As the first chill of autumn settles in, my kitchen transforms into a cozy haven filled with the scent of warm spices and sweet pumpkin. This season, I’m excited to share my recipe for Pumpkin Cheesecake Cookies—soft, chewy bites that blend the nostalgic flavors of pumpkin spice with a luscious cheesecake center. Not only are these cookies incredibly easy to whip up, but they offer an irresistible treat that’s perfect for cozy gatherings or as thoughtful homemade gifts. Whether you’re looking to elevate your fall baking game or simply satisfy your sweet tooth, these cookies promise to delight everyone who savors them. Ready to become the star of your dessert table? Let’s dive into this pumpkin-flavored adventure! Why Are Pumpkin Cheesecake Cookies a Must-Try? Irresistible Combination: These cookies marry the warm, comforting flavors of pumpkin spice with a creamy cheesecake filling, creating a delightful fusion of desserts. Easy to Make: With straightforward steps, even beginner bakers can impress friends and family with these treats. Seasonal Appeal: Perfect for fall gatherings, these cookies capture the essence of autumn in every bite, making them ideal for any seasonal celebration. Versatile Serving Options: Whether served with coffee or topped with ice cream, they adapt to any occasion, ensuring they remain a crowd favorite. Don’t forget to explore Banana Oatmeal Cookies for another delicious treat or try pairing these cookies with Cheesecake Ice Cream for a dessert extravaganza! Pumpkin Cheesecake Cookies Ingredients • Dive into the deliciousness of these Pumpkin Cheesecake Cookies with this simple ingredient list! For the Cookie Dough All-purpose flour – Provides structure for the cookies; you can substitute with gluten-free flour for a nut-free option. Baking soda – Acts as a leavening agent to help cookies rise to fluffy perfection. Ground cinnamon – Delivers the warm spice flavor essential to the classic pumpkin experience. Ground ginger – Adds a zesty kick that enhances the cookie’s depth. Ground cloves – Infuses a fragrant aroma that makes every bite enchanting. Salt – Enhances the overall flavor by balancing out the cookie’s sweetness. Unsalted butter – Adds richness and moisture; feel free to use vegan butter for a dairy-free option. Granulated sugar – Provides sweetness and contributes to the cookie’s delightful texture. Light brown sugar – Adds moisture and caramel notes; if you’re out, use more granulated sugar instead. Egg – Binds the ingredients together; replace it with a flax egg for a vegan-friendly version. Vanilla extract – Elevates sweetness while adding a layer of aromatic depth. Pumpkin puree – The star of our recipe, delivering rich moisture and flavor; avoid using pumpkin pie filling. For the Cheesecake Filling Cream cheese – Forms the heart of the cheesecake filling; opt for vegan cream cheese if you prefer a dairy-free treat. Granulated sugar – Sweetens the cream cheese mixture, making it irresistible. Vanilla extract – Provides a hint of sweetness and depth to the filling. Egg yolk – Adds richness to the cheesecake filling; omit it for a lighter version but know it might affect texture. Step‑by‑Step Instructions for Pumpkin Cheesecake Cookies Step 1: Prepare the Dry Ingredients In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined. This step is essential for ensuring your Pumpkin Cheesecake Cookies rise and have a uniform texture. Set aside your dry mixture while you work on the wet ingredients. Step 2: Cream the Butters and Sugars In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 3 to 5 minutes. The mixture should appear pale and airy, indicating that it has been well aerated. This is where the delightful texture of your cookies begins to take shape! Step 3: Incorporate the Egg and Vanilla Next, beat in one egg and a splash of vanilla extract into the creamed butter and sugars. Mix until fully combined and smooth. This step adds richness and flavor to your Pumpkin Cheesecake Cookies, enhancing their overall deliciousness as you create a well-rounded batter. Step 4: Add the Pumpkin Puree Gradually mix in the pumpkin puree, stirring just until it’s incorporated into the wet ingredients. Avoid overmixing, as you want the mixture creamy but not overly dense. The vibrant orange color should become more prominent, showcasing the star ingredient of your cookie recipe. Step 5: Combine Dry and Wet Ingredients Slowly incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined. The dough should come together beautifully, showcasing a soft and slightly sticky texture. Take care not to overmix, as this helps maintain the chewy texture of your Pumpkin Cheesecake Cookies. Step 6: Chill the Cookie Dough To help firm up the dough, cover it with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial, as it allows the flavors to meld and makes the dough easier to scoop. You’ll know it’s ready when it feels slightly firmer to the touch. Step 7: Prepare the Cheesecake Filling While the dough chills, prepare the cheesecake filling by beating together the cream cheese, granulated sugar, vanilla extract, and egg yolk in a separate bowl until smooth and creamy. Aim for a velvety texture that will provide the perfect contrast to the warm pumpkin cookies once baked. Step 8: Preheat the Oven and Prepare Baking Sheets Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This ensures an even bake and prevents the cookies from sticking. While your oven heats, it’s a good opportunity to gather your baking supplies and get ready for the fun part! Step 9: Shape the Cookie Dough Scoop rounded tablespoons of dough onto the lined baking sheets, spacing them about 2 inches apart. Each mound should look generous yet manageable. The cookies will spread a little during baking, ensuring even distribution of the delicious flavors within your Pumpkin Cheesecake Cookies. Step 10: Create Wells for Cheesecake Filling Using your thumbs, gently create a small well in the center of each cookie dough mound. This well will hold the luscious cheesecake filling you prepared earlier. Make sure it’s deep enough to hold the filling but not so deep that it reaches the baking sheet. Step 11: Fill with Cheesecake Mixture Fill each well with about 1 teaspoon of the creamy cheesecake filling, allowing it to be nestled into the cookie indents. Don’t worry if some filling spills over; it will still taste incredible. This step is crucial for delivering that heavenly bite of cheesecake in every cookie. Step 12: Bake to Perfection Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden and the cheesecake filling is set. Keep an eye on them, as you want the centers to remain soft for the best texture. The aroma of pumpkin spice will fill your kitchen during this baking magic! Step 13: Cool and Enjoy Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This brief cooling period aids in setting the filling. Now, you are ready to savor your warm, chewy Pumpkin Cheesecake Cookies—enjoy the delightful fusion of flavors! Pumpkin Cheesecake Cookies Variations & Substitutions Feel free to let your creativity shine by customizing your Pumpkin Cheesecake Cookies with these delightful variations! Gluten-Free: Use a 1:1 gluten-free flour blend to enjoy this recipe without gluten. Your cookies will be just as delicious! Dairy-Free: Substitute butter and cream cheese with vegan alternatives for a dairy-free option that doesn’t skimp on flavor. You’ll love how creamy they still taste. Spicy Twist: Add a pinch of cayenne pepper or nutmeg to the dough for a surprising kick that beautifully complements the pumpkin spice. It’s a flavor sensation! Nutty Flavor: Incorporate chopped pecans or walnuts for a delightful crunch that pairs wonderfully with the soft cookie. The textures will dance on your palate! Chocolate Lovers: Fold in semi-sweet chocolate chips directly into the dough for a rich, sweet chocolate surprise in each bite. You can even top with a drizzle of melted chocolate for extra indulgence. Pumpkin Spice Boost: Increase the amounts of cinnamon, ginger, or cloves for an intensified pumpkin spice experience that will fill your kitchen with mouthwatering aromas. Your autumn vibes will soar! Mini Cheesecakes: Instead of cookies, use the dough to make mini cheesecakes in a muffin tin. Just adjust the baking time. These little bites can be served directly from the pan for a unique twist! Holiday Spirit: Drizzle your cookies with white chocolate and sprinkle with festive holiday spices or colored sugar for a visual treat that stands out on dessert tables. Don’t hesitate to explore more delicious options with delightful recipes like Basque Burnt Cheesecake or indulge sweetly with Cinnamon Roll Sugar Cookies to complement these delightful cookies! How to Store and Freeze Pumpkin Cheesecake Cookies Room Temperature: Store your cookies in an airtight container at room temperature for up to 5 days, ensuring they remain soft and chewy. Fridge: If you prefer, you can refrigerate them for up to a week; just allow them to reach room temperature before enjoying for the best texture. Freezer: Freeze cookies in a single layer in a freezer-safe container for up to 3 months. Layer parchment paper between cookies to prevent sticking. Reheating: To rejuvenate leftover cookies, microwave them for about 10-15 seconds. This will warm them and slightly soften the cheesecake filling, making your Pumpkin Cheesecake Cookies delightful again! Expert Tips for Pumpkin Cheesecake Cookies Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easy blending, crucial for the perfect Pumpkin Cheesecake Cookies. Chill the Dough: Don’t skip chilling the cookie dough! This step prevents spreading and keeps the cookies soft and chewy with a delightful filling. Cheesecake Center: To avoid overflow, make a deep enough well in the dough but not too deep. A teaspoon of filling is just right for that perfect cheesecake bite. Watch Your Baking Time: Stay close as your cookies bake. They should be lightly golden on the edges and slightly underbaked in the center for optimal softness. Flavor Variations: Feel free to get creative! Mix in chocolate chips or spices like cayenne for an added kick to your Pumpkin Cheesecake Cookies. What to Serve with Pumpkin Cheesecake Cookies Elevate your dessert experience with delightful pairings that complement the warm flavors of pumpkin spice and creamy cheesecake. Spiced Hot Apple Cider: The sweet, spiced notes of apple cider enhance the cozy fall vibe of the cookies, making it a perfect beverage companion. Vanilla Ice Cream: A scoop of vanilla ice cream brings a refreshing creaminess that beautifully contrasts the chewy texture of the cookies. Creamy Pumpkin Soup: For a savory touch, serve with pumpkin soup; its rich flavors will harmonize with the sweetness of the cookies. Chai Tea: This aromatic tea’s blend of spices ties together the warmth of the pumpkin and cheesecake filling beautifully with each sip. Candied Pecans: Their delightful crunch and sweet flavor add a lovely texture alongside the soft cookie, elevating the snacking experience. Maple Pecan Pie: Serving a slice of this pie creates a seasonal dessert tableau, bringing the flavors of fall together on your table. Chocolate Drizzle: A thin drizzle of dark chocolate over the cookies intensifies the chocolate element while adding a decadent texture. Mint Chocolate Chip Ice Cream: Pairing the cool mint flavor with the warm pumpkin will surprise and delight your taste buds. Caramel Sauce: Drizzling warm caramel over the cookies can enhance their sweetness, creating a dessert that feels extra luxurious. Make Ahead Options These Pumpkin Cheesecake Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and chilling the dough in the refrigerator. Alternatively, you can also make the cheesecake filling up to 3 days ahead; simply store it in an airtight container in the fridge. When ready to bake, scoop the chilled dough, create wells, and fill them with the prepped cheesecake mixture. Bake according to the recipe instructions, and enjoy delicious homemade cookies with minimal effort on busy weeknights! This way, you’ll have fresh Pumpkin Cheesecake Cookies whenever the craving strikes. Pumpkin Cheesecake Cookies Recipe FAQs What kind of pumpkin puree should I use? Absolutely! It’s best to use pure pumpkin puree, which you can find in cans or make from scratch using fresh pumpkins. Avoid pumpkin pie filling, as it contains added sugars and spices that can alter the cookie’s flavor and texture. How should I store leftover cookies? To keep your Pumpkin Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to 5 days. They can also be refrigerated for a week; just be sure to let them come back to room temperature before indulging for the best experience. Can I freeze these cookies? Yes, you can freeze your Pumpkin Cheesecake Cookies! Simply place them in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking, and they’ll stay good for up to 3 months. When you’re ready to enjoy, just thaw them in the fridge overnight and reheat in the microwave for about 10-15 seconds for that fresh-baked taste! What if my cheesecake filling spills over while baking? No worries—this can happen! If your filling spills over, it doesn’t mean your cookies are ruined. They may not have the perfect look, but they’ll still taste delicious. Just ensure you make a well deep enough to hold the filling, but not too deep. Adjusting the size of the well and the amount of filling can help in the future. Are these cookies suitable for people with allergies? These cookies contain common allergens like gluten, eggs, and dairy. However, you can easily modify the recipe for dietary needs. Substitute all-purpose flour with gluten-free flour, use vegan butter and cream cheese for a dairy-free option, and replace the regular egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) to make them vegan. Always double-check for specific allergies! What should I do if my cookies are too dry? If you find your Pumpkin Cheesecake Cookies have turned out dry, this could be due to overmixing or baking too long. For the next batch, be gentle when mixing the dough, and watch the baking time closely. Ideally, the cookies should be lightly golden on the edges but still soft in the center for that chewy texture! Pumpkin Cheesecake Cookies: Fall's Cozy, Irresistible Delight Enjoy delightful Pumpkin Cheesecake Cookies, a perfect treat for fall gatherings, featuring warm spices and a creamy cheesecake center. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 12 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Dough2 cups All-purpose flour Can substitute with gluten-free flour1 teaspoon Baking soda1 teaspoon Ground cinnamon1 teaspoon Ground ginger1 teaspoon Ground cloves1/2 teaspoon Salt1 cup Unsalted butter Can use vegan butter1 cup Granulated sugar1/2 cup Light brown sugar Can replace with more granulated sugar1 large Egg Can use flax egg for vegan option1 teaspoon Vanilla extract1 cup Pumpkin puree Avoid pumpkin pie fillingFor the Cheesecake Filling8 oz Cream cheese Can use vegan cream cheese1/4 cup Granulated sugar1 teaspoon Vanilla extract1 large Egg yolk Can omit for a lighter version Equipment Mixing bowlsElectric mixerBaking SheetsParchment paperRefrigerator Method Step-by-Step InstructionsIn a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined. Set aside.In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 3 to 5 minutes.Beat in one egg and a splash of vanilla extract into the creamed mixture until fully combined.Gradually mix in the pumpkin puree until just incorporated.Slowly incorporate the dry mixture into the wet mixture, stirring until just combined.Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.Beat together the cream cheese, granulated sugar, vanilla extract, and egg yolk in a separate bowl until smooth and creamy.Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.Scoop rounded tablespoons of dough onto the lined sheets, spacing them about 2 inches apart.Using your thumbs, create a small well in the center of each cookie dough mound.Fill each well with about 1 teaspoon of the creamy cheesecake filling.Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg NotesEnsure butter and cream cheese are at room temperature for mixing ease. Don't skip chilling the dough to maintain texture. Tried this recipe?Let us know how it was!
