When the air turns crisp and the leaves start to fall, it’s time to break out the ultimate comfort treat: pumpkin cheesecake cookies. These cookies combine everything you love about autumn—warm pumpkin spice, creamy cheesecake filling, and that irresistible homemade charm. Soft, chewy, and coated in spiced sugar, they’re the kind of dessert that disappears fast at any fall gathering.
What makes pumpkin cheesecake cookies so special is their perfect balance of flavors. The sweetness of pumpkin and brown sugar pairs beautifully with the tangy cream cheese center, creating a cookie that’s rich, flavorful, and indulgent without being overwhelming. Whether you’re baking for Halloween, Thanksgiving, or just a cozy weekend in, these cookies bring seasonal joy in every bite.
If you’re craving something festive and easy to whip up, this pumpkin cheesecake cookies recipe is your go-to. Made with simple pantry ingredients, they’re beginner-friendly yet impressive enough to wow friends and family. Trust us—once you try them, you’ll be baking them long after fall is over.
Table of Contents
Why You’ll Love These Pumpkin Cheesecake Cookies
These cookies are everything you love about fall in one bite. If you enjoy pumpkin spice and creamy desserts, this recipe is a game-changer.
The Perfect Texture
Unlike many pumpkin cookies that turn out cakey, these are delightfully chewy. The secret? Removing excess moisture from the pumpkin before adding it to the dough.
Rich Pumpkin Spice Flavor
The dough is packed with pumpkin pie spice—a warm blend of cinnamon, nutmeg, ginger, allspice, and cloves. Then, the cookies are rolled in spiced sugar before baking for an extra kick of fall flavor.
Luscious Cheesecake Center
The best part? A sweet cream cheese filling that stays soft and creamy inside each cookie. It’s like enjoying pumpkin cheesecake and cookies in one bite!
Perfect for Any Occasion
These cookies are a fall favorite and make the perfect treat for:
✔️ Halloween parties
✔️ Thanksgiving dessert
✔️ Cozy fall evenings by the fireplace
✔️ Holiday cookie swaps
Ingredients for Pumpkin Cheesecake Cookies
Here’s everything you’ll need to make these delicious fall cookies:
For the Cheesecake Filling:
- 6 oz cream cheese, cold 🧀
- 3 tbsp granulated sugar 🍚
- ½ tsp vanilla extract 🌿
For the Spiced Sugar Coating:
- ¼ cup granulated sugar 🍚
- ½ tsp pumpkin pie spice 🎃
For the Pumpkin Cookies:
- ½ cup canned pumpkin puree 🎃 (Libby’s recommended)
- 1¾ cups all-purpose flour 🌾
- 1 tbsp pumpkin pie spice 🍂
- ½ tsp baking powder 🧁
- ½ tsp baking soda ✨
- ½ tsp salt 🧂
- ¾ cup unsalted butter, softened 🧈
- 1 cup light brown sugar 🍯
- 2 egg yolks, room temperature 🥚
- 2 tsp vanilla extract 🌿
How to Make Pumpkin Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
1️⃣ In a small bowl, mix the cream cheese, sugar, and vanilla extract using an electric mixer on medium-high speed until the mixture is smooth and fluffy (about 2 minutes).
2️⃣ Scoop the cheesecake filling into 16 small portions (about 2 teaspoons each) and place them on a parchment-lined small baking sheet.
3️⃣ Freeze the cheesecake filling for at least 30 minutes (until firm).
✅ Pro Tip: Keep the cheesecake filling in the freezer until you’re ready to use it. This prevents it from melting too soon while assembling the cookies.
Step 2: Remove Moisture from the Pumpkin
1️⃣ Spread the pumpkin puree on a plate.
2️⃣ Place paper towels over the top and lightly press to absorb excess moisture.
3️⃣ Repeat this step at least 4 times until hardly any liquid transfers to the paper towel.
4️⃣ The pumpkin should reduce from ½ cup to just under ¼ cup.
✅ Why This Matters: Pumpkin puree contains a lot of moisture, which can make cookies cakey instead of chewy. Drying it ensures the perfect texture!
Step 3: Make the Cookie Dough
1️⃣ In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
2️⃣ In a large bowl, use an electric mixer to cream the butter and brown sugar on high speed until fluffy (about 2 minutes).
3️⃣ Add in the egg yolks and vanilla extract, mixing on medium speed for 1 minute until pale and fluffy.
4️⃣ Mix in the dried pumpkin puree until fully combined.
5️⃣ Gradually add the dry ingredients and mix on low speed until a dough forms.
Step 4: Assemble the Cookies
1️⃣ Scoop the cookie dough into 16 portions (about 2 tablespoons each).
2️⃣ Roll each portion into a ball, then flatten slightly.
3️⃣ Place a frozen cheesecake ball in the center of each dough portion.
4️⃣ Carefully fold the dough around the cheesecake filling and roll it back into a smooth ball, making sure the filling is fully covered.
✅ Pro Tip: If the dough is sticky, chill it in the refrigerator for 10–15 minutes before assembling the cookies.
Step 5: Coat the Cookies in Spiced Sugar
1️⃣ In a small bowl, mix the granulated sugar and pumpkin pie spice.
2️⃣ Roll each cookie dough ball in the spiced sugar mixture, coating evenly.
Step 6: Bake the Cookies
1️⃣ Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2️⃣ Place 6 cookies per baking sheet (to allow space for spreading).
3️⃣ Bake for 12–13 minutes, or until the edges are set and the tops look slightly firm.
4️⃣ Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
✅ Pro Tip: For perfectly round cookies, use a large circular cookie cutter to gently swirl around each cookie right after baking.
Baking Tips for Perfect Pumpkin Cheesecake Cookies
1. Measure Your Ingredients Correctly
- Flour: Don’t scoop directly from the bag! Instead, spoon the flour into your measuring cup and level it with a knife. Or better yet, use a kitchen scale (1 cup = 125g).
- Pumpkin Puree: Dry it thoroughly! If you don’t remove enough moisture, the cookies will turn out cakey instead of chewy.
2. Keep the Cheesecake Filling Frozen
- The cheesecake balls should be completely frozen before baking. If they’re too soft, they can melt into the cookie dough instead of staying creamy inside.
3. Chill the Dough If It’s Too Sticky
- If your dough feels too soft or sticky to handle, refrigerate it for 10–15 minutes before rolling. This makes shaping the cookies much easier!
4. Bake in Small Batches
- Bake only 6 cookies at a time to allow them to spread evenly. Overcrowding the pan can make them bake unevenly.
5. Let the Cookies Cool Completely
- The cookies will be extra soft when fresh out of the oven. Let them cool for at least 10 minutes on the baking sheet before transferring them to a wire rack.
- This allows the cheesecake filling to firm up and prevents it from being too runny.
Variations & Substitutions for Pumpkin Cheesecake Cookies
1. Make It Gluten-Free
Want to make these cookies gluten-free? Simply swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur).
✅ Pro Tip: Let the dough rest for 10–15 minutes before baking to allow the gluten-free flour to absorb moisture properly.
2. Extra Pumpkin Spice Flavor
If you love warm fall spices, try these flavor boosters:
- Add ½ tsp cinnamon to the cheesecake filling for extra warmth.
- Use brown butter instead of regular butter for a deeper, nutty flavor.
- Sprinkle a little pumpkin spice sugar on top after baking for extra flavor!
3. Dairy-Free Option
You can make these cookies dairy-free by using:
- Vegan cream cheese (like Kite Hill or Miyoko’s) for the filling.
- Vegan butter (Earth Balance or Country Crock Plant Butter) instead of regular butter.
✅ Note: The texture may be slightly different, but they’ll still taste amazing!
4. Stuff with Chocolate Instead
Not a fan of cream cheese? Try stuffing these cookies with:
- Lindt chocolate truffles (for a gooey chocolate center) 🍫
- Nutella (freeze dollops before stuffing into the dough)
- Peanut butter (for a sweet & salty twist)
5. Make It Less Sweet
If you prefer a less sweet cookie, try these tweaks:
- Reduce the brown sugar in the dough to ¾ cup instead of 1 cup.
- Use dark chocolate chips in the dough for a slightly bitter contrast.
- Skip rolling the cookies in spiced sugar for a milder sweetness.
Enjoy Your Perfect Pumpkin Cheesecake Cookies!
These Pumpkin Cheesecake Cookies are the ultimate fall treat—chewy, spiced, and filled with creamy cheesecake goodness. Whether you’re making them for Halloween, Thanksgiving, or just a cozy night in, they’re guaranteed to be a hit!
Want More Fall Baking Ideas?
If you loved these cookies, try:
- churro cheesecake cookies
- blueberry cheesecake cookies
- strawberry cheesecake cookies
Pumpkin Cheesecake Cookies
Equipment
- Electric mixer
- Mixing bowls (small, medium, large)
- Baking sheets
- Parchment paper
- Wire rack
- Measuring cups and spoons
- Plate and paper towels (for drying pumpkin)
- Cookie scoop or tablespoon
- Circular cookie cutter (optional, for shaping)
Materials
- For the Cheesecake Filling:
- 6 oz cream cheese cold
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
- For the Spiced Sugar Coating:
- ¼ cup granulated sugar
- ½ tsp pumpkin pie spice
- For the Pumpkin Cookies:
- ½ cup canned pumpkin puree Libby’s recommended
- 1¾ cups all-purpose flour
- 1 tbsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter softened
- 1 cup light brown sugar
- 2 egg yolks room temperature
- 2 tsp vanilla extract
Instructions
- Prepare the Cheesecake Filling:
- Mix cream cheese, sugar, and vanilla extract with an electric mixer on medium-high until smooth and fluffy (about 2 minutes).
- Scoop into 16 small portions (about 2 tsp each), place on parchment-lined sheet, and freeze for at least 30 minutes.
- Remove Moisture from the Pumpkin:
- Spread pumpkin puree on a plate, cover with paper towels, and press lightly. Repeat at least 4 times until reduced to just under ¼ cup.
- Make the Cookie Dough:
- Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Cream butter and brown sugar until fluffy (2 minutes).
- Add egg yolks and vanilla; mix until pale and fluffy (1 minute).
- Mix in dried pumpkin puree.
- Gradually add dry ingredients and mix on low until dough forms.
- Assemble the Cookies:
- Scoop dough into 16 portions (about 2 tbsp each), roll into balls, and flatten slightly.
- Place frozen cheesecake ball in the center of each.
- Fold dough around the filling and roll into smooth balls.
- Coat in Spiced Sugar:
- Mix sugar and pumpkin pie spice. Roll each dough ball in the mixture to coat evenly.
- Bake the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Place 6 cookies per sheet.
- Bake for 12–13 minutes until edges are set and tops are slightly firm.
- Cool on baking sheet for 10 minutes, then transfer to wire rack.
Notes
FAQ :
Do you have to refrigerate cream cheese filled cookies?
Yes, cookies filled with cream cheese should be refrigerated. Cream cheese is perishable and can spoil if left at room temperature for more than 2 hours.
Why are my pumpkin cookies so moist?
Pumpkin adds a lot of moisture due to its high water content. To reduce moisture, try blotting the pumpkin puree with paper towels or baking the cookies slightly longer.
How far in advance can you make pumpkin cheesecake?
You can make pumpkin cheesecake 2–3 days in advance. Store it covered in the refrigerator. For longer storage, it can be frozen for up to 1–2 months.
Does Cheesecake Factory sell pumpkin cheesecake?
Yes, The Cheesecake Factory offers pumpkin cheesecake seasonally, typically from September through Thanksgiving. Availability may vary by location.
Do cakes with cream cheese filling need to be refrigerated?
Yes, cakes with cream cheese filling must be refrigerated. The filling can spoil if left out for extended periods, especially in warm environments.
Is it better to refrigerate cookie dough or leave it at room temperature?
Refrigerating cookie dough is better. It helps solidify the fat, control spreading, and improve flavor. Chill for at least 30 minutes, or overnight for best results.