Irresistible Pumpkin Cheesecake Cookies: Your Ultimate Fall Dessert Experience
Prepare to fall in love with these delightful Pumpkin Cheesecake Cookies – a perfect fusion of the rich, creamy texture of classic pumpkin cheesecake and the convenience of a handheld cookie! Imagine soft, tender cream cheese cookies cradling a luscious, spiced pumpkin cheesecake filling, all crowned with a buttery graham cracker topping. This combination creates an unparalleled fall dessert that’s both elegant and utterly comforting.
As a former pastry chef, I’ve spent countless hours perfecting the art of cheesecakes. I understand the dedication and time involved in creating a show-stopping whole cheesecake. That’s precisely why I embarked on a mission to capture all those beloved textures and decadent flavors and transform them into an easier, more accessible cookie version. The goal was to provide that luxurious cheesecake experience without the extensive labor, making it perfect for your autumn gatherings or a cozy night in.
Every single component of these pumpkin cheesecake cookies has been meticulously crafted to deliver the signature richness of a classic cheesecake, but in a convenient, bite-sized treat. From the pillowy, soft cream cheese cookie base that melts in your mouth, to the perfectly spiced pumpkin filling that evokes all the comforting aromas of fall, and finally, the crunchy, buttery graham cracker topping – each element contributes to a symphony of flavors and textures.
These cookies truly embody the essence of fall, reminiscent of other seasonal favorites like my chewy pumpkin cookies and chocolate chip pumpkin cookies. They are destined to become a staple in your autumn baking repertoire, offering a unique twist on two beloved desserts.
Table of Contents
Top Baking Tips for Perfect Pumpkin Cheesecake Cookies
Achieving bakery-quality pumpkin cheesecake cookies is within your reach with these essential baking tips. Paying attention to these details will ensure your cookies are perfectly soft, chewy, and filled with deliciousness every time.
Use a kitchen scale for precision. Baking, unlike cooking, is a science where precision matters. Using a kitchen scale is my #1 baking tip for consistent and successful results. If you’ve ever found your cookies spreading too much, becoming dry and crumbly, or simply not turning out as expected, it’s almost always due to inaccurate flour measurement. Volumetric measurements (cups) can vary wildly depending on how you scoop and pack the flour. A scale eliminates this variability, ensuring you use the exact amount of ingredients for the perfect texture every single time. It truly is a game-changer for any baker!
Employ a spring-loaded cookie scoop for even portions. This particular cookie dough, given its cream cheese base, tends to be stickier than traditional cookie doughs. A spring-loaded cookie scoop is an invaluable tool here. It makes portioning out the dough balls incredibly easy, preventing a sticky mess and ensuring each cookie is uniform in size. Uniform cookies bake more evenly, resulting in a consistent texture and appearance across the entire batch.
Freeze the cookies before baking is crucial. Because these delightful cookies feature a soft cheesecake filling in their centers, it is absolutely essential to freeze them thoroughly before baking. This step serves multiple purposes: it helps the cookie dough firm up, preventing excessive spreading during baking, and more importantly, it allows the cheesecake filling to set. This ensures the filling remains contained and achieves that desired creamy, slightly firm cheesecake texture without oozing out or becoming liquidy in the oven. For best results, aim for at least 4-6 hours of freezing, or ideally, overnight.
Key Ingredients and Smart Substitutions
Understanding the role of each ingredient is key to successful baking. Here’s a detailed look at the core components of these pumpkin cheesecake cookies and how to choose the best quality, along with potential substitutions.
Pumpkin Puree: This recipe specifically calls for pure pumpkin puree, not pumpkin pie filling. It’s crucial to understand the distinction: pumpkin puree is simply cooked, mashed pumpkin, while pumpkin pie filling contains added spices, sweeteners, and sometimes thickeners. Using pie filling will drastically alter the flavor profile and sweetness of your cookies. For consistently excellent results, I highly recommend Libby’s Pumpkin Puree, known for its reliable texture and flavor, just as it shines in my pumpkin chocolate cake and pumpkin scones. If you opt for homemade pumpkin puree, ensure it’s very thick and well-drained to avoid adding excess moisture to your filling.
Cream Cheese: Cream cheese is a star in this recipe, serving a dual purpose. In the cookie dough, it imparts a delightful tang, adds incredible richness, and contributes significantly to the soft, thick, and chewy texture. For the cheesecake filling, it provides that signature creamy, slightly tart base. Always use full-fat cream cheese for both components; low-fat or whipped versions will not provide the same structure or richness. Ensure your cream cheese for the cookie dough is cold, and for the filling, it should be softened to room temperature for smooth incorporation, preventing lumps.
Eggs: This recipe utilizes both whole eggs and an extra egg yolk. The whole egg provides essential structure and moisture, helping to bind the cookie dough and give it strength. The additional egg yolk, rich in fat, contributes an extra layer of richness, enhances moisture, and results in a more tender, melt-in-your-mouth cookie texture. Ensure eggs are at room temperature for better emulsification with the other ingredients, leading to a smoother dough and filling.
Butter: High-quality butter is fundamental for superior flavor and texture. European butter, with its higher butterfat content and lower water content compared to American butter, truly elevates the richness and flavor of these cookies. It creates a more tender, flaky, and melt-in-your-mouth texture. If European butter isn’t available, standard unsalted butter will work perfectly well, just ensure it is at room temperature for the cookie dough to cream properly.
You’ll find the complete list of ingredient measurements and detailed instructions in the recipe card provided below!
Step-by-Step Recipe Instructions
Follow these detailed instructions carefully to bake the most irresistible pumpkin cheesecake cookies. Each step is designed to guide you to baking success.
1
Prepare the pumpkin cheesecake filling. In a medium-sized mixing bowl, combine the softened cream cheese, granulated sugar, light brown sugar, pumpkin puree, a generous amount of pumpkin spice, the whisked egg, and vanilla extract. Use an electric mixer to beat these ingredients together until the mixture is completely smooth and creamy, with no lumps of cream cheese remaining. This ensures a silky-smooth filling in your cookies. Once prepared, set this flavorful filling aside until you are ready to assemble your cookies. Don’t worry if you have extra pumpkin puree; you can use it to make delicious pumpkin pie cinnamon rolls!
2
Create the graham cracker topping. In a separate small bowl, combine the finely crushed graham cracker crumbs with the melted unsalted butter. Stir these ingredients together until the crumbs are thoroughly moistened and resemble wet sand. This mixture will provide that irresistible, buttery crunch reminiscent of a cheesecake crust. Set this aside to sprinkle on your cookies later.
3
Cream the butter and sugar for the cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat together the room temperature unsalted butter, cold full-fat cream cheese, and granulated sugar on medium-low speed. Continue mixing until the mixture becomes visibly light, fluffy, and well combined, which usually takes about 2-3 minutes. This creaming process incorporates air, creating a tender cookie. Then, add the large egg, extra large egg yolk, and vanilla extract, mixing until just incorporated. Be sure to scrape down the sides of the bowl to ensure all ingredients are fully combined.
4
Gently fold in the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The cookie dough will be noticeably softer and slightly stickier than typical cookie dough – this is completely normal and contributes to the cookies’ signature soft texture!
5
Roll the dough in powdered sugar. Using a standard cookie scoop (approximately two tablespoons), scoop out balls of the sticky cookie dough. Immediately drop each dough ball into a bowl of powdered sugar, tossing gently until it’s fully coated. The powdered sugar not only adds a delicate sweetness but also helps create a beautiful “crackle” effect on the baked cookies. Transfer these coated dough balls to a parchment-lined baking sheet, leaving some space between each one to allow for spreading.
6
Fill the cookies and prepare for freezing. Using the back of a round tablespoon, gently press an indentation into the center of each powdered sugar-coated cookie dough ball. Be careful not to go all the way through the dough. Spoon approximately one teaspoon of your prepared pumpkin cream cheese filling into each indentation. For an extra textural contrast and authentic cheesecake feel, sprinkle some of the graham cracker crumbs over the filled portion of each cookie. Once all cookies are filled, transfer the baking sheet to the freezer for a minimum of 4-6 hours, or preferably overnight. This crucial freezing step ensures the filling sets and the cookies maintain their shape beautifully during baking.
Storage and Freezing Guidelines
To keep your delicious pumpkin cheesecake cookies fresh and enjoyable for as long as possible, follow these storage and freezing recommendations:
Storage: Any leftover baked cookies should be stored in an airtight container. They can be kept at room temperature for 1-2 days, although for optimal freshness and to prolong their shelf life, I highly recommend storing them in the refrigerator for up to 5 days. While the cookies will be perfectly fine to eat straight out of the fridge, their texture will be softer and more appealing if you allow them to come to room temperature for about 15-30 minutes before serving. This allows the cream cheese elements to soften slightly and the flavors to fully bloom.
Freezing: This recipe is excellent for make-ahead convenience! Once your cookie dough balls are completely frozen after the initial 4-6 hour freezing period (step 6 of the instructions), carefully transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. If you need to stack them, place a sheet of parchment paper between layers to prevent them from sticking together. Frozen unbaked cookie dough balls can be stored for up to 3 months. When you’re ready to bake, simply follow the baking instructions directly from frozen, adding an extra minute or two to the bake time if needed. This method allows you to enjoy freshly baked cookies whenever the craving strikes!
Frequently Asked Questions
Here are some common questions about making pumpkin cheesecake cookies, along with helpful answers to ensure your baking experience is a success:
No, these are two distinct products and should not be used interchangeably in this recipe. Pumpkin pie filling is a pre-sweetened and pre-spiced mixture, often containing ingredients like sugar, cinnamon, ginger, nutmeg, and cloves. Pumpkin puree, on the other hand, is simply pure cooked and mashed pumpkin, with no added ingredients. Using pumpkin pie filling instead of plain pumpkin puree will make your cookies overly sweet and could throw off the delicate balance of spices and textures. Always double-check the label to ensure you are using pure pumpkin puree.
The recipe calls for a specific amount of whisked egg for the filling to ensure the right consistency. To measure precisely, first crack a whole large egg into a small bowl. Whisk it thoroughly with a fork until the yolk and white are completely combined and uniform in color. Then, using a tablespoon, measure out the exact amount needed for the recipe (typically 2 tablespoons for half an egg). For ultimate accuracy, particularly if you bake frequently, using a kitchen scale to measure the egg by weight is the most reliable method.
Knowing when these unique cookies are perfectly baked requires a keen eye. The cookies should appear “puffed up” and slightly golden around the edges. Crucially, the pumpkin cheesecake filling in the center should look set and matte, not glossy or wet. It’s important to remember that they will still seem quite soft and potentially a little underbaked when you first pull them out of the oven. This is normal! They will continue to firm up and set as they cool on the baking sheet and then on a wire rack. Resist the urge to overbake, as this can lead to dry cookies.
Don’t let any precious pumpkin puree go to waste! There are many delicious ways to utilize the remainder. You can easily incorporate it into other autumn treats such as pecan chocolate chip loaf, more chocolate pumpkin cookies, or even delightful pumpkin pie snickerdoodles. Pumpkin puree can also be added to smoothies, oatmeal, soups, or savory dishes to enhance flavor and nutrition.
Absolutely! These pumpkin cheesecake cookies are fantastic for meal prepping or baking in advance. You can prepare the cookie dough and filling, assemble the cookies, and then freeze them as directed in the recipe (Step 6). Once thoroughly frozen, transfer them to an airtight freezer bag for up to 3 months. When you’re ready for a fresh batch, simply bake them directly from frozen. This makes them an ideal dessert for busy holidays or unexpected guests!
More Decadent Cheesecake Desserts to Try
If you’re a fan of the creamy indulgence of cheesecake, you’ll love exploring these other irresistible cheesecake-inspired treats:
- Oreo Cheesecake Cookies: Dive into a world of chocolate and cream with these popular cookies.
- Cheesecake Brownies: A perfect combination of fudgy brownies swirled with rich cheesecake.
- Cherry Cheesecake Cupcakes: Individual portions of tangy cherry and creamy cheesecake goodness.
If you tried this recipe or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there to help other bakers find and enjoy this recipe! You can also tag me on Instagram or Facebook so I can check out your beautiful creations!
Pumpkin Cheesecake Cookies
Print Recipe
Save RecipeSaved!
Pin Recipe
Equipment
-
standard 2 tablespoon cookie scoop
Ingredients
For the Pumpkin Cheesecake Filling
- 2 ounces full-fat cream cheese, softened
- 1 tablespoon granulated sugar
- 1 teaspoon light brown sugar
- 2 tablespoons whisked egg , room temperature *see notes below for measuring*
- 2 tablespoons Libby’s Pumpkin Puree, room temperature
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
For the Graham Cracker Topping
- 1/4 cup graham cracker crumbs
- 1 tablespoon unsalted butter, melted
For the Cookie Dough
- 7 tablespoons unsalted butter , room temperature
- 3.5 ounces cold full-fat cream cheese
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour, *see notes below for measuring*
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- powdered sugar for rolling
Instructions
-
In a medium bowl, combine the softened cream cheese, granulated sugar, and light brown sugar. Beat until the mixture is completely smooth and creamy. Then, mix in the whisked egg, pumpkin puree, vanilla extract, and pumpkin pie spice until all ingredients are well combined and the filling is uniform. Set this delicious pumpkin cheesecake filling aside while you prepare the cookie dough.2 ounces full-fat cream cheese, 1 tablespoon (15 g) granulated sugar, 1 teaspoon (5 g) light brown sugar, 2 tablespoons (28 g) whisked egg, 2 tablespoons (32 g) Libby’s Pumpkin Puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract
-
In a small bowl, combine the melted unsalted butter and graham cracker crumbs. Stir well until the crumbs are evenly coated and moistened. This creates your buttery, crumbly topping. Set this mixture aside for later use.1 tablespoon (14 g) unsalted butter, 1/4 cup (26 g) graham cracker crumbs
-
In the bowl of a stand mixer (or using a hand mixer), cream together the room temperature unsalted butter, cold full-fat cream cheese, and granulated sugar on low speed. Continue to beat for 2-3 minutes, or until the mixture is light, fluffy, and well combined. This is crucial for developing the cookie’s tender texture.7 tablespoons (100 g) unsalted butter, 3.5 ounces (100 g) cold full-fat cream cheese, 1 cup (200 g) granulated sugar
-
Once the butter and sugar mixture is light and fluffy, carefully mix in the large egg, the additional large egg yolk, and vanilla extract. Beat until they are just incorporated into the mixture. Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully combined.1 (50 g) large egg, 1 (18 g) large egg yolk, 1 teaspoon vanilla extract
-
In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add these dry ingredients to the wet mixture, folding until just combined. Be careful not to overmix the dough, as overworking the gluten can lead to tough cookies. The resulting cookie dough will be quite soft and slightly sticky, which is perfectly normal for these cream cheese-based cookies. Use a standard cookie scoop (two tablespoons in size) to portion out the dough. Drop each scoop directly into a bowl of powdered sugar and toss gently until each dough ball is fully coated. Arrange the coated dough balls on a parchment-lined baking tray, leaving a couple of inches of space between each.1 3/4 cup (228 g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, powdered sugar for rolling
-
Using the back of a round tablespoon or a similar utensil, gently create an indentation in the center of each powdered sugar-coated cookie dough ball. Be careful not to press too deeply or through the bottom. Fill each indentation with approximately one teaspoon of the prepared pumpkin cheesecake filling. For that signature cheesecake crust element, sprinkle some of the reserved graham cracker crumbs over the filling on half of the cookies. Once filled and topped, transfer the baking sheet with the cookies to the freezer. Allow them to freeze for at least 4-6 hours, but freezing them overnight is ideal for the best results and structure during baking.
-
When you are ready to bake these delicious cookies, preheat your oven to 350°F (180°C). Ensure your oven is fully preheated to the correct temperature for even baking.
-
Arrange the frozen cookies on a baking sheet lined with parchment paper, ensuring they are spaced about 2 inches apart. Bake them in the preheated oven for approximately 12-13 minutes. The cookies should look slightly puffed up, and the cheesecake filling in the center should appear set and matte, not shiny. Keep in mind they will still be soft when they come out of the oven. Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up. If desired, dust with a little more powdered sugar before serving and enjoy your homemade pumpkin cheesecake cookies!
-
To store your baked pumpkin cheesecake cookies, place them in an airtight container in the fridge for 4-5 days. For the best texture, always bring them to room temperature before serving. If you wish to freeze unbaked cookie dough balls for longer storage, transfer the completely frozen balls to a freezer-safe bag or airtight container, placing parchment paper between layers to prevent sticking. They can be stored for up to 3 months and baked directly from frozen.
Video
Notes
*Measure your flour properly. This is my #1 baking tip and cannot be stressed enough! To avoid adding too much flour, which can lead to dry, dense, and crumbly cookies that don’t spread correctly, do not ever scoop a measuring cup directly into your flour bag or container. This method compacts the flour, resulting in excess. Instead, use the spoon-level method: first, fluff up the flour in its container with a spoon or whisk. Then, gently spoon the flour into your measuring cup until it overflows slightly. Use the back of a knife or a straight edge to level off the top, removing any excess. For the absolute BEST results, always use a kitchen scale! This eliminates all guesswork and ensures perfect consistency every single time.*
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.