Pumpkin Cheesecake Cookies are the ultimate fall dessert, blending warm pumpkin spice flavors with rich, creamy cheesecake filling. These soft, chewy cookies feature a perfectly spiced pumpkin dough, complemented by a sweet and tangy cream cheese center that melts in your mouth. Perfect for holiday gatherings, autumn bake sales, or cozy evenings with a cup of coffee, they deliver both comfort and indulgence in every bite.
Easy to prepare and ready in under an hour, these cookies will quickly become a seasonal favorite. Whether you love pumpkin, cheesecake, or simply crave something sweet, this recipe is sure to impress.
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What are Pumpkin Cheesecake Cookies?
Pumpkin Cheesecake Cookies! What a mouthful – both literally and figuratively! But really, what’s in a name? Did some mad scientist in a lab coat suddenly exclaim, “Eureka! I’ve combined the best of cookies and cheesecake… and added pumpkin!” Or perhaps it was a happy accident, a delicious collision of pumpkin cookie dough and forgotten cheesecake filling.
Maybe a sneaky elf (who, let’s be honest, probably prefers baking to making toys) decided to get creative in the kitchen. It is said that “the way to a man’s heart is through his stomach,” but I believe, the way to anyone’s heart is through a delicious baked treat. So, whatever the origin, the name fits! Why not try your hand at crafting these little squares of deliciousness and experience the magic for yourself?
Key Ingredients for Pumpkin Cheesecake Cookies:
Here’s what you’ll need to create these pumpkin cheesecake delights:
For the Pumpkin Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
How to Make Pumpkin Cheesecake Cookies:
Get ready for an easy and delightful baking experience! These Pumpkin Cheesecake Cookies are surprisingly simple to make and deliver a flavour explosion.
The soft, spiced pumpkin cookie base perfectly complements the creamy, tangy cheesecake filling. From start to finish, you’re looking at around 45 minutes, including prep and baking time of 13-15 min. Get ready to indulge!
Step-by-Step Instructions:
Pumpkin Cookies:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Cream Butter & Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Add Egg & Vanilla: Beat in the egg and vanilla extract until well combined.
- Add Pumpkin: Gradually add the pumpkin puree and mix until smooth.
- Combine Wet & Dry: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Scoop Dough: Use a cookie scoop (about 1.5 tablespoons) to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Cheesecake Filling:
- Cream Cheese & Sugar: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add Egg Yolk & Vanilla: Beat in the egg yolk and vanilla extract until well combined.
Assembly & Baking:
- Create Indentations: Gently press your thumb or the back of a small spoon into the center of each cookie to create a small well or indentation.
- Fill with Cheesecake Mixture: Spoon a small amount of the cheesecake filling (about 1 teaspoon) into each indentation.
- Bake: Bake for 13-15 minutes, or until the edges of the cookies are lightly golden brown and the cheesecake filling is set.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Why You’ll Love These Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are a true treat for your taste buds! The warm, comforting spices of pumpkin are balanced perfectly by the tangy creaminess of the cheesecake swirl. One of the best part’s of this recipe is the ability to bake it yourself, saving you money and allowing you to customize it exactly to your taste.
The swirl of cheesecake filling adds a touch of elegance and elevates these cookies from ordinary to extraordinary. If you love the classic flavors of pumpkin pie, why not give these cookies a try? They’re like a mini pumpkin pie, but portable! Bake them today and taste happiness!!!
What to Serve Pumpkin Cheesecake Cookies With:
These cookies are delicious on their own, but they pair well with:
- A glass of cold milk or iced coffee: The creamy cookies and a simple beverage are a perfect match.
- A warm spiced latte: Embrace the fall flavors with a pumpkin spice latte or a cinnamon dolce latte.
- Vanilla ice cream: For an extra decadent dessert, serve the cookies warm with a scoop of vanilla ice cream.
- A fruit platter: The sweetness of the cookies is balanced nicely by refreshing fruit like apples, pears, or grapes.
Top Tips for Perfecting Pumpkin Cheesecake Cookies:
To achieve the perfect Pumpkin Cheesecake Cookies, consider these tips:
- Don’t Overmix: Overmixing the cookie dough will result in tough cookies. Mix until just combined.
- Softened Cream Cheese is Key: Ensure your cream cheese is properly softened for a smooth, lump-free filling.
- Use Pumpkin Puree, Not Pie Filling: Pumpkin pie filling contains added spices and sweeteners that will affect the flavor of your cookies.
- Chill the Dough (Optional): Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
- Vary the Spices: Adjust the amounts of cinnamon, nutmeg, and cloves to your liking. Add a pinch of ginger for extra warmth.
- Substitute the Flour: You could substitute 1/4 cup of all-purpose flour for oat flour.
- Don’t Overbake: Overbaking will result in dry cookies. Keep a close eye on them and remove them from the oven when the edges are lightly golden brown.
Storing and Reheating Tips:
- Storing: Store the cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. Freeze for up to 2 months.
- Reheating: If frozen, thaw the cookies in the refrigerator overnight. You can warm them slightly in the microwave or oven before serving, but they’re also delicious cold!
Final Thoughts:
These Pumpkin Cheesecake Cookies are a delightful treat that’s perfect for fall gatherings, holiday parties, or just a cozy night in. The combination of soft, spiced pumpkin cookies and tangy cheesecake filling is simply irresistible. They’re easy to make, customizable, and sure to be a hit with everyone who tries them! Happy baking!
For pudding lovers, our creamy Pudding with Egg and Cornstarch is a must-try. And if you can’t get enough whoopie pies, don’t miss our indulgent Peanut Butter Whoopie Pies.
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FAQs
Can I make these cookies ahead of time?
Yes! The cookies can be made a day or two in advance and stored in an airtight container at room temperature or in the refrigerator.
Can I use a different type of cream cheese?
We recommend using full-fat cream cheese for the best flavor and texture, but you can use reduced-fat cream cheese if you prefer.
Can I add chocolate chips to the cookie dough?
Absolutely! Chocolate chips would be a delicious addition to these cookies.
My cheesecake filling is cracking while baking. What did I do wrong?
This usually happens when the cookies are overbaked. Make sure to remove them from the oven when the edges are lightly golden brown and the filling is set, but not dry.
Pumpkin Cheesecake Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Soft, spiced pumpkin cookies with a creamy cheesecake filling — the perfect fall treat in every bite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in egg and vanilla until combined.
- Mix in pumpkin puree until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Scoop about 1.5 tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- In a medium bowl, beat cream cheese and sugar until smooth.
- Beat in egg yolk and vanilla until combined.
- Press a small indentation in the center of each cookie with your thumb or spoon.
- Fill each indentation with about 1 teaspoon cheesecake mixture.
- Bake 13-15 minutes, until edges are lightly golden and filling is set.
- Cool on baking sheets a few minutes, then transfer to wire rack to cool completely.
Notes
Make sure to use pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg