When the scent of cinnamon and pumpkin spice drifts from the oven, it’s hard not to feel instantly cozy and comforted. That’s exactly the magic of Pumpkin Cheesecake Cookies—a treat that’s both creamy and dreamy, with the sweet tang of cheesecake swirled inside a soft, spiced cookie. If you love classic fall desserts, imagine enjoying pumpkin pie, cheesecake, and a chewy cookie all in one blissful bite!
Growing up, I always looked forward to pumpkin-flavored treats the moment the leaves started to change color. This recipe quickly became a fall essential in my kitchen because it’s quick, easy, and brings everyone together for just one more cookie. If you’re a fan of my crowd-favorite Snickerdoodle Cheesecake Bars, you’ll be delighted by this autumn-inspired creation! Let’s dive in and make your kitchen smell amazing—these cookies will be your new seasonal staple.
What is Pumpkin Cheesecake Cookies?
Let’s break it down: Pumpkin Cheesecake Cookies—what a name, right? Is it a cookie, a cheesecake, or a pumpkin pie? The answer: it’s the best of all worlds! Imagine biting into a spice-laced cookie exterior only to find a creamy cheesecake center with a pop of pumpkin flavor. It’s the kind of treat that makes you wonder who decided to mix all these classics together (and thank goodness they did!). As the old saying goes, the way to a man’s heart is through his stomach—and these cookies are your golden ticket. Don’t wait—give these playful delights a try and see if your heart (and taste buds) aren’t swayed!
Why You’ll Love This
Pumpkin Cheesecake Cookies are the ultimate fall comfort food with a delightful surprise in every bite. The main highlight? Each cookie has a soft, cake-like pumpkin shell, hiding a rich cheesecake center that melts in your mouth. Instead of running to the bakery or coffee shop for pricey seasonal cookies, baking these at home will save you money—and satisfy your cravings! They feature warming spices, real pumpkin, and a buttery graham cracker crust, making every bite taste like autumn in your kitchen.
Compared to my popular Pumpkin Cream Cheese Muffins, these cookies bring the best elements of two favorite desserts together in a perfectly shareable package. They’re fun to make, impressive to serve, and perfect for lunchboxes, potlucks, or cozy nights in. Give them a go and discover a new way to enjoy the flavors of fall—all from the comfort of your own kitchen.
How to Make
Quick Overview
Pumpkin Cheesecake Cookies are surprisingly simple and ultra-satisfying. The process involves making a creamy cheesecake filling, mixing a quick pumpkin cookie dough, and then combining the two for a soft, gooey cookie that bursts with autumn flavor. Prep and assembly take about 45 minutes, with a short chill in between—meaning you can go from craving to cookie in just a little over an hour. The result? Bakery-style cookies without any fuss!
Ingredients
8 oz cream cheese, softened
1/2 cup granulated sugar
1/2 whole pre-baked pumpkin pie
1/2 cup unsalted butter, cold and sliced
1/2 cup granulated sugar
1/4 cup light brown sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1/4 cup pumpkin puree
1 cup all-purpose flour
1 cup cake flour
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon cornstarch
1/4 teaspoon salt
1/2 cup granulated sugar (for coating)
1/2 cup crushed graham crackers
2 teaspoons ground cinnamon (for coating)
Directions
- Prepare the Cheesecake Filling:
In a medium bowl, use an electric mixer to beat together softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Stir in the crumbled half pre-baked pumpkin pie until combined. Place the mixture in the freezer to chill for 20-30 minutes to firm it up. - Portion and Chill the Cheesecake Filling:
Using a small cookie scoop, scoop balls of the pumpkin cheesecake mixture onto a baking sheet lined with parchment paper or a silicone mat. Freeze these for at least 30 minutes to ensure they stay firm during assembly. - Make the Pumpkin Cookie Dough:
In a large bowl, whisk together all-purpose flour, cake flour, pumpkin pie spice, 1/2 teaspoon ground cinnamon, baking soda, cornstarch, and salt. Set aside.In a second bowl, beat together 1/2 cup granulated sugar, light brown sugar, pumpkin puree, and cold, sliced butter using a mixer. Start on low speed for 2-3 minutes, then increase to high for another 2-3 minutes until the mixture is fluffy. Add the vanilla extract and then the eggs, one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet mixture, mixing until fully combined into a smooth dough. Chill the cookie dough in the refrigerator for 30 minutes.
- Assemble the Cookies:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.Using a medium cookie scoop, portion the chilled cookie dough and gently flatten each scoop into a disc about 1/4 inch thick.
Place a ball of chilled pumpkin cheesecake filling on top of half the flattened cookies. Cover with the remaining cookie discs and gently mold the dough around the filling, forming seamless balls.
- Coat the Cookies:
In a small bowl, mix together 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/2 cup crushed graham crackers. Roll each dough ball in this mixture so they’re evenly coated. - Bake and Cool:
Arrange the coated dough balls on your baking sheet, spacing them apart. Bake for 14-16 minutes, or until just set and fragrant. Remove from the oven and let rest on the cookie sheet for 15 minutes before transferring to a wire rack to cool completely.
What to Serve With
Pumpkin Cheesecake Cookies shine on their own, but they’re even better with a cozy cup of chai tea, pumpkin spice latte, or robust black coffee. For a festive dessert table, pair them with apple cider caramel dip, candied pecans, or cinnamon-roasted nuts. Fresh fruit like apple slices, or a scoop of vanilla bean ice cream, also make excellent companions. Hosting a party? Set out these cookies alongside other favorites like Ginger Molasses Cookies or Maple Walnut Bars for a delightful autumn spread.
Top Tips for Perfecting
- Use cold, sliced butter for the best cookie texture; it keeps the dough from spreading too much and creates a soft, chewy crumb.
- If you don’t have pre-baked pumpkin pie, substitute with an equal mix of pumpkin puree, a touch of cream, and extra sugar.
- Be sure to thoroughly chill both the cheesecake filling and the cookie dough for easy assembly and a distinct creamy center.
- Don’t overbake! The cookies should look just set when you remove them; they’ll continue to firm up as they cool.
- A cookie scoop makes portioning both the dough and filling easier (and less messy).
Storing and Reheating Tips
Store leftover Pumpkin Cheesecake Cookies in an airtight container in the refrigerator for up to five days. The creamy filling stays fresh and the cookies keep their texture best when kept cool. To enjoy them warm, simply microwave a cookie for 10-15 seconds before serving. For longer storage, freeze the cookies in a single layer until solid, then transfer to a zip-top bag or airtight container and freeze for up to three months. Thaw overnight in the fridge, then bring to room temperature (or warm gently) before enjoying.
FAQs
Can I make these cookies ahead of time?
Yes! You can make both the cheesecake filling and cookie dough a day ahead, then assemble and bake when ready.
Can I use canned pumpkin instead of pre-baked pumpkin pie for the filling?
Absolutely. Substitute with pumpkin puree plus a bit of extra sugar and a pinch of cinnamon for flavor.
Do these cookies need to be refrigerated?
Yes, because of the cheesecake filling, store them in the refrigerator for the best texture and safety.
Can these cookies be frozen?
Yes, they freeze beautifully! Store cooled cookies in an airtight bag or container for up to three months.
Why are my cookies flat?
Flat cookies are usually from dough that wasn’t chilled enough or using melted butter. Make sure to chill both dough and filling and use cold butter.
Conclusion
Pumpkin Cheesecake Cookies are a showstopping addition to your fall baking lineup—soft, spiced, sweet, and filled with creamy cheesecake goodness. Whether you’re craving a little comfort on a chilly day or want to impress your friends and family, this recipe is sure to wow. They’re simple to make, easy to love, and perfect for sharing (or keeping all to yourself).
Ready to bake your own batch? Leave a comment below with your thoughts, follow along for more cozy recipes, and be sure to check out other pumpkin favorites on the blog. Happy baking!