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Embrace the flavors of fall with these Pumpkin Cheesecake Cookies – a perfect blend of spiced pumpkin goodness and creamy cheesecake delight. These bite-sized treats capture the essence of autumn in every soft, velvety bite. Get ready to indulge in the warm, comforting taste of pumpkin cheesecake in cookie form.


For the Pumpkin Cookie Dough:

  • 1 cup canned pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

For the Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract


1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Prepare the Pumpkin Cookie Dough:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.

3. Sift Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until a soft pumpkin cookie dough forms.

5. Make Cheesecake Filling:

In another bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.

6. Form Cookie Dough Balls:

Scoop tablespoon-sized portions of the pumpkin cookie dough and roll them into balls.

Place them on the prepared baking sheets, spacing them about 2 inches apart.

7. Add Cheesecake Filling:

Make an indentation in the center of each cookie using your thumb or the back of a spoon.

Spoon a small amount of the cheesecake filling into each indentation.

8. Bake to Perfection:

Bake in the preheated oven for 12-15 minutes or until the edges are set.

The cheesecake filling may puff slightly but will settle as the cookies cool.

9. Cool and Enjoy:

Allow the Pumpkin Cheesecake Cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

10. Optional: Dust with Powdered Sugar:

For a festive touch, you can dust the cooled cookies with a sprinkle of powdered sugar before serving.

11. Serve and Share:

Serve these delightful Pumpkin Cheesecake Cookies at your fall gatherings or enjoy them with a cup of tea for a cozy autumn treat.


Customize the spice level by adjusting the amounts of cinnamon, nutmeg, and cloves to suit your taste preferences.

For added texture, you can fold in chopped nuts or raisins into the pumpkin cookie dough.


These Pumpkin Cheesecake Cookies offer a delectable fusion of autumn flavors in each bite.

With a pumpkin-spiced cookie exterior and a creamy cheesecake filling, they are the perfect accompaniment to cool fall evenings or holiday celebrations.

Share the joy of the season with these delightful cookies that capture the warmth and essence of autumn.

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