There’s something magical about fall baking; the kitchen fills with warm spices, cozy memories, and the scent of something truly special in the oven. These Pumpkin Cheesecake Cookies are one of those recipes I come back to year after year, and they never disappoint. Inspired by two of my all-time favorite desserts; classic cheesecake and soft pumpkin cookies—this recipe is the best of both worlds. Each bite is soft, rich, and filled with a luscious cream cheese center that melts into the spiced pumpkin dough like a dream.
I first made these Pumpkin Cheesecake Cookies on a chilly October weekend when I was experimenting with autumn flavors that felt comforting but a little unexpected. They were such a hit at our family dinner that they've now become a must-bake every season. Whether you’re baking a batch for Thanksgiving dessert tables, Halloween gatherings, or simply to enjoy with a warm mug of coffee on a quiet afternoon, they’re pure fall joy in cookie form.
What I love most about these Pumpkin Cheesecake Cookies is how they strike that perfect balance between indulgent and homey. The soft pumpkin spice cookie wraps around the tangy-sweet cheesecake filling like a warm hug. And the best part? They’re made with simple pantry ingredients and no fancy techniques—just real, honest baking from the heart.
Why You'll Love These Pumpkin Cheesecake Cookies
There’s something truly special about the way pumpkin and cream cheese come together. The cozy blend of cinnamon, nutmeg, and clove in the pumpkin cookie is perfectly balanced by the creamy, tangy sweetness of the cheesecake filling. It’s one of those pairings that feels meant to be—comforting, nostalgic, and just a little indulgent. These Pumpkin Cheesecake Cookies are more than just a seasonal treat—they’re an experience you’ll want to share.
One of the best parts? They’re much easier to make than they look. The pumpkin cookie dough is soft and forgiving, and filling them with the cheesecake center is simpler than you might expect. When I first made a batch of these Pumpkin Cheesecake Cookies, I was surprised by how quickly they came together—and how quickly they disappeared once cooled! They’ve since become my go-to for potlucks, fall bake sales, and cozy evenings at home.
Whether you’re a seasoned baker or just getting comfortable in the kitchen, these Pumpkin Cheesecake Cookies are a rewarding recipe to add to your fall collection. They’re festive, flavorful, and always a hit with family and friends. Trust me—after one bite, you’ll understand why they’ve earned a permanent spot in my autumn baking lineup.
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Ingredients
For the Pumpkin Cookie Dough:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For Rolling (Optional):
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons crushed graham cracker crumbs
See recipe card for quantities.
Instructions
Prepare the Cream Cheese Filling
- Beat the cream cheese in a medium bowl using an electric mixer until smooth and creamy, about 2 minutes.
- Add sugar, vanilla, and salt to the cream cheese and mix until well combined.
- Cover and chill the filling in the refrigerator for at least 1 hour. This helps the filling firm up, making it easier to work with.
- After chilling, scoop the filling into 1 teaspoon-sized balls and place them on a parchment-lined baking sheet.
- Freeze the cream cheese balls for at least 30 minutes until firm.
Make the Pumpkin Cookie Dough
- Whisk together the dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy, about 3-4 minutes.
- Add the pumpkin puree, egg, and vanilla to the butter mixture and beat until well combined. The mixture might look slightly curdled, but don't worry - this is normal!
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Cover the dough and refrigerate for 30 minutes to make it easier to handle.
Assemble and Bake
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- If using the sugar coating, mix together the sugar, cinnamon, and graham cracker crumbs in a small bowl.
- Scoop about 2 tablespoons of cookie dough and flatten it in your palm.
- Place a frozen cream cheese ball in the center of the flattened dough.
- Fold the cookie dough around the cream cheese ball, making sure to completely seal it inside.
- Roll the cookie into a ball shape, then roll in the cinnamon-sugar mixture if desired.
- Place the Pumpkin Cheesecake Cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie with the palm of your hand.
- Bake for 12-14 minutes, until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Step 1: Prepare the Cream Cheese Filling
Form chilled cream cheese into small balls and freeze until firm.
- Step 2: Make the Pumpkin Cookie Dough
Mix pumpkin cookie dough and chill for easier handling.
- Step 3: Wrap cream cheese in cookie dough, roll, coat, and bake.
Hints and Tips
Use fresh spices: For the best flavor in your Pumpkin Cheesecake Cookies, check that your cinnamon, nutmeg, and other spices are fresh. If they’ve been sitting in your cabinet for over a year, it’s worth replacing them for this special recipe.
Keep the cream cheese cold: Work with chilled filling. If the cream cheese balls begin to soften while assembling the cookies, pop them back in the freezer for a few minutes. This helps prevent leaks and makes shaping easier.
Dietary Benefits & Serving Suggestions
These Pumpkin Cheesecake Cookies can easily be adapted for different dietary needs. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Many brands work wonderfully in cookie recipes!
These Pumpkin Cheesecake Cookies make a perfect dessert alongside a mug of hot apple cider or spiced chai tea. For an extra special treat, serve them slightly warmed with a small scoop of vanilla ice cream on the side.
Recipe Variations & Substitutions
- Make it extra pumpkin-y: Add ¼ cup of finely chopped toasted pepitas (pumpkin seeds) to the cookie dough for added crunch and pumpkin flavor.
- Chocolate lovers: Mix ½ cup of mini chocolate chips into the cookie dough, or drizzle cooled cookies with melted chocolate.
- Maple twist: Replace half the granulated sugar in the cream cheese filling with pure maple syrup for a delicious maple cheesecake center.
- Vegan option: Use dairy-free cream cheese and butter substitutes, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Snickerdoodle style: For pumpkin snickerdoodle cheesecake cookies, add a bit more cinnamon to both the dough and the rolling mixture.
Equipment
- Stand mixer or hand mixer: Great for mixing both the pumpkin cookie dough and cream cheese filling quickly and easily. You can mix by hand if preferred, but it may take more effort.
- Cookie scoop: Helps portion the cookies evenly so they all bake at the same rate and come out uniform in size.
- Silicone baking mats: A reusable alternative to parchment paper. They promote even baking and prevent the cookies from sticking to the pan.
Storage
- Refrigerate: Store Pumpkin Cheesecake Cookies in an airtight container in the fridge for up to 5 days. Because of the cream cheese filling, avoid leaving them out at room temperature for more than 2 hours.
- Freeze: Freeze pumpkin cheesecake cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll stay fresh for up to 3 months. Thaw overnight in the refrigerator before enjoying.
The Cozy Trick That Makes Pumpkin Cheesecake Cookies Perfect Every Time
Here’s a little baking secret I learned the heartfelt way—and it’s made all the difference in my Pumpkin Cheesecake Cookies. The very first time I baked them, I was so excited to pull them out of the oven, only to find the cream cheese filling had leaked out of a few. The flavor was still amazing, but I knew they could be even better. That’s when I realized the key to success: fully sealing the filling inside the dough with care and patience.
Now, whenever I make these cookies, I treat the filling like something precious. I gently wrap the pumpkin cookie dough around it, making sure there are no gaps or weak spots. If I spot a crack or feel a thin edge, I don’t rush—I take a little more dough and smooth it over like I’m tucking the cookies in for a nap. It’s such a small moment in the recipe, but it brings a lot of love into the process. That bit of extra attention is what keeps the cream cheese center safely inside, baking into that soft, melt-in-your-mouth middle that makes these Pumpkin Cheesecake Cookies so unforgettable.
So if you're baking these for a fall party, Thanksgiving dessert table, or just to treat yourself, take that little pause during assembly. It’s the kind of detail that turns a good cookie into one everyone will remember—and ask for again next year.
FAQ
Do cheesecake cookies need to be refrigerated?
Yes, cheesecake cookies should be refrigerated due to the cream cheese filling. The dairy component can spoil if left at room temperature too long. Store them in an airtight container in the fridge, where they’ll stay fresh and safe to eat for up to 5 days. Let them come to room temp before serving for best flavor.
Do pumpkin cookies have to be refrigerated?
Pumpkin cookies without perishable fillings don’t always need refrigeration, but it helps maintain freshness and texture longer. If they include cream cheese, like Pumpkin Cheesecake Cookies, refrigeration is a must. Keep them in a sealed container in the fridge, and they’ll stay soft and flavorful for several days—perfect for prepping ahead of fall gatherings.
How long can cookies with cream cheese sit out?
Cookies with cream cheese, such as Pumpkin Cheesecake Cookies, should not sit out for more than 2 hours. Cream cheese is a perishable ingredient, and leaving it unrefrigerated too long can lead to spoilage. After baking and cooling, store them in the refrigerator to keep them fresh, flavorful, and safe to eat.
How long does pumpkin cheesecake last?
Pumpkin cheesecake typically lasts up to 4–5 days in the refrigerator when stored properly in an airtight container. For the best texture and flavor, serve it within the first few days. If you'd like to keep it longer, you can freeze individual slices and thaw them in the fridge overnight before serving.
Why Pumpkin Cheesecake Cookies Deserve a Spot in Your Fall Baking Lineup
There’s something timeless about a dessert that brings people together—and these Pumpkin Cheesecake Cookies do just that. With their soft, spiced cookie shell and luscious cream cheese center, they capture the cozy warmth of fall in every bite. Whether you’re surprising your loved ones with a thoughtful autumn gift or simply baking up something special for yourself, this recipe has a way of making ordinary moments feel a little more magical.
And if you love the dreamy combination of cheesecake with seasonal flair, don’t miss my Strawberry Swirl Cheesecake for a fruity twist, or these decadent Pumpkin Cheesecake Brownies that are rich, fudgy, and full of fall flavor.
Give these Pumpkin Cheesecake Cookies a try—you just might start a new baking tradition. And when you do, I’d love to hear how they turned out for you. Happy baking, and thank you for sharing a piece of your kitchen with me!
Related
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Pairing
These are my favorite dishes to serve with this Pumpkin Cheesecake Cookies recipe:
Pumpkin Cheesecake Cookies Recipe
Equipment
- 1 Electric mixer Hand or stand mixer works well
- 2 Mixing bowls One for dry ingredients, one for wet
- 1 Cookie scoop Optional, for even cookie size
- 1 Baking sheet Lined with parchment paper
- 1 Wire cooling rack For cooling cookies evenly
Ingredients
Pumpkin Cookie Dough
- 2½ cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1½ teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Ground ginger
- ¼ teaspoon Ground cloves
- ½ cup Unsalted butter Softened
- 1 cup Granulated sugar
- ½ cup Light brown sugar Packed
- 1 cup Pumpkin purée Not pumpkin pie filling
- 1 Large egg
- 1 teaspoon Vanilla extract
Cream Cheese Filling
- 8 oz Cream cheese Softened
- ¼ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Rolling Mixture (Optional)
- ½ cup Granulated sugar
- 1 tablespoon Ground cinnamon
- 2 tablespoon Graham cracker crumbs Crushed
Instructions
- Beat cream cheese until smooth.
- Add sugar, vanilla, salt to cream cheese; mix.
- Chill cream cheese mixture 1 hour.
- Scoop and freeze cream cheese into balls.
- Mix dry ingredients in a bowl.
- Cream butter and sugars until fluffy.
- Add pumpkin, egg, and vanilla to wet mix.
- Add dry ingredients gradually to wet.
- Chill cookie dough 30 minutes.
- Preheat oven to 350°F (175°C).
- Scoop cookie dough and flatten.
- Place cream cheese ball in center.
- Seal dough around filling completely.
- Roll cookie ball in cinnamon sugar (optional).
- Slightly flatten cookie ball.
- Bake 12–14 minutes.
- Cool on sheet 5 minutes, then transfer to rack.
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