Pumpkin Cheesecake Cookies: 7 Easy Fall Baking Tips

Name: Pumpkin Cheesecake Cookies – The Fall Dessert You’ll Crave All Year
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 8 oz cream cheese, room temp; 1/4 cup sugar; 1/2 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp pumpkin pie spice; 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 1 egg + 1 egg yolk; 1 cup pumpkin puree, blotted dry; 1 tsp vanilla extract

Jump to Recipe

There’s a certain smell that tells you it’s fall. For me, it’s the warm punch of cinnamon, nutmeg, and pumpkin puree wafting through the kitchen while a batch of cookies bakes. And not just any cookies — pumpkin cheesecake cookies.

Think of them as the ultimate autumn mashup: the tangy richness of cheesecake tucked inside a soft, chewy pumpkin spice cookie. They’re the kind of treat you want to eat on a crisp October morning, wrapped in a sweater, with a hot cup of coffee in hand. And the best part? You can pull them off in your own kitchen without any fancy pastry skills.

What Makes Pumpkin Cheesecake Cookies Special

A good cookie is about balance. And these hit all the marks:

Flavor: Pumpkin pie spice brings warmth, cream cheese adds tang, and brown sugar rounds it out with caramel depth.
Texture: Soft pumpkin cheesecake cookies that stay chewy around the edges, with a creamy surprise inside.
Occasion Flexibility: Great for fall dessert recipes, Halloween trays, Thanksgiving dessert spreads, or even just a Sunday bake.
Pairing Potential: These are perfect alongside coffee, chai, hot chocolate — or for the truly indulgent, next to a scoop of vanilla ice cream.

Whether you call them cream cheese filled pumpkin cookies, pumpkin cream cheese cookies, or pumpkin spice cheesecake cookies, they’re the kind of autumn baking ideas that keep people coming back for seconds.

Stack of pumpkin cheesecake cookies with creamy filling and sugar dusting.

Essential Ingredients for Soft Pumpkin Cheesecake Cookies

Pumpkin Puree

Use 100% pure pumpkin — not pumpkin pie filling (too much sugar and spice already in there).
This is key: blot your pumpkin puree with paper towels to remove excess moisture. Moisture is the enemy of chewy cookies.

Cream Cheese

Go full-fat. Flavor and texture both suffer with the low-fat stuff.
Bring it to room temp so it blends smooth without lumps.

Spices

Start with pumpkin pie spice: cinnamon, nutmeg, ginger, cloves.
Want to elevate it? Add a pinch of cardamom, a whisper of allspice, or even a touch of black pepper for a warm kick.

The Rest

Brown sugar for depth.
Vanilla extract for aroma.
Eggs for structure and richness.
All-purpose flour for stability.

Substitutions

Vegan: plant-based cream cheese + egg replacer.
Gluten-free: 1:1 GF flour blend.

(Makes about 20 cookies)

Ingredients for Filling:

8 oz cream cheese, room temp
1/4 cup sugar
1/2 tsp vanilla extract

Ingredients for Cookie Dough:

2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice (or custom blend)
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg + 1 egg yolk
1 cup pumpkin puree, blotted dry
1 tsp vanilla extract

Step 1 – Make the Cheesecake Filling

In a small bowl, beat cream cheese, sugar, and vanilla until smooth.
Chill in the fridge at least 30 minutes so it firms up — this keeps it from leaking in the oven.

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice (plus any extra spices you’re experimenting with).

Step 3 – Make the Dough

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy — about 2 minutes.
Add egg, egg yolk, vanilla, and pumpkin puree (remember, blotted dry!) and mix until smooth.
Fold in the dry ingredients until just combined. Don’t overmix — it makes tough cookies.

Step 4 – Assemble the Cookies

Scoop about 2 tablespoons of dough, flatten it slightly in your palm, and place 1 teaspoon of cheesecake filling in the center.
Wrap the dough around the filling and pinch to seal.
Place seam-side down on a parchment-lined baking sheet.

Step 5 – Bake

Bake at 350°F for 12–14 minutes, until the edges are set and the centers still look a bit soft.
They’ll finish setting as they cool — don’t overbake unless you like dry cookies (and trust me, you don’t).

Step 6 – Cool and Finish

Cool on the baking sheet for 5 minutes, then transfer to a rack.
Optional: drizzle with cream cheese glaze or dip tops in melted chocolate.

Chef Tips:

Don’t overcrowd your pan — they’ll steam instead of bake.
If the filling leaks, your cream cheese wasn’t chilled enough.
For extra chew, chill dough balls 20 minutes before baking.

Stacked pumpkin cheesecake cookies with visible cream filling.

Storing and Serving

Storage Method	Shelf Life	Tip
Room Temp	3 days	Airtight container
Refrigerated	1 week	Bring to room temp before eating
Frozen	3 months	Layer with parchment to prevent sticking

Serving Suggestions:

Best at room temperature for full flavor.
Pair with coffee, chai, or milk.
Make ice cream sandwiches for a holiday cookie recipe twist.

If you loved these pumpkin cheesecake cookies, you’ll want to try more of my favorite fall dessert recipes:

Cozy Pumpkin Coffee Cake for Autumn Mornings – Perfect with a steaming cup of coffee.
Moist Pumpkin Spice Cake with Cream Cheese Frosting – Rich, spiced, and topped with a luscious frosting.
Warm and Comforting Pumpkin Crisp Recipe – A cozy dessert for chilly nights.
Soft and Chewy Pumpkin Snickerdoodle Cookies – Cinnamon-sugar heaven in every bite.
Easy Gluten-Free Pumpkin Squares – Perfect for gluten-free guests.
Healthy Pumpkin Oatmeal Bars – A wholesome sweet snack.
Classic Homemade Pumpkin Bread – The ultimate fall loaf.
Chocolate Chip Pumpkin Bread for a Sweet Twist – A dessert-meets-breakfast favorite.
Perfect Pumpkin Crunch Cake Recipe – Sweet, crunchy, and addictive.

FAQ – Pumpkin Cheesecake Cookies

Can I make these without cream cheese?

You can, but then you’ve just made pumpkin cookies — still good, but not these.

How do I keep them chewy?

Don’t overbake, and blot your pumpkin puree to avoid excess moisture.

Can I make them gluten-free?

Yes — swap in a quality 1:1 gluten-free flour blend.

Can I freeze pumpkin cheesecake cookies?

Absolutely. Freeze baked cookies or unbaked dough balls for up to 3 months.

Conclusion – Bake These Pumpkin Cheesecake Cookies Today

These pumpkin cheesecake cookies are everything fall should taste like — soft, chewy, warmly spiced, and just a little decadent in the middle. Whether you make them for a holiday party or just to treat yourself on a chilly afternoon, they’re the kind of cookie that disappears fast.

So go ahead — preheat that oven, pull out the mixing bowls, and try this pumpkin cheesecake cookie recipe. This is the cookie I want to eat all autumn long.

Want more cozy fall dessert ideas? Follow me on Pinterest for more holiday cookie recipes, autumn baking ideas, and mouthwatering seasonal treats.

Pumpkin Cheesecake Cookies – The Fall Dessert You’ll Crave All Year

What Makes Pumpkin Cheesecake Cookies Special

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