Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/2 cups (320 grams) all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 2 tsp pumpkin pie spice; 3/4 cup (168 grams) unsalted butter, melted and slightly cooled; 1 1/2 cups (300 grams) brown sugar, packed; 1 large egg; 1 tsp vanilla extract; 1/2 cup (122 grams) pumpkin puree; 8 oz (224 grams) cream cheese, room temperature; 2 tablespoons (30 grams) pumpkin puree; 1 1/4 cups (150 grams) powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe

If you’re craving a treat that perfectly marries the cozy warmth of autumn spices with the creamy indulgence of cheesecake, you’re going to fall head over heels for these Pumpkin Cheesecake Cookies. They capture everything wonderful about pumpkin season in one bite-sized delight, with a soft, spiced cookie base crowned by a luscious, tangy cream cheese frosting. Whether you’re baking for a festive gathering or a simple weekend snack, these Pumpkin Cheesecake Cookies are just the kind of comforting, show-stopping dessert that will keep you coming back for more.

Pumpkin Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Getting your ingredients together is a fun part of preparing these cookies because each one plays a key role in creating that perfect balance of flavor, texture, and color. From the fragrant pumpkin pie spice to the creamy smoothness of cream cheese, every element contributes to making these cookies truly unforgettable.

All-purpose flour (2 1/2 cups): The base that gives structure and softness to your cookies.
Baking soda (1 tsp): Helps the cookies rise for a tender texture.
Baking powder (1/2 tsp): Adds additional lift and lightness.
Salt (1/2 tsp): Balances sweetness and enhances the other flavors.
Pumpkin pie spice (2 tsp): Infuses the cookies with that signature fall warmth.
Unsalted butter, melted and cooled (3/4 cup): Brings richness and tender crumb.
Brown sugar, packed (1 1/2 cups): Adds deep caramel notes and keeps cookies moist.
Large egg (1): Binds ingredients and adds moisture for a chewy texture.
Vanilla extract (1 tsp): Enhances sweetness with a fragrant aroma.
Pumpkin puree (1/2 cup for dough + 2 tbsp for filling): Delivers that vibrant pumpkin flavor and moistness.
Cream cheese, room temperature (8 oz): The star of the cheesecake filling, silky and tangy.
Powdered sugar (1 1/4 cups): Sweetens the cream cheese filling while keeping it smooth.

How to Make Pumpkin Cheesecake Cookies

Step 1: Prep and Squeeze Excess Moisture

Start by preheating your oven to 350 degrees Fahrenheit and lining a sheet pan with parchment paper to prevent sticking. Layer two paper towels in a medium bowl and place the pumpkin puree on top. Gently gather the towels around the puree and press to remove excess moisture—this step is key to preventing overly wet cookie dough, ensuring your cookies hold their shape perfectly.

Step 2: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until fully combined. This blend of spices and leavening agents helps create the warm flavor and tender texture you’re aiming for in these Pumpkin Cheesecake Cookies.

Step 3: Combine Wet Ingredients

In a large bowl, mix the cooled melted butter and brown sugar until smooth. Beat in the egg and vanilla extract, followed by the drained pumpkin puree. This mixture becomes your richly flavored, moist base, infused with the cozy notes that scream fall.

Step 4: Bring It All Together

Gradually stir the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep your cookies tender and soft. The dough at this stage will be thick and ready to scoop.

Step 5: Shape and Bake

Using a 2-ounce cookie scoop or a 1/4 cup measure, drop dough balls onto your prepared cookie sheet, spacing them about 2 inches apart. Bake for 11 to 13 minutes, watching for the edges to turn golden brown while the centers remain soft. Immediately after baking, press the back of a spoon into the center of each cookie to create an indent for the cheesecake filling.

Step 6: Cool Cookies

Let the cookies cool on the pan for about 5 minutes so they firm up slightly, then transfer them to a wire rack to cool completely. This step ensures that your cookies won’t melt the cheesecake filling when you add it.

Step 7: Make the Creamy Cheesecake Filling

Beat the cream cheese until it’s light and creamy. Then add pumpkin puree, powdered sugar, and vanilla extract, mixing until smooth and fluffy. This luscious filling is the perfect rich and tangy contrast to the spiced cookie base.

Step 8: Assemble Your Pumpkin Cheesecake Cookies

Once your cookies are fully cooled, generously dollop the cheesecake filling into each cookie’s center. For an extra festive touch, sprinkle with cinnamon or a pinch of nutmeg. And there you have it—a bite of autumn joy that is as delicious as it looks!

How to Serve Pumpkin Cheesecake Cookies

Garnishes

Top your cookies with a dusting of cinnamon, nutmeg, or even a light drizzle of caramel sauce to enhance their warm, spiced flavor profile. For a festive touch, chopped pecans or a sprinkle of toasted pumpkin seeds add a delightful crunch and visual appeal.

Side Dishes

These Pumpkin Cheesecake Cookies pair beautifully with a hot cup of spiced chai, pumpkin latte, or classic coffee. For a heartier spread, consider serving them alongside a scoop of vanilla ice cream or a bowl of warm apple cider to elevate your autumn dessert game.

Creative Ways to Present

Arrange your cookies on a rustic wooden board garnished with fresh pumpkin slices and cinnamon sticks for a cozy, seasonal display that doubles as décor. Alternatively, sandwich two cookies together with extra cheesecake filling for a decadent twist that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Cheesecake Cookies in an airtight container in the refrigerator for up to 4 days. Chilling helps maintain the integrity of the cream cheese filling and keeps the cookies fresh and luscious.

Freezing

You can freeze these cookies either before or after adding the cheesecake filling. For best results, freeze the baked cookies without filling in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 2 months. Thaw at room temperature before adding your fresh cheesecake topping.

Reheating

If you prefer warm cookies, gently warm them in the microwave for 10 to 15 seconds before serving. Avoid heating the cheesecake filling too much, as it may soften and lose its creamy texture. A quick warm-up brings out the cookie’s soft, cozy qualities perfectly.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works wonderfully here and most often has the perfect consistency. Just be sure to drain any excess moisture with paper towels before using to keep the dough from becoming too wet.

Is it possible to make these cookies dairy-free?

You can substitute dairy-free butter and cream cheese alternatives to make a vegan-friendly version. Keep in mind that the texture and flavor might vary slightly, but it should still be delicious!

How long do Pumpkin Cheesecake Cookies last at room temperature?

Since these cookies contain a cream cheese filling, it’s safest to store them in the fridge rather than at room temperature, especially in warm conditions. They’ll last about 4 days refrigerated.

Can I add nuts or chocolate chips to the cookie dough?

Definitely! Chopped pecans, walnuts, or mini chocolate chips would complement the pumpkin flavor nicely and add a pleasing texture. Just fold them in after mixing the dry and wet ingredients.

What if I don’t have pumpkin pie spice?

Don’t worry! You can create your own by combining ground cinnamon, ginger, nutmeg, and cloves. This homemade blend will bring the same aromatic warmth that makes Pumpkin Cheesecake Cookies so special.

Final Thoughts

Making these Pumpkin Cheesecake Cookies is like inviting the heart of autumn straight into your kitchen—with every bite delivering that perfect cozy blend of spiced pumpkin flavor and creamy cheesecake goodness. Whether you’re sharing with friends, gifting to neighbors, or simply indulging on your own, these cookies are destined to become a treasured seasonal favorite. Give this recipe a try, and I promise your taste buds will thank you!

Pumpkin Cheesecake Cookies Recipe

★★★★★

5.1 from 14 reviews

Author: anna
Total Time: 45 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Pumpkin Cheesecake Cookies combine the warm spices of pumpkin pie with a creamy cheesecake filling, creating a soft, tender cookie perfect for autumn gatherings or cozy evenings. The pumpkin puree adds moisture and flavor, while the luscious cream cheese frosting offers a delightful contrast in texture.

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper to prevent sticking and ensure even baking.
Prepare Pumpkin Puree: Place two layers of paper towels in a medium bowl and add the pumpkin puree. Gather the paper towels around the puree and gently squeeze to remove excess moisture. This step prevents soggy cookies.
Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
Combine Wet Ingredients: In a large bowl, stir together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, mixing thoroughly. Then incorporate the prepared pumpkin puree.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring just until fully incorporated. Avoid overmixing for tender cookies.
Shape Cookies: Using a medium 2 oz cookie scoop or a 1/4 cup measure, scoop dough into balls and place them onto the prepared baking sheet spaced about 2 inches apart.
Bake: Bake the cookies for 11-13 minutes until edges are golden and centers appear set but soft.
Create Indent: Remove cookies from the oven and immediately press the back of a spoon gently into the center of each cookie to create a small well for the filling.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare Cheesecake Filling: Beat the room temperature cream cheese in a medium bowl until smooth and creamy. Add the pumpkin puree, powdered sugar, and vanilla extract, and mix until the filling is silky and combined.
Assemble Cookies: Once cookies are fully cooled, dollop or pipe the cheesecake filling into the indent of each cookie. Optionally, sprinkle a pinch of cinnamon or nutmeg on top for added warmth and flavor.

Notes

Removing excess moisture from pumpkin puree is crucial to avoid soggy cookies.
The cookie dough can be chilled for 30 minutes before baking to help maintain shape.
Store cookies in an airtight container in the refrigerator for up to 5 days.
To soften cream cheese quickly, microwave it for 10-15 seconds.
These cookies freeze well; freeze unfrosted cookies and thaw before adding filling.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American