Introduction

These Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake center for a delightful treat. Soft and tender, they are perfect for cozy afternoons or sharing with friends during the season.

The image shows a close-up of pumpkin cheesecake cookies on a white plate placed on a white marbled surface. Each cookie has two layers: the bottom layer is a thick, soft pumpkin cookie with a warm orange color and slightly cracked texture, while the top layer is a creamy, smooth white cheesecake filling with a light dusting of cinnamon or nutmeg, adding a hint of brown speckles. The cookies are round, with the cheesecake layer slightly melting and filled inside a shallow well in the pumpkin cookie. In the background, part of a white plate with more cookies is visible on the same white marbled surface. The lighting highlights the soft texture and color contrast of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) light brown sugar
1/2 cup (100g) granulated sugar
3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
2 1/2 cups (310g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
Step 3: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder.
Step 5: Gradually add the dry ingredients into the wet pumpkin mixture, mixing just until combined. Avoid overmixing.
Step 6: Scoop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 10–12 minutes, or until edges are lightly golden. The centers may appear slightly soft but will firm up as they cool.
Step 8: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For added flavor, mix in 1 teaspoon of pumpkin pie spice or cinnamon to the dry ingredients.
Use cream cheese filling between two cookies for a classic pumpkin cheesecake sandwich.
If you prefer a crispier cookie, bake for an additional 2–3 minutes.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before serving. Reheat slightly in the microwave for a soft, warm treat.

How to Serve

The image shows pumpkin cheesecake cookies arranged on a white plate, placed on a white marbled surface. Each cookie has two layers: the bottom layer is a thick, soft pumpkin-colored cookie with a slightly bumpy texture, and the top layer is a smooth, creamy white cheesecake center, round and slightly sunken in the middle, sprinkled lightly with brown spice powder. Some cookies are in a white plate that is partially visible in the top left corner, and one cookie is close-up in the bottom center of the image. The scene is bright with natural lighting, highlighting the soft texture of both cookie and cheesecake filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. It may contain more moisture, so you might need to adjust the flour slightly.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture might vary slightly but will still be delicious.

Pumpkin Cheesecake Cookies Recipe

Print Recipe

★★★★★

5 from 54 reviews

These Pumpkin Cheesecake Cookies combine the warm, spiced flavors of pumpkin with the creamy sweetness of cheesecake, baked into soft, flavorful cookies perfect for fall or any time you crave a seasonal treat. The pumpkin base is moist and tender, complemented by a rich cheesecake filling, creating a delightful balance of textures and tastes in every bite.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Pumpkin Cookie Base

1 cup (226g) unsalted butter, softened
1 cup (200g) light brown sugar
1/2 cup (100g) granulated sugar
3/4 cup (180g) canned pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
2 1/2 cups (310g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder

For the Cheesecake Filling

8 ounces (225g) cream cheese, softened
1/3 cup (67g) granulated sugar
1 large egg yolk
1 teaspoon vanilla extract

Instructions

Prepare the Cookie Dough: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract and mix until combined. In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients into the wet ingredients, mixing until just combined to form the pumpkin cookie dough.
Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg yolk, and vanilla extract and continue beating until the mixture is creamy and well combined.
Assemble the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 tablespoon of pumpkin cookie dough and flatten it slightly. Place a small spoonful of the cheesecake mixture in the center, then top with another tablespoon of pumpkin dough. Seal the edges carefully and gently flatten the cookie slightly to create a sandwich with the cheesecake filling inside.
Bake: Place the assembled cookies on the prepared baking sheets spaced about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are set and lightly golden but the centers remain soft.
Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the cookies once fully cooled for the best texture and flavor.

Notes

Use canned pumpkin puree, not pumpkin pie filling, to control the spices and sweetness.
Make sure the cream cheese and butter are softened for easier mixing and a smoother texture.
The cookie dough may be a bit sticky; chilling it slightly can make shaping easier.
Store cookies in an airtight container for up to 3 days or refrigerate for longer freshness.
You can add spices like cinnamon, nutmeg, or ginger to the cookie dough for extra fall flavor if desired.

Keywords: pumpkin cheesecake cookies, fall cookies, pumpkin desserts, creamy filling cookies, soft pumpkin cookies