Pumpkin Cheesecake Cookies are a delightful twist on traditional cookies, blending the warm flavors of pumpkin with the creamy richness of cheesecake. These cookies are soft and tender with a subtle pumpkin spice that makes them perfect for fall or anytime you want a cozy treat. The cream cheese adds a little tang that balances the sweetness beautifully, making them stand out from your usual cookie batch.
I love making these cookies when the weather starts to cool down because they fill the kitchen with the smell of cinnamon and nutmeg, which feels like an instant hug. One trick I use is letting the dough chill a bit before baking—it helps keep the cookies soft and gives them that melt-in-your-mouth texture that everyone praises. Plus, they’re fun to eat because each bite has just the right mix of pumpkin and cheesecake flavors.
These Pumpkin Cheesecake Cookies are great for sharing with friends or bringing to a holiday party. I usually enjoy them with a cup of hot tea or coffee in the afternoon, but honestly, they’re good any time of day. If you want to get fancy, you can drizzle a little cream cheese glaze on top, but they’re just as good plain. Making these cookies always feels like a little celebration of fall, even if it’s just a random Tuesday!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. It adds moisture and the signature pumpkin flavor. If you can’t find it, homemade roasted pumpkin mashed smooth works well too.
Cream Cheese: This creates the creamy cheesecake center and adds richness. Soften it well for smooth mixing. For a lighter option, try Neufchatel cheese instead.
Spices: Cinnamon, ginger, nutmeg, and cloves give that warm pumpkin spice taste. You can adjust the amounts or use pumpkin pie spice as a convenient substitute.
Flour and Leaveners: All-purpose flour keeps the cookies soft and sturdy. Baking powder and baking soda help the cookies rise and stay tender.
How Can I Make the Cream Cheese Filling Smooth and Easy to Work With?
To make a smooth cheesecake filling:
- Make sure the cream cheese is fully softened to room temperature before mixing. This prevents lumps.
- Beat the cream cheese with sugar and vanilla until light and fluffy—this usually takes 2-3 minutes with a hand mixer.
- Use a spoon or small scoop to place the cheesecake filling into cookie dough indentations easily.
- Don’t overfill the cookies to avoid filling leaking while baking.
Equipment You’ll Need
- Baking sheet – a flat surface for even baking and easy cleanup with parchment paper.
- Parchment paper or silicone baking mat – stops cookies from sticking and helps them bake evenly.
- Mixing bowls – you’ll need at least two for dough and cheesecake filling.
- Electric mixer or hand mixer – makes beating cream cheese smooth and mixing dough easier.
- Spoons or cookie scoop – for shaping dough balls and filling each cookie with cheesecake.
- Wire cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree for a sweeter, earthier taste that still works great with spices.
- Add chopped pecans or walnuts to the dough for extra crunch and a nutty flavor contrast.
- Mix in mini chocolate chips for a chocolatey twist that pairs well with pumpkin’s warmth.
- Use maple extract instead of vanilla in the cheesecake filling for a cozy, different sweetness.
Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 8 oz cream cheese, softened (divided: 6 oz for filling, 2 oz for dough)
- 1 cup granulated sugar (divided: 1/2 cup for dough, 1/2 cup for filling)
- 1 large egg
- 1 teaspoon vanilla extract (divided: 1/2 tsp in dough, 1/2 tsp in filling)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- Optional: granulated sugar with cinnamon for sprinkling on top before baking
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 12-15 minutes to bake. Allow a few minutes for the cookies to cool before serving. In total, plan for about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep cookies from sticking and for easy cleanup.
2. Make the Pumpkin Dough:
In a large mixing bowl, beat 2 oz of softened cream cheese with 1/2 cup sugar until smooth and creamy. Add the canned pumpkin puree, 1 large egg, and 1/2 teaspoon vanilla extract. Mix all together until fully combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add this dry mixture to the pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
4. Prepare the Cheesecake Filling:
In another bowl, beat the remaining 6 oz cream cheese with 1/2 cup sugar and 1/2 teaspoon vanilla extract until creamy and smooth. This mixture will be the cheesecake center for the cookies.
5. Shape the Cookies:
Use a spoon or cookie scoop to form small balls of pumpkin dough (about 1 to 1.5 tablespoons each) and place them spaced out on your prepared baking sheet. Using your thumb or the back of a small spoon, gently create an indentation in the center of each dough ball.
6. Fill and Sprinkle:
Fill each indentation with about 1 teaspoon of the cheesecake filling. If you like, sprinkle a little cinnamon sugar on top of the cookies to add a special sparkle and flavor.
7. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges look set and the cheesecake filling is slightly firm. The centers should still be soft but not runny.
8. Cool and Serve:
Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these soft, moist pumpkin cookies with creamy cheesecake centers!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid for best results. This helps keep your cookie dough from becoming too wet.
Can I Substitute the Cream Cheese?
You can use Neufchatel cheese as a lower-fat alternative or mascarpone for a richer filling. Just soften it well before mixing.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge up to a week or freeze for 1-2 months.
Can I Make These Cookies Ahead of Time?
Absolutely! Prepare the dough and cheesecake filling separately, then refrigerate for up to 24 hours before baking. This chilling step even helps improve texture.
