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 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!
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
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).
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: 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!
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!
other fall cookie recipes you'll love
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Pumpkin Cheesecake Cookies
For the Pumpkin Cheesecake Filling
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
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
- 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.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.