Pumpkin cheesecake cookies are the perfect fall dessert! A soft cream cheese cookie filled with the creamiest pumpkin cheesecake filling and sprinkled with a touch of buttery graham cracker crumbs. They are the best pumpkin cookie recipe ever and turn out perfect every time!!
If you love chewy pumpkin cookies, you are going to love these pumpkin cheesecake cookies!
Inspired by my lemon bar cookies, these cookies feature a soft cream cheese cookie dough that's filled with the creamiest pumpkin cheesecake filling and finished with a sprinkle of buttery graham cracker crumbs.
They taste just like pumpkin cheesecake, only half the work!
These delicious pumpkin cookies are the perfect treat for any pumpkin lover and are sure to be a HUGE hit with anyone you share them with this fall season!
For more fall desserts, try Pumpkin Bread with Cinnamon Pecan Streusel, Bourbon Pecan Pie Brownies, Cinnamon Roll Muffins, and Chocolate Chip Pumpkin Cake.
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why you'll love this recipe
- Soft pumpkin cookie: Cream cheese and extra egg yolk make these pumpkin cookies super soft and chewy.
- Cheesecake layer: Every bite is filled with pumpkin cheesecake flavor that pairs perfectly with the soft and chewy texture of the cookie.
- Crowd pleaser: This recipe is perfect for sharing with a crowd as it makes 24 small-bite cookies.
- Perfect fall treat: With warm fall spices, tangy cream cheese, and pumpkin flavor, this is one of my favorite recipes for pumpkin season!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Pure pumpkin puree: I recommend using Libby's Pumpkin Puree for the best results! This is the most consistent pumpkin puree across all cans that you can buy. You can also make your own pumpkin puree, which I know many people have success with!
- Cream cheese:Â Full-fat cream cheese is best for this recipe for the creamiest cheesecake filling.
- Brown sugar:Â Both light brown and dark brown sugar will work in this recipe.
- Pumpkin spice: You can use store bought pumpkin spice or if you can't find any, you can make your own!
recipe instructions
Here's how to make these pumpkin cream cheese cookies! You will need an electric mixer or hand mixer to make the cookie dough and a standard 2-tablespoon cookie dough scoop. Before you start, pull out all of the ingredients so they can come to room temperature (this can take anywhere from 30 minutes to 1 hour). Then line two baking sheets with parchment paper and set them aside.
STEP ONE: Make the pumpkin cheesecake filling. In a medium mixing bowl, cream the softened cream cheese, light brown sugar, and sugar until well combined. Then mix in the pumpkin puree, pumpkin spice, egg, and vanilla extract. Make sure all of these ingredients are at room temperature otherwise you will have chunks of cream cheese in the filling.
STEP TWO: Make the graham cracker crumb topping. In a small bowl, combine the graham cracker crumbs and melted butter until combined. Set aside.
STEP THREE: Cream the room temperature butter, cream cheese, and sugar together. In a large mixing bowl or in the bowl of a stand mixer, cream the cream cheese, butter, and granulated sugar together until combined.
STEP FOUR: Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract until just combined.
STEP FIVE: Fold in the dry ingredients. Fold the all-purpose flour, baking powder, and salt into the dough until just combined.
STEP SIX: Roll the dough in powdered sugar. Scoop the dough with a standard (2 tablespoons) cookie scoop directly into a bowl of powdered sugar. Toss it well in the sugar until coated, then transfer it to the prepared baking sheet.
STEP SEVEN: Fill in the center. Use the back of a round tablespoon or a similar tool to indent the center of the cookie. Fill the center with one teaspoon of the pumpkin cream cheese filling.
STEP EIGHT: Sprinkle with the crumbs, bake, and enjoy! Sprinkle half of the top of the cookie with some of the graham cracker crumbs. This step is optional but super delicious! Place the tray in the freezer to chill for 20-25 minutes or until the cookies are completely frozen solid. Bake the cookies spaced 2 inches apart for 12-13 minutes.
Let the tray cool completely on a wire rack then dust with more powdered sugar (if desired) and enjoy!
expert baking tips
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Baking times may vary: All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. Keep an eye on them while they are baking. If you notice the tops of the cookies are starting to brown you should pull them out. They should look "puffed up" with the center filling looking matte. The cookies will seem underbaked when you pull them out but they will firm up while they cool!
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Chill before baking. This step is crucial for the best results. Chilling the dough will firm up the butter and prevent them from spreading too much when baking.
storage & freezing
- Fridge: Store the baked cookies in an airtight container in the fridge to keep the cheesecake center from spoiling. The cookies stay soft even straight from the fridge but should come to room temperature before eating for the best texture.
- Freezer: Freeze the cookies first, then transfer them to an airtight container or freezer bag for storing. Place a sheet of wax or parchment paper in between stacks of the cookies to keep them from sticking together. You can bake them straight from the freezer and they will stay fresh for up to 1 month.
faq's
No! Pumpkin pie filling has spices and other ingredients in it while pumpkin puree is just pumpkin. You should not use pumpkin pie filling.
I have not tested this recipe with gluten-free flour but I'd love to hear how they turn out!
Absolutely! The graham cracker topping is completely optional but gives these cookies a true cheesecake flavor when they are involved!
I have not tried freezing these cookies after they have been baked. Most cookies do well though.
These cookies stay soft and fresh for days! Typically 4-5 days if stored properly in an airtight container.
The cookies should look "puffed up" with the center filling looking matte. The cookies will seem underbaked when you pull them out but they will firm up while they cool!
more cookie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Pumpkin Cheesecake Cookies
Equipment
Ingredients
For the Pumpkin Cheesecake Filling
- 2 oz full-fat cream cheese softened
- 1 tablespoon granulated sugar
- 1 teaspoon light brown sugar
- 2 tablespoon large egg room temperature *SEE NOTES FOR HOW TO MEASURE*
- 2 tablespoon Libby's Pumpkin Puree room temperature **SEE NOTES**
- 1 teaspoon pumpkin spice
- ½ teaspoon vanilla extract
For the Graham Cracker Crumb Topping (optional)
- 1 tablespoon unsalted butter melted
- ¼ cup crushed graham cracker crumbs
For the Cream Cheese Dough
- 7 tablespoons unsalted butter room temperature
- 3.5 ounces full-fat cream cheese room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar for rolling
Instructions
Make the Pumpkin Cheesecake Filling
- First, make the pumpkin cheesecake filling. In a medium bowl, cream the cream cheese, sugar, and brown sugar until smooth and combined.2 oz full-fat cream cheese, 1 tablespoon granulated sugar, 1 teaspoon light brown sugar
- Mix in the egg, pumpkin, vanilla, and pumpkin spice until well combined. Set aside until ready to use.2 tablespoon large egg, 2 tablespoon Libby's Pumpkin Puree, 1 teaspoon pumpkin spice, ½ teaspoon vanilla extract
Make the Crumble Topping
- In a small bowl, combine the melted butter and graham cracker crumbs until crumbly. Set aside.1 tablespoon unsalted butter, ¼ cup crushed graham cracker crumbs
Make the Cookie Dough & Assemble
- In a large bowl, cream together the butter and cream cheese until combined.7 tablespoons unsalted butter, 3.5 ounces full-fat cream cheese
- Pour in the sugar and cream until combined and fluffy.1 cup granulated sugar
- Mix in the egg, egg yolk, and vanilla.1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Fold in the flour, baking powder, and salt until just combined.1 ¾ cup all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt
- Scoop with a standard cookie scoop (roughly two tablespoons) and drop each one into a bowl of powdered sugar.powdered sugar for rolling
- Toss the cookie dough ball in the powdered sugar until fully coated.
- Transfer them to a parchment-lined baking tray.
- Use the bottom of a tablespoon to press down the top of the dough to create a well, then fill it with one teaspoon of the pumpkin cheesecake filling. Sprinkle some of the graham cracker crumbs on half of the cookie.
- Freeze for 20-25 minutes, or until they are frozen solid. While they are chilling, preheat the oven to 350 F/180 C.
- Then space them 2 inches apart on the baking tray and bake them in the preheated oven for 12-13 minutes.
- Let the tray cool on a wire rack then dust with more powdered sugar if desired and enjoy!
Video
Notes
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Baking times may vary: All ovens are different, and your cookies may bake quicker or take longer than the indicated baking time. Keep an eye on them while they are baking. If you notice the tops of the cookies are starting to brown you should pull them out. They should look "puffed up" with the center filling looking matte. The cookies will seem underbaked when you pull them out but they will firm up while they cool!
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Chill before baking. This step is crucial for the best results. Chilling the dough will firm up the butter and prevent them from spreading too much when baking.
- Fridge: Because these cookies have a cheesecake center, they should be stored in an airtight container in the fridge to keep them from spoiling. The cookies stay soft even straight from the fridge but should come to room temperature before eating for the best texture.
- Freezer: Once the cookies are completely frozen, transfer them to an airtight container or freezer bag. Place a sheet of wax or parchment paper in between stacks of the cookies to keep them from sticking together. You can
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Savannah says
These were a hit!
Cambrea Gordon says
Yay! So happy to hear that Savannah!
Karli says
I attempted this recipe for thanksgiving and lets just start off by saying I am NOT a baker lol. The first time I forgot the flour and the second time my mixer broke half way through mixing, but even with all the setbacks they were a HIT! Everyone was so impressed and they tasted delicious!
Cambrea Gordon says
hahaha so happy they turned out!!!
Erin R says
Made these for Thanksgiving! They were a hit…. People even chose them over the apple butter snickerdoodles which I always get special requests for! So tasty! I froze these solid like complete solid before baking and they didn’t spread, stayed fluffy. Beautiful, yummy cookie!
Cambrea Gordon says
Woo!! Love to hear that, thanks so much for the review Erin! 🙂
Jenna says
These were incredible! The texture,the taste,everything!! This will for sure be a staple recipe for me 🙂
Mariah says
delicious. i loved how creamy the center was and the cookie was so soft and chewy! i’ll be making these again for the holidays!
Renee | The Good Hearted Woman says
These pumpkin cookies are so rich and tasty, and such a great way to use up that last couple tablespoons of pumpkin, too. Perfect for setting out during the fall holidays. Thank you for the recipe!
Cara says
These were really fun to make, and tasted perfect. So great for fall, thank you!
Stephanie says
These were so moist and delicious! I'm really glad they're cookies, because they are a little more portion controlled. I may or may not have had a few portions lol.
Kim says
These cookies were so perfect! I'm going to make another batch for Thanksgiving. I think my guests will really enjoy them!
Sharon says
Loved these cookie! I tried another recipe last week that just had a cream cheese center in them but these were much tastier and more resembled a pumpkin cheesecake! They were very easy to make and I will definitely be making them again.