These pumpkin cheesecake cookies combine the rich, creamy goodness of pumpkin cheesecake with the simplicity of a cookie! Soft cream cheese cookies, spiced pumpkin cheesecake filling, and buttery graham cracker topping make them the best fall dessert!
As a former pastry chef, I know how much work goes into making whole cheesecakes, which is why I wanted to take all of the same textures and flavors and transform them into a cookie version!
From the soft cream cheese base to the pumpkin filling, every element of these pumpkin cheesecake cookies is designed to give you the richness of cheesecake but in an easy bite-sized treat.
They’re just like my chewy pumpkin cookies and chocolate chip pumpkin cookies– truly capturing the essence of fall flavors!
Table of Contents
Top Baking Tips
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your cookies aren’t spreading or are dry and crumbly, it’s almost always due to using too much flour!
Use a spring-loaded cookie scoop. This cookie dough is stickier than others, so using a cookie scoop makes it easy to portion the dough balls without a mess!
Freeze before baking. Because the centers are stuffed with cheesecake batter, it’s important they are frozen before baking!
Ingredient Notes and Substitutions
Pumpkin puree: This recipe uses pumpkin puree, not pumpkin pie filling. I recommend Libby’s Pumpkin for the best results, as it’s consistently reliable, just like in my pumpkin chocolate cake and pumpkin scones.
Cream cheese: Cream cheese adds richness and a tangy flavor. It also makes the cookies soft and super thick. You will need it for both the cream cheese filling and the cookie dough. Use cold, full-fat cream cheese for the best results!
Eggs: Whole eggs and an extra egg yolk add structure, richness, and moisture to the cookie dough, ensuring a super soft and tender texture.
Butter: European butter, with its higher butterfat content, enhances the flavor and richness, contributing to a tender, melt-in-your-mouth texture!
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
1
Make the pumpkin cheesecake filling. Combine the cream cheese, brown sugar, sugar, pumpkin puree, pumpkin spice, egg, and vanilla extract until smooth.
Use any extra pumpkin to make pumpkin pie cinnamon rolls!
2
Make the graham cracker topping. In a small bowl, combine the graham cracker crumbs and melted butter until combined. Set aside.
3
Cream the butter and sugar. In a stand mixer, cream the cream cheese, butter, and granulated sugar until light and fluffy. Then mix in the eggs and vanilla.
4
Fold in the dry ingredients. The cookie dough will be slightly sticky. This is normal!
5
Roll the dough in powdered sugar. Scoop the balls of cookie dough directly into a bowl of powdered sugar, tossing to coat. Then, transfer them to a lined baking sheet.
6
Fill the cookies. Use the back of a round tablespoon to indent the centers, then fill with the pumpkin cream cheese filling. Sprinkle with the graham crumb, then freeze before baking!
Storage and Freezing
Storage: Any leftover cookies can be kept in an airtight container at room temperature for 1-2 days or 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 for the best texture!
Freezing: Once the cookie dough balls are completely frozen, transfer them to an airtight container or freezer bag. If stacking them, place a sheet of parchment paper in between layers. They can be stored for up to 3 months.
FAQs
No, pumpkin pie filling has spices and other ingredients, while pumpkin puree is just pumpkin. Do not use pumpkin pie filling!
Whisk the egg well in a bowl. Then use a tablespoon to measure out the amount needed.
The cookies should look “puffed up,” with the center filling looking matte. They will seem underbaked when you pull them out, but they will firm up while they cool!
Use any leftover pumpkin to make pecan pumpkin bread, chocolate pumpkin cookies, or pumpkin pie snickerdoodles.
More Cheesecake Desserts
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!
Pumpkin Cheesecake Cookies
Equipment
Ingredients
For the Pumpkin Cheesecake Filling
- 2 ounces full-fat cream cheese, softened
- 1 tablespoon granulated sugar
- 1 teaspoon light brown sugar
- 2 tablespoons whisked egg , room temperature *see notes below for measuring*
- 2 tablespoons Libby's Pumpkin Puree, room temperature
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
For the Graham Cracker Topping
- 1/4 cup graham cracker crumbs
- 1 tablespoon unsalted butter, melted
For the Cookie Dough
- 7 tablespoons unsalted butter , room temperature
- 3.5 ounces cold full-fat cream cheese
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour, *see notes below for measuring*
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- powdered sugar for rolling
Instructions
- 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 ounces full-fat cream cheese, 1 tablespoon (15 g) granulated sugar, 1 teaspoon (5 g) light brown sugar, 2 tablespoons (28 g) whisked egg, 2 tablespoons (32 g) Libby's Pumpkin Puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract
- In a small bowl, combine the melted butter and graham cracker crumbs. Set aside.1 tablespoon (14 g) unsalted butter, 1/4 cup (26 g) graham cracker crumbs
- In a stand mixing bowl, cream the butter, cream cheese, and sugar on low speed until light and fluffy, 2-3 minutes.7 tablespoons (100 g) unsalted butter, 3.5 ounces (100 g) cold full-fat cream cheese, 1 cup (200 g) granulated sugar
- Mix in the egg, egg yolk, and vanilla. Scrape down the bowl.1 (50 g) large egg, 1 (18 g) large egg yolk, 1 teaspoon vanilla extract
- Fold in the flour, baking powder, and salt until just combined. Scoop with a standard cookie scoop (two tablespoons), dropping each one into a bowl of powdered sugar and tossing them until fully coated. Place them on a parchment-lined baking tray with a bit of room between each one.1 3/4 cup (228 g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, powdered sugar for rolling
- Use the bottom of a round tablespoon to indent the centers, then fill them with one teaspoon of the pumpkin cheesecake filling. Sprinkle some of the graham cracker crumbs on half of the cookie. Freeze for 4-6 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 3 months.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Hello, any reason why the cookies would have spread? I followed the instructions accordingly but they spread a lot so the middles look like a target ring now with the filling as the bullseye is that makes sense?
Hi Traci, I would check that your butter was a cool room temperature (around 64-68F). If the butter is too warm it will make the cookies spread a lot. I would also double check your oven is at 350 and not running cooler because that could also be the culprit!