Fall has always been my favorite season, not just for the colorful leaves and cozy sweaters, but for the warm, inviting flavors that come to life in the kitchen. Growing up, I remember the smell of pumpkin spice filling our home as my mom baked pumpkin pies and breads. That same comforting aroma inspired me to create these pumpkin cheesecake cookies—a treat that combines the nostalgic taste of spiced pumpkin with the creamy richness of cheesecake. The first time I baked them, my family hovered around the oven, eager to sneak a taste before they had cooled. One bite in, and we all knew this would become a seasonal tradition.
What makes these pumpkin cheesecake cookies so special is the balance of textures and flavors. The base is soft, chewy, and warmly spiced with cinnamon and pumpkin pie spice, while the center holds a swirl of tangy cheesecake that feels like a little surprise in every bite. Unlike traditional filled cookies that can get messy, these stay neat and elegant—perfect for sharing at fall parties, family gatherings, or even Thanksgiving dessert tables.
I love that this recipe highlights the best of two desserts in one bite: cozy pumpkin spice cookies and smooth cheesecake filling. It’s the kind of recipe that begs to be pinned and shared, just like the festive Pumpkin Patch Dirt Cups that have become a reader favorite. If you’re a pumpkin lover, you’ll also adore the soft crumb and deep flavor of my Moist Pumpkin Bread Recipe. Together, these treats capture the warmth of autumn in every bite.
Pumpkin cheesecake cookies aren’t just cookies—they’re a way to bring people together, one spiced, creamy bite at a time.
Table of Contents
Table of Contents
Ingredients & Baking Tips for Pumpkin Cheesecake Cookies
The magic of pumpkin cheesecake cookies starts with a well-balanced dough that’s both flavorful and sturdy enough to hold a creamy filling. For the base, you’ll need pantry staples like butter, brown sugar, and granulated sugar, which work together to create a soft, chewy texture. The real star, of course, is pumpkin puree. Be sure to use pure pumpkin puree, not pumpkin pie filling, since the latter contains added spices and sweeteners that can throw off the recipe. Adding an egg and vanilla extract helps bind the dough and deepen the flavor. Warm spices—pumpkin pie spice and cinnamon—round out the taste, giving every bite that classic autumn kick.
To make the cookies hold their shape, don’t skip the step of chilling the dough. Just 30 minutes in the refrigerator helps the butter firm up, which keeps the cookies from spreading too much in the oven. When mixing your dry and wet ingredients, stir only until combined. Overmixing can toughen the dough and make the cookies less tender. Think of these as soft pumpkin pillows waiting to be filled with cheesecake goodness.
The cheesecake filling is as simple as it gets: cream cheese, sugar, vanilla, and a touch of flour. Room temperature cream cheese blends best, giving you a silky mixture without lumps. Pipe the filling into the cookies once they’re fully cooled to keep everything neat and creamy. If you’ve ever enjoyed my No-Bake Lemon Cheesecake Cups, you already know how a smooth cheesecake filling can elevate a dessert. Pairing that same creamy element with pumpkin cookies takes things to a whole new level.
With just a few careful steps, your pumpkin cheesecake cookies will turn out bakery-worthy every time, perfect for sharing or savoring at home.
Step-by-Step Baking Guide for Pumpkin Cheesecake Cookies
The beauty of pumpkin cheesecake cookies is that they’re easier to make than they look. With a little prep and patience, you’ll end up with bakery-style cookies that are soft, spiced, and filled with a creamy surprise.
Start by preparing the cheesecake filling. Beat the cream cheese until smooth, then add sugar, vanilla, and a spoonful of flour. Mix until silky and lump-free, then transfer it to a piping bag. Let it chill for at least 30 minutes so it firms up enough to pipe neatly later.
Next, move on to the cookie dough. Cream together butter, brown sugar, and granulated sugar until fluffy. Blend in the pumpkin puree, egg, and vanilla, then fold in your flour mixture with baking soda, baking powder, salt, pumpkin spice, and cinnamon. Chilling the dough for 30 minutes is key—it helps control spreading and keeps the cookies thick enough to hold their centers.
When it’s time to bake, scoop the dough into even portions, about two tablespoons each. Roll into balls, flatten slightly, and press a small well into the center. Bake at 350°F (175°C) for 12–14 minutes until the edges are set. The centers will look soft—that’s exactly what you want.
Once cooled, pipe about a teaspoon of the chilled cheesecake filling into each well. Chill the finished cookies again for 20 minutes before serving so the filling sets perfectly. The result? A soft, spiced cookie with a creamy cheesecake core that melts in your mouth.
Here’s a quick baking guide to keep handy:
| Step | Details |
|---|---|
| Prep Time | 20 minutes |
| Chill Dough | 30 minutes |
| Bake Time | 12–14 minutes |
| Cooling + Filling | 20 minutes |
Follow these steps and you’ll have pumpkin cheesecake cookies that taste—and look—like they came from a bakery.
Serving, Storage & Variations of Pumpkin Cheesecake Cookies
Pumpkin cheesecake cookies aren’t just a recipe; they’re a celebration of cozy flavors that fit perfectly into any fall gathering. Once baked and filled, they’re ready to shine on dessert tables, in lunchboxes, or as a sweet companion to your favorite seasonal drinks.
How to Serve Pumpkin Cheesecake Cookies
These cookies are best enjoyed slightly chilled so the cheesecake center keeps its creamy texture. Place them on a platter dusted lightly with cinnamon for a festive touch, or drizzle with melted chocolate for extra decadence. They pair beautifully with warm drinks like spiced chai lattes, pumpkin spice coffee, or even a classic hot cocoa. If you’re putting together a fall dessert spread, mix them in with treats like Pumpkin Patch Dirt Cups for a playful option that kids and adults both love.
For special occasions, consider turning them into a Thanksgiving cookie board. Surround them with chocolate-dipped pretzels, caramel candies, and slices of Moist Pumpkin Bread Recipe to create an autumn-themed dessert table everyone will remember.
Storage, Freezing & Flavor Variations
Pumpkin cheesecake cookies should be stored in an airtight container in the refrigerator, where they’ll stay fresh for up to four days. For the best texture, let them sit at room temperature for 5–10 minutes before serving. If you’d like to plan ahead, freeze the unfilled cookies for up to two months, then add the cheesecake filling once thawed for a just-baked taste.
Variations are endless: add a caramel drizzle, fold mini chocolate chips into the cookie dough, or sprinkle crushed gingersnaps on top for extra crunch. You can also make bite-sized versions for holiday cookie trays or swap the cheesecake filling with flavored options like maple or cinnamon cream cheese. However you enjoy them, these pumpkin cheesecake cookies promise to be the highlight of your fall baking.
Frequently Asked Questions About Pumpkin Cheesecake Cookies
Can you freeze pumpkin cheesecake cookies?
Yes, you can freeze pumpkin cheesecake cookies. For best results, freeze the baked cookies without the cheesecake filling for up to two months. Once thawed, add the filling so it stays creamy and fresh.
How do you keep the cookies soft?
The key to soft cookies is not overbaking them. Remove them from the oven when the edges are set but the centers still look slightly soft. Storing them in an airtight container also helps maintain moisture.
Can you make them ahead for parties?
Absolutely! You can bake the cookies a day or two ahead and store them in the refrigerator. Simply add the cheesecake filling before serving so they look and taste freshly made.
What variations can I try with this recipe?
You can add chocolate drizzle, caramel sauce, or crushed graham crackers on top for extra texture. Bite-sized versions are also perfect for holiday cookie trays, and flavored cheesecake fillings (like maple or cinnamon) give them a seasonal twist.
Conclusion
Pumpkin cheesecake cookies are more than just a fall dessert—they’re a celebration of cozy flavors wrapped into a bite-sized treat. With their spiced pumpkin base and creamy cheesecake center, they make the perfect addition to Thanksgiving tables, cookie swaps, or casual family gatherings. For even more seasonal inspiration, check out my No-Bake Lemon Cheesecake Cups or explore fun fall ideas on my Pinterest page.
Bake a batch, share them with loved ones, and let the flavors of pumpkin spice and cheesecake bring warmth to your kitchen this season.
Pumpkin Cheesecake Cookies
Ingredients
FOR THE PUMPKIN COOKIE BASE
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup canned pumpkin puree not pumpkin pie filling
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
FOR THE CHEESECAKE FILLING
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Instructions
- 1. In a medium bowl, beat cream cheese until smooth. Add sugar, vanilla, and flour. Mix until lump-free. Chill for 30 minutes.
- 2. In a large bowl, cream butter, brown sugar, and sugar until fluffy. Add pumpkin, egg, and vanilla. Mix until combined.
- 3. In another bowl, whisk flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Stir into wet mixture until dough forms. Chill for 30 minutes.
- 4. Preheat oven to 350°F (175°C). Scoop 2 tablespoons dough, roll into balls, flatten slightly, and press a well in center.
- 5. Bake 12–14 minutes until edges are set. Cool completely.
- 6. Pipe cheesecake filling into centers, smooth tops if desired. Chill 20 minutes before serving.