Name: Pumpkin Cheesecake Cookies
Prep time: 45 min
Cook time: 14 min
Total time: 59 min
Cuisine: American
Ingredients: ½ cup pumpkin puree; 4 oz cream cheese; ½ cup unsalted butter, softened; ½ cup brown sugar; ¼ cup granulated sugar; 1 tsp vanilla extract; 1 egg yolk; 1 ½ cups all-purpose flour; ½ tsp baking soda; ¼ tsp salt; 1 ½ tsp pumpkin pie spice; 2 tbsp powdered sugar (for cream cheese filling); ½ tsp vanilla (for filling)

Imagine a cookie that combines all the cozy vibes of fall with the luscious richness of cheesecake. Pumpkin cheesecake cookies are just that: soft, chewy bites filled with spiced pumpkin and creamy cheesecake centers that melt in your mouth. With warm notes of cinnamon, nutmeg, and vanilla, each cookie tastes like a hug in dessert form.

These cookies are the kind you bring to gatherings and suddenly become everyone’s favorite person. The contrast between the pillowy pumpkin dough and tangy cream cheese center is irresistible. Whether you’re baking for a holiday, a crisp autumn afternoon, or just because you love pumpkin everything, this recipe will become a go-to.

Pumpkin cheesecake cookies deliver that perfect combo of creamy and chewy. If you’re a fan of pumpkin pie or cheesecake, you’ll find both flavors shine in one handheld treat. They’re freezer-friendly, simple to make, and feel impressively indulgent without much effort.

You get a comforting balance of sweet and tangy, all wrapped in a cookie that stays soft for days. Plus, they look as amazing as they taste — golden orange rounds with creamy centers peeking out are bound to impress.

Can I Use Canned Pumpkin or Fresh Puree?

Canned pumpkin is perfect for this recipe. It provides consistency in moisture and texture, and saves you time. Just make sure you’re using pure pumpkin puree and not pumpkin pie filling, which comes pre-sweetened and spiced. If you have fresh pumpkin puree on hand, you can absolutely use it, but drain excess moisture to avoid overly wet dough.

Ingredients for the Pumpkin Cheesecake Cookies

Every ingredient in this cookie plays an important role in delivering that soft, spiced texture and bold fall flavor. It’s a short list, but the flavor payoff is huge.

Pumpkin puree
Cream cheese
Butter
Brown sugar
Granulated sugar
Vanilla extract
Egg yolk
All-purpose flour
Baking soda
Salt
Pumpkin pie spice

Cream cheese is the creamy surprise tucked inside each cookie. Pumpkin puree adds moisture and autumn flavor. Pumpkin pie spice brings the cozy warmth of cinnamon, ginger, and nutmeg in one mix, while brown sugar deepens the flavor with molasses richness. Egg yolk keeps the cookies tender without adding too much moisture.

How To Make the Pumpkin Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

In a small bowl, mix softened cream cheese with a bit of powdered sugar and vanilla until smooth. Scoop into small balls (about 1 teaspoon each) and freeze until firm. This makes stuffing the cookies easier.

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the pumpkin puree, egg yolk, and vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Slowly add dry ingredients into the wet until just combined.

Step 3: Chill the Dough

Cover the pumpkin dough and refrigerate for at least 30 minutes. This helps it firm up, making it easier to handle when wrapping around the cream cheese balls.

Step 4: Assemble the Cookies

Scoop a heaping tablespoon of pumpkin dough, flatten it slightly in your palm, and place a frozen cream cheese ball in the center. Gently wrap the dough around and roll into a ball. Repeat until all cookies are formed.

Step 5: Bake to Perfection

Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for about 12-14 minutes until the edges are set but the centers still look slightly soft. Let them cool on the pan before transferring to a wire rack.

How to Serve and Store These Cookies

Pumpkin cheesecake cookies are delicious served slightly warm, when the centers are still soft and creamy. They pair beautifully with coffee or chai on a chilly day.

You can store them in an airtight container at room temperature for up to 3 days, or in the fridge for a week. If you prefer that molten center, a quick 5-second microwave zap brings them right back to life. These also freeze well for up to 2 months, so you can bake ahead and enjoy anytime.

This batch makes about 18 to 20 cookies, perfect for sharing or stocking up for fall cravings.

What to Serve With Pumpkin Cheesecake Cookies?

Hot Chai or Spiced Tea

The warm spices in a good chai latte enhance the cinnamon and nutmeg in the cookie.

Vanilla Ice Cream

Serve a cookie warm with a scoop of vanilla ice cream on top for a plated dessert.

Maple Latte

A maple-infused coffee drink is another cozy companion that complements the cookie’s flavor.

Whipped Cream Dip

Turn your cookies into a fun dessert board by serving them with a bowl of lightly sweetened whipped cream.

Caramel Drizzle

Drizzle warm caramel over your cookie just before serving. It’s indulgent but incredible.

Pumpkin Spice Yogurt

A tangy pumpkin yogurt can double down on the seasonal flavors without overwhelming.

Candied Pecans

For a crunchy pairing, serve the cookies with a small bowl of candied or spiced nuts.

Apple Cider

Whether served cold or mulled, apple cider highlights the autumn feel of the dessert.

If you love these pumpkin cheesecake cookies, you’ll definitely enjoy these other Luna Meals favorites:

Peanut Butter Cornflake Cookies for that sweet-n-salty no-bake crunch.
Brownie Mix Cookies when you want chocolate with zero fuss.
Reese’s Peanut Butter Banana Bread for a gooey twist on your favorite loaf.
Dr. Pepper Brownies that give a classic treat a fizzy surprise.
Rhubarb Shortbread Bars if you’re looking for tart meets buttery bliss.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you chill your dough overnight? Did you try adding white chocolate chips?

I love hearing how others put their spin on these cookies. If you have questions, I’m always happy to help.

Explore beautifully curated health-boosting drinks and cozy desserts on Luna Meals on Pinterest and discover your new go-to for fall baking favorites!

Conclusion

Pumpkin cheesecake cookies combine the creamy charm of cheesecake with the warmth of pumpkin spice in a handheld dessert that’s irresistible. Whether you’re cozying up with a book or prepping for a holiday dessert table, these cookies are guaranteed to bring smiles. They’re easy to love, and even easier to make again and again.

Pumpkin Cheesecake Cookies

Can I Use Canned Pumpkin or Fresh Puree?

Ingredients for the Pumpkin Cheesecake Cookies