If you’re looking for a dessert that perfectly captures the cozy spirit of fall, you absolutely must try these Irresistible Pumpkin Cheesecake Cookies. They combine the warm spices of pumpkin with a luscious cheesecake center, resulting in a cookie that’s soft, flavorful, and utterly comforting. The blend of pumpkin puree and cream cheese creates an unbeatable texture contrast, and every bite offers a little sweetness with a hint of spice. Whether you’re baking for the holidays or just because, these cookies are sure to become a new favorite in your recipe collection.

Irresistible Pumpkin Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem simple, but each one plays a crucial role in making these cookies taste exactly right. From the blend of warm spices to the creamy cheesecake filling, every element contributes to the rich depth of flavor and inviting texture.

1 1/2 cups all-purpose flour: Provides the perfect structure for your cookies, making them soft yet sturdy enough to hold the filling.

1/2 tsp baking soda: Adds just the right amount of lift so the cookies stay tender without spreading too much.
1/2 tsp ground cinnamon: Brings that classic pumpkin spice warmth that makes fall baking feel complete.

1/4 tsp ground ginger: Adds a gentle zing that complements the sweetness beautifully.
1/4 tsp ground nutmeg: Deepens the spice profile with a slightly nutty undertone.

1/4 tsp fine salt: Balances the sweetness and enhances all the pumpkin and spice flavors.
1/2 cup unsalted butter, softened: Ensures richness and a smooth, tender crumb.
2/3 cup light brown sugar, packed: Adds moisture and a subtle caramel note that works wonderfully with pumpkin.

1/4 cup granulated sugar: Contributes crunch and sweetness.
1/3 cup pumpkin puree: The star ingredient that gives these cookies their moist texture and lovely fall flavor.
Orange gel food coloring, optional: For that vibrant, festive touch without changing flavor.

3/4 cup cream cheese, softened: Creates the rich, tangy cheesecake center everyone will love.
1/4 cup granulated sugar (for filling): Sweetens the cheesecake filling perfectly without overpowering.
1 tsp vanilla extract: Enhances the flavor complexity of the filling with its warm aroma.

1/3 cup granulated sugar (coating): For a sweet cinnamon-sugar dusting that finishes the cookies beautifully.
1/2 tsp ground cinnamon (coating): Adds extra spice to the outer layer.
1/4 tsp ground ginger (coating): Gives the external coating an enticing warmth.

How to Make Irresistible Pumpkin Cheesecake Cookies

Step 1: Mix the Dry Ingredients

Start by whisking together all the dry ingredients—flour, baking soda, cinnamon, ginger, nutmeg, and salt—in a medium bowl. This ensures those warm spices are evenly distributed throughout the dough, setting the foundation for a perfectly spiced cookie.

Step 2: Prepare the Wet Ingredients

Using a mixer, cream the softened butter with light brown sugar and granulated sugar until the mixture turns lighter and fluffy. Gently squeeze your pumpkin puree to remove excess moisture and add it to the butter mixture. A quick mix brings it all together into a beautifully smooth, rich batter, and adding a drop of orange gel food coloring is optional but definitely makes the cookies look as festive as they taste.

Step 3: Combine Dough and Chill

Gradually fold the dry ingredients into the wet mixture on low speed until just combined—you want to avoid overmixing to keep the cookies tender. Then, scoop out generous 2 1/2 tablespoon balls of dough onto a parchment-lined baking sheet and pop them in the refrigerator for about an hour. Chilling firms up the dough so it’s easier to work with and helps the cookies maintain their shape during baking.

Step 4: Prepare Cheesecake Filling

While the dough chills, whip together softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Divide the cheesecake filling into about 12 dollops on a parchment-lined tray, then freeze for at least 45 minutes. This step is key to getting the filling firm so you can easily add it to the cookies later without it melting away.

How to Serve Irresistible Pumpkin Cheesecake Cookies

Garnishes

Sprinkle a light dusting of cinnamon sugar over the cookies right after baking for a sweet, spiced finish. If you’re feeling fancy, a drizzle of caramel sauce or a tiny dollop of whipped cream lands beautifully on top, adding extra indulgence and making each bite a little celebration.

Side Dishes

These cookies are perfect alongside a warm cup of chai tea or a rich, frothy latte. The spices in the cookies mingle wonderfully with warm beverages, creating a cozy treat to enjoy during chilly afternoons.

Creative Ways to Present

If you’re serving these at a party or gathering, arrange them on a rustic wooden board with small bowls of whipped cream, caramel sauce, and extra cinnamon sugar for an interactive dessert display. You can also sandwich two cookies with cream cheese filling for a delightful twist that ups the wow factor with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, store the Irresistible Pumpkin Cheesecake Cookies in an airtight container at room temperature for up to three days. For longer freshness, the refrigerator is best, especially because of the cream cheese filling, keeping them tender and safe to eat for up to a week.

Freezing

Both the dough and baked cookies freeze beautifully. Freeze the dough balls separately from the cheesecake filling for convenience. After baking, store cookies in a freezer-safe container with parchment layers for up to three months. When ready, thaw overnight in the refrigerator for best results.

Reheating

To enjoy your cookies warm, pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes. Avoid the microwave as it can make the dough too soft and the cheesecake filling runny. A gentle reheat helps bring back that fresh-baked comfort.

FAQs

Can I use canned pumpkin puree for these cookies?

Absolutely! Canned pumpkin puree works perfectly and is actually the kind we recommend for consistent texture and flavor. Just be sure it’s pure pumpkin, not pumpkin pie filling with added spices.

What if I don’t have orange gel food coloring?

No worries at all—it’s entirely optional! The cookies will still have gorgeous seasonal flavor and look lovely without the added color.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, ideally one that contains xanthan gum to help with texture. Keep in mind the texture may vary slightly but they’ll still taste amazing.

How do I prevent the cheesecake filling from leaking out during baking?

Chilling both the dough and cheesecake filling thoroughly before assembling and baking is the best trick. The cold filling holds its shape better under the heat.

Can I make the cheesecake filling in advance?

Yes! You can prepare the cheesecake filling a day or two ahead and keep it wrapped tight in the freezer. Just make sure it’s fully thawed and smooth before adding it to the dough.

Final Thoughts

Baking these Irresistible Pumpkin Cheesecake Cookies isn’t just about making a tasty treat—it’s about capturing the comforting, warm flavors of autumn in cookies that truly wow everyone who tries them. Whether you’re sharing with friends, family, or indulging all by yourself, these cookies bring joy to any occasion. So gather your ingredients, get mixing, and treat yourself to this cozy delight that will have you reaching for seconds again and again.

Irresistible Pumpkin Cheesecake Cookies Recipe

★★★★★

4.7 from 28 reviews

Author: Mariam
Total Time: 1 hour 32 minutes
Yield: 12 cookies 1x

Diet: Vegetarian

Print Recipe

Description

These irresistible Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake filling for a decadent treat. Soft pumpkin-spiced cookie bases encase a luscious, smooth cheesecake center, making them perfect for holiday gatherings or cozy autumn snacking.

Instructions

Mix the Dry Ingredients: In a medium-sized bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp fine salt until well combined. Set this mixture aside.
Prepare the Wet Ingredients: Using a stand or hand mixer, cream together 1/2 cup softened unsalted butter, 2/3 cup packed light brown sugar, and 1/4 cup granulated sugar on medium speed for about one minute until the mixture lightens in color. Gently squeeze excess moisture from 1/3 cup pumpkin puree using a paper towel and add it to the butter mixture along with a drop of orange gel food coloring if desired. Mix on medium speed until fully combined.

Combine Dough and Chill: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Scrape down the sides and bottom of the bowl to ensure even mixing. Using a cookie scoop or spoon, form 2 1/2 tablespoon-sized balls of dough (about 12 total) and place them on a baking sheet lined with parchment paper. Chill the dough in the refrigerator for about one hour to firm it up for easier shaping and filling.
Prepare Cheesecake Filling: While the dough chills, beat together 3/4 cup softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract with an electric mixer on medium-high speed until smooth and free of lumps. Spoon the filling into approximately 12 dollops of 1 1/2 tablespoons each onto a parchment-lined tray. Freeze the cheesecake filling for at least 45 minutes so it sets and becomes easy to handle.

Notes

Make sure to squeeze out excess moisture from the pumpkin puree to avoid soggy cookie dough.

Chilling both the dough and the cheesecake filling is essential for easy assembly and to maintain shape during baking.
Optional orange gel food coloring can be added to the dough for a warm autumnal hue.
Use room temperature ingredients for smoother mixing and better texture.

These cookies can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 12 minutes

Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 230 kcal
Sugar: 18 g

Sodium: 120 mg
Fat: 13 g
Saturated Fat: 7 g

Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 25 g

Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg

Keywords: pumpkin cheesecake cookies, fall cookies, spiced cookies, pumpkin dessert, cheesecake filling, autumn treats