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

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.

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.

Step-by-Step Pumpkin Cheesecake Cookie Recipe

(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.

Storing and Serving

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.
  

Related Pumpkin & Fall Desserts

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

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

Print Recipe

Soft, chewy pumpkin spice cookies with a creamy cheesecake filling – the ultimate fall dessert you’ll crave all year.

• Author: Emilio
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 39 minutes
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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

Instructions

1. In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Chill for 30 minutes.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add egg, yolk, vanilla, and pumpkin puree; mix until smooth.
4. Fold dry ingredients into wet until just combined.
5. Scoop 2 tbsp dough, flatten, add 1 tsp filling, wrap dough to seal, and place seam-side down on baking sheet.
6. Bake at 350°F for 12–14 minutes until edges set and centers are soft.
7. Cool 5 minutes on sheet, then transfer to rack. Optionally drizzle with glaze or dip in chocolate.

Notes

Blot pumpkin puree well to prevent excess moisture. Chill cream cheese filling before assembly to avoid leaks.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 14g
• Sodium: 140mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Keywords: pumpkin cheesecake cookies, fall dessert, pumpkin spice, cream cheese filling, autumn baking