Jump to Recipe Print RecipeThe scent of cinnamon and nutmeg fills the air as autumn leaves dance outside my window, stirring memories of cozy gatherings and festive feasts. Today, I’m thrilled to share my cherished recipe for Pumpkin Cheesecake Cookies—an irresistible fall dessert that marries the warm, comforting flavors of pumpkin with the creamy delight of cheesecake. These cookies are not only quick to whip up but also guarantee to impress guests and family alike with their chewy texture and rich filling. Whether you’re hosting a harvest celebration or snuggling up with a warm drink, these cookies will certainly elevate your dessert game. What’s your favorite way to enjoy pumpkin treats during this season? Why are Pumpkin Cheesecake Cookies a must-try? Unique Flavor Fusion: These cookies blend pumpkin and creamy cheesecake filling into every bite, creating a delightful treat that captures the essence of fall. Quick and Simple: Perfect for anyone, even those new to baking. Just mix, chill, and bake for a fuss-free dessert that’s ready in no time! Crowd-Pleasing Delight: With their chewy texture and aromatic pumpkin spice sugar coating, these cookies are sure to impress at any gathering or cozy night in. Versatile Variations: Feel free to experiment! Try swapping pumpkin puree for sweet potato, or add a hint of cocoa for a chocolate twist, ensuring there’s always something new to discover. Ideal for Pairing: Enjoy with a cup of coffee or hot chocolate for the ultimate cozy dessert experience. You might also love the Bake Cheesecake Discover or some delectable Chocolate Chip Cookies on the side! Pumpkin Cheesecake Cookies Ingredients For the Cheesecake Filling Cream Cheese – Provides the creamy cheesecake filling; using full-fat ensures the best texture. Granulated Sugar – Sweetens the filling; you can substitute with brown sugar for a deeper flavor. Vanilla Extract – Enhances the filling’s overall flavor; no substitutes needed here. For the Cookie Dough Butter – Adds richness and helps achieve a soft cookie texture; opt for unsalted butter for better control over salt levels. Dark Brown Sugar – Contributes moisture and a richer flavor; light brown sugar is a suitable alternative. Pumpkin Puree – The star ingredient; adds moisture and flavor but make sure to drain excess moisture before use. Egg – Binds the ingredients; it’s crucial not to substitute this as it affects the cookie structure. All-Purpose Flour – Provides necessary structure; gluten-free flour can be used, just note modifications may be needed. For the Spices Ground Cinnamon, Allspice, Nutmeg, Ginger – These spices create the quintessential fall flavor combo; 1 tablespoon of pumpkin spice can replace all if needed. Baking Powder & Baking Soda – Leavening agents for the cookies; ensure they’re fresh for the best rise. Salt – Balances out sweetness and enhances flavors, essential for a well-rounded taste. Now you’re all set to create these delightful Pumpkin Cheesecake Cookies that will warm your heart! Step‑by‑Step Instructions for Pumpkin Cheesecake Cookies Step 1: Prepare Cheesecake Filling In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, blend the ingredients on medium speed until the mixture is smooth and creamy, about 3-4 minutes. This rich filling will provide a delightful core for your Pumpkin Cheesecake Cookies, so ensure there are no lumps. Set aside while you make the cookie dough. Step 2: Make Cookie Dough In a medium saucepan, melt the unsalted butter over low heat, then allow it to cool slightly. In a large mixing bowl, whisk together the granulated sugar and dark brown sugar until combined. Stir in the cooled butter, followed by pumpkin puree, egg, and vanilla extract. Mix until all ingredients are seamlessly blended, creating a rich, flavorful base for the cookies. Step 3: Combine Dry Ingredients In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, allspice, nutmeg, ginger, and salt until evenly mixed. Gradually fold this dry mixture into the wet ingredients from Step 2 using a spatula, stopping when just combined. Avoid overmixing to keep your Pumpkin Cheesecake Cookies soft and chewy! Step 4: Chill Dough Cover the cookie dough with plastic wrap or a clean kitchen towel and refrigerate it for at least 1 hour. Chilling the dough is crucial as it helps firm up the texture, making it easier to shape the cookies and preventing them from spreading too much during baking. Step 5: Shape Cookies Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop, portion out the chilled dough and roll each piece into a ball. Once formed, roll the dough balls in a mixture of pumpkin spice sugar to coat them. This will add an aromatic, flavorful outer layer to your Pumpkin Cheesecake Cookies. Step 6: Fill with Cheesecake Flatten each dough ball gently on the prepared baking sheet, then create a small indent in the center of each cookie. Spoon a small dollop of the cheesecake filling into each indent, ensuring it’s centered. This step makes your cookies irresistibly delightful, with that creamy surprise inside every bite. Step 7: Bake Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden while the centers appear soft. Don’t overbake; the cookies will continue to firm up as they cool. Once done, allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely, ensuring the perfect texture. What to Serve with Pumpkin Cheesecake Cookies? Elevate your cozy autumn gatherings with delightful additions that enhance every bite of these scrumptious cookies. Creamy Hot Chocolate: The rich chocolate flavor pairs beautifully with pumpkin, delivering a warm and inviting treat that feels like a hug in a mug. Spiced Apple Cider: Enjoy the comforting flavors of fall with a warm apple cider, providing a fruity contrast to the creamy cheesecake filling in the cookies. Cinnamon Sugar Doughnuts: These fluffy fried delights mirror the sweet spices in the cookies, creating a delightful harmony of flavors that will tantalize your taste buds. Whipped Cream: A dollop of lightly sweetened whipped cream atop your cookie presentation adds a decadent touch, enhancing the creamy filling with each bite. Pecan Pie Bars: Rich and nutty, these bars bring delightful crunch and sweetness, making a perfect complementary dessert during your fall festivities. Maple Glazed Coffee: The warm notes of maple from your coffee will elevate the pumpkin flavors, making each sip an experience that pairs beautifully with each cookie. Indulge your cravings by mixing and matching these pairings to create memorable moments around the table! Expert Tips for Pumpkin Cheesecake Cookies Drain Pumpkin: Ensure your pumpkin puree is thoroughly drained to prevent overly moist cookies that won’t hold their shape. Chill Dough: Don’t skip the chilling step; it firms up the dough for easier shaping and prevents spreading during baking. Timing is Key: Bake until edges are lightly golden but centers are still soft; this ensures that your Pumpkin Cheesecake Cookies remain chewy. Watch the Filling: Avoid overfilling the indent with cheesecake; it may overflow while baking, making for messier cookies. Storage Matters: Keep them in an airtight container in the fridge for up to three days to maintain freshness and flavor. Cookie Scoops: Using a large cookie scoop for dough portions (2.5-3 oz) can yield bigger cookies; adjust the baking time to 13-15 minutes accordingly. Pumpkin Cheesecake Cookies Variations & Substitutions Feel free to get creative and tweak these cookies to suit your tastes or dietary needs—there’s a world of delicious possibilities waiting! Sweet Potato Swap: Substitute pumpkin puree with sweet potato puree for a unique flavor twist that’s equally creamy and delicious. This variation brings out a subtle sweetness, offering a lovely alternative while keeping the fall essence intact. Chocolate Delight: Add 1/4 cup of cocoa powder to the cookie dough for a chocolatey twist that compliments the pumpkin wonderfully. You’ll find the rich chocolate flavor harmonizes beautifully with the cheesecake filling, creating a decadent treat. Nutty Crunch: Fold in 1/2 cup of chopped nuts, such as pecans or walnuts, into the dough for added texture and nuttiness. This not only enhances the flavor but provides a delightful crunch with every bite, making these cookies extra satisfying. Dairy-Free Option: Use vegan cream cheese and a dairy-free butter alternative to create a dairy-free version that still tastes incredible. This allows everyone to enjoy the cookie magic without sacrificing flavor or texture, proving that dairy-free can be delightful! Gluten-Free Delight: Substitute all-purpose flour with a gluten-free flour blend designed for baking to accommodate gluten sensitivities. Just keep in mind that adjustments to moisture might be needed, but you can still achieve chewy cookies with the same delicious filling! Spice Level Up: Add a pinch of cayenne pepper or cardamom to the spices for an extra kick of flavor! This offers a playful aspect to your cookies, making them a delightful surprise for adventurous eaters. Less Sweet: Reduce the granulated sugar to 1/2 cup for a less sweet cookie that allows the pumpkin and spices to shine. This way, the natural flavors come forth, catering to those who prefer a more balanced sweetness. Coconut Flake Surprise: Stir in 1/2 cup of sweetened shredded coconut to the cookie dough for a tropical twist in every bite. The coconut adds not only flavor but also a wonderful texture contrast, transporting your pumpkin cookies to a new delightful realm. Experimenting with these variations will ensure that every batch of your Pumpkin Cheesecake Cookies feels new and exciting! Plus, if you’re looking for more delightful recipes, you might enjoy trying out a Bake Oreo Cheesecake or giving the Creamy 3-Ingredient Cheesecake a whirl! Make Ahead Options These Pumpkin Cheesecake Cookies are a lifesaver for busy home cooks looking to save time! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Simply mix the dough and shape it into balls, then refrigerate until you’re ready to bake. Alternatively, you can scoop the dough into balls and freeze them for up to 30 days; just remember to thaw them in the fridge overnight if frozen. For the cheesecake filling, you can also prepare it up to 3 days ahead and store it in an airtight container in the refrigerator. When you’re ready to bake, simply fill the cookie dough with your chilled cheesecake mixture and follow the baking instructions for fresh, delicious Pumpkin Cheesecake Cookies that taste just as delightful as if you made them from scratch that day! Storage Tips for Pumpkin Cheesecake Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days to preserve their soft texture. Fridge: For longer freshness, keep the cookies in the fridge in an airtight container for up to 3 days. This will help maintain their creamy filling. Freezer: If you’re preparing ahead, freeze cookie dough balls for up to 30 days. Portion them out and freeze in a single layer, then transfer to a zip-top bag for easy access. Reheating: To enjoy warm cookies, pop them in a preheated oven at 350°F (175°C) for 5-7 minutes. This will revive the gooey cheesecake filling inside your Pumpkin Cheesecake Cookies. Pumpkin Cheesecake Cookies Recipe FAQs What type of pumpkin puree should I use? Absolutely! Use 100% pure pumpkin puree for the best results. Be sure to avoid pumpkin pie filling, which contains added spices and sugars. For optimal texture, I recommend draining any excess moisture from the puree before mixing it into your cookie dough. How should I store leftover Pumpkin Cheesecake Cookies? To maintain freshness, store your cookies in an airtight container. They can be kept in the refrigerator for up to 3 days. If you prefer them at room temperature, they can last for about 2 days before becoming a bit dry. Just pop them in the microwave for about 10-15 seconds for a warm, gooey experience! Can I freeze the cookie dough? Very! Freezing the cookie dough is a great way to enjoy these cookies later. Simply scoop the dough into individual balls and place them on a baking sheet in a single layer. Freeze until firm, then transfer the dough balls to a zip-top bag and store in the freezer for up to 30 days. When ready to bake, you can bake them straight from the freezer; just add a couple of extra minutes to the baking time. What if my cookies spread too much while baking? Oh no! To avoid overly flat cookies, ensure that your cookie dough is well-chilled before baking. You can also try using a higher ratio of flour or ensure that your baking powder and baking soda are fresh. Overmixing can lead to excess spreading as well, so mix until just combined! Are these Pumpkin Cheesecake Cookies suitable for people with allergies? Keep in mind that this recipe contains common allergens such as eggs, dairy, and gluten. For a dairy-free version, try using vegan cream cheese and substitute milk or a non-dairy milk option for the egg. It’s important to check labels for any hidden allergens if you’re serving someone with a specific allergy. Always examine substitutes carefully; making these cookies gluten-free may require specific blends to achieve that perfect texture. Pumpkin Cheesecake Cookies that Will Warm Your Heart These Pumpkin Cheesecake Cookies blend pumpkin and cheesecake flavors for a delightful fall treat. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 11 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 41 minutes mins Servings: 24 cookiesCourse: DessertsCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Filling8 oz Cream Cheese full-fat1/3 cup Granulated Sugar1 tsp Vanilla ExtractFor the Cookie Dough1/2 cup Butter unsalted1/2 cup Dark Brown Sugar1 cup Pumpkin Puree drained1 large Egg2 cups All-Purpose FlourFor the Spices1 tsp Ground Cinnamon1/2 tsp Allspice1/2 tsp Nutmeg1/2 tsp Ginger1 tsp Baking Powder fresh1/2 tsp Baking Soda fresh1/4 tsp Salt Equipment mixing bowlelectric mixermedium saucepanLarge mixing bowlspatulacookie scoopbaking sheetparchment paper Method Preparing the CookiesIn a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Blend on medium speed until smooth, about 3-4 minutes.In a medium saucepan, melt the butter over low heat, then cool slightly. In a large mixing bowl, whisk the granulated and dark brown sugar, then stir in cooled butter, pumpkin puree, egg, and vanilla. Mix until blended.In a separate bowl, whisk together flour, baking powder, baking soda, and spices. Fold into the wet mixture until just combined.Cover the dough with plastic wrap and refrigerate for at least 1 hour.Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Portion out the chilled dough and roll into balls, then coat with pumpkin spice sugar.Flatten dough balls on the prepared sheet, creating an indent in the center. Spoon filling into each indent.Bake for 9-11 minutes until the edges are golden and centers are soft. Cool on the tray before transferring to a wire rack. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg NotesStore cookies in an airtight container; they maintain best at room temperature for 2 days or in the fridge for up to 3 days. Freeze cookie dough balls for longer storage. Tried this recipe?Let us know how it was!
