Pumpkin Cheesecake Cookies – The Ultimate Fall Dessert Fusion

Pumpkin cheesecake cookies are the ultimate blend of cozy fall flavors and creamy indulgence. With a soft pumpkin-spiced dough wrapped around a rich cheesecake center, these cookies deliver comfort in every bite.

For me, baking is about connection—something I learned as a kid watching my grandmother stir spices into warm batters. After years in professional kitchens, I now bring that same heart to every recipe I share here on Simply Seasoned Recipes.

Whether you’re making a batch for the holidays or just because, these cookies are simple, satisfying, and unforgettable.

Discover great ideas like our Cheesecake cookies to pair with your cookies and complete your seasonal table.

What Makes Pumpkin Cheesecake Cookies So Special?

At first bite, pumpkin cheesecake cookies feel familiar—warm, soft, and spiced just right. But then comes the surprise: a smooth, creamy cheesecake center that takes everything up a notch. This mash-up dessert brings together two fall favorites in one incredible cookie that’s both playful and comforting.

It’s this balance of textures and flavors that makes them so loved. The pumpkin base is soft and cakey, loaded with cinnamon, nutmeg, and a hint of clove. Inside, the cream cheese layer melts into the cookie during baking, creating a rich, tangy contrast that cuts through the sweetness just enough. The result? A cozy, bakery-worthy cookie you can make right at home.

The Rise of Pumpkin and Cheesecake in Fall Baking

Fall baking wouldn’t be the same without pumpkin spice—and cheesecake has always been the go-to dessert when you want to impress. So it’s no surprise that this combination has taken over kitchens (and social media feeds) everywhere.

Home bakers are leaning into hybrid treats, and pumpkin cheesecake cookies check every box: easy, creative, and deeply satisfying. Their popularity on platforms like Pinterest and TikTok only proves one thing—people want more than just tradition; they want comfort with a twist.

Must-Have Ingredients for Pumpkin Cheesecake Cookies

Creating the perfect pumpkin cheesecake cookies starts with a blend of simple pantry staples and rich, seasonal ingredients. Here’s what makes the flavor unforgettable:

• Pumpkin purée – Be sure to use pure pumpkin, not pumpkin pie mix. It gives your cookies moisture and that earthy sweetness we love in fall desserts.
• Cream cheese – This is your hidden treasure inside every cookie. Softened cream cheese creates that smooth, tangy center that balances the sweet dough.
• Brown sugar and white sugar – A combo gives depth and softness to the cookie dough.
• Pumpkin pie spice – A warming mix of cinnamon, nutmeg, ginger, and cloves—feel free to adjust the ratios based on what you love most.
• Vanilla extract – Enhances the richness of both the dough and the filling.
• All-purpose flour, baking soda, and salt – Your dry base for a chewy but soft-baked cookie texture.
• Egg yolk and butter – Adds fat for moisture and flavor, especially important in achieving that classic cookie texture.

Want a more basic cookie dough base to experiment with?
Check out our guide to cookie recipes from scratch for foundational tips and customizable ideas.

Flavor Combinations That Make Them Irresistible

These cookies hit the mark because they tap into nostalgic fall flavors while delivering a creamy surprise. Here are the standout profiles that make them shine:

• Spiced Pumpkin + Sweet Cream Cheese: A natural pairing—spicy meets tangy.
• Soft Dough + Creamy Center: The contrast in texture is what keeps people reaching for a second cookie.
• Optional Add-ins: Mini chocolate chips, crushed pecans, or a maple glaze can elevate the flavor even more.

And if you’re a true pumpkin lover, don’t miss our pumpkin banana muffins

Step-by-Step Recipe Guide

Preparing the Pumpkin Cheesecake Filling

The creamy cheesecake center is what sets pumpkin cheesecake cookies apart from your standard fall treat. Here’s how to make it:

Ingredients for Filling:

• 8 oz cream cheese (softened)
• ¼ cup powdered sugar
• ½ tsp vanilla extract

Instructions:

1. In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
2. Scoop teaspoon-sized dollops onto a parchment-lined tray.
3. Freeze for at least 30 minutes until firm. This ensures they hold their shape when stuffed inside the cookie dough.

Pro Tip: Make the filling ahead of time and keep in the freezer—it saves time during assembly!

Want to try other cheesecake cookie versions?
Check out our delicious cheesecake cookies for more inspiration.

Crafting the Perfect Pumpkin Cookie Dough

The dough should be soft but not sticky, with enough body to wrap around the filling. Here’s how to make it:

Ingredients for Dough:

• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ¼ cup white sugar
• ½ cup canned pumpkin (not pumpkin pie mix)
• 1 egg yolk
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice

Instructions:

1. In a mixing bowl, combine melted butter and both sugars. Whisk until smooth.
2. Stir in pumpkin, egg yolk, and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin spice.
4. Add dry ingredients into the wet mixture gradually, mixing until a soft dough forms.

Assembling the Cookies

1. Scoop about 1½ tablespoons of dough and flatten slightly.
2. Place one frozen cheesecake dollop in the center.
3. Add another small piece of dough on top and seal edges.
4. Chill cookies for 15–20 minutes in the fridge before baking.

Baking Tips and Techniques

Ideal Oven Settings and Baking Time

Getting pumpkin cheesecake cookies just right is all about precision. Too little bake time, and the centers stay raw. Too much, and you lose that soft, pillowy texture.

Best Bake Settings:

• Temperature: 350°F (175°C)
• Bake Time: 11–13 minutes
• Placement: Middle rack for even heat circulation

Instructions:

1. Line a baking sheet with parchment paper or a silicone mat.
2. Place cookie balls 2 inches apart—these cookies spread a bit during baking.
3. Bake until the edges are just set and the tops look slightly underbaked. They’ll continue to firm up as they cool.

Tip: For a gooey cheesecake center, don’t overbake! The filling should remain soft and creamy.

Tips to Keep Cookies Moist and Soft

Pumpkin can make cookie dough extra moist, but you want structure—not sogginess. Here’s how to lock in softness without compromising texture:

• Drain excess liquid from the pumpkin: Before using canned pumpkin, blot it with a paper towel to remove excess moisture.
• Chill your dough: After stuffing the cookies, chilling helps control spread and improves texture.
• Use brown sugar: The molasses keeps cookies tender and adds that deep fall flavor.
• Store correctly: Keep cookies in an airtight container at room temperature for up to 3 days—or refrigerate for longer shelf life.

Want more smart baking tips?
Discover great ideas like our cookie recipes from scratch—perfect for learning how to build a better bake from the base up.

Print Recipe

Pumpkin Cheesecake Cookies

Pumpkin cheesecake cookies combine soft, spiced pumpkin dough with a creamy cheesecake center for the ultimate cozy fall dessert. Perfect for holidays or anytime you crave something sweet and comforting. Equipment: Mixing bowls, Electric mixer (or whisk), Baking sheet, Parchment paper, Measuring cups and spoons, Freezer

Prep Time45 minutes mins

13 minutes mins

Total Time58 minutes mins

Course: Dessert

Cuisine: American

Keyword: cheesecake center cookies, cream cheese stuffed cookies, fall cookies, pumpkin cheesecake cookies, pumpkin spice dessert

Servings: 16

Equipment

• Mixing bowls, Electric mixer (or whisk), Baking sheet, Parchment paper, Measuring cups and spoons, Freezer

Ingredients

• – **Filling:**
• – 8 oz cream cheese softened
• – ¼ cup powdered sugar
• – ½ tsp vanilla extract
• – **Cookie Dough:**
• – ½ cup unsalted butter melted
• – ½ cup brown sugar
• – ¼ cup white sugar
• – ½ cup canned pumpkin not pumpkin pie mix
• – 1 egg yolk
• – 1 tsp vanilla extract
• – 1 ¼ cups all-purpose flour
• – ½ tsp baking soda
• – ½ tsp salt
• – 1 tsp pumpkin pie spice

Instructions

• **Make Filling:** In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized dollops onto parchment-lined tray and freeze for at least 30 minutes.
• **Prepare Dough:** In a large bowl, mix melted butter with brown and white sugar until smooth. Stir in pumpkin, egg yolk, and vanilla.
• In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually combine with wet ingredients until a soft dough forms.
• **Assemble Cookies:** Scoop 1½ tablespoons of dough and flatten. Place a frozen cream cheese dollop in the center, cover with a small piece of dough, and seal edges. Chill for 15–20 minutes.
• **Bake:** Preheat oven to 350°F (175°C). Line baking sheet with parchment. Place cookies 2 inches apart. Bake for 11–13 minutes until edges are set and tops look slightly underbaked.
• **Cool:** Let cookies cool on the baking sheet before transferring.

Notes

– For extra flavor, fold in ½ cup mini chocolate chips or top with a maple glaze.
– To maintain moisture, blot canned pumpkin with a paper towel before using.
– Store in an airtight container at room temperature for 2–3 days or refrigerate up to 1 week.
– Freeze baked or unbaked cookies up to 2 months.

Popular Variations You Can Try

Pumpkin Cream Cheese Cookies with Chocolate Chips

Adding mini chocolate chips is one of the easiest ways to elevate pumpkin cheesecake cookies without changing the base recipe. The richness of chocolate complements the creamy filling and warm spices.

How to do it:

• Fold in ½ cup of mini semi-sweet chocolate chips into your cookie dough after mixing.
• Avoid overmixing to keep the dough tender.
• Proceed with stuffing and baking as usual.

The result is a sweet-spicy, slightly gooey bite with a pop of chocolate in every chew. For those with a sweet tooth, this version feels a bit more like dessert and less like a traditional cookie.

Gluten-Free or Keto-Friendly Pumpkin Cheesecake Cookies

If you’re baking for dietary needs, you don’t have to miss out on fall’s best cookie.

Gluten-Free Option:

• Use a 1:1 gluten-free flour blend with xanthan gum.
• Monitor moisture levels—gluten-free flours can absorb liquid differently, so you may need to slightly adjust the pumpkin amount.

Keto-Friendly Version:

• Swap sugar with erythritol or monk fruit sweetener.
• Replace flour with finely sifted almond flour (about 1 ½ cups).
• Use pumpkin purée sparingly (¼ cup) to reduce carbs.
• Opt for a low-carb cream cheese filling using powdered erythritol.

Looking for other seasonal bakes with smart swaps?
Don’t miss our cozy twist on pumpkin banana muffins—great for gluten-conscious eaters.

Storage and Serving Suggestions

How to Store Them for Freshness

Once your pumpkin cheesecake cookies are baked and cooled, proper storage is key to keeping their texture soft and their flavor intact. Here’s how to make them last:

Short-Term Storage (2–3 days):

• Store cookies in an airtight container at room temperature.
• Place parchment paper between layers to prevent sticking.
• Add a slice of bread to the container to help retain moisture.

Refrigeration (up to 1 week):

• Because of the cream cheese filling, refrigeration is ideal for longer storage.
• Use a sealed container to prevent fridge odors from affecting the cookies.

Freezing (up to 2 months):

• Flash-freeze cookies on a baking sheet, then transfer to freezer-safe bags.
• Thaw at room temperature or warm briefly in the microwave before serving.

Tip: Freeze unbaked cookie dough (with filling) and bake straight from frozen—just add 1–2 minutes to bake time.

Creative Ways to Serve Pumpkin Cheesecake Cookies

These cookies are incredibly versatile for fall entertaining or cozy nights in. Try these serving ideas to add something extra:

• Cookie Sandwiches: Spread a thin layer of cream cheese frosting between two cookies.
• Crumbled Over Ice Cream: Warm cookies slightly and crumble over vanilla or pumpkin ice cream.
• Holiday Platter Star: Pair with other festive cookies and spiced nuts for an eye-catching dessert tray.

For more serving inspiration or snack pairing ideas,
don’t miss our blog collection—packed with easy seasonal recipes you can make alongside these cookies.

Nutritional Facts and Ingredient Substitutes

Nutrition Overview Per Cookie

While pumpkin cheesecake cookies are definitely a treat, they’re not over-the-top when it comes to indulgence. Here’s an approximate nutritional breakdown for one medium-sized cookie (based on a batch of 16):

Keep in mind this will vary based on the size of your cookies and any add-ins like chocolate chips or nuts.

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FAQ: Pumpkin Cheesecake Cookies