Name: Indulgent Pumpkin Cheesecake Cookies You'll Crave This Fall
Prep time: 30 min
Cook time: 13 min
Total time: 103 min
Ingredients: 6 oz Cream Cheese (Use low-fat or non-fat for a lighter option.); 3 tbsp Granulated Sugar (Coconut sugar can add a richer flavor.); 1/2 tsp Vanilla (Pure vanilla extract enhances richness.); 1/2 cup Canned Pumpkin Puree (Libby’s is recommended for best consistency.); 1 3/4 cups All-Purpose Flour (Spoon and level for the right texture.); 1 1/2 tbsp Pumpkin Pie Spice (A mix of cinnamon, nutmeg, and ginger can substitute.); 1/2 tsp Baking Powder (Essential for cookies’ rise.); 1/2 tsp Baking Soda (Works with baking powder for texture.); 1/2 tsp Salt (Balances sweetness.); 3/4 cup Unsalted Butter (Consider using vegan butter for a dairy-free option.); 1 cup Light Brown Sugar (Dark brown sugar can replace for more depth.); 2 Egg Yolks (Helps bind the dough.)

With the crisp air of fall settling in, there's nothing quite like the scent of warm pumpkin and spices wafting through the kitchen. I found myself craving something that could combine my love for cozy desserts and the seasonal flavors that make autumn so special. That's when these Pumpkin Cheesecake Cookies came to life—a delightful twist on traditional favorites.

Imagine sinking your teeth into a chewy cookie that cradles a rich, creamy cheesecake center, all enhanced with fragrant pumpkin pie spice. Each bite is a perfect balance of sweetness and warmth, making these cookies not just a treat but a celebration of the season. Ideal for cozy evenings or festive gatherings, these cookies are set to impress anyone tired of the same old desserts. Grab your apron, and let’s get baking!

Why are Pumpkin Cheesecake Cookies a Must-Try?

Delicious Fusion: These cookies combine the best of two worlds—chewy cookie texture with a luscious cheesecake center, making every bite a delightful surprise.
Fall Flavors: Infused with warm pumpkin pie spices, they embody the essence of autumn, perfect for cozy gatherings.
Quick and Easy: Despite their gourmet flavor, these cookies are simple to make, requiring just a few steps.
Make-Ahead Friendly: Prepare the cheesecake filling in advance and pop them in the oven when you’re ready for a fresh batch, making entertaining a breeze.
Crowd-Pleaser: Whether at a potluck or holiday party, these cookies are sure to impress and have everyone asking for the recipe!

Ingredients for Pumpkin Cheesecake Cookies

• Get ready to create the autumn delight!

For the Cheesecake Filling

Cream Cheese (6 oz / 170 g) – Use low-fat or non-fat for a lighter option in your filling.
Granulated Sugar (3 tablespoon / 38 g) – Sweetens the filling; coconut sugar can add a richer flavor.
Vanilla (½ tsp) – Pure vanilla extract enhances the richness of the cheesecake.

For the Cookie Dough

Canned Pumpkin Puree (½ cup / 122 g) – This is the star that gives the cookies their vibrant flavor; go for Libby’s for the best consistency.
All-Purpose Flour (1 ¾ cups / 219 g) – Make sure to spoon and level for the right texture.
Pumpkin Pie Spice (1 tablespoon + ½ tsp) – This provides that beloved fall warmth; a mix of cinnamon, nutmeg, and ginger works as a great substitute.
Baking Powder (½ tsp) – Essential for the cookies’ rise; no substitutes here!
Baking Soda (½ tsp) – Works alongside baking powder for a soft texture.
Salt (½ tsp) – A pinch to balance out the sweetness.
Unsalted Butter (¾ cup / 168 g) – Adds that rich, buttery flavor; consider using vegan butter for a dairy-free alternative.
Light Brown Sugar (1 cup / 220 g) – Offers moisture and depth; dark brown sugar is a great substitute for a more robust flavor.
Egg Yolks (2) – These help bind everything together and add richness to the dough.

Enjoy crafting these Pumpkin Cheesecake Cookies as your home fills with the fragrant aroma of fall!

How to Make Pumpkin Cheesecake Cookies

Prepare Cheesecake Filling: Mix cream cheese, granulated sugar, and vanilla in a bowl until fluffy and smooth. Portion the mix into small balls and freeze them for about an hour.
Dry Pumpkin: Spread the canned pumpkin puree on a paper towel, pressing down to absorb excess moisture. Aim for just under ¼ cup of concentrated pumpkin, which will add great flavor without excess liquid.
Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This will ensure even distribution of the leavening agents and spices.
Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and light brown sugar together until fluffy. Then mix in the egg yolks and 2 teaspoons of vanilla extract until combined.
Mix in Pumpkin: Stir in the prepared pumpkin until the mixture is uniform. The pumpkin should blend smooth with the butter and sugar, bringing warmth to the dough.
Add Dry Ingredients: Gradually mix in the dry ingredient mixture until just combined. Don’t overmix; you want to maintain that chewy texture!
Form Cookies: Scoop out a portion of dough, flatten it slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll this ball in spiced sugar before placing it on a lined baking sheet.
Bake: Bake the cookies at 350°F (175°C) for 12-13 minutes, or until they are golden around the edges. Once baked, cool them on the baking sheet for a few minutes, then transfer to wire racks to cool completely.

Optional: Serve warm with a drizzle of caramel sauce for an added treat!

Exact quantities are listed in the recipe card below.

Make Ahead Options

These Pumpkin Cheesecake Cookies are a dream for busy home cooks looking to simplify their meal prep. You can prepare the cheesecake filling up to 24 hours in advance by mixing cream cheese, sugar, and vanilla until fluffy and freezing it in small portions. Additionally, the cookie dough can be assembled a day ahead—just chill it in the refrigerator for easier handling. When you’re ready to enjoy these treats, simply wrap the frozen cheesecake balls in the dough, roll in spiced sugar, and bake at 350°F for 12-13 minutes. They will turn out just as delicious as if made fresh! Keeping this prep ahead in mind will allow you to delight your loved ones with minimal effort on busy days.

Expert Tips for Pumpkin Cheesecake Cookies

Prepare Ingredients: Ensure all ingredients are at room temperature, particularly cream cheese and butter. This helps them mix more smoothly into the filling and dough.
Avoid Excess Moisture: Properly dry your pumpkin to maintain a chewy texture. Too much moisture can lead to cake-like cookies instead of the desired chewy consistency.
Chill the Dough: Refrigerate the dough for at least 30 minutes if it's too sticky to handle. This makes wrapping the cheesecake filling much easier.
Taste as You Go: Taste your cheesecake filling before chilling; adjust the sweetness based on your preference. Remember that the cookies will add some sweetness as well.
Batch Bake for Evenness: Bake only a few cookies at a time to ensure even cooking and to keep the kitchen scent uniquely pumpkin pie-spiced!
Store Properly: For optimal freshness, store the Pumpkin Cheesecake Cookies in an airtight container at room temperature for up to three days or freeze for longer enjoyment.

Pumpkin Cheesecake Cookies Variations & Substitutions

Feel free to make these cookies your own with some creative twists and adjustments!

Dairy-Free: Swap cream cheese with a dairy-free cream cheese alternative for a vegan-friendly filling.
Flavor Infusion: Add maple syrup to the cheesecake filling for a rich, cozy flavor that pairs beautifully with pumpkin.
Nutty Delight: Incorporate chopped pecans or walnuts into the cookie dough for a delightful crunch and nuttiness.
Spice It Up: Add a dash of cayenne pepper or red pepper flakes to the filling for a subtle heat that balances the sweetness.
Chocolate Lovers: Mix in dark chocolate chips into the cookie dough for a decadently rich flavor that perfectly complements the pumpkin.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour mix for a cookie that everyone can enjoy.
Zesty Twist: Add a hint of orange zest to the dough for a refreshing citrusy flavor that livens up each bite.
Frozen Goodness: For a refreshing twist, freeze the baked cookies for a cool treat perfect for warm days or holiday gatherings.

These variations will not only delight your taste buds but also inspire creativity in the kitchen!

What to Serve with Pumpkin Cheesecake Cookies?

Cozy up this fall with a meal that perfectly complements the rich delight of these cookies.

Spiced Apple Cider: The warmth of spiced apple cider enhances the autumn flavors in the cookies, creating a cozy pairing.
Creamy Vanilla Ice Cream: The cool, creaminess of vanilla ice cream contrasts beautifully with the warm, spiced cookie texture, providing a delightful balance.
Pumpkin Spice Latte: This classic fall beverage echoes the cookies’ flavors and adds a festive touch to your dessert table.
Caramel Sauce Drizzle: A drizzle of rich caramel adds an indulgent, sweet note that complements the creamy cheesecake filling wonderfully.
Roasted Sweet Potatoes: The natural sweetness and slight earthiness of roasted sweet potatoes make for a hearty and healthful side dish.
Chilled Whipped Cream: A dollop of lightly sweetened whipped cream serves as a light embellishment, enhancing the cookie's flavors without overwhelming them.
Nutty Granola Parfait: Layering granola with yogurt and fruit creates a crunchy contrast that balances the chewy cookie experience perfectly.
Candied Pecans: A side of candied pecans provides a crunchy, sweet, and nutty addition that enhances the flavors of the cookies.
Honey Lavender Tea: This fragrant tea is a soothing drink that complements the rich pumpkin flavor, inviting you to savor every bite.

How to Store and Freeze Pumpkin Cheesecake Cookies

Room Temperature: Keep cookies in an airtight container at room temperature for up to 3 days. This helps maintain their soft, chewy texture and prevents them from drying out.

Fridge: If you prefer, store cookies in the fridge for up to a week. Ensure they are well wrapped to avoid absorbing other odors and maintain their delicious pumpkin flavor.

Freezer: For longer storage, freeze the Pumpkin Cheesecake Cookies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag for up to 2 weeks.

Reheating: To enjoy the cookies warm, simply microwave them for 10-15 seconds. This revives the creamy cheesecake center, making each bite as delightful as fresh out of the oven!

Pumpkin Cheesecake Cookies Recipe FAQs

What type of pumpkin puree should I use?
I always recommend using canned pumpkin puree, like Libby’s, for consistency and moisture content. Fresh pumpkin puree can be too liquidy, which may affect the texture of your cookies.

How should I store Pumpkin Cheesecake Cookies?
Store these delightful cookies in an airtight container at room temperature for up to 3 days. If you'd like them to last longer, you can also refrigerate them for up to a week, just make sure they’re sealed well to maintain their flavor!

Can I freeze Pumpkin Cheesecake Cookies?
Absolutely! For freezing, place the cookies in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They’ll stay fresh in the freezer for up to 2 weeks. When you’re ready to enjoy them, just microwave for about 10-15 seconds to warm them up!

What if my cookie dough is too sticky to handle?
No worries! If your dough is sticky, chill it in the refrigerator for about 30 minutes. This makes it much easier to work with, especially when you're forming the cookies around the cheesecake filling.

Are there any allergy considerations for this recipe?
Yes, since this recipe contains dairy and eggs, it’s important to consider any allergies. You can use low-fat or non-dairy cream cheese alternatives for a lighter or vegan option. Additionally, a flax egg can replace regular eggs for a vegan version; just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens.

What should I do if my cookies come out too cake-like?
If your cookies are too cakey, it’s likely due to excess moisture in the pumpkin puree. Make sure you dry your pumpkin thoroughly before mixing, pressing it between paper towels until you achieve just under ¼ cup. This step is key in ensuring that you achieve that chewy cookie texture!