Why You’ll Love This Recipe

These cookies bring together two beloved desserts—cheesecake and pumpkin pie—into one delightful treat. The pumpkin flavor is perfectly balanced with a tangy, creamy cheesecake filling, making each bite an indulgent experience. With a soft, chewy texture and a hint of cinnamon and nutmeg, these cookies are a cozy, comforting dessert that everyone will love. Plus, they’re simple to make and ideal for fall gatherings, holidays, or just when you want a sweet, seasonal snack.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
In a small bowl, beat together the cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie. Press a small indentation into the center of each cookie using your thumb or the back of a spoon.
Spoon a small amount of the cheesecake filling into the indentation of each cookie.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: This recipe makes approximately 18-20 cookies.
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes

Variations

Gluten-Free: Use a gluten-free flour blend to make these cookies gluten-free.
Spices: Add a pinch of cloves or allspice for extra flavor.
Chocolate Chips: Stir in some mini chocolate chips to the cookie dough for added sweetness.
Vegan: Substitute the butter with dairy-free butter and the cream cheese with a dairy-free alternative.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 4 days. You can also refrigerate them for up to 1 week.
Freezing: These cookies freeze well. Store them in a freezer-safe container or bag for up to 2 months.
Reheating: To reheat, simply warm the cookies in the microwave for 10-15 seconds or place them in a preheated 350°F (175°C) oven for about 5 minutes.

FAQs

How do I make sure my pumpkin cheesecake cookies turn out soft and chewy?

To ensure your cookies are soft and chewy, be sure not to overbake them. Remove them from the oven as soon as the edges start to turn golden.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but make sure to cook and drain the pumpkin well to avoid excess moisture.

Can I freeze the cookie dough before baking?

Yes, you can freeze the dough. Scoop the dough into cookie-sized portions and place them on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. Bake them from frozen, adding an extra minute or two to the baking time.

How can I make the cheesecake filling fluffier?

For a fluffier filling, you can beat the cream cheese mixture a bit longer or use a hand mixer to get more air incorporated.

Can I use low-fat cream cheese for the filling?

Yes, low-fat cream cheese can be used, but it may slightly affect the texture and flavor of the cheesecake filling.

What can I substitute for cream cheese in the filling?

You can substitute the cream cheese with mascarpone cheese or a dairy-free cream cheese alternative for a different flavor profile.

How do I prevent the cheesecake filling from spreading while baking?

Ensure that you only add a small spoonful of cheesecake filling to the center of the cookies. Press the indentation firmly to create a secure spot for the filling.

Can I add nuts to the dough or filling?

Yes, you can add chopped pecans or walnuts to the dough for extra crunch and flavor.

Can I double the recipe?

Yes, you can easily double the recipe if you want to make a larger batch of cookies.

Are these cookies good for gifting?

Absolutely! These pumpkin cheesecake cookies are a wonderful fall gift. Just place them in a decorative box or bag to share with friends and family.

Conclusion

Pumpkin Cheesecake Cookies are the perfect autumn treat that combines the creamy, tangy flavor of cheesecake with the rich taste of pumpkin and spices. These soft, chewy cookies are easy to make and sure to become a favorite for fall gatherings, holiday parties, or just an everyday indulgence. Whether you’re a pumpkin lover or a cheesecake enthusiast, this recipe is sure to impress!