Pumpkin Cheesecake Cookies

Name: Pumpkin Cheesecake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 6 oz cream cheese (cold); 3 tbsp granulated white sugar; 1/2 tsp vanilla extract; 1/4 cup granulated white sugar; 1/2 tsp pumpkin pie spice; 1/2 cup canned pumpkin puree; 1 3/4 cups all-purpose flour; 1 tbsp pumpkin pie spice; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup unsalted butter (softened); 1 cup light brown sugar; 2 egg yolks (room temperature); 2 tsp vanilla extract

Posted on September 8, 2025

Desserts & Sweets

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These Pumpkin Cheesecake Cookies are the ultimate fall treat! Bursting with the warm flavors of pumpkin and spice, these chewy cookies are filled with a creamy cheesecake center and rolled in a delightful pumpkin spice sugar. They’re perfect for cozy gatherings, holiday celebrations, or simply indulging yourself on a chilly afternoon. Every bite is a delicious blend of textures and flavors that pumpkin lovers won’t be able to resist!

Why You’ll Love This Recipe

Delicious Flavor: The combination of pumpkin and cream cheese creates a rich and indulgent taste that’s perfect for fall.
Easy to Make: With simple ingredients and straightforward steps, you can whip these up quickly for any occasion.
Versatile Treat: Perfect for Halloween parties, Thanksgiving dessert tables, or enjoying with your morning coffee.
Chewy Texture: These cookies offer a soft, chewy bite that pairs beautifully with the creamy filling.
Impressive Presentation: Rolled in pumpkin spice sugar, they look as good as they taste, making them great for gifting!

Tools and Preparation

To create these delightful cookies, having the right tools can make all the difference. Here’s what you’ll need to prepare.

Essential Kitchen Tools

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Cookie scoop or tablespoon

Why These Tools Matter

Mixing bowl: A sturdy bowl is essential for combining ingredients effectively.
Electric mixer: This tool makes it easy to achieve a smooth cheesecake filling without manual effort.
Baking sheet: A quality baking sheet ensures even baking for perfectly cooked cookies.
Parchment paper: Using parchment helps prevent sticking and makes cleanup easier.

Ingredients

For the Cream Cheese Filling

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla

For the Cookie Dough

1/4 cup (50 g) granulated white sugar
1/2 tsp pumpkin pie spice
1/2 cup (122 g) canned pumpkin puree (Libby’s)
1 3/4 cups (219 g) all-purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (168 g) unsalted butter, softened
1 cup (220 g) light brown sugar
2 egg yolks, at room temperature
2 tsp vanilla

How to Make Pumpkin Cheesecake Cookies

Step 1: Prepare the Cream Cheese Filling

Begin by mixing the cream cheese filling.
1. In a mixing bowl, combine cream cheese, granulated white sugar, and vanilla.
2. Use an electric mixer to beat until smooth and creamy. Set aside.

Step 2: Make the Pumpkin Cookie Dough

Next, prepare the cookie dough.
1. In another mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and granulated white sugar.
2. In a separate large bowl, cream together softened butter and light brown sugar until fluffy.
3. Add egg yolks and vanilla to the butter mixture; mix until combined.
4. Slowly add dry ingredients to the wet mixture; mix until just combined.
5. Fold in canned pumpkin puree until evenly mixed.

Step 3: Assemble the Cookies

Now it’s time to assemble your cookies!
1. Preheat your oven to 350°F (175°C).
2. Line your baking sheet with parchment paper.
3. Take a tablespoon of cookie dough and flatten it slightly in your hand.
4. Place about a teaspoon of cream cheese filling in the center of the dough.
5. Fold the dough around the filling to cover it completely; roll into a ball.

Step 4: Bake Your Cookies

Finally, bake those delicious treats!
1. Place cookie balls on the prepared baking sheet about two inches apart.
2. Bake in preheated oven for 12 minutes or until edges are golden brown.
3. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Enjoy your homemade Pumpkin Cheesecake Cookies!

How to Serve Pumpkin Cheesecake Cookies

These delightful pumpkin cheesecake cookies are a perfect treat for any fall gathering or cozy evening at home. Here are some serving suggestions to enhance your experience.

With a Warm Beverage

Coffee: Pair your cookies with a hot cup of coffee to bring out the rich flavors.
Chai Latte: The spices in chai complement the pumpkin spice in the cookies beautifully.
Hot Chocolate: A creamy hot chocolate provides a sweet contrast to the cookies’ chewy texture.

As a Dessert Platter

Mixed Cookies: Include a variety of cookies alongside the pumpkin cheesecake cookies for an inviting dessert platter.
Mini Cupcakes: Offer mini cupcakes with fall flavors like apple or cinnamon to create an autumn-themed dessert spread.
Fruit Slices: Fresh apple or pear slices add a refreshing touch and balance the sweetness of the cookies.

Gift Giving

Cookie Jars: Package the cookies in decorative jars as thoughtful gifts for friends and family during the holidays.
Baked Good Baskets: Create a basket filled with assorted baked goods, including these pumpkin cheesecake cookies, for a charming gift.

How to Perfect Pumpkin Cheesecake Cookies

To make sure your pumpkin cheesecake cookies turn out perfectly every time, keep these tips in mind.

Bold Cream Cheese Temperature: Ensure your cream cheese is cold for easier mixing and a smooth filling.
Bold Measure Flour Correctly: Spoon and level your flour when measuring to avoid dense cookies.
Bold Use Room Temperature Eggs: Using egg yolks at room temperature helps create a smoother batter that bakes evenly.
Bold Don’t Overmix Dough: Mix just until combined to maintain the chewy texture of the cookies.
Bold Chill Before Baking: Refrigerate the dough for 30 minutes before baking; this helps them hold their shape while baking.

Best Side Dishes for Pumpkin Cheesecake Cookies

These pumpkin cheesecake cookies can be enjoyed alongside various side dishes that complement their flavors. Here are some great options:

Bold Pumpkin Soup: A warm bowl of pumpkin soup enhances the cozy fall vibe and pairs well with sweet treats.
Bold Roasted Vegetables: Seasonal roasted veggies like carrots and Brussels sprouts provide a savory contrast.
Bold Spinach Salad: A fresh spinach salad with nuts and dried cranberries adds crunch and freshness to your meal.
Bold Mashed Potatoes: Creamy mashed potatoes can serve as a comforting side, balancing out sweet desserts.
Bold Grilled Cheese Sandwiches: Classic grilled cheese sandwiches make for a fun and hearty pairing with sweet cookies.
Bold Cheese Board: A cheese board featuring sharp cheeses can provide an exciting flavor contrast to your sweet treats.

Common Mistakes to Avoid

When making Pumpkin Cheesecake Cookies, it’s easy to make a few common mistakes. Here are some tips to ensure your cookies turn out perfectly.

Skipping the chilling step: Not chilling the dough can lead to flat cookies. Always allow the dough to chill for at least 30 minutes.
Incorrectly measuring flour: Using too much flour can make cookies dry. Spoon and level your flour for accurate measurement.
Overmixing the batter: Overmixing can cause tough cookies. Mix until just combined for a tender texture.
Not using room temperature ingredients: Cold ingredients can prevent proper mixing. Make sure butter and eggs are at room temperature before starting.
Ignoring baking times: Baking for too long can lead to hard cookies. Keep an eye on them and remove them when they look slightly underbaked.

Refrigerator Storage

Store in an airtight container for up to 5 days.
Place parchment paper between layers to prevent sticking.

Freezing Pumpkin Cheesecake Cookies

Freeze cookies in a single layer on a baking sheet for 2 hours, then transfer to a freezer bag.
They can be stored frozen for up to 3 months.

Reheating Pumpkin Cheesecake Cookies

Oven: Preheat to 350°F (175°C) and warm cookies for about 5-7 minutes.
Microwave: Heat one cookie at a time on medium power for about 10 seconds.
Stovetop: Place a skillet over low heat and warm cookies covered with a lid for about 2-3 minutes.

Frequently Asked Questions

What are Pumpkin Cheesecake Cookies?

Pumpkin Cheesecake Cookies are soft, chewy cookies filled with creamy cheesecake filling and flavored with pumpkin spices. They are perfect for fall!

How do I make these cookies gluten-free?

To make gluten-free Pumpkin Cheesecake Cookies, substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.

Can I customize the flavors of my Pumpkin Cheesecake Cookies?

Absolutely! You can add chocolate chips, nuts, or dried fruit to enhance the flavor and texture of your cookies.

How do I know when my Pumpkin Cheesecake Cookies are done?

Cookies are done when they are set around the edges but still slightly soft in the middle. They will firm up as they cool.

Can I use fresh pumpkin instead of canned?

Yes! You can use fresh pumpkin puree made from roasted pumpkin; just ensure it’s well-drained to avoid excess moisture.

Conclusion

These Pumpkin Cheesecake Cookies are delightful treats that capture the essence of fall in every bite. Their unique combination of flavors makes them incredibly appealing and versatile. Feel free to customize them with your favorite mix-ins or toppings for an even more personalized touch!