Name: Chewy Pumpkin Cheesecake Cookies That Warm Your Heart
Prep time: 30 min
Cook time: 13 min
Total time: 73 min
Ingredients: 6 oz Cream Cheese (Provides a creamy filling; for a lighter version, opt for low-fat cream cheese.); 3 tbsp Granulated Sugar (Sweetens the cheesecake filling; using powdered sugar gives a smoother texture.); 1/2 tsp Vanilla Extract (Adds depth and sweetness to the filling; no substitutions recommended.); 1/2 cup Canned Pumpkin Puree (The key ingredient for flavor and moisture; ensure it’s well-drained to prevent sogginess.); 1 3/4 cups All-Purpose Flour (Provides structure; for gluten-free cookies, substitute with gluten-free flour.); 1 1/2 tbsp Pumpkin Pie Spice (Delivers that warm spiced flavor; can be swapped with a mixture of cinnamon, nutmeg, and ginger.); 1/2 tsp Baking Powder (Essential leavening agent for cookie rise; no substitutions available.); 1/2 tsp Baking Soda (Essential leavening agent for cookie rise; no substitutions available.); 1/2 tsp Salt (Enhances overall flavor; it's essential for balance.); 3/4 cup Unsalted Butter (Adds richness and chew; make sure it’s softened for easy mixing. Vegan butter can be a substitute.); 1 cup Light Brown Sugar (Sweetens the cookies and adds a hint of molasses flavor; can be replaced with regular granulated sugar.); 2 yolks Egg Yolks (Contributes richness and moisture; for an egg-free version, use flax or chia seeds.); 2 tsp Vanilla Extract (Infuses cookies with aromatic flavor; no substitutions recommended.)

As the leaves begin to turn and the air gets crisp, there’s nothing quite like the aroma of freshly baked cookies wafting through the kitchen. These Chewy Pumpkin Cheesecake Cookies with Creamy Filling are the perfect indulgence for autumn. Imagine sinking your teeth into a soft, chewy pumpkin cookie, only to discover a luscious cheesecake center that melts in your mouth. Not only are these cookies a delightful way to embrace the season, but they’re also incredibly easy to whip up, making them a must-try for any home chef. With the cozy flavors of pumpkin pie spice and a satisfying texture that’s sure to impress friends and family, you’ll want to bake these time and time again. Curious about how to create this seasonal treat that’s both comforting and crowd-pleasing? Let’s dive into the recipe!

Why are Pumpkin Cheesecake Cookies a Must-Try?

Unmatched Flavor: The combination of pumpkin and cream cheese creates a delightful dessert experience that celebrates the best of fall flavors.

Incredible Texture: Enjoy soft, chewy cookies that encase a rich, creamy filling—every bite is an indulgent treat!

Effortless Preparation: With simple steps and commonly found ingredients, you’ll have these cookies ready in no time.

Versatile Delight: Experiment with different cream cheese flavors and spices to keep this pumpkin treat fresh and exciting, just like with our Vegan Mango Cheesecake or Fried Strawberry Cheesecake.

Crowd-Pleasing Comfort: These cookies are guaranteed to wow your friends and family, making them ideal for gatherings or cozy nights in.

As you embrace this iconic fall flavor, you’ll find that these Pumpkin Cheesecake Cookies become a seasonal staple you can’t resist!

Pumpkin Cheesecake Cookie Ingredients

• Get ready to bake a seasonal favorite!

For the Creamy Filling

Cream Cheese (6 oz / 170 g) – Provides a creamy filling; for a lighter version, opt for low-fat cream cheese.
Granulated Sugar (3 tbsp / 38 g) – Sweetens the cheesecake filling; using powdered sugar gives a smoother texture.
Vanilla Extract (1/2 tsp) – Adds depth and sweetness to the filling; no substitutions recommended.

For the Cookies

Canned Pumpkin Puree (1/2 cup / 122 g) – The key ingredient for flavor and moisture; ensure it’s well-drained to prevent sogginess.
All-Purpose Flour (1 3/4 cups / 219 g) – Provides structure; for gluten-free cookies, substitute with gluten-free flour.
Pumpkin Pie Spice (1 tbsp + 1/2 tsp) – Delivers that warm spiced flavor; can be swapped with a cinnamon, nutmeg, and ginger blend.
Baking Powder (1/2 tsp) and Baking Soda (1/2 tsp) – Essential leavening agents for cookie rise; no substitutions available.
Salt (1/2 tsp) – Enhances overall flavor; it’s essential for balance.
Unsalted Butter (3/4 cup / 168 g) – Adds richness and chew; make sure it’s softened for easy mixing. Vegan butter can be a substitute.
Light Brown Sugar (1 cup / 220 g) – Sweetens the cookies and adds a hint of molasses flavor; can be replaced with regular granulated sugar.
Egg Yolks (2) – Contributes richness and moisture; for an egg-free version, use flax or chia seeds.
Vanilla Extract (2 tsp) – Infuses cookies with aromatic flavor; no substitutions recommended.

Each of these components works harmoniously to create your irresistible Pumpkin Cheesecake Cookies—both chewy and creamy for that perfect autumn treat!

Step‑by‑Step Instructions for Pumpkin Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling
In a mixing bowl, beat together the cream cheese, granulated sugar, and 1/2 teaspoon of vanilla extract until the mixture is fluffy and smooth, about 3–4 minutes. Use a medium-sized cookie scoop to portion out small balls of this filling onto a parchment-lined baking sheet. Freeze these cheesecake balls for at least 30 minutes to prevent them from melting into the cookie dough during baking.

Step 2: Preheat the Oven
While the cheesecake filling sets in the freezer, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prepare for your Pumpkin Cheesecake Cookies, ensuring they have enough room to spread out as they bake.

Step 3: Prepare the Pumpkin Puree
Once your filling is frozen, take your canned pumpkin puree and pat it dry with paper towels until you have about 1/4 cup left; this step helps reduce excess moisture, ensuring your cookies maintain a chewy texture. Set the dried pumpkin aside for later use when mixing the cookie dough.

Step 4: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. This simple step combines the dry ingredients evenly, which will help the Pumpkin Cheesecake Cookies rise perfectly and infuse them with that warm autumn flavor.

Step 5: Cream the Butter and Sugars
In a large mixing bowl, cream the softened unsalted butter and light brown sugar together using an electric mixer on medium speed until light and fluffy, approximately 3–5 minutes. Then, add the egg yolks, 2 teaspoons of vanilla extract, and your pat-dried pumpkin puree, mixing until everything is well combined and the batter is smooth and creamy.

Step 6: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, stirring with a spatula until just combined. Be careful not to overmix; your Pumpkin Cheesecake Cookies will be tender if you have a perfect balance of wet and dry components. The dough should be thick and slightly sticky.

Step 7: Assemble the Cookies
Take a scoop of the cookie dough and flatten it slightly in the palm of your hand. Place one of the frozen cheesecake balls in the center, then wrap the cookie dough around the filling to completely encase it. Roll the stuffed dough ball gently between your hands to ensure it’s smooth.

Step 8: Roll in Sugar and Place on Baking Sheet
Roll the formed dough balls in a mixture of granulated sugar and a pinch of pumpkin pie spice for that extra flavor before placing them on your prepared baking sheets, spacing them about 2 inches apart. This spiced sugar coating will give a delightful crunch to the pumpkins upon baking.

Step 9: Bake the Cookies
Bake in the preheated oven for 12–13 minutes or until the edges are set but the centers appear soft and slightly puffed. Keep an eye on them, as the visual cue of lightly golden edges will indicate they’re ready to come out, while still being chewy inside.

Step 10: Cool and Enjoy
Remove the Pumpkin Cheesecake Cookies from the oven and allow them to cool on the baking sheets for about 10 minutes. This cooling step is important to help them set before transferring to a wire rack, where they can cool completely. Enjoy these warm autumn treats with a loved one!

Expert Tips for Pumpkin Cheesecake Cookies

Properly Dried Pumpkin: Ensure that your canned pumpkin puree is well-drained to prevent excess moisture; this avoids cake-like cookies and keeps them chewy.
Freeze the Filling: Always freeze the cheesecake filling before assembling the cookies. This step is crucial to prevent the filling from leaking into the dough while baking.
Spiced Sugar Roll: For an extra touch of flavor and a subtle crunch, roll your cookie dough balls in a mixture of granulated sugar and pumpkin pie spice just before placing them on the baking sheet.
Watch the Bake Time: Keep a close eye on your cookies as they bake; you want the edges to be set while the centers remain soft and chewy for the best texture in your Pumpkin Cheesecake Cookies.
Avoid Overmixing: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies, so be gentle!

Embrace these expert tips to make your Pumpkin Cheesecake Cookies a crowd favorite this fall!

How to Store and Freeze Pumpkin Cheesecake Cookies

Fridge: Store your cookies in an airtight container for up to 4 days to maintain their soft, chewy texture without drying out.

Freezer: For extended freshness, freeze the cookies in an airtight bag or container for up to 3 months. Place parchment paper between layers to prevent sticking.

Reheating: To enjoy warm cookies, simply pop them in the microwave for about 10-15 seconds or warm them in the oven at 350°F for 5-7 minutes. The Pumpkin Cheesecake Cookies will regain their delightful softness!

Make-Ahead: Prepare the cheesecake filling in advance and freeze it for easy assembly when you’re ready to bake these delicious seasonal treats.

Pumpkin Cheesecake Cookies Variations & Substitutions

Customize your baking experience and discover delightful twists to your Pumpkin Cheesecake Cookies—your taste buds will thank you!

Dairy-Free: Substitute cream cheese with coconut cream for a vegan-friendly filling that is rich and creamy.
Gluten-Free: Use gluten-free all-purpose flour to make these cookies accessible for those with dietary restrictions; you won’t lose any chewy texture!
Flavor Boost: Experiment with flavored cream cheese, such as maple or caramel, for a surprise that takes these cookies to the next level.
Spice It Up: Add a dash of cardamom or allspice into the cookie dough for an unexpected twist of warmth and depth that complements the pumpkin.
Nutty Crunch: Fold in chopped nuts like pecans or walnuts into the cookie dough for added texture and flavor; they add a delightful crunch!
Chocolate Lovers: Mix in dark chocolate chips or chunks into the cookie dough for a luxurious chocolate-pumpkin experience that will satisfy any craving.
Warmth of Cinnamon: Sprinkle cinnamon sugar on the tops of the cookies before baking to enhance that warm, cozy feeling of fall.
Caramel Drizzle: After baking, drizzle melted caramel or chocolate over the cooled cookies for an indulgent finish that’s perfect for special occasions.

Feel free to explore these variations and make these Pumpkin Cheesecake Cookies truly your own! And if you’re in the mood for more delightful treats, consider trying our Biscoff Cheesecake Bake or indulge in No-Bake Oreo Cheesecake.

Make Ahead Options

These Chewy Pumpkin Cheesecake Cookies are fantastic for meal prep, allowing you to enjoy fresh-baked cookies on busy days with ease! You can prepare the cheesecake filling (cream cheese, sugar, and vanilla) up to 24 hours in advance; simply freeze it in small scoops as directed and store in an airtight container. The cookie dough itself can also be made ahead and stored in the refrigerator for up to 3 days. To maintain the cookies’ delightful texture, it’s best to roll them in spiced sugar right before baking. When you’re ready to serve, just bake the cookies straight from the fridge; they’ll be just as delicious and perfect to enjoy throughout the week!

What to Serve with Pumpkin Cheesecake Cookies

Cozy up and create an unforgettable dessert experience that tantalizes your taste buds and warms your heart.

Crisp Apple Slices: Their refreshing crunch and sweetness contrast beautifully with the soft, chewy cookies, bringing a delightful freshness to the table.
Spiced Hot Cider: A warm cup of spiced apple cider complements the pumpkin flavors perfectly, adding warmth and a comforting aroma. It’s like hugging your favorite fall sweater!
Whipped Cream: Light and airy whipped cream adds a smooth texture that balances the richness of the cheesecake filling, making each bite feel indulgently luxurious.
Pecan Pie Bars: With their nutty crunch and caramel notes, these bars offer a delightful contrast in both flavor and texture, enhancing your autumn dessert spread.
Coffee or Espresso: A rich cup of coffee or espresso can enhance the flavors of the cookies, awakening your senses while providing a sophisticated touch to your dessert.
Pumpkin Spice Latte: Pairing these cookies with a classic pumpkin spice latte is the ultimate way to embrace fall flavors, creating a cozy experience that’s both comforting and festive.
Chocolate Drizzle: For a touch of decadence, a simple drizzle of melted chocolate over the cookies elevates them to a new level, combining the best of both autumn and indulgence!

Let these mouthwatering pairings inspire a beautifully balanced autumn dessert table that your loved ones will remember!

Pumpkin Cheesecake Cookies Recipe FAQs

How do I choose the right pumpkin puree?
Absolutely! When selecting canned pumpkin puree, look for 100% pure pumpkin without added spices or sugars. Check labels for dark orange color and smooth consistency—these are signs of quality pumpkin. If you’re using fresh pumpkins, choose sugar pumpkins or pie pumpkins, which are meatier and sweeter.

How should I store these cookies?
To keep your Pumpkin Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to 4 days. If they start to dry out, you could add a slice of bread to the container—that little trick helps maintain moisture!

Can I freeze Pumpkin Cheesecake Cookies?
Yes, you can! Freeze your cookies in a single layer on a baking sheet for about an hour to firm them up. Then, transfer them to an airtight bag or container, layering parchment paper between them to prevent sticking. They can be frozen for up to 3 months.

My cookies turned out too cake-like; what happened?
Ah, that might be due to too much moisture in the pumpkin puree. Always ensure you pat it dry with paper towels before adding it to the dough. Also, be cautious with the mixing—overmixing can lead to a cakey texture as well.

Are there any dietary restrictions I should consider?
Absolutely! These Pumpkin Cheesecake Cookies are vegetarian, and for gluten-free options, you can substitute all-purpose flour with a gluten-free blend. For an egg-free option, replace egg yolks with flax or chia eggs: mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit to thicken for about 5 minutes.

Can my pets enjoy these cookies too?
No, it’s best to keep these cookies away from your furry friends. Ingredients like sugar and chocolate can be harmful to pets. It’s a treat for you, so enjoy every bite without worrying about sharing them with your pets!