Pumpkin cheesecake cookies are the ultimate cozy-season treat—soft, pillowy pumpkin cookies wrapped around a rich swirl of sweet, tangy cheesecake filling. They combine everything you love about fall baking: warm spices, creamy texture, and that unmistakable pumpkin aroma that makes a kitchen feel instantly comforting.
These cookies are thick, tender, and wonderfully decadent without being overly sweet. The cheesecake center gives them a bakery-level feel that makes every bite creamy and satisfying. Whether you’re baking for a fall party, Thanksgiving dessert table, or a weekend treat at home, these cookies never fail to impress.
What makes them truly special is how easy they are to prepare. A simple cookie dough, a quick cheesecake filling, and a little assembly—yet the result tastes like something straight from a gourmet bakery.
Why Pumpkin Cheesecake Cookies Are a Fall Favorite
Pumpkin cheesecake cookies are a hit because they offer:
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A soft, cake-like pumpkin cookie base
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A silky, sweet cheesecake center
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Warm spices like cinnamon, nutmeg, and ginger
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A gorgeous bakery-style appearance
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A dessert that’s both comforting and eye-catching
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Perfect sweetness without heaviness
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Make-ahead and freezer-friendly options
These cookies deliver everything people crave when pumpkin season arrives.
Equipment
You will need:
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Large mixing bowls
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Hand mixer or stand mixer
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Rubber spatula
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Baking sheet
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Parchment paper or silicone baking mat
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Small cookie scoop and large cookie scoop
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Freezer-safe tray
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Whisk
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Measuring cups and spoons
Ingredients
For the Cheesecake Filling
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8 oz cream cheese, softened
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⅓ cup powdered sugar
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½ tsp vanilla extract
For the Pumpkin Cookie Dough
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½ cup unsalted butter, melted
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¾ cup brown sugar
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¼ cup granulated sugar
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⅓ cup pumpkin puree (NOT pumpkin pie filling)
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1 large egg yolk
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2 tsp vanilla extract
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1 ¾ cups all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 ½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp ginger
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⅛ tsp cloves (optional)
For Rolling
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¼ cup granulated sugar
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1 tsp cinnamon
Timing & Servings
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Prep Time: 25 minutes
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Chill Time: 20 minutes
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Bake Time: 12–15 minutes
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Total Time: 60 minutes
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Servings: 12–14 cookies
How to Make Pumpkin Cheesecake Cookies
Step 1. Make the Cheesecake Filling
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized balls of the mixture onto a parchment-lined tray. Freeze for 15–20 minutes—this helps the filling stay centered during baking.
Step 2. Prepare the Pumpkin Cookie Dough
Whisk melted butter, brown sugar, and granulated sugar until smooth. Mix in pumpkin puree, egg yolk, and vanilla until fully combined.
In another bowl, combine flour, baking powder, baking soda, salt, and spices. Fold dry ingredients into the wet mixture until a soft dough forms.
Step 3. Assemble the Cookies
Scoop a large ball of dough (2 tablespoons). Flatten gently in your hand, place a frozen cheesecake ball in the center, and wrap the dough around it completely. Roll each cookie in cinnamon sugar for extra flavor.
Step 4. Chill and Bake
Place on a parchment-lined baking sheet and chill for 10 minutes. Bake at 350°F (175°C) for 12–15 minutes, or until edges are set but centers remain soft.
Let cool completely—this helps the cheesecake center set perfectly.
Baking Tips for the Best Pumpkin Cheesecake Cookies
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Use pumpkin puree, not pie filling to avoid added sugar and spices.
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Don’t skip freezing the cheesecake centers—they melt too fast otherwise.
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Slightly underbake for soft, fudgy cookies.
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Chill the dough briefly to help the cookies hold shape.
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Use real butter, not margarine, for best flavor.
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Adjust spices to your preference—extra cinnamon is always welcome.
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Store refrigerated because of the cheesecake filling.
Flavor Variations
1. Chocolate Chip Pumpkin Cheesecake Cookies
Add mini chocolate chips to the pumpkin dough.
2. Maple Cheesecake Filling
Replace vanilla with maple extract for a fall-inspired twist.
3. Pumpkin Spice Latte Version
Add 1 teaspoon espresso powder to the dough.
4. Pecan Crunch
Fold chopped pecans into the cookie dough for texture.
5. White Chocolate Drizzle
Drizzle cooled cookies with melted white chocolate for a bakery finish.
Serving Suggestions
Pumpkin cheesecake cookies are perfect for:
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Fall parties
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Thanksgiving dessert boards
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Lunchbox treats
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Coffee or tea companion
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Holiday gifting
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Cozy movie nights
Serve them warm or chilled—both ways are delicious.
Nutritional Facts (Per Cookie, Approx.)
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Calories: 220–260
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Protein: 3–4 g
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Carbohydrates: 28–32 g
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Total Fat: 10–12 g
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Saturated Fat: 6–7 g
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Fiber: 1 g
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Sugars: 16–20 g
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Sodium: 140–180 mg
(Values may vary based on size and added fillings.)
Looking for more comforting desserts? Oreo Sushi Rolls, Homemade Dutch Apple Pie, or No-Bake Rhubarb Cheesecake Squares are worth trying.
Pumpkin Cheesecake Cookies
Ingredients
Equipment
Method
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized balls of the mixture onto a parchment-lined tray. Freeze for 15–20 minutes—this helps the filling stay centered during baking.
- Whisk melted butter, brown sugar, and granulated sugar until smooth. Mix in pumpkin puree, egg yolk, and vanilla until fully combined.
- In another bowl, combine flour, baking powder, baking soda, salt, and spices. Fold dry ingredients into the wet mixture until a soft dough forms.
- Scoop a large ball of dough (2 tablespoons). Flatten gently in your hand, place a frozen cheesecake ball in the center, and wrap the dough around it completely. Roll each cookie in cinnamon sugar for extra flavor.
- Place on a parchment-lined baking sheet and chill for 10 minutes. Bake at 350°F (175°C) for 12–15 minutes, or until edges are set but centers remain soft.
- Let cool completely—this helps the cheesecake center set perfectly.
Conclusion
Pumpkin cheesecake cookies are the perfect balance of rich, creamy, and cozy fall flavor. Each cookie delivers a soft pumpkin-spiced bite with a surprise cheesecake center that feels decadent without overwhelming sweetness. They’re easy enough for a casual weekend bake yet impressive enough for any holiday dessert table.
Whether you’re a pumpkin lover, cheesecake fanatic, or simply want a fall treat that stands out, these cookies are sure to become a seasonal favorite you’ll bake year after year.
FAQs
1. Can I make these cookies ahead of time?
Yes! Both the dough and cheesecake filling freeze beautifully.
2. Can I use store-bought pumpkin pie filling?
No, it contains sugar and spices that change the texture.
3. How should I store leftovers?
Keep refrigerated in an airtight container for up to 4 days.
4. Can I freeze baked cookies?
Absolutely—freeze up to 2 months. Thaw at room temperature.
5. Why are my cookies spreading too much?
The dough may be too warm; chill before baking.
6. Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.