Pumpkin Cheesecake Cookies – Soft, Chewy, and Perfectly Spiced
If you love the flavors of fall, these Pumpkin Cheesecake Cookies are an absolute must-try. Soft, tender, and loaded with pumpkin flavor, they combine the comforting spices of pumpkin pie with a creamy cheesecake swirl for a decadent treat that’s perfect for autumn — or anytime you want a sweet, seasonal indulgence.
These cookies are easy to make, bake up soft and chewy, and have a lightly golden exterior with a rich, creamy center. They’re ideal for dessert, snacking, or even gifting to friends and family during the holidays.
With simple ingredients and step-by-step instructions, you can enjoy bakery-style pumpkin cheesecake cookies from the comfort of your own kitchen — no complicated steps required.
Why You’ll Love These Pumpkin Cheesecake Cookies
1. Soft, chewy, and indulgent
Every bite delivers a tender cookie with a luscious cheesecake swirl.
2. Pumpkin-spiced perfection
Warm fall spices like cinnamon, nutmeg, and ginger make them irresistible.
3. Easy to make
No complicated crusts or separate fillings — everything comes together in one bowl.
4. Perfect for fall gatherings
Cookies are easy to share, bake, and transport, making them ideal for parties or holiday trays.
5. Crowd-pleasing flavor
The combination of sweet pumpkin and creamy cheesecake appeals to both adults and kids alike.
6. Freezer-friendly
Bake ahead or freeze unbaked dough for fresh cookies anytime.
What You’ll Need
These cookies require a mix of pantry staples and fall essentials.
For the Cookie Dough:
- 1 cup pumpkin puree (canned or homemade)
- 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 soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Cheesecake Swirl:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Make the Cheesecake Swirl
In a small bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
Set aside while preparing the cookie dough.
Step 3: Prepare the Cookie Dough
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla, mixing until fully incorporated.
Stir in the pumpkin puree until evenly combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 4: Assemble the Cookies
Scoop about 2 tablespoons of cookie dough and flatten slightly.
Drop a teaspoon of the cheesecake mixture in the center and lightly swirl with a toothpick or the tip of a knife.
You can also fold it gently into the top of the dough for a marbled effect.
Place cookies about 2 inches apart on the prepared baking sheet.
Tip: For uniform cookies, use a cookie scoop to portion dough evenly.
Step 5: Bake
Bake the cookies in the preheated oven for 12–15 minutes, or until edges are lightly golden and centers are set but soft.
Avoid overbaking, as you want the cookies tender and chewy.
Step 6: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
This helps them set and prevents breaking when moving them.
Tips for Perfect Pumpkin Cheesecake Cookies
- Use room-temperature butter and cream cheese.
Soft ingredients blend more smoothly for a creamy texture. - Do not overmix the dough.
Overmixing can make cookies dense instead of soft and tender. - Adjust spices to taste.
Feel free to add more cinnamon, nutmeg, or ginger depending on your preference. - Use fresh pumpkin puree.
If using homemade pumpkin, ensure it’s well-drained so the dough isn’t too wet. - Chill the dough if needed.
If the dough is very soft, chilling for 15–20 minutes helps cookies hold their shape during baking.
Flavor Variations
Once you’ve mastered the base recipe, there are several ways to mix things up:
Savory-Sweet Twists
Chocolate Chip Pumpkin Cheesecake:
Add 1/2 cup mini chocolate chips to the dough before baking.
Pecan or Walnut Pumpkin Cheesecake:
Fold in 1/2 cup chopped pecans or walnuts for crunch.
Maple Swirl:
Drizzle maple syrup over the top of each cookie after baking for extra fall flavor.
White Chocolate and Cranberry:
Mix in dried cranberries and white chocolate chips for a holiday-inspired version.
Serving Suggestions
These cookies are delicious on their own or paired with:
- A cup of hot coffee, tea, or chai latte
- Warm apple cider
- A glass of milk for a classic treat
- Ice cream sandwiches using the cookies as the base
They’re perfect for dessert tables, seasonal parties, or just a cozy treat at home.
How to Store and Reheat
At Room Temperature:
Store cooled cookies in an airtight container for up to 5 days.
Refrigerator:
Keep them refrigerated for up to 7 days — especially if you want the cheesecake swirl to stay creamy.
Freezer:
Wrap cookies individually in plastic wrap and place in a freezer-safe bag.
They will keep for up to 2 months.
Reheat slightly in the oven at 325°F (160°C) for 5 minutes to refresh softness.
Make-Ahead Option
You can prepare the dough and cheesecake swirl in advance:
- Unbaked dough: Scoop onto a parchment-lined tray and freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
- Cheesecake mixture: Can be made up to 2 days in advance and kept in an airtight container in the fridge.
Troubleshooting
Cookies spreading too much:
Make sure your butter and pumpkin puree aren’t too soft or watery. Chill dough slightly if needed.
Cheesecake swirl sinking:
Drop the swirl on top after forming cookies and swirl lightly — avoid folding deep into the dough.
Cookies dry or crumbly:
Do not overbake; remove when centers are set but still soft. Make sure pumpkin puree is not overly wet.
Edges too crisp:
Bake at slightly lower temperature (340°F / 170°C) or reduce baking time by 1–2 minutes.
Frequently Asked Questions
Can I use canned pumpkin?
Yes, 100% pure pumpkin puree works perfectly. Avoid pumpkin pie filling, as it contains added sugar and spices.
Can I make these dairy-free?
Use a vegan butter substitute and dairy-free cream cheese. Cookies may be slightly less rich but still delicious.
Can I add mix-ins?
Absolutely — chocolate chips, nuts, or dried fruit all work beautifully.
How long will these cookies stay soft?
When stored in an airtight container at room temperature, they remain soft for up to 5 days. Reheating in a microwave for 10–15 seconds restores freshness.
Can I freeze baked cookies?
Yes! Wrap individually and freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition Information (Approximate per cookie)
- Calories: 160
- Protein: 3g
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 1g
(Nutrition varies based on pumpkin puree, cream cheese, and additional mix-ins.)
Why This Recipe Works
The combination of pumpkin and cream cheese gives these cookies a moist, tender texture with a rich, creamy center. The warm fall spices elevate the pumpkin flavor without overpowering it. By lightly swirling the cheesecake mixture instead of fully mixing, you get the perfect balance of cookie and creamy filling in each bite.
The cookies maintain a soft chew while developing lightly golden edges, giving that bakery-style appearance and texture. This recipe is easy to scale for larger batches and works beautifully for freezing or gifting.
Tips for Customizing Your Cookie Routine
- Double the batch for cookie swaps or gifts.
Wrap in festive bags or tins for a thoughtful homemade gift. - Use for ice cream sandwiches.
Pair with vanilla, caramel, or pumpkin ice cream for a seasonal treat. - Add a drizzle of glaze or chocolate.
For extra flair, drizzle white chocolate, caramel, or a simple powdered sugar glaze over cooled cookies. - Mix in fall-inspired spices.
Cardamom or cloves can enhance the autumn flavor profile. - Experiment with textures.
Toss in mini chocolate chips, toasted nuts, or oats for added crunch.
Final Thoughts
These Pumpkin Cheesecake Cookies are proof that seasonal baking can be easy, fun, and indulgent. Soft, chewy, and perfectly spiced, they’re a crowd-pleasing treat that works for dessert, snack time, or gifting.
With just a few simple ingredients and straightforward steps, you can bring the flavors of fall into your kitchen without stress. The creamy cheesecake swirl adds richness and a touch of elegance, making these cookies a step above the ordinary.
Whether you bake them for a cozy afternoon, a holiday party, or a gift, these pumpkin cheesecake cookies will quickly become a favorite in your seasonal recipe rotation.