cream cheese must be completely softened to prevent lumps in the filling that won’t smooth out
  • Pumpkin puree and pumpkin pie filling are different – use pure pumpkin puree for best results
  • Cookies continue firming as they cool, so slightly underbaked centers are perfect
  • Store cookies with cream cheese filling in the refrigerator after two days at room temperature

Suggestions for Pumpkin Cheesecake Cookies

Transform these cookies into mini cheesecakes by baking in muffin tins. Press cookie dough into bottoms, add filling, and bake for individual desserts perfect for parties.

Create seasonal variations by adding chocolate chips, dried cranberries, or maple extract. For a lighter version, substitute half the butter with Greek yogurt. The cookies pair beautifully with other autumn desserts like our Keto Cloud Cake for diverse dessert tables.

Make cookie ice cream sandwiches using vanilla or cinnamon ice cream. The soft texture holds up well to freezing while maintaining flavor integrity.

pumpkin cheesecake cookies food photograph 3

FAQs:


Can I make pumpkin cheesecake cookies ahead of time?

Yes! These cookies actually improve in flavor after a day. Store in airtight containers at room temperature for up to 3 days, or refrigerate for up to one week. You can also freeze the assembled unbaked cookies and bake directly from frozen, adding 1-2 extra minutes.


What's the best way to prevent cookies from spreading too much?

Chill the assembled cookies for 15 minutes before baking, ensure your butter isn’t too warm, and don’t skip the parchment paper. Using a cookie scoop helps maintain consistent size and shape for even baking.


Can I substitute the cream cheese in the filling?

While cream cheese provides the authentic cheesecake flavor, you can substitute with mascarpone for richness or Greek yogurt mixed with a little butter for a lighter option. The texture will vary slightly but still taste delicious.


How do I know when pumpkin cheesecake cookies are done baking?

Look for lightly golden edges while centers appear slightly underbaked and soft. They should spring back lightly when touched. Remember, they continue cooking on the hot pan after removal from the oven.


Can I freeze the cookie dough for later use?

Absolutely! Form the cookies completely with filling, place on baking sheets, and freeze until solid. Transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time.


Conclusion

These pumpkin cheesecake cookies deliver bakery-quality results with simple ingredients and straightforward techniques. Perfect for autumn entertaining or everyday treats, they combine seasonal flavors with creamy indulgence that satisfies every craving.

The recipe’s versatility allows for creative variations while maintaining foolproof results. Whether serving at holiday gatherings or enjoying with afternoon coffee, these cookies bring warmth and comfort to any occasion. Try this expert-approved recipe and discover why they’re becoming everyone’s new fall favorite.

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Pumpkin Cheesecake Cookies


  • Author: Jennie Graham
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Delicious soft pumpkin cookies filled with creamy cheesecake filling, perfect for fall baking with warm spices and rich autumn flavors.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • Chopped nuts (optional)

Instructions

  • Preheat and Prep: Heat oven to 350°F and line baking sheets with parchment paper
  • Mix Dry Ingredients: Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl
  • Cream Base: Beat brown sugar and butter until fluffy, then mix in pumpkin and vanilla
  • Combine Dough: Gradually fold dry ingredients into wet mixture until just combined
  • Make Filling: Beat cream cheese, powdered sugar, and vanilla until smooth
  • Assemble Cookies: Drop dough, indent, fill with cheesecake mixture, cover with more dough
  • Bake: Bake 12-15 minutes until edges are golden but centers look slightly underbaked
  • Cool: Let cookies rest on sheets 5 minutes before transferring to wire racks

Notes

  • Use room temperature ingredients for smooth mixing and even texture throughout the cookies
  • Chill assembled cookies for 15 minutes before baking to prevent spreading and maintain shape
  • Store cookies in airtight container in refrigerator for up to 5 days due to cream cheese filling
  • Slightly underbake for chewy centers – cookies continue cooking on hot pans after removal
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 185 calories
  • Sugar: 12g
  • Sodium: 95mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: pumpkin cheesecake cookies, fall cookies, autumn dessert, pumpkin spice, cream cheese cookies, soft cookies

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