Easy Pumpkin Cheesecake Cookies – Soft, Chewy, and Creamy
If you love the warm flavors of fall, you’re going to fall in love with these Easy Pumpkin Cheesecake Cookies. Soft, chewy, and bursting with pumpkin spice, each cookie has a rich cheesecake swirl in the center that makes every bite decadent yet perfectly balanced.
These cookies are simple enough for weeknight baking but special enough for holiday gatherings, potlucks, or just cozying up with a cup of coffee. With a soft pumpkin base and a creamy cheesecake filling, they’re the ultimate treat for pumpkin lovers everywhere.
No complicated steps or fancy tools — just soft, fluffy cookies with a hint of spice, perfect for any occasion.
Why You’ll Love These Easy Pumpkin Cheesecake Cookies
1. Soft and chewy texture
Pumpkin keeps the cookies moist while the cheesecake adds a creamy center.
2. Quick and easy
Ready in about 30–35 minutes from start to finish, including baking time.
3. Perfectly spiced
A blend of cinnamon, nutmeg, and pumpkin spice gives that classic fall flavor.
4. Creamy cheesecake swirl
No need for a separate dessert — each cookie has a decadent cheesecake center.
5. Crowd-pleasing
These cookies are irresistible for kids, adults, and pumpkin enthusiasts alike.
6. Versatile
Use cream cheese, swap in dairy-free options, or add chocolate chips for extra indulgence.
What You’ll Need
These pumpkin cheesecake cookies require simple pantry ingredients.
For the Pumpkin Cookie Dough:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup unsalted butter, softened
- 1 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 pumpkin pie spice
- Optional: 1/2 cup chocolate chips or chopped nuts
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside while you prepare the cookie dough.
Step 2: Make the Pumpkin Cookie Dough
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
Stir in the pumpkin puree until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips or nuts if using.
Tip: Avoid overmixing the dough — you want soft cookies, not tough ones.
Step 3: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 4: Assemble the Cookies
Scoop about 2 tablespoons of cookie dough and flatten slightly in the palm of your hand. Place about 1 teaspoon of the cheesecake filling in the center, then top with another 2 tablespoons of cookie dough. Gently press the edges to seal the cheesecake inside and roll into a ball.
Place the cookie balls on the prepared baking sheet about 2 inches apart.
Step 5: Bake the Cookies
Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: The cheesecake center will set as the cookies cool, keeping it creamy without spilling out.
Step 6: Serve and Enjoy
These pumpkin cheesecake cookies are perfect warm or at room temperature. Serve with a cup of coffee, hot chocolate, or your favorite autumn beverage.
Tips for Perfect Pumpkin Cheesecake Cookies
- Use room temperature ingredients.
Butter and cream cheese at room temp blend better and prevent lumpy dough. - Don’t overbake.
Cookies continue to firm as they cool. Slightly underbaked cookies yield a soft, chewy texture. - Seal the cheesecake well.
Ensure the cookie dough fully encloses the cheesecake to prevent leaking. - Adjust spice levels.
Add extra cinnamon, nutmeg, or ginger for more pronounced pumpkin flavor. - Make mini cookies.
Use smaller dough balls for bite-sized treats — perfect for parties or lunchboxes.
Flavor Variations
Once you’ve mastered the base recipe, you can customize your cookies in multiple ways:
Sweet Twists
Chocolate Swirl: Add a few chocolate chips to the cheesecake filling for a mocha twist.
Maple Pumpkin: Add 1 teaspoon of maple extract to the cookie dough.
White Chocolate Cranberry: Fold in white chocolate chips and dried cranberries into the pumpkin dough.
Spice Variations
Ginger Pumpkin: Add 1/2 teaspoon ground ginger to the dough.
Chai Pumpkin: Mix in 1/2 teaspoon ground cardamom and 1/4 teaspoon ground cloves.
Serving Suggestions
These cookies are versatile enough to serve in multiple ways:
- Warm with a glass of milk for a cozy snack
- Paired with coffee or chai tea for breakfast
- Plated on a dessert tray for holiday gatherings
- Served alongside pumpkin pie or other fall desserts
How to Store and Reheat
Room Temperature
Store cooled cookies in an airtight container for up to 3 days.
Refrigerator
Keep in the fridge for up to 5 days. Let them come to room temperature or warm briefly in the microwave for the creamy cheesecake texture.
Freezer
Freeze unbaked or baked cookies in a single layer, then transfer to a freezer-safe bag.
They’ll keep for up to 2 months.
Reheat baked cookies from frozen at 300°F (150°C) for 5–7 minutes.
Make-Ahead Option
You can prepare the cookie dough and cheesecake filling separately and refrigerate overnight. Assemble and bake the next day for freshly baked cookies with minimal effort.
Troubleshooting
Cheesecake leaks:
Seal the cookie dough completely around the filling and gently roll into a smooth ball.
Cookies too flat:
Use slightly more flour or chill the dough for 15–20 minutes before baking.
Dry cookies:
Avoid overbaking. Slightly underbaked cookies retain moisture and chewy texture.
Cracked tops:
Gently press the dough around the filling and avoid overmixing.
Frequently Asked Questions
Can I use canned pumpkin?
Yes! Just make sure it’s pure pumpkin puree, not pumpkin pie filling.
Can I make these dairy-free?
Yes, substitute cream cheese with a dairy-free version and use vegan butter.
Can I add chocolate chips to the cookie dough?
Absolutely! Fold in 1/2 cup chocolate chips for extra indulgence.
Can I make mini cookies?
Yes, simply use smaller portions of dough and filling — reduce baking time slightly.
Can I bake these in advance?
Yes, cookies can be baked, cooled, and stored in an airtight container for up to 3 days.
Nutrition Information (Approximate per cookie)
- Calories: 160
- Protein: 3g
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 1g
(Nutrition values vary depending on specific ingredients.)
Why This Recipe Works
The combination of pumpkin and cheesecake creates a cookie that’s soft, moist, and rich in flavor. Pumpkin adds natural moisture and a tender crumb, while the cream cheese filling delivers a sweet, creamy center. The warm spices complement the pumpkin perfectly, making this cookie irresistible for fall or anytime you want a comforting treat.
Baking the cookies at the right temperature ensures a soft, slightly chewy texture with a lightly golden exterior — the hallmark of the perfect homemade cookie.
Tips for Customizing Your Cookie Routine
- Freeze the dough balls.
Roll the cookie dough around the cheesecake filling and freeze before baking. Bake from frozen, adding 2–3 minutes to the baking time. - Add mix-ins.
Fold in chocolate chips, nuts, or dried fruits to suit your taste. - Make a cookie sandwich.
Pair two cookies together with a thin layer of cream cheese frosting for a decadent dessert. - Gift-ready packaging.
Package in mason jars or cookie tins for easy homemade gifts.
Final Thoughts
These Easy Pumpkin Cheesecake Cookies are proof that pumpkin desserts can be simple, quick, and absolutely irresistible. Soft, chewy, and creamy, they combine the best of cookies and cheesecake in every bite.
Perfect for fall gatherings, cozy nights at home, or anytime you want a sweet, comforting treat, these cookies will quickly become a favorite in your recipe rotation.
Baking them is easy, the flavors are comforting, and the texture is perfection — soft pumpkin cookies with a creamy cheesecake center that melts in your mouth.
Homemade pumpkin cheesecake cookies have never been this effortless or delicious.