Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 8 ounces cream cheese (room temperature); ½ cup powdered sugar; 1 cup unsalted butter (cold); 1 cup brown sugar (tightly packed); ½ cup granulated sugar; ¾ cup pumpkin purée; 1 egg; 1 tsp vanilla extract; 3 ⅔ cups all-purpose flour (or gluten free flour); 1 tsp baking soda; 1 tsp cinnamon; ½ tsp pumpkin pie spice; pinch sea salt

Jump to Recipe· 3.9 from 86 reviews

If you love the cozy flavors of fall and the creamy indulgence of cheesecake, then you are going to adore this Pumpkin Cheesecake Cookies Recipe. These little delights combine tender, spiced pumpkin cookies with a luscious cream cheese center, creating a soft, melting bite every time. Imagine the warm aroma of cinnamon and pumpkin pie spice filling your kitchen while these beauties bake to perfection, offering a perfect balance of sweetness and richness that feels like a warm hug in cookie form. You will find yourself reaching for seconds before they even have a chance to cool down!

Ingredients You’ll Need

The image shows an overhead view of several white bowls and containers arranged neatly on a white marbled surface, each holding different baking ingredients. There is a large white bowl filled with white flour at the bottom, two sticks of pale yellow butter with blue text on their wrappers on the left, a bowl with packed light brown sugar, a clear container with bright orange pumpkin puree on the right, a small bowl with white granulated sugar, a small bowl with a brown powdered spice mix, and a container of white powdered sugar above. Also visible are a whole white egg near the middle right, a dark brown bottle of vanilla extract in the center, and a silver packet lying flat in the upper right area. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing the texture and flavor of this Pumpkin Cheesecake Cookies Recipe. Each element from the creamy cream cheese to the aromatic spices plays a vital role in making these cookies come alive. Here’s what you need to get started:

Cream Cheese (8 ounces, room temperature): Creates the smooth and tangy cheesecake filling that melts in your mouth.
Powdered Sugar (½ cup): Sweetens and lightens the cheesecake filling for balance.
Unsalted Butter (1 cup, cold): Adds richness and a tender crumb to the cookie dough.
Brown Sugar (1 cup, tightly packed): Brings moisture and a deeper caramel note to the cookies.
Granulated Sugar (½ cup): Balances sweetness and contributes to the perfect cookie texture.
Pumpkin Purée (¾ cup): Infuses the dough with natural moisture, pumpkin flavor, and beautiful color.
Egg (1): Binds the dough together and adds moisture.
Vanilla Extract (1 tsp): Enhances all the other flavors with its warm aroma.
All-Purpose Flour (3 ⅔ cups): The base that gives structure to the cookies. Gluten-free flour can also work perfectly here.
Baking Soda (1 tsp): Helps the cookies rise just right.
Cinnamon (1 tsp): Adds that signature warm spice note.
Pumpkin Pie Spice (½ tsp): Brings the classic fall flavor profile to the dough.
Sea Salt (a pinch): Balances sweetness and enhances all the spices.

How to Make Pumpkin Cheesecake Cookies Recipe

Step 1: Make the Cheesecake Filling

Start by beating the room temperature cream cheese together with powdered sugar on high speed until it becomes fully creamy and smooth. This filling will be the luscious center that surprises your taste buds with tangy sweetness and velvety texture, so take your time to get it just right.

Step 2: Form and Freeze Cheesecake Balls

Scoop out the cheesecake mixture into ½ inch balls—about a dozen in total—and place them on a parchment-lined pan. Pop these into the freezer for 30 minutes. Freezing helps the cheesecake maintain its shape when you bake the cookies later, making sure every bite has that gooey center.

Step 3: Prepare the Pumpkin Cookie Dough

In a clean bowl, mix cold butter with the brown and granulated sugars. Beat until the butter is fully incorporated and no clumps remain. This creamy sugary base is vital for creating the perfect cookie texture—slightly crunchy edges with a tender interior.

Step 4: Add Pumpkin, Egg, and Vanilla

Next, stir in the pumpkin purée, egg, and vanilla extract. These wet ingredients bring moisture, flavor, and binding power to your cookie dough, helping it stay soft and flavorful.

Step 5: Incorporate Dry Ingredients

Blend in the flour, baking soda, cinnamon, pumpkin pie spice, and sea salt. Stir until a thick dough forms, fragrant with spice and just sticky enough to hold together without being greasy.

Step 6: Chill the Dough

Place your cookie dough in the fridge for 30 minutes to 1 hour. Chilling firms up the dough, making it easier to handle and helping the cookies bake evenly.

Step 7: Assemble the Cookies

When the dough is chilled and the cheesecake balls are frozen, preheat your oven to 350°F and line baking pans with parchment paper. Scoop out a ball of cookie dough, flatten it slightly, then place a frozen cheesecake ball in the center before topping it with another flattened dough ball. Carefully pinch the edges together to fully encase the cheesecake, making sure there are no gaps to prevent leakage.

Step 8: Bake and Cool

Bake your cookies in batches for 9 to 11 minutes until the centers look set but still soft. Once out of the oven, let them cool on the pan for 15 minutes before transferring to a wire rack. This resting time lets the cookies firm up just enough so they hold together when you bite into that creamy center.

How to Serve Pumpkin Cheesecake Cookies Recipe

The image shows several soft, round cookies with a golden-brown color. Each cookie has a slightly rough and uneven surface texture with small cracks and light ridges, giving them a homemade look. They are placed closely together on a white marbled surface, with one cookie in the center clearly visible and the others partly seen around its edges. The cookies have a warm, appetizing appearance with a smooth, slightly shiny glaze in some areas, highlighting their moist interior. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar or a drizzle of white chocolate can add an elegant and festive touch to these cookies. If you want to enhance the pumpkin vibe, a sprinkle of extra cinnamon or pumpkin pie spice on top before serving can make them even more inviting.

Side Dishes

These cookies shine on their own but also pair wonderfully with a hot cup of chai tea, spiced coffee, or even a glass of cold milk. If you’re feeling indulgent, serve alongside a scoop of vanilla ice cream or a bowl of whipped cream for a dreamy fall dessert plate.

Creative Ways to Present

For parties, consider stacking your Pumpkin Cheesecake Cookies Recipe on a beautiful rustic wooden platter surrounded by pumpkin-shaped candles or autumn leaves. Or, put them in small cellophane bags tied with orange or burlap ribbons for easy gifting. They also make a fantastic surprise treat inside lunchboxes or cookie tins.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies stored in an airtight container at room temperature for up to three days to maintain freshness. If you want to enjoy that slightly soft texture, avoid refrigeration unless necessary as it can firm the cookies too much.

Freezing

You can freeze fully baked Pumpkin Cheesecake Cookies Recipe by placing them in a single layer on a baking sheet first. Once frozen, transfer them to a freezer-safe container or bag. They will keep for up to three months and thaw beautifully without losing the creamy cheesecake center.

Reheating

Warm frozen or refrigerated cookies in a low-temperature oven (about 300°F) for 5-7 minutes to revive their freshly baked softness. Avoid microwaving as it can make the cream cheese filling too runny and alter the texture.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin purée works perfectly and offers consistent moisture and flavor for your Pumpkin Cheesecake Cookies Recipe. Just be sure it is pure pumpkin and not pumpkin pie filling.

Is it possible to make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free baking blend that measures cup for cup. Just ensure your baking blend includes xanthan gum or a similar binder to keep the dough from falling apart.

Can I prepare the cheesecake filling in advance?

Definitely. You can make the cheesecake filling and freeze the balls ahead of time. This makes assembly on baking day quick and easy. Just remember to keep them frozen until you’re ready to bake.

What if my cheesecake filling oozes out while baking?

This usually happens if the filling isn’t frozen solid or the cookie dough isn’t sealed tightly around it. Make sure your cheesecakes balls are well frozen and pinch the dough firmly around the filling before baking to prevent leaks.

Can I double the recipe for a larger batch?

For sure! This Pumpkin Cheesecake Cookies Recipe scales well. Just be mindful to mix the dough thoroughly and bake the cookies in batches so they have enough space to bake evenly and keep their shape.

Final Thoughts

There is something truly magical about biting into one of these Pumpkin Cheesecake Cookies Recipe treats—a balance of soft, spicy cookie and creamy cheesecake that feels like a warm celebration of autumn in every bite. Whether you’re baking for a crowd or cozying up with a few yourself, these cookies bring joy and comfort to the table. So grab your apron, gather those ingredients, and get ready to fall in love with your new favorite seasonal indulgence!