Irresistible Pumpkin Cheesecake Cookies: Your Essential Fall Baking Recipe

Pumpkin cheesecake cookies are the ultimate fall cookie for anyone who truly loves pumpkin. Imagine the cozy, comforting flavors of pumpkin spice perfectly blended with a rich, creamy cheesecake filling, all in every single bite. You’ll absolutely adore the soft, tender texture of the cookie itself, not to mention that luscious, melt-in-your-mouth creamy center! These cookies aren’t just a treat; they’re an experience, capturing the very essence of autumn in a delightful handheld dessert.

About These Pumpkin Cheesecake Cookies

There’s an undeniable magic to the fall season. As the leaves begin their stunning transformation into vibrant oranges, reds, and golds, a sense of warmth and coziness fills the air. But for many, including myself, the true harbinger of autumn is the beloved pumpkin. Its earthy sweetness and comforting aroma are synonymous with everything wonderful about this time of year.

If you share a deep appreciation for all things pumpkin and pumpkin spice, then these Pumpkin Cheesecake Cookies are absolutely made for you. This recipe masterfully combines the luscious, rich goodness of classic cheesecake with the comforting, aromatic embrace of pumpkin and its accompanying spices. Each cookie boasts a wonderfully tender and soft texture, concealing a creamy, spiced center that elevates them to an incredibly indulgent treat. It’s truly like having a mini pumpkin pie, but with the added luxurious surprise of a cream cheese filling. Who wouldn’t love a spiced cream cheese frosting baked right into their cookie?

A Versatile Cookie for Every Occasion

I genuinely appreciate a dessert that can gracefully transition from a casual snack to a show-stopping holiday centerpiece. These pumpkin cheesecake cookies fit that description perfectly. Their delightful flavor profile and charming appearance make them versatile enough to be enjoyed in countless ways. Imagine them as a comforting companion to a steaming mug of hot apple cider on a crisp autumn afternoon, a delightful surprise tucked into a lunchbox for a mid-day sweet escape, or even as the star dessert at your Thanksgiving feast. They add a touch of seasonal elegance to any gathering, big or small.

Of course, you don’t need a grand reason to indulge in these delectable cookies. Any day can be made better with a Pumpkin Cheesecake Cookie! Every bite offers a taste reminiscent of a mini pumpkin pie, complete with that delightful cheesecake surprise waiting at its core. Rest assured, any pumpkin enthusiast will proclaim these cookies to be the ultimate fall indulgence, a truly perfect seasonal treat that satisfies every craving for warmth and sweetness.

Why These Pumpkin Cheesecake Cookies Are Simply Irresistible

What makes these pumpkin cheesecake cookies stand head and shoulders above other fall desserts? It’s a combination of thoughtfully balanced flavors and textures that create a truly unforgettable experience. Let’s delve into what makes them so utterly good:

• The Perfect Flavor Fusion: Firstly, they brilliantly unite two of the most adored dessert components – the spiced warmth of pumpkin and the tangy, creamy bliss of cheesecake. This pairing isn’t just good; it’s a match made in autumnal heaven. The pumpkin cookie dough is infused with a medley of fall spices, creating a comforting base that perfectly complements the rich, smooth cheesecake filling.
• Unmatched Texture: Beyond the flavors, the texture is what truly sets these cookies apart. They strike that elusive balance of being wonderfully soft, slightly fluffy, and incredibly tender. Each cookie melts in your mouth without being so delicate that it crumbles prematurely. This satisfying chewiness is a testament to the careful ratios and chilling steps in the recipe.
• Elevated Cheesecake Filling: Not only does the cookie dough deliver a robust pumpkin flavor, but the cheesecake filling itself is also thoughtfully enhanced. Infused with pure vanilla extract and a touch of ground cinnamon, this creamy core provides an extra burst of aromatic warmth. It’s this meticulous layering of flavor that truly sends these cookies over the edge, turning a simple cookie into a gourmet delight.
• The Ideal Cookie-to-Filling Ratio: Many cheesecake cookie recipes out there tend to overload the cookie with filling. While I am a devoted cheesecake fan, I believe a truly exceptional cheesecake cookie should offer a harmonious balance, where the cookie remains the star, with the creamy center serving as a delightful, indulgent bonus. Our recipe achieves this perfect ratio, ensuring you get ample cookie goodness in every bite, beautifully accented by the creamy surprise within.

If you’re eager for more inspiring fall cooking ideas, be sure to check out my new cookbook, packed with delicious seasonal recipes!

Essential Ingredients for Perfect Pumpkin Cheesecake Cookies

Crafting these delectable pumpkin cheesecake cookies requires a selection of common pantry staples, each playing a crucial role in achieving the perfect flavor and texture. Here’s a detailed look at what you’ll need:

• All-Purpose Flour: This is the foundation of our cookie dough. All-purpose flour provides the necessary structure, ensuring the cookies are tender yet hold their shape beautifully. There’s no need for any special flour for this recipe.
• Baking Soda: Our sole leavening agent. Baking soda reacts with the acidic components in the dough (like pumpkin) to create a light, fluffy, and tender cookie that rises just right without becoming cakey.
• Salt: A non-negotiable ingredient in baking! I highly recommend using fine kosher salt. Salt doesn’t just make things salty; it profoundly enhances and balances the flavors of all the other ingredients, bringing out the sweetness of the sugars and the warmth of the spices. Without it, your cookies might taste disappointingly bland.
• Spices (Ground Cinnamon, Pumpkin Pie Spice, Nutmeg): This trio of warming spices is essential for both the cookie dough and the cheesecake filling. Ground cinnamon provides a classic warm note, pumpkin pie spice delivers that signature fall blend, and a pinch of nutmeg adds a subtle, aromatic depth that truly makes these cookies sing with autumnal flavor. Ensure your spices are fresh for maximum impact!
• Unsalted Butter: Always use unsalted butter in baking recipes unless specified otherwise. This gives you complete control over the salt content. If you only have salted butter on hand, remember to omit the salt called for in the recipe. Make sure it’s cold and cut into small cubes for the cookie dough, as this helps achieve the right texture when creaming with sugar.
• Sugars (Light Brown Sugar, Granulated Sugar, Powdered Sugar):
  • Light Brown Sugar: Used in the cookie dough, it contributes to moisture, chewiness, and a deeper, molasses-rich flavor profile. Make sure it’s packed when measuring.
  • Granulated Sugar: Also in the cookie dough, it provides crispness around the edges and sweetness, balancing the brown sugar.
  • Powdered Sugar (Confectioners Sugar): Crucial for the cheesecake filling, it dissolves smoothly, creating a silky, lump-free texture.
• 100% Canned Pumpkin Puree: This is vital! Make absolutely sure you are using 100% pure canned pumpkin puree, and *not* pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that will drastically alter the flavor and consistency of your cookies. Pumpkin puree acts as a binder and adds moisture. If you genuinely can’t find pumpkin puree, some bakers have successfully substituted sweet potato puree.
• Vanilla Extract: A high-quality vanilla extract is always a worthwhile investment for any baking endeavor. It adds a layer of rich, aromatic depth that enhances all the other flavors. This Madagascar Bourbon Pure Vanilla Extract is superb, but you can even try making your own at home for a truly special touch!
• Graham Crackers: Crumbled graham crackers are folded into the cookie dough, adding a subtle crunch and a hint of that classic “pie crust” flavor, perfectly complementing the cheesecake theme. You’ll need about 4 to 5 crackers, crumbled.
• Cream Cheese: The star of our creamy filling! I prefer using full-fat cream cheese for its rich, tangy flavor and superior texture, which results in a luxuriously smooth filling. However, if you prefer, light cream cheese can also be used, though the richness might be slightly reduced. Ensure it’s at room temperature for easy blending.

Essential Baking Equipment for This Recipe

To ensure a smooth and enjoyable baking process for these pumpkin cheesecake cookies, having the right tools on hand makes all the difference. While some items are essential, others simply make the job easier:

• Measuring Spoons and Measuring Cups: Accurate measurements are key to baking success. Keep a full set of both spoons and cups readily available to precisely portion out all your dry and wet ingredients.
• Mixing Bowls: You’ll need at least two medium to large mixing bowls – one for the dry ingredients and another for the wet ingredients and later for the cookie dough. Having a set of various sizes is always beneficial for any baking project.
• Stand Mixer or Handheld Electric Mixer: While you can certainly mix the dough by hand, a stand mixer fitted with a paddle attachment makes quick work of creaming the butter and sugars, ensuring a light and fluffy base. It’s also excellent for blending the cream cheese filling until perfectly smooth. If you don’t have a stand mixer, a handheld electric mixer will work wonderfully.
• Baking Sheets with Rims: For baking cookies, rimmed half-sheet baking pans are my go-to choice. The rim helps prevent cookies from sliding off and makes handling easier. You’ll likely need a few of these, or plan to bake in batches, as the recipe makes a good number of cookies.
• Parchment Paper or Silicone Baking Mats: Lining your baking sheets with parchment paper or silicone mats is crucial. This prevents the cookies from sticking, promotes even baking, and makes for incredibly easy cleanup.
• Small Scoop or Teaspoon (for filling): A small scoop (like a 1-teaspoon size) is perfect for portioning out the cream cheese filling into uniform balls, ensuring each cookie gets an equal amount of deliciousness.
• 1/3 Cup Measuring Cup (for dough): Using a consistent scoop size for your cookie dough ensures all your cookies are uniform in size, bake evenly, and look professional. A 1/3 cup measure is ideal for these generously sized cookies.
• Wire Cooling Rack: After baking, transferring cookies to a wire rack allows air to circulate around them, preventing the bottoms from getting soggy and ensuring they cool evenly.

With these baking favorites at your disposal, you’re well-equipped to create these outstanding pumpkin cheesecake cookies!

Step-by-Step Guide: How to Make Pumpkin Cheesecake Cookies

Creating these delightful pumpkin cheesecake cookies is a rewarding process that, with a little patience, will yield truly spectacular results. Follow these detailed steps to bake your perfect batch:

Step 1: Prepare the Creamy Cheesecake Filling

The secret to these cookies lies in their creamy center. To begin, ensure your cream cheese is at room temperature; this is crucial for achieving a smooth, lump-free filling. In a large mixing bowl, combine the softened cream cheese with powdered sugar. Use a hand mixer or the paddle attachment of a stand mixer to beat these ingredients together until the mixture is completely smooth and creamy. Next, incorporate the vanilla extract and ground cinnamon. Continue beating just until these flavors are fully combined. Be careful not to overmix, as this can introduce too much air.

Once your filling is ready, use a teaspoon to carefully measure out small, uniform portions, forming them into approximately 15 to 20 individual balls. Precision here helps ensure even baking and a beautiful presentation. Arrange these cream cheese balls on a baking sheet that has been lined with parchment paper. This prevents sticking and makes transfer easy. Place the baking sheet into the freezer and allow the cheesecake balls to freeze until they are completely solid. This usually takes about 2 to 3 hours, but ensure they are rock-hard to prevent them from melting out of the cookies during baking.

Step 2: Craft the Spiced Pumpkin Cookie Dough

While your cheesecake balls are firming up in the freezer, you can prepare the pumpkin cookie dough. In a separate medium bowl, whisk together your dry ingredients: all-purpose flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and a pinch of nutmeg. Set this mixture aside.

Now, in the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and a handheld electric mixer, cream together the cold, cubed unsalted butter with both light brown sugar and granulated sugar. Beat this mixture on medium-high speed for approximately 2 minutes, or until it becomes noticeably light and fluffy. This creaming process incorporates air, which contributes to the cookies’ tender texture. Next, beat in the 100% pure pumpkin puree and vanilla extract until just combined. Don’t be alarmed if the consistency appears slightly curdled at this stage; this is perfectly normal and will resolve as you add the dry ingredients.

Finally, gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until they are just combined. It’s crucial not to overmix the dough, as overworking the flour can lead to tough cookies. Once the dry ingredients are mostly incorporated, gently fold in the crumbled graham cracker pieces by hand or on very low speed. This ensures they are evenly distributed without being pulverized.

Step 3: Chill the Cookie Dough

With the dough prepared, it’s time for another crucial chilling step. Using a 1/3 cup measuring cup or a large cookie scoop, portion out the dough and roll it into uniform cookie dough balls. Arrange these balls on a separate baking sheet lined with parchment paper. Place this sheet into the refrigerator and chill the dough for a minimum of 1 to 2 hours. This chilling period is essential: it allows the flavors to meld, the butter to firm up (which prevents excessive spreading during baking), and makes the dough much easier to handle when it’s time to stuff the cheesecake filling.

Step 4: Assemble and Stuff the Cookies

When you’re ready to bake, preheat your oven to 325˚F (160˚C). Prepare two baking sheets by lining them with fresh parchment paper or silicone mats. Retrieve the chilled cookie dough balls and the frozen cheesecake balls from their respective chilling spots.

Take one ball of cookie dough and, using your knuckle or thumb, create a deep indentation right in its center. The indent should be large enough to comfortably nestle a cheesecake ball. Place one completely frozen cheesecake ball into this indentation. Now, carefully gather the cookie dough up and over the cheesecake ball, sealing it completely. Ensure there are no visible gaps or cracks where the cream cheese could escape during baking, and pay special attention to sealing the bottom. Place the stuffed cookie dough ball seam-side down on your prepared baking sheet. Repeat this process with the remaining cookie dough and cheesecake balls, spacing them adequately apart on the baking sheets to allow for spreading.

Step 5: Bake and Cool

Bake the cookies in your preheated oven for 20 to 25 minutes. The baking time can vary slightly depending on your oven, so watch for cues. The cookies are ready when their edges are lightly set and the tops no longer look wet or shiny, but they should not be deeply browned. They will appear quite soft when first removed from the oven, which is normal. Overbaking will lead to dry cookies.

Once baked, remove the baking sheets from the oven and allow the cookies to cool directly on the sheets for a crucial 10 to 15 minutes. This cooling period on the warm tray allows them to continue cooking gently and firm up without becoming brittle. After this initial cooling, carefully transfer the cookies to a wire rack to cool completely. This ensures air circulation, preventing soggy bottoms. Once cooled to your liking, these delightful Pumpkin Cheesecake Cookies are ready to be enjoyed!

Expert Tips and Tricks for Perfect Pumpkin Cheesecake Cookies

Achieving bakery-quality pumpkin cheesecake cookies is within reach with these handy tips and tricks:

• Never Skip the Chilling Steps: This is arguably the most critical tip! I understand that the chilling periods for both the cheesecake filling and the cookie dough add time to the process, but they are absolutely non-negotiable for success. Chilling the cheesecake balls ensures they remain solid and don’t ooze out during baking, while chilling the cookie dough prevents excessive spreading and helps the flavors develop, resulting in a perfectly textured cookie. Plan ahead and give them ample time to chill.
• Ensure Cheesecake Balls Are Completely Frozen: A partially frozen cheesecake ball is a runny filling waiting to happen. Give your cheesecake balls enough time in the freezer—at least 2 to 3 hours, or even overnight—until they are rock-solid. Keep them in the freezer right up until you are ready to stuff them into the dough, working quickly to assemble your cookies.
• Allow Cookies to Cool Properly: When the cookies first emerge from the oven, they will be incredibly soft and delicate. Resist the urge to move them immediately. Letting them cool on the hot baking sheets for 10-15 minutes allows them to firm up gently and continue baking slightly from residual heat, preventing them from falling apart when transferred to a wire rack for complete cooling.
• Use Fresh Spices: The warming spices are the heart of these fall cookies. If your ground cinnamon, pumpkin pie spice, or nutmeg have been sitting in your pantry since last year, it’s time for an update! Spices lose their potency and aroma over time, typically needing replacement every 6-12 months. Fresh spices will ensure your cookies burst with vibrant, comforting flavor.
• Do Not Overmix the Dough: When combining the wet and dry ingredients for the cookie dough, mix only until the flour streaks have just disappeared. Overmixing develops the gluten in the flour too much, which can lead to a tough, dry cookie instead of the desired tender, fluffy texture.
• Uniform Cookie Size: Use a consistent scoop (like the 1/3 cup measure suggested) for your cookie dough. Uniformly sized cookies bake more evenly, ensuring every single one is perfectly cooked and looks professional.
• Proper Sealing of the Filling: When stuffing the cheesecake balls, make sure the cookie dough completely encapsulates the frozen filling. Double-check that the seam is well-sealed and that no cream cheese is peeking through the bottom or sides. This prevents the filling from leaking out during baking.

Craving more delightful pumpkin treats? Explore these recipes: Caramel Stuffed Pumpkin Cookies | Pumpkin Coffee Cake with Cream Cheese Swirl | Pumpkin Spice Cheesecake Mousse | Pumpkin Cream Cheese Streusel Muffins | Pumpkin Pie Spice Cookies

How Long Do These Delicious Cookies Last?

The lifespan of your pumpkin cheesecake cookies largely depends on how you store them. Due to the creamy, dairy-based cheesecake filling, refrigeration is highly recommended for optimal freshness and safety. When stored in an airtight container in the refrigerator, these cookies will maintain their delightful flavor and texture for up to 1 week. If you choose to keep them at room temperature, they will last for about 3 days. However, for the best quality and to prevent any spoilage of the cream cheese, I strongly advise refrigerator storage. For more details on why, see the next question.

Do I Absolutely Have to Store These in the Refrigerator?

Yes, I highly recommend storing these pumpkin cheesecake cookies in the refrigerator. The primary reason is the perishable cream cheese filling. As a dairy product, cream cheese can spoil quickly at room temperature. Keeping the cookies chilled significantly extends their freshness and prevents bacterial growth, making them safe to enjoy for a longer period. Stored in an airtight container in the fridge, they will remain delicious for up to a week, allowing you to savor them over several days.

Should I Use Pumpkin Puree or Pumpkin Pie Filling?

It is crucial to use 100% pure canned pumpkin puree for this recipe, and not pumpkin pie filling. Pumpkin pie filling is a pre-seasoned product that contains added sugars and spices, along with other ingredients, which will significantly alter both the texture and the flavor profile of your cookies. Using pumpkin pie filling will result in a cookie that is too sweet, potentially too moist, and has an incorrect spice balance. Always double-check the label to ensure you’re grabbing pure pumpkin puree.

Can I Use Homemade Pumpkin Puree?

While I applaud the effort of making homemade pumpkin puree, for this particular baking recipe, I strongly recommend sticking with canned pumpkin puree. Homemade pumpkin puree tends to have a much higher water content and a looser consistency compared to the dense, consistent texture of canned pumpkin puree. This difference in moisture can throw off the delicate balance of the cookie dough, potentially leading to a more challenging dough to work with and a less predictable baked result. Canned puree provides the consistent moisture and texture needed for these cookies.

Can I Freeze the Dough Before Baking?

Absolutely! These pumpkin cheesecake cookies are wonderfully freezer-friendly before baking, making them perfect for meal prep or having fresh cookies on demand. To freeze the dough, simply follow all the steps up to stuffing the dough balls with the frozen cheesecake filling. Once the cookies are fully assembled (stuffed and sealed), arrange them in a single layer on a baking sheet. Freeze them until they are completely solid, which usually takes about 3 to 4 hours. Once frozen, transfer the individual dough balls to a resealable freezer bag or an airtight freezer-safe container. They will keep beautifully in the freezer for up to 2 months. When you’re ready to bake, transfer the desired number of frozen dough balls to the refrigerator overnight to thaw. Bake them as instructed in the recipe once they have fully thawed.

Help! My Cream Cheese Filling Is Runny!

If you find that your cream cheese filling turned out runny after baking, the most common culprit is insufficient freezing time for the cheesecake balls. The key to a perfectly contained, creamy center is to ensure those individual cheesecake balls are *completely* frozen solid before you stuff them into the cookie dough. This firm consistency prevents them from melting and seeping out during the baking process. While the cookie dough also needs chilling, make sure you prioritize freezing the cheesecake balls first, allowing at least a couple of hours for them to firm up thoroughly. A truly frozen core will hold its shape beautifully and remain a delicious surprise inside your baked cookies.

What If the Cream Cheese Filling Comes Out of the Bottom?

If your delicious cream cheese filling starts to seep out from the bottom of your cookies during baking, it typically means that the cheesecake ball was not completely covered and sealed by the cookie dough. When you’re stuffing the dough, it’s essential to not only fold the dough over the top but also to ensure there’s a sufficient layer of dough beneath and around the cheesecake ball. Before placing the stuffed cookie on the baking sheet, inspect it carefully to confirm that no cream cheese is peeking through the bottom or any seams. A thorough seal all around will prevent any unwanted leaks and keep that creamy center perfectly encased.

Should the Cookies Be Browned on the Edges Before Taking Them Out of the Oven?

No, you should actively avoid letting these pumpkin cheesecake cookies brown significantly on the edges before removing them from the oven. These cookies are designed to be soft and tender, and overbaking them will lead to a dry, crumbly texture. You want to remove the cookies from the oven once they appear “set” – meaning the dough no longer looks wet, raw, or overly jiggly in the center. The edges might be just barely starting to turn golden, but a deep brown is a sign they’ve baked too long. Remember, cookies continue to cook for a few minutes on the hot baking sheets after they’ve been removed from the oven. This is why the crucial 10 to 15-minute cooling period on the baking sheet is so important before transferring them to a wire rack to cool completely. This gentle, residual cooking ensures they firm up perfectly without drying out.

Don’t I Need Egg to Make Cookies?

It’s a common misconception that eggs are always a mandatory ingredient in cookie recipes. While eggs typically serve as a binder and add moisture, in this particular recipe for pumpkin cheesecake cookies, there is no need to add an egg. The pure pumpkin puree acts as a fantastic natural binder, contributing enough moisture and structure to the dough without the need for an additional egg. This makes the recipe slightly simpler and ensures the pumpkin flavor truly shines through.

What If I Can’t Bake All the Cookies at Once?

Don’t worry if you don’t have enough baking sheets to bake all your pumpkin cheesecake cookies in a single batch. It’s completely fine to bake them in stages! Not everyone, myself included, has a collection of ten cookie sheets like some dedicated food bloggers. The key is to ensure that any uncooked, stuffed cookie dough balls are kept well-chilled in the refrigerator while you wait for their turn to bake. This maintains the integrity of the dough and the frozen cheesecake filling, preventing premature spreading and ensuring consistent results across all batches.

Looking for more dessert inspiration? Dive into my full desserts recipe page for countless sweet ideas!

Perfect Pairings: What to Serve with Pumpkin Cheesecake Cookies

These exquisite pumpkin cheesecake cookies are fantastic on their own, but pairing them with the right beverage or meal can elevate the experience even further. Here are some delightful suggestions:

• Classic Milk: You can never go wrong with a tall, cold glass of milk. Its creamy coolness provides the perfect contrast to the warm spices and rich filling of the cookies.
• Hot Beverages: For a cozy autumn vibe, pair these cookies with a warm drink. A mug of hot chocolate, especially on a chilly day, is a luxurious match. Other great options include a spiced chai latte, a classic cup of coffee (perhaps a pumpkin spice latte!), or even a simple cup of black tea to highlight the cookie’s flavors.
• After Dinner Treat: These cookies make an ideal dessert to follow any fall-inspired meal. Their substantial yet satisfying nature ensures a sweet and memorable end to your dinner.
• Afternoon Snack: Need a pick-me-up? A pumpkin cheesecake cookie is a perfect afternoon indulgence to enjoy with your favorite beverage, offering a moment of sweet bliss.
• Fall-Inspired Meals: To create a truly cohesive autumnal dining experience, consider serving these cookies after one of these delicious fall recipes:
  • Hearty Soups: Fall is synonymous with soup season! Try a creamy pumpkin and sweet potato soup or a comforting Instant Pot tomato soup. A warm bowl of soup followed by these cookies is pure comfort. You can even pair your soup with a fresh side salad or a gourmet sandwich.
  • Pumpkin and Pasta: Pumpkin and pasta are a match made in culinary heaven. This one-skillet cheesy pumpkin gnocchi bake is the epitome of fall comfort food and would precede these cookies beautifully.
  • Another Cheesecake Cookie Delight: If you simply can’t get enough of the cheesecake cookie concept, you might also enjoy our tart and chewy raspberry cheesecake cookies for a different flavor profile!

Storage Guidelines for Your Pumpkin Cheesecake Cookies

Proper storage is key to keeping your pumpkin cheesecake cookies fresh, delicious, and safe to eat for as long as possible. Here’s how to store them effectively:

• Refrigeration (Recommended for Freshness & Safety): Due to the cream cheese filling, storing these cookies in an airtight container in the refrigerator is highly recommended. This prevents the dairy filling from spoiling and helps maintain the cookie’s texture. When properly chilled, these cookies will stay fresh and delicious for up to 1 week.
• Room Temperature Storage (Short-Term): If you prefer to store them at room temperature, place them in an airtight container for no more than 3 days. However, for maximum food safety and extended freshness, the refrigerator is always the better option.
• Reheating (If Desired): If you enjoy your cookies warm, but prefer to store them chilled, simply pop one in the microwave for about 10-15 seconds. This will gently warm the cookie and soften the cheesecake filling, making it wonderfully gooey again.
• Freezing Baked Cookies (Long-Term Storage): For longer storage, these baked cookies freeze exceptionally well. To prevent freezer burn and maintain quality, wrap each individual cookie tightly in plastic wrap. Then, place the wrapped cookies into an airtight freezer bag or a freezer-safe container. They can be stored in the freezer for up to 2 months.
• Thawing Frozen Cookies: When you’re ready to enjoy a frozen cookie, transfer it from the freezer to the refrigerator and let it thaw overnight. Once thawed, you can either enjoy it chilled, or warm it up slightly in the microwave for a fresh-baked feel.

Discover More Delicious Fall Cookie Recipes

If you’ve fallen in love with these pumpkin cheesecake cookies and are eager to explore more seasonal baking, here are some other fantastic fall cookie recipes to add to your repertoire:

• Chai Snickerdoodle Cookies: A delightful fall-spiced twist on the beloved classic chewy snickerdoodle, infused with the warm and aromatic flavors of chai tea.
• Peanut Butter Oatmeal Chocolate Chip Cookies: If you’re a fan of hearty oatmeal cookies, you absolutely must try these! They combine the rich flavor of peanut butter with the comforting texture of oatmeal and irresistible chocolate chips.
• Vanilla Bean Cardamom Sugar Cookies: These soft and chewy sugar cookies are elevated with the fragrant notes of vanilla bean and exotic cardamom, offering a sophisticated take on a classic.

Finally, if you decide to make this incredible pumpkin cheesecake cookie recipe, I would be absolutely thrilled to hear about your experience! Please take a moment to give this recipe a star rating on the recipe card below and/or leave a comment sharing your thoughts. I genuinely love hearing from all of you when you try my recipes, and I make an effort to respond to every single comment. Feel free to drop any questions you might have below as well!

Oh, and don’t forget to tag me on Instagram, Facebook, or Pinterest if you whip up this recipe! Seeing these creations come to life in your homes is truly my favorite thing, and it means the world to me to browse through your photos.

Want to stay in the loop for new recipes and the latest baking news? Be sure to sign up for my newsletter!

Pumpkin Cheesecake Cookies

Tender and soft, these cheesecake filled cookies are the ultimate fall treat.

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Additional Time: 2 hours hrs

Total Time: 2 hours hrs 45 minutes mins

Servings: 15 cookies

5 from 46 votes

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Equipment

• Measuring Spoons
• Measuring Cups
• 7-Speed Hand Mixer
• Mixing Bowls
• KitchenAid Stand Mixer
• 3-Tier Cooling Rack

Ingredients

Cream Cheese Filling

• 3/4 cup cream cheese 6 oz, room temperature
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Pumpkin Cookies

• 2 1/2 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• Pinch of nutmeg
• 1 cup unsalted butter cold and cut into small cubes
• 1 cup light brown sugar packed
• 1/2 cup granulated sugar
• 1/2 cup pure canned pumpkin
• 2 tsp vanilla extract
• 1/2 cup crumbled graham crackers about 4 to 5 graham crackers

Instructions

• In a medium bowl, add cream cheese and powdered sugar. Use a hand mixer to blend until smooth and creamy. Add in vanilla and ground cinnamon for filling, beating until just combined.
• Form the cream cheese filling into 1 tsp balls (you should end up with at least 15) and place on a parchment paper lined plate. Freeze until solid, about 1 to 2 hours.
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars until light and fluffy, about 2 minutes. Add pumpkin and vanilla, mixing until just combined. It will look a little curdled and this is ok.
• Add in dry ingredients and beat until just combined. Make sure not to over mix. Gently fold in graham cracker pieces.
• Scoop out 1/3 cup of the dough and form it into a ball. Place on a lined baking sheet. Repeat with the rest of the dough to get at least 15 cookies. Chill in the refrigerator for at least 1 to 2 hours.
• When ready to bake, preheat oven to 325˚F. Line two baking sheets with parchment paper or silicone mats. You can use the ones you used to chill the dough!
• Remove dough from the fridge. Take one ball and use your knuckle to form a deep indent in the center. Place a frozen cheesecake ball in the indent. Cover up the cheesecake ball with the dough, making sure it is completely covered. Place seam side down on baking sheets.
• Bake for 20 to 25 minutes, until the cookies are set and no longer wet-looking. Remove cookies and let them cool on the baking sheets for at least 10 minutes before cooling completely on a wire cooling rack.
• Store in the refrigerator once cooled, in an airtight container, for up to 1 week. They will also last for 3 days at room temperature.

Video Tutorial

Nutrition Information

Calories: 334kcal | Carbohydrates: 43g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 195mg | Potassium: 85mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1802IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg

Calories: 334kcal

Cuisine: Fall

Category: Dessert