Pumpkin cheesecake cookies are the perfect fall dessert! These soft cream cheese cookies have a creamy pumpkin cheesecake filling and buttery graham cracker topping. They're pumpkin cheesecakes in cookie form!
Pumpkin desserts - like my chewy pumpkin cookies and pumpkin snack cake are huge hits on the blog! These pumpkin cheesecake cookies have the same base as my cobbler cookies, so you know they're going to be super soft and chewy.
They are perfect if you love pumpkin cheesecake because of the cheesecake filling and graham cracker topping. Pumpkin lovers will love them this fall season!
If you love fall baking, you must try my super popular Pecan Pie Brownies or Caramel Pecan Bars.
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Why We Love Pumpkin Cheesecake Cookies
- These are soft and buttery pumpkin cookies thanks to the addition of cream cheese and extra egg yolk!
- Every bite is filled with cheesecake flavor.
- Perfect for serving a crowd- this recipe makes 24 small-bite pumpkin cheesecake cookies. They are perfect for a Thanksgiving dessert alongside my butterscotch cookies or molasses crinkles!
- With warm fall spices and pumpkin flavor, it is a perfect fall treat to make during pumpkin season.
Ingredient Notes and Substitutions
Pure pumpkin puree: I tested these pumpkin cheesecake cookies with a few brands of pumpkin puree but found the best results with Libby's Pumpkin Puree.
Cream cheese: Full-fat cream cheese yields the creamiest cheesecake filling! I use the same for my cheesecake Oreo cookie filling.
Pumpkin pie spice: You can use store-bought pumpkin spice or if you can't find any, you can make your own!
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Make the pumpkin cheesecake filling. In a mixing bowl, combine the cream cheese, brown sugar, sugar, pumpkin puree, pumpkin spice, egg, and vanilla extract until smooth (image 1 below).
Step 2: Make the graham cracker topping. In a small bowl, combine the graham cracker crumbs and melted butter until combined. Set aside (image 2 below).
Step 3: Cream the butter and sugar. In the bowl of a stand mixer, cream the cream cheese, butter, and granulated sugar until combined (image 3 below).
Step 4: Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract until just combined (image 4 above).
Step 5: Fold in the dry ingredients. Fold the all-purpose flour, baking powder, and salt into the dough until just combined (image 5 below).
Step 6: Roll the dough in powdered sugar. Scoop the dough directly into a bowl of powdered sugar, tossing to coat. Then transfer them to the prepared baking sheet (image 6 below).
Step 7: Fill the cookies. Use the back of a round tablespoon to indent the center of the cookie, then fill the center with the pumpkin cream cheese filling (image 7 above).
Step 8: Bake the pumpkin cheesecake cookies. Sprinkle the top edge with the crumble, then chill the cookies in the freezer for 3-4 hours, overnight is best! (image 8 above).
Once baked, let the tray cool completely on a wire rack then dust with more powdered sugar and enjoy!
Expert Baking Tips
- 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. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients. This is especially important for the filling, otherwise, it will have chunks of cream cheese.
- Baking times may vary. If you notice the tops of the cookies are starting to brown you should pull them out. They should look "puffed up" with a matte filling. The cookies will seem underbaked when you pull them out but they will firm up while they cool.
- Chill before baking. For best results, chilling the cookie dough is important to prevent spreading.
Storage and Freezing
Store your baked pumpkin cheesecake cookies in an airtight container in the fridge for up to 5 days. While they will be soft straight out of the fridge, I recommend bringing them to room temperature before serving them for the best texture.
After the dough is completely frozen, transfer the cookie dough balls to an airtight container or freezer bag. If stacking them, place a sheet of parchment paper in between to keep them from sticking together. They will stay fresh for up to 1 month!
FAQs
No! Pumpkin pie filling has spices and other ingredients in it while pumpkin puree is just pumpkin. Do not use pumpkin pie filling.
I have not tried freezing these cookies after they have been baked but they should be fine!
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!
Try pumpkin bread with cinnamon pecan streusel or pumpkin chocolate chip cookies.
More Pumpkin Desserts
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 below for measuring*
- 2 tablespoon Libby's Pumpkin Puree room temperature
- 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 *see notes below for measuring*
- 2 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar for rolling
Instructions
Pumpkin Cheesecake Filling
- In a medium bowl, cream the cream cheese, sugar, and brown sugar until smooth and combined. Then mix in the egg, pumpkin, vanilla, and pumpkin spice until well combined. Set aside until ready to use.2 oz full-fat cream cheese, 1 tablespoon granulated sugar, 1 teaspoon light brown sugar, 2 tablespoon large egg, 2 tablespoon Libby's Pumpkin Puree, 1 teaspoon pumpkin spice, ½ teaspoon vanilla extract
Graham Cracker Crumble
- 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
Cookie Dough
- In a large bowl, cream together the butter and cream cheese until combined. Then mix in the sugar until fluffy.7 tablespoons unsalted butter, 3.5 ounces full-fat cream cheese, 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. Scoop with a standard cookie scoop (roughly two tablespoons), dropping each one into a bowl of powdered sugar. Toss the cookie dough ball in the sugar until fully coated, then transfer them to a parchment-lined baking tray.1 ¾ cup all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt, powdered sugar for rolling
- Use the bottom of a round tablespoon to indent the dough, 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 3-4 hours, overnight is best!
- When ready to bake, preheat the oven to 350 F/180 C.
- Bake the frozen cookies 2 inches apart for 12-13 minutes. Let the tray cool on a wire rack then dust with more powdered sugar if desired and enjoy!
- Store the baked cookies in an airtight container in the fridge for 4-5 days. Before serving, bring them to room temperature. If you want to freeze them, transfer the frozen cookie dough balls to a freezer bag or airtight container with parchment in between layers, for up to 1 month.
Notes
Nutrition
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.