Pumpkin Cheesecake Cookies: 10 Reasons to Love & Bake Them!

If you love pumpkin spice and cheesecake, then get ready—because these pumpkin cheesecake cookies are the best of both worlds! Imagine soft, chewy pumpkin cookies filled with a creamy cheesecake center. Every bite is packed with warm fall spices, a little sweetness, and just the right amount of tanginess from the cream cheese.

They’re easy to make, perfect for Halloween parties, Thanksgiving dessert spreads, or just a casual night in, and best of all—they taste like a bakery-style treat with almost no effort!

So, grab your apron, turn on your favorite fall playlist, and let’s bake some pumpkin cheesecake cookies! 🍂🍪

What Makes These pumpkin cheesecake cookies So Special?

These pumpkin cheesecake cookies are different from the rest because they are:

1. Soft and Chewy with a Surprise in the Middle

The outside is a soft, pumpkin-spiced cookie, while the inside is a smooth, creamy cheesecake filling. It’s the perfect texture contrast—a little chewy, a little gooey, and completely irresistible.

2. Packed with Fall Flavor

Cinnamon, nutmeg, ginger, and cloves bring all the classic fall flavors we crave this time of year. Add in a little vanilla and brown sugar, and you’ve got a cookie that tastes warm and comforting in every bite.

3. Easy to Make—No Fancy Baking Skills Needed

If making cheesecake sounds like too much work, don’t worry—these cookies give you all the flavor without the hassle. The cheesecake filling comes together in seconds, and the pumpkin cookie dough is a simple mix-and-stir situation.

4. They’re the Ultimate Crowd-Pleaser

Planning a fall gathering? These cookies disappear fast at parties, family get-togethers, or even in lunchboxes. Everyone loves them—and if you decide to keep a batch for yourself, we won’t judge!

What You’ll Need for pumpkin cheesecake cookies

Here’s everything you’ll need to make these pumpkin cheesecake cookies—and chances are, you already have most of it in your pantry!

For the Pumpkin Cookie Dough:

• 1 ¾ cups all-purpose flour – The structure of the cookie.
• ½ teaspoon baking powder – Helps create a light texture.
• ½ teaspoon baking soda – A little lift makes them extra soft.
• ½ teaspoon salt – Balances out the sweetness.
• 1 teaspoon cinnamon – The key to that classic fall spice.
• ½ teaspoon nutmeg – Adds warmth and depth.
• ½ teaspoon ground ginger – A subtle zing that pairs perfectly with pumpkin.
• ¼ teaspoon cloves – Optional, but adds that cozy spice.
• ½ cup unsalted butter (melted & slightly cooled) – Keeps them rich and chewy.
• ½ cup pumpkin puree – The star ingredient! Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
• ½ cup granulated sugar – Adds a slight crispness.
• ¼ cup brown sugar (packed) – Adds moisture and caramel-like flavor.
• 1 teaspoon vanilla extract – Because vanilla makes everything better.
• 1 large egg yolk – Adds richness and binds everything together.

For the Cheesecake Filling:

• 4 oz cream cheese (softened) – The creamy, tangy center.
• 2 tablespoons granulated sugar – Just enough sweetness.
• ½ teaspoon vanilla extract – Classic cheesecake flavor.

Optional Add-Ins & Toppings:

• Mini chocolate chips – Because pumpkin + chocolate = perfection.
• Caramel drizzle – A little extra indulgence never hurts.
• Crushed graham crackers – Sprinkle on top for a pumpkin pie touch.

Step-by-Step Instructions for Pumpkin Cheesecake Cookies

Step 1: Make the Cheesecake Filling

We need to prep the cheesecake filling Before starting on the cookie dough, so it can firm up a bit

1. In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
2. Scoop small teaspoon-sized portions onto a lined plate or baking sheet.
3. Freeze for 30 minutes to keep the filling firm while baking.

Step 2: Mix the Dry Ingredients

While the filling chills, take a medium bowl and whisk: flour, baking soda , baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Make the Pumpkin Cookie Dough

1. In a large bowl, mix melted butter, pumpkin puree, sugars, vanilla extract, and egg yolk until smooth.
2. Mix dry ingredients until well combined..
3. Chill the dough for at least 30 minutes to help it firm up.

Step 4: Assemble the Cookies

1. Scoop 1 ½ tablespoons of dough and flatten it in your palm.
2. Place a frozen cheesecake ball in the center.
3. Wrap the dough around the filling, making sure it’s fully covered.
4. Roll into a smooth ball and place on a lined baking sheet.

Step 5: Bake to Perfection

1. Preheat oven to 350°F (175°C).
2. Bake for 10-12 minutes, or until the edges are set.
3. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack.

Step 6: Time to Enjoy!

Take a bite and experience the magic—a soft, spiced pumpkin cookie with a creamy cheesecake center. Absolute perfection!

Pro Tips for the Best Pumpkin Cheesecake Cookies

Alright, so you’ve got the recipe down, but let’s make sure your pumpkin cheesecake cookies turn out soft, flavorful, and perfectly stuffed every time. Here are some pro tips to make the baking process even smoother!

1. Chill the Dough for Better Texture

Pumpkin adds extra moisture to cookie dough, which can make the cookies spread too much if the dough isn’t cold enough. Let the dough rest in the refrigerator so that it is firm and easy to work with. At least 30 minutes and if you have time, leave it for an hour, it’s even better!

2. Freeze the Cheesecake Filling

Trust me, this is a game-changer. If the cheesecake mixture is too soft, it’ll just melt into the dough instead of staying creamy inside. Freezing for at least 30 minutes keeps it solid long enough to hold its shape while baking.

3. Don’t Overmix the Dough

Mix the dry ingredients and wet ingredients until combined. Overmixing can make the cookies dense and tough instead of soft and chewy..

4. Use a Cookie Scoop for Even Sizes

For cookies that bake evenly, use a 1 ½ tablespoon cookie scoop to portion out the dough. This also makes stuffing them with cheesecake filling easier since all the dough portions are the same size.

5. Seal the Edges Well

When wrapping the cookie dough around the cheesecake filling, make sure to seal it completely. If there’s any opening, the filling might leak out while baking. Rolling the dough into a smooth ball helps keep everything in place.

6. Don’t Overbake

The cookies might look slightly underdone in the center when you take them out of the oven—that’s perfect! They’ll firm up as they cool. Overbaking will dry them out, so stick to 10-12 minutes and check the edges for doneness.

7. Let Them Cool Before Digging In

Let the cookies cool for at least 4 minutes on the baking sheet. I know it’s hard to wait. The cheesecake filling will be too hot when they come out of the oven, so give them a little time before taking your first bite!

8. Get Creative with Toppings

For taking these pumpkin cheesecake cookies to the next level? Try adding:

• A drizzle of caramel sauce for extra sweetness.
• A sprinkle of crushed graham crackers for a pumpkin pie-inspired crunch.
• A dusting of powdered sugar for a classic touch.
• A few mini chocolate chips in the dough if you love a pumpkin-chocolate combo.

Now that you have all the best tips and tricks, let’s talk about how to store these cookies so they stay fresh (and how you can freeze them for later)! 🍂🍪

How to Store & Freeze Pumpkin Cheesecake Cookies

Just baked a batch (or two)? Here’s how to keep them fresh and save some for later!

Storing Fresh Cookies

• Cool completely before storing to prevent sogginess.
• Airtight container keeps them soft.
• Fridge (recommended): Because of the cheesecake filling, store in the fridge for up to 5 days.
• Want them warm? Microwave for 10 seconds for a fresh-out-of-the-oven taste!

Freezing Pumpkin Cheesecake Cookies

Option 1: Freezing Baked Cookies

1. Allow cookies to cool completely, then freeze in a single layer for 1 hour.
2. Transfer to an airtight container or zip-top bag.
3. Freeze for up to 2 months.
4. Reheat: Thaw overnight or microwave for 15 seconds.

Option 2: Freezing Unbaked Dough

1. Assemble cookies, then freeze them uncooked for 1 hour.
2. Store in a zip-top bag for up to 2 months.
3. Bake from frozen at 350°F (175°C) for 12-14 minutes—no thawing needed!

Which Freezing Method is Best?

Need a quick dessert? Freeze baked cookies for grab-and-go treats.

Want fresh-baked cookies anytime? Freeze the raw dough.

Fun Ways to Customize These Pumpkin Cheesecake Cookies

Alright, so you’ve mastered the classic pumpkin cheesecake cookie, but what if you want to switch things up? Whether you’re looking to add extra flavor, texture, or a little extra sweetness, here are some fun ways to customize your cookies and make them even more irresistible.

1. Add Chocolate for a Decadent Twist

Pumpkin and chocolate? Absolutely. The rich, slightly bitter taste of chocolate balances out the sweetness of the cookie perfectly.

✅ Ways to add it:

• Stir in mini chocolate chips to the dough.
• Drizzle melted dark or white chocolate over the baked cookies.
• Sprinkle the tops with chopped chocolate or cocoa nibs before baking.

2. Make Them Extra Pumpkin Pie-Like

Want these cookies to taste even more like pumpkin pie? Try adding:

• A graham cracker crumble on top for a crunchy, pie-inspired texture.
• A tiny pinch of nutmeg or allspice to the cheesecake filling.
• A dusting of cinnamon sugar before baking for a warm, caramelized top.

3. Drizzle with Caramel for Extra Sweetness

Pumpkin + cheesecake + caramel = the ultimate fall dessert.

✅ How to do it:

• Drizzle warm caramel sauce over cooled cookies.
• Use salted caramel for a sweet-salty contrast.
• Sprinkle coarse sea salt on top for a gourmet touch.

4. Give Them a Maple Twist

Maple is another cozy fall flavor that pairs beautifully with pumpkin.

✅ How to do it:

• Swap vanilla extract for maple extract in the dough.
• Add a maple glaze by mixing powdered sugar, maple syrup, and a splash of milk.
• Use maple sugar instead of granulated sugar for a richer taste.

5. Turn Them Into Ice Cream Sandwiches

Okay, hear me out—take two cookies, sandwich some vanilla or cinnamon ice cream in between, and freeze for the ultimate fall-inspired treat. It’s next-level delicious.

6. Make a Bigger, Bakery-Style Version

Want thick, jumbo cookies like the ones at fancy bakeries?

• Use a larger scoop (about 3 tablespoons of dough per cookie).
• Chill the dough longer (at least an hour) to keep them thick.
• Bake at 325°F for 14-16 minutes for a softer center.

7. Spice It Up with a Cinnamon Sugar Coating

For a snickerdoodle-like twist, roll the cookie dough balls in cinnamon sugar before baking. This gives them a slightly crisp, caramelized exterior.

8. Add Nuts for Extra Crunch

If you love a little crunch in your cookies, mix in some chopped:

• Pecans for a classic fall vibe.
• Walnuts for a slightly earthy, buttery crunch.
• Almonds for a light, nutty flavor.

No matter how you customize them, these pumpkin cheesecake cookies are bound to be a hit! Up next, let’s wrap things up with a quick recap and final thoughts on why you need to bake these ASAP. 🍪🎃

Ingredient Substitutions & Dietary Modifications

Many readers look for alternative ingredients to fit dietary needs. This section can expand your audience and improve SEO with keywords like “gluten-free pumpkin cheesecake cookies” or “vegan pumpkin cookies.”

Substitutions:

• Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free: Use dairy-free cream cheese and vegan butter.
• Egg-Free: Replace the egg yolk with 1 tablespoon of flaxseed meal + 2.5 tablespoons of water (flax egg).

👉 Have you tried making these cookies with substitutions? Let me know how they turned out in the comments!

How to Make These pumpkin cheesecake cookies Extra Fancy

Readers love simple ways to make desserts look bakery-style. This section could include:

• Rolling the dough in cinnamon sugar before baking for a snickerdoodle-like crust.
• Drizzling melted white or dark chocolate over the cookies.
• Dusting powdered sugar for a classic, elegant finish.
• Topping with crushed graham crackers for a pumpkin pie-inspired crunch.

Pairing Ideas: What to Serve with These Cookies

This section makes the article more useful and engaging by giving readers ideas on what to enjoy alongside their cookies.

• Beverages: Pumpkin spice lattes, chai tea, caramel apple cider, or a classic cup of coffee.
• Ice Cream Pairing: Vanilla, cinnamon, or caramel ice cream.
• Whipped Cream Topping: A little dollop of homemade whipped cream makes everything better.

FAQs About Pumpkin Cheesecake Cookies

Final Thoughts: Time to Bake These Pumpkin Cheesecake Cookies! 🍪🎃

Let’s be honest—if you haven’t already preheated your oven, what are you waiting for? These pumpkin cheesecake cookies are everything we love about fall, wrapped up in one soft, chewy, and creamy bite.

They’re perfect for:

✔️ Cozy baking nights when you need something homemade and delicious.

✔️ Fall parties, Halloween treats, or Thanksgiving desserts—everyone will be asking for the recipe!

✔️ A sweet snack with coffee, tea, or (let’s be real) a pumpkin spice latte.

✔️ Meal-prepping desserts—freeze them and bake fresh anytime!

The best part? They’re easy to make! No complicated steps, no fancy baking skills—just pure fall magic in every bite. For extra creativity, you can top them with a drizzle of caramel, chocolate chips, or a sprinkle of graham cracker crumbs.

Now it’s your turn! Try these pumpkin cheesecake cookies and tell me what you think. Did you add any fun twists? Drop a comment below with your favorite fall cookie or tag me on Instagram—I can’t wait to see your creations! 🍂✨

Happy baking! 🍪💕

Pumpkin Cheesecake Cookies: 10 Reasons to Love & Bake Them!

• Author: Manuela Recipes
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes
• Category: Sweet Treat

Print Recipe

Print Recipe

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Description

These Pumpkin Cheesecake Cookies combine the soft, chewy goodness of pumpkin spice cookies with a creamy cheesecake center. Perfect for fall baking, they’re easy to make and a total crowd-pleaser!

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Ingredients

Scale 1x2x3x

For the Pumpkin Cookie Dough:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon cloves (optional)
• ½ cup unsalted butter (melted & slightly cooled)
• ½ cup pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk

For the Cheesecake Filling:

• 4 oz cream cheese (softened)
• 2 tablespoons granulated sugar
• ½ teaspoon vanilla extract

Optional Toppings:

• Cinnamon sugar (for rolling)
• Mini chocolate chips (optional for dough)

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Instructions

Step 1: Make the Cheesecake Filling

1. In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth.
2. Scoop teaspoon-sized portions onto a parchment-lined plate or baking sheet.
3. Freeze for at least 30 minutes until firm.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Make the Pumpkin Cookie Dough

1. In a large bowl, whisk melted butter, pumpkin puree, granulated sugar, brown sugar, vanilla extract, and egg yolk until smooth.
2. Gradually stir in the dry ingredients until just combined. Do not overmix.
3. Cover and chill the dough for at least 30 minutes.

Step 4: Assemble the Cookies

1. Scoop 1 ½ tablespoons of chilled dough and flatten it in your palm.
2. Place a frozen cheesecake ball in the center and wrap the dough around it, ensuring it’s fully covered.
3. Roll into a smooth ball and, if desired, coat in cinnamon sugar.
4. Place on a parchment-lined baking sheet.

Step 5: Bake the Cookies

1. Preheat your oven to 350°F (175°C).
2. Bake the cookies for 10-12 minutes, or until the edges are set. The centers may look slightly underdone, but they’ll firm up as they cool.
3. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Notes

Pro Tips:

• Chill the Dough: This helps the cookies hold their shape and prevents spreading.
• Don’t Overbake: Slightly soft centers ensure a chewy cookie texture.
• Customize Toppings: Drizzle with caramel or sprinkle with crushed graham crackers for extra flavor.

Storage Instructions:

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze baked cookies for up to 2 months or freeze unbaked cookie dough balls for a make-ahead option.

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Nutrition

• Serving Size: 18 cookies
• Calories: 150 kcal
• Sugar: 10g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

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