Pumpkin season is all about cozy flavors, and when you combine pumpkin with cheesecake, you get a dessert that’s truly irresistible. These Pumpkin Cheesecake Cookies take the warmth of spiced pumpkin and the creamy richness of cheesecake and bring them together in a cookie that’s soft, chewy, and perfectly indulgent. They’re the kind of cookies that taste like fall in every bite and are ideal for sharing at gatherings or enjoying with a hot cup of tea on a crisp afternoon.
What makes these cookies special is their texture. You get the softness of pumpkin cookie dough swirled with a cheesecake filling that melts into every bite. They’re simple to make, require everyday ingredients, and are a unique twist on classic fall baking. Today, I’ll walk you step by step through making them, share helpful tips, and answer common questions so you’ll be ready to bake up a batch with confidence.
Why You’ll Love Pumpkin Cheesecake Cookies
There’s something truly delightful about these Pumpkin Cheesecake Cookies that sets them apart from your usual fall baking favorites.
- Soft, chewy, and creamy all in one bite
- Pumpkin spice flavor paired with a tangy cheesecake swirl
- Perfect for fall gatherings, bake sales, or Thanksgiving dessert tables
- Easy enough for beginner bakers but impressive enough for special occasions
- Make-ahead friendly and freezer-friendly for stress-free baking
If you’ve been searching for a unique fall treat that highlights pumpkin while adding a touch of creamy indulgence, these cookies are exactly what you need.
How to Make Pumpkin Cheesecake Cookies
Making Pumpkin Cheesecake Cookies is simpler than it looks. The process involves preparing a pumpkin cookie dough base, creating a creamy cheesecake filling, and baking everything together to perfection.
Ingredients
For the Cookie Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- Pinch of salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Step 1: Make the Cheesecake Filling
In a small bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy. Place in the refrigerator to firm up slightly while you prepare the cookie dough.
Step 2: Prepare the Pumpkin Cookie Dough
In a large bowl, cream together the butter and brown sugar until fluffy. Add the pumpkin puree, egg, and vanilla, mixing until well combined. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Slowly add the dry ingredients to the wet mixture until a soft dough forms.
Step 3: Shape and Fill
Scoop about 2 tablespoons of cookie dough and flatten slightly in your hand. Add a small spoonful of the cheesecake filling in the center, then top with another small scoop of dough to seal. Place cookies on a lined baking sheet, leaving space between them.
Step 4: Bake
Bake in a preheated oven at 350°F (175°C) for 12–14 minutes, or until the cookies are set and lightly golden around the edges. Allow to cool on the baking sheet before transferring to a wire rack.
What to Serve With Pumpkin Cheesecake Cookies
These cookies are delicious on their own, but they also pair wonderfully with other fall flavors and treats.
- Serve with coffee, tea, or a warm apple cider
- Pair with vanilla ice cream for a decadent dessert
- Add them to a fall dessert platter with brownies, apple crisp, or pumpkin bread
- Enjoy alongside savory fall dishes at a gathering for a sweet contrast
Tips for Perfecting Pumpkin Cheesecake Cookies
To make sure your Pumpkin Cheesecake Cookies turn out bakery-perfect every time, keep these tips in mind:
- Use room-temperature cream cheese for a smooth filling.
- Don’t overfill the cookies; a teaspoon of cheesecake filling is enough.
- Chill the cheesecake filling before using—it makes shaping easier.
- Line your baking sheets with parchment paper for easy removal.
- Allow cookies to cool completely before moving to prevent cracking.
Storing and Reheating
These cookies store beautifully, making them great for preparing in advance.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze unbaked filled cookie dough balls for up to 2 months; bake straight from the freezer with 2 extra minutes of baking time.
- Freeze baked cookies for up to 2 months, thaw overnight in the fridge before serving.
FAQs
Can I make Pumpkin Cheesecake Cookies ahead of time?
Yes, you can make them a day or two in advance. The flavors deepen and the cookies stay soft when stored in the refrigerator.
Can I use store-bought pumpkin pie filling?
It’s best to use pure pumpkin puree because pumpkin pie filling already has added sugar and spices, which can throw off the balance of flavors.
Can I make these cookies gluten-free?
Yes, simply swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.
Can I add mix-ins like chocolate chips or nuts?
Absolutely. White chocolate chips or chopped pecans pair beautifully with the pumpkin cheesecake flavor.
Conclusion
Pumpkin Cheesecake Cookies are the perfect way to celebrate pumpkin season with a twist. They’re soft, creamy, and bursting with warm spice, making them a delightful addition to your fall baking lineup. Whether you serve them at a family gathering, tuck them into a holiday cookie box, or enjoy them with a cup of coffee, they’re sure to become a new favorite.
Bake a batch this fall and enjoy the best of pumpkin and cheesecake in one irresistible cookie.
Pumpkin Cheesecake Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Add egg, pumpkin puree, and vanilla; beat until combined.
- Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.
- In a small bowl, beat together cream cheese, sugar, and vanilla until smooth for the filling.
- Scoop about 1 1/2 tablespoons of dough, flatten slightly, add 1 teaspoon of cheesecake filling in the center, then top with another small portion of dough to seal.
- Place filled cookies on a baking sheet lined with parchment paper.
- Bake at 350°F (175°C) for 12–14 minutes or until edges are set and lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.