If you’re on the hunt for a cozy, irresistibly soft treat that brings together the best of pumpkin spice and creamy cheesecake, you’re going to love this Pumpkin Cheesecake Cookies Recipe. These cookies are a perfect marriage of fall flavors, tender texture, and a tangy cheesecake center that adds a delightful surprise with every bite. Whether you’re baking for a holiday gathering or simply craving a sweet comfort snack, this recipe will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
Simple yet carefully selected ingredients make all the difference in this recipe. Each one plays a key role in building the cookie’s tender crumb, warm flavor, and lusciously creamy cheesecake center.
- 1 cup canned pumpkin puree: Adds moistness and that unmistakable autumn flavor that sets the tone for these cookies.
- 1 cup granulated sugar: Provides sweetness that balances the spices and pumpkin.
- 1/2 cup vegetable oil: Keeps the cookies soft and tender without overpowering flavor.
- 1 large egg: Binds everything together and adds richness.
- 1 teaspoon vanilla extract: Enhances all the warm spices and adds depth.
- 2 cups all-purpose flour: The structure of the cookies, ensuring they hold their shape yet remain soft.
- 1 teaspoon baking powder: Helps the cookies rise slightly for a fluffy texture.
- 1 teaspoon baking soda: Works with the acidic pumpkin to tenderize the crumb.
- 1/2 teaspoon salt: Balances sweetness and highlights spice flavors.
- 1 teaspoon ground cinnamon: The star spice for that classic pumpkin spice warmth.
- 1/2 teaspoon ground nutmeg: Adds a nutty, sweet warmth that pairs beautifully with cinnamon.
- 1/4 teaspoon ground cloves: A subtle spice that adds complexity.
- 8 oz cream cheese, softened: The creamy heart of the cheesecake filling that brings indulgence to each bite.
- 1/4 cup granulated sugar: Sweetens the cheesecake filling perfectly without overpowering.
- 1/2 teaspoon vanilla extract: Elevates the richness and adds a smooth finish to the filling.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Preheat Your Oven and Prepare Baking Sheets
Start by preheating your oven to 350°F (175°C). It’s important to have your baking sheets lined with parchment paper or silicone mats so your cookies bake evenly and effortlessly come off the trays once done.
Step 2: Mix the Cookie Dough
In a large bowl, combine pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until you have a smooth and uniform mixture. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients into the wet, mixing just until everything comes together. This is where your dough begins to develop its soft, spiced body full of autumnal goodness.
Step 3: Prepare the Cream Cheese Filling
While the cookie dough rests, beat the softened cream cheese with sugar and vanilla extract until it’s silky smooth and creamy. This luscious filling is what truly transforms these cookies into something extra special.
Step 4: Assemble the Cookies
Drop spoonfuls of the pumpkin cookie dough onto your prepared baking sheets. Flatten each mound slightly to create a nice base. Then, gently spoon a dollop of cheesecake filling right on top of each cookie base. The contrast between the pumpkin dough and the creamy center is what makes this recipe shine.
Step 5: Bake and Cool
Bake your assembled cookies in the preheated oven for 12 to 15 minutes until they’re set and the edges turn a lovely golden color. Once out of the oven, transfer cookies to a wire rack to cool completely so the cheesecake center firms up just enough to hold its shape with every bite.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
A light dusting of powdered sugar or a sprinkle of finely chopped toasted pecans makes these cookies even more visually inviting and adds a touch of extra texture and sweetness.
Side Dishes
These cookies pair wonderfully with a warm cup of spiced chai tea, a mug of rich hot chocolate, or even a simple glass of cold milk—perfect companions that complement the spices and creamy cheesecake filling beautifully.
Creative Ways to Present
Arrange Pumpkin Cheesecake Cookies Recipe on a rustic wooden board with autumn leaves and mini pumpkins for a charming fall-themed dessert spread. Alternatively, sandwich pairs of cookies together to create mini pumpkin cheesecake cookie sandwiches for an extra decadent treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 3 days to keep them soft. Make sure the cookies have completely cooled before sealing to prevent condensation and sogginess.
Freezing
These Pumpkin Cheesecake Cookies Recipe freeze beautifully. Place them in a single layer on a baking sheet to freeze solid before transferring to a freezer-safe bag or container. Frozen cookies keep well for up to 2 months and thaw quickly at room temperature.
Reheating
If you want to enjoy these cookies warm, simply pop them in a preheated oven at 300°F (150°C) for about five minutes. Warming will bring back their freshly baked softness and make the cheesecake center extra creamy and dreamy.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used but requires cooking and pureeing first to achieve the right consistency. Canned pumpkin puree is convenient and consistent in moisture, which is key for this cookie’s texture.
What if I don’t have cream cheese?
Cream cheese is essential for the signature cheesecake center. For a similar texture, you could try using mascarpone, but the flavor profile will be slightly different.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, which contains gluten. You can try substituting with a gluten-free flour blend, but results may vary in texture and structure.
How long do these cookies keep fresh?
Stored properly at room temperature in an airtight container, these cookies stay soft and fresh for about three days, but they’re typically best eaten sooner for optimal texture and flavor.
Can I double the recipe for a larger batch?
Absolutely! Just be sure to use multiple baking sheets and rotate them halfway through the baking time for even cooking. These cookies are a great crowd-pleaser.
Final Thoughts
I truly believe this Pumpkin Cheesecake Cookies Recipe will become your go-to fall treat once you try it. The rich pumpkin flavor combined with the creamy cheesecake center is a match made in dessert heaven. Baking them is straightforward, fun, and the result is pure joy on a plate. So preheat your oven and let these cookies bring a little more warmth and sweetness into your day.
Print
Pumpkin Cheesecake Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 servings 1x
Description
Delight in these soft and flavorful Pumpkin Cheesecake Cookies, combining the warm spices of fall with a creamy cheesecake center. Perfect for autumn gatherings or cozy treats, these cookies blend pumpkin puree and classic spices with a luscious cream cheese filling baked to golden perfection.
Ingredients
Cookie Dough
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large bowl, mix the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract until smooth and fully combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese with the sugar and vanilla extract until the mixture is smooth and creamy, creating a luscious cheesecake filling.
- Assemble Cookies: Drop spoonfuls of the pumpkin cookie dough onto the prepared baking sheets, spacing them evenly. Flatten each dough ball slightly with the back of a spoon or your fingers. Then, spoon a small dollop of the cheesecake filling onto the center of each flattened dough portion.
- Bake: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies are set and lightly golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For best results, use canned pumpkin puree rather than fresh pumpkin to ensure consistent moisture and texture.
- Make sure the cream cheese is fully softened to achieve a smooth cheesecake filling.
- You can chill the cookie dough before baking to help maintain the cookie shape if desired.
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies also freeze well; freeze baked cookies in a sealed container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
