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    Cambrea Bakes » Recipes » Cookie Recipes

    Pumpkin Cheesecake Cookies

    Published: October 5, 2022 Modified: Aug 17, 2023 by Cambrea Gordon. This post may contain affiliate links.

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    pumpkin cheesecake cookies pinterest pin.
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    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 basically pumpkin cheesecakes in cookie form!

    pumpkin cheesecake cookies with a cheesecake center on parchment paper.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • How To Make Pumpkin Cheesecake Cookies
    • Expert Baking Tips
    • Storage and Freezing
    • Recipe FAQs
    • other fall cookie recipes you'll love
    • Recipe 📖
    • Pumpkin Cheesecake Cookies
    • Reviews

    Why You'll Love This Recipe

    • 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!
    • This recipe is the best crowd-pleaser as it makes 24 small-bite cookies. They are perfect to serve at Thanksgiving alongside my butterscotch cookies or molasses crinkle cookies!
    • With warm fall spices and pumpkin flavor, it is a perfect fall treat to make during pumpkin season.

    Ingredient Notes and Substitutions

    the ingredients for pumpkin cheesecake cookies in bowls with labels.

    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 is best for this recipe for the creamiest cheesecake filling, I use the same for my cheesecake Oreo cookies!

    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!

    How To Make Pumpkin Cheesecake Cookies

    Before you start, line a baking sheet with parchment paper and set it aside.

    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).

    a process collage of the steps for making pumpkin cream cheese cookies.

    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).

    a process collage of the steps for making pumpkin cream cheese cookies.

    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: Chill and bake! 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 them from overly spreading.

    Storage and Freezing

    Store the 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 them 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!

    Recipe FAQs

    Is pumpkin pie filling the same as pumpkin puree?

    No! Pumpkin pie filling has spices and other ingredients in it while pumpkin puree is just pumpkin. Do not use pumpkin pie filling.

    Can pumpkin cheesecake cookies be frozen after baking?

    I have not tried freezing these cookies after they have been baked but they should be fine!

    How do I know when they're done baking?

    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!

    What can I make with the leftover pumpkin puree?

    Try pumpkin bread with cinnamon pecan streusel or pumpkin chocolate chip cookies.

    a pumpkin cream cheese cookie with a bite taken out of it.

    other fall cookie recipes you'll love

    • an apple butter snickerdoodle with a bite taken out of it.
      Apple Butter Snickerdoodle Cookies
    • a pile of chocolate chip pecan cookies topped with chocolate chips and flaky sea salt.
      Molasses Chocolate Chip Pecan Cookies
    • toffee chocolate chip cookie on a baking tray topped with extra toffee pieces.
      Brown Butter Toffee Chocolate Chip Cookies
    • soft iced oatmeal cookies with a vanilla glaze on top.
      Soft Iced Oatmeal Cookies

    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 with a cheesecake center on parchment paper.
    5 from 14 votes
    Rate this Recipe Print Recipe Pin Recipe

    Pumpkin Cheesecake Cookies

    Pumpkin cheesecake cookies are the perfect fall dessert! These soft cream cheese cookies are filled with a creamy pumpkin cheesecake filling and sprinkled with graham cracker crumble. They're basically pumpkin cheesecakes in cookie form!
    Servings 24 cookies
    Prep 3 hours hrs 45 minutes mins
    Cook 12 minutes mins
    Total 3 hours hrs 57 minutes mins
    Course : Dessert
    Cuisine : American
    Author : Cambrea Gordon
    Prevent your screen from going dark

    Equipment

    • standard 2 tablespoon cookie scoop
    Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

    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

    *To measure half an egg, crack a whole egg into a bowl and whisk with a fork until the white and yolk are thoroughly combined. Then measure out 2 tablespoons to use in the filling. You can also measure it by weight with a kitchen scale, which I recommend for the best accuracy!*
    *Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
    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 the center filling looking matte. The cookies will seem underbaked when you pull them out but they will firm up while they cool!
    **I know having an odd amount of leftover pumpkin puree is not ideal but check out my Pumpkin Chocolate Chip Snack Cake and Chewy Pumpkin Cookies to use up the rest! You can also make Pumpkin Spice Coffee Syrup, Pumpkin Pancakes, or add it to oatmeal!**

    Nutrition

    Serving: 1serving | Calories: 140kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 90mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 440IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

    The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    More Cookie Recipes

    • Chocolate chip pumpkin cookies on parchment paper.
      Chewy Pumpkin Chocolate Chip Cookies
    • a few brownie crinkle cookies on brown parchment paper sprinkled with sea salt.
      Salted Mocha Brownie Cookies
    • butterscotch cookies with chocolate chips on parchment paper.
      Chewy Butterscotch Chocolate Chip Cookies
    • chocolate snickerdoodle with a bite taken out of it on a tray.
      Chewy Chocolate Snickerdoodles

    Reader Interactions

    Comments

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      Recipe Rating




    1. Savannah says

      December 12, 2022 at 2:12 pm

      5 stars
      These were a hit!

      Reply
      • Cambrea Gordon says

        December 12, 2022 at 2:33 pm

        Yay! So happy to hear that Savannah!

        Reply
    2. Karli says

      December 12, 2022 at 2:12 pm

      5 stars
      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!

      Reply
      • Cambrea Gordon says

        December 12, 2022 at 2:34 pm

        hahaha so happy they turned out!!!

        Reply
    3. Erin R says

      November 25, 2022 at 11:43 am

      5 stars
      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!

      Reply
      • Cambrea Gordon says

        November 25, 2022 at 3:26 pm

        Woo!! Love to hear that, thanks so much for the review Erin! 🙂

        Reply
    4. Jenna says

      October 19, 2022 at 8:30 pm

      5 stars
      These were incredible! The texture,the taste,everything!! This will for sure be a staple recipe for me 🙂

      Reply
    5. Mariah says

      October 19, 2022 at 10:57 am

      5 stars
      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!

      Reply
    6. Renee | The Good Hearted Woman says

      October 14, 2022 at 10:11 am

      5 stars
      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!

      Reply
    7. Cara says

      October 14, 2022 at 9:59 am

      5 stars
      These were really fun to make, and tasted perfect. So great for fall, thank you!

      Reply
    8. Stephanie says

      October 14, 2022 at 9:13 am

      5 stars
      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.

      Reply
    9. Kim says

      October 14, 2022 at 9:11 am

      5 stars
      These cookies were so perfect! I'm going to make another batch for Thanksgiving. I think my guests will really enjoy them!

      Reply
    10. Sharon says

      October 06, 2022 at 11:25 am

      5 stars
      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.

      Reply

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    Hey, I'm Cambrea!

    Cambrea is a professionally trained pastry chef and food photographer. Here you'll find bakery-worthy sweet and savory kitchen-tested recipes that are unique twists on classics. Cambrea has been featured on Fox News, Shoutout Arizona, The Feed Feed, Domino Sugar, and more.

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