Pumpkin Cheesecake Cookies Recipe

If you’re craving a cozy, fall-flavored treat that’s a little bit cake, a little bit cookie, and all kinds of delicious, then this Pumpkin Cheesecake Cookies Recipe is exactly what you need. I absolutely love how these cookies turn out — soft, chewy, with that irresistible cream cheese center that melts in your mouth. Once you try this recipe, you’ll see why it becomes a favorite for every pumpkin season (and honestly, year-round!). Ready to get baking? Let’s dive in!

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Ingredients You’ll Need

Every ingredient in this Pumpkin Cheesecake Cookies Recipe plays a special role — from the creamy smoothness of the cream cheese to the cozy spices that make your kitchen smell like autumn heaven. Here’s what to keep an eye on at the store or in your pantry before you start.

• Unsalted butter: I recommend room temperature to cream it smoothly with the sugars, adding richness without extra salt.
• Granulated sugar & brown sugar: Brown sugar adds moisture and depth, while granulated sugar adds that perfect sweet crunch.
• Egg yolk: Gives the dough richness and helps bind everything perfectly.
• Pumpkin puree: Use pure pumpkin, not pie filling, for the right flavor and texture.
• Vanilla extract: Boosts the sweetness and rounds out flavors beautifully.
• All-purpose flour: The base of the cookie—it keeps them sturdy but tender.
• Baking soda: Helps with that subtle lift and chewiness.
• Kosher salt: Balances sweetness and enhances all the flavors.
• Spices (cinnamon, nutmeg, cloves, ginger): Trust me, don’t skip or skimp—they’re what make pumpkin cookies special.
• Granulated sugar & cinnamon (for rolling): This combo adds a delicate, sweet-spiced crust on the outside.
• Cream cheese: The star of the cheesecake center, softened for easy mixing.
• Powdered sugar: Adds sweetness and smoothness to the cheesecake filling.
• Egg (for filling): Helps the filling set while baking without cracking.
• Turbinado sugar and cinnamon (for sprinkling): Adds a gorgeous sparkle and crunch on top—my little finishing touch.

Variations

I love customizing my Pumpkin Cheesecake Cookies Recipe depending on what mood I’m in or who I’m baking for. Feel free to tweak things—you might be surprised by how a little switch-up can become your new favorite!

• Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and the cookies still stayed moist and tender—win-win for friends with sensitivities.
• Spice it Up: Sometimes, I like adding a pinch of cardamom or a dash of pumpkin pie spice for extra depth—feel free to play around.
• Chocolate Chip Addition: My kids begged me to sprinkle mini chocolate chips into the dough; let me tell you, that combo is dangerously good.
• Reduced Sugar: For a less sweet treat, try cutting down the sugar by about 1/4 cup; the spices still shine through wonderfully.

How to Make Pumpkin Cheesecake Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by creaming your room temperature unsalted butter with both the granulated and brown sugars. I love using a stand mixer for this, but a hand mixer works great too. Beat them until the mixture is light and fluffy—which usually takes about 3 to 4 minutes. This step is key because it creates that tender crumb in your cookies.

Step 2: Add Egg Yolk, Pumpkin, and Vanilla

Next, mix in the egg yolk, pumpkin puree, and vanilla extract. The pumpkin adds moisture and that classic fall flavor, so make sure you’re using pure pumpkin — not the spiced pumpkin pie filling. The batter will look a bit loose, but don’t worry; the flour and spices will come in next.

Step 3: Mix Dry Ingredients Separately, Then Combine

In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, cinnamon, nutmeg, cloves, and ginger. This helps evenly distribute the spices so every bite has that warm, cozy flavor. Slowly add dry ingredients into your wet pumpkin mixture, mixing just until everything comes together—you want to avoid overmixing to keep cookies tender.

Step 4: Prepare the Cream Cheese Filling

For the dreamy cheesecake center, beat the softened cream cheese with powdered sugar, egg, and vanilla extract until smooth. This makes a silky filling that bakes perfectly inside the cookie. I recommend using room temperature cream cheese so it mixes seamlessly without lumps.

Step 5: Shape, Fill, and Roll Your Cookies

Here’s where the magic happens! Scoop about 1 Tbsp of cookie dough, flatten it slightly, and dollop about 1 tsp of cream cheese filling in the center. Wrap the dough around the filling and gently roll into a ball. Then roll each cookie in a mix of granulated sugar and cinnamon for a sweet, sparkly crust. This step takes time but trust me, it’s worth it!

Step 6: Bake and Cool

Bake your cookies in a preheated oven at 350°F (175°C) for about 12-15 minutes. You’ll want them set but still soft in the middle. Once out, sprinkle with turbinado sugar and cinnamon while warm for an extra sweet crunch. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to avoid any breakage—you’ll enjoy warm but not hot, as the filling will be a tad gooey.

How to Serve Pumpkin Cheesecake Cookies Recipe

Garnishes

I usually keep garnishes simple with a dusting of turbinado sugar and cinnamon right after baking—it adds such a lovely sparkle and slight crunch you’ll notice instantly. Sometimes, I sprinkle a few chopped pecans on top before baking when I want a little extra texture. A drizzle of cream cheese glaze works wonders for special occasions too.

Side Dishes

These cookies pair beautifully with a warm cup of chai tea or a classic latte—the spices complement each other so well. For larger gatherings, I like serving them alongside a pumpkin spice latte bar or a platter of fresh fruit to balance the sweetness.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies stacked like little towers tied with ribbon—looks charming and festive. I also like wrapping a few in wax paper tied with twine for cookie gift bags. They’re perfect for sharing with friends or coworkers while showing off your baking skills.

Make Ahead and Storage

Storing Leftovers

After the cookies are completely cool, I store leftovers in an airtight container at room temperature. They usually last beautifully for 3-4 days. If you live somewhere warm, you might want to keep them in the fridge to maintain the cream cheese filling’s texture.

Freezing

I discovered freezing these cookies works great! Just flash freeze the shaped cookie dough balls on a tray, then transfer them to a freezer bag. When I’m ready to bake, I pop them straight into the oven, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in a sealed container for up to 2 months.

Reheating

To enjoy leftovers warm, I pop a cookie in the microwave for about 10 seconds—that’s usually enough to revive that melty cream cheese center without drying out the cookie. You can also warm them briefly in a toaster oven set to low, but watch closely so they don’t overbake.

FAQs

Final Thoughts

This Pumpkin Cheesecake Cookies Recipe holds a special place in my heart because it combines two of my favorite desserts: pumpkin treats and cheesecake. Every time I bake them, the house fills with the most comforting scent, and I know I’m about to enjoy a truly special snack. If you’re looking for a fun baking project with guaranteed smiles, these cookies are it. I hope you enjoy making and sharing them as much as I do—let me know how your batch turns out!

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