Pumpkin Cheesecake Cookies Soft Creamy and Perfect for Fall
Pumpkin Cheesecake Cookies are the kind of treat that make autumn feel truly magical. The first time I baked them, the air was filled with the comforting aroma of cinnamon, butter, and pumpkin. It instantly reminded me of cozy weekends when I used to help my grandmother in her warm kitchen, watching the golden leaves swirl outside. These cookies bring together everything I love about fall baking: soft pumpkin dough, a rich cheesecake center, and the sweet spice that feels like a hug from the season itself.
Every bite of these cookies is pure comfort. The outside is soft and chewy, bursting with pumpkin spice flavor, while the inside hides a creamy surprise that melts in your mouth. Whether you are searching for Cookies Recipes Pumpkin or want something that feels like the popular Pumpkin Cookies TikTok trend, this recipe brings the best of both worlds. These cookies are bakery-quality yet simple enough to make at home, perfect for your next Fall Baking Recipes collection.
Table of Contents
Pumpkin Cheesecake Cookies
Ingredients
Equipment
Method
- In a small bowl, mix softened cream cheese, powdered sugar, and a few drops of vanilla extract until smooth. Scoop teaspoon-sized portions onto parchment paper and freeze for 30 minutes.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Cream butter, brown sugar, and granulated sugar until fluffy. Add pumpkin puree, egg yolk, and vanilla. Mix until smooth.
- Gradually add the dry ingredients into the wet mixture. Stir until just combined to avoid overmixing.
- Scoop 2 tbsp of dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap dough around it and roll into a ball.
- Place cookies on parchment-lined baking sheet, spaced 2 inches apart. Bake at 350°F (175°C) for 13–15 minutes until edges are golden.
- Cool on baking sheet 5–10 minutes, then transfer to rack. Serve warm or let cool completely for storage.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Recipe
There is a reason Pumpkin Cheesecake Cookies are adored by bakers everywhere. They take everything wonderful about pumpkin desserts and elevate it with a creamy twist. You get the warmth of pumpkin pie and the richness of cheesecake all in one soft cookie.
Here’s why you will love them:
- Each cookie has a luscious cheesecake filling wrapped in soft pumpkin cookie dough.
- They taste like a homemade version of the famous Crumbl Pumpkin Cookie Recipe everyone is obsessed with.
- The recipe uses simple ingredients and is beginner-friendly.
- You can prepare and freeze them ahead of time for easy baking later.
- Perfect for dessert tables, bake sales, or gifts during the fall season.
- The texture stays soft for days, making them ideal for Homemade Recipe Books and seasonal parties.
These cookies are the definition of cozy, sweet, and irresistible. Once you try them, they will become your favorite Herbst Rezepte for the season.
Ingredients You’ll Need
Before you start baking, gather these simple ingredients that make the perfect Cookie Recipes Pumpkin dream come true.
| Ingredient | Measurement | Substitution or Tip |
| All-purpose flour | 2 ½ cups | Replace with a 1:1 gluten-free blend if needed |
| Baking soda | 1 teaspoon | Helps cookies rise and stay fluffy |
| Salt | ½ teaspoon | Balances out the sweetness |
| Ground cinnamon | 1 ½ teaspoons | You can mix in nutmeg or allspice for depth |
| Pumpkin pie spice | ½ teaspoon | Optional for extra fall flavor |
| Unsalted butter (softened) | ¾ cup | Use coconut oil for a dairy-free version |
| Brown sugar | 1 cup | Coconut sugar works well for a natural substitute |
| Granulated sugar | ½ cup | You can reduce by ¼ cup for less sweetness |
| Pure pumpkin puree | 1 cup | Do not use pumpkin pie filling |
| Egg yolk | 1 | Adds richness and helps bind the dough |
| Vanilla extract | 1 teaspoon | Maple extract gives a cozy autumn twist |
| Cream cheese (softened) | 8 oz | Light cream cheese works too |
| Powdered sugar | ½ cup | Adjust to taste for the filling |
| Cornstarch | 1 teaspoon | Keeps cookies soft and tender |
Pro Tip: To keep your cookies thick and chewy, blot any extra liquid from the pumpkin puree using a paper towel before adding it to the dough.
How to Make Pumpkin Cheesecake Cookies
This recipe is simple and fun, and the result looks and tastes like it came from a professional bakery.
Step 1: Prepare the Cheesecake Filling
In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop small teaspoon-sized portions onto a baking sheet lined with parchment paper and freeze for at least 30 minutes. Freezing keeps the filling firm while baking and ensures the center stays creamy.
Step 2: Mix the Dry Ingredients
In another bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Mixing the dry ingredients separately helps distribute the spices evenly.
Step 3: Cream the Butter and Sugars
In a large bowl, use a hand mixer or whisk to cream the butter, brown sugar, and granulated sugar until fluffy and light. This step adds air to the dough and creates the perfect cookie texture.
Step 4: Add the Pumpkin and Wet Ingredients
Add pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Mix well until smooth. The dough will be slightly sticky, which is normal for pumpkin cookies.
Step 5: Combine the Wet and Dry Mixtures
Gradually mix the dry ingredients into the wet mixture. Stir gently until the dough is combined. Avoid overmixing, as it can make the cookies dense instead of soft.
Step 6: Shape and Fill
Scoop about two tablespoons of dough and flatten it slightly in your hand. Place a frozen cheesecake ball in the center and carefully wrap the dough around it. Roll into a smooth ball, making sure the filling is completely sealed inside.
Step 7: Bake
Place the dough balls on a parchment-lined baking sheet, leaving two inches between each one. Bake at 350°F (175°C) for 13 to 15 minutes, or until the edges turn golden. The centers should look slightly soft.
Step 8: Cool and Serve
Let the cookies cool on the baking sheet for five to ten minutes before moving them to a cooling rack. The cookies will set perfectly as they cool.
These cookies come out beautifully golden, soft, and filled with a creamy surprise. They are everything you want in a Fall Baking Recipes favorite.
How to Serve Pumpkin Cheesecake Cookies
Serving these cookies is just as delightful as baking them. Here are some ideas:
- Enjoy them warm with a cup of coffee or pumpkin spice latte.
- Serve with a drizzle of caramel or maple glaze for a touch of luxury.
- Stack them on a dessert board with brownies and apple tarts for Thanksgiving.
- Turn them into ice cream sandwiches by adding a scoop of vanilla ice cream in between two cookies.
- Sprinkle them with cinnamon sugar before baking for a sparkling top.
- Pack them in decorative tins as a sweet gift for your friends and family.
These cookies shine on any dessert table and make an excellent addition to your Herbst Rezepte collection.
How to Perfect Pumpkin Cheesecake Cookies
To make your cookies bakery-perfect, follow these expert tips:
- Always use room-temperature butter and cream cheese for smooth mixing.
- Measure flour by spooning it into the cup and leveling it off to avoid dry cookies.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Use high-quality pumpkin puree for the best flavor and texture.
- Tap the tray gently halfway through baking for bakery-style cracks.
- Do not overbake. The cookies should look slightly underdone in the middle when you remove them.
- Sprinkle a pinch of sea salt on top after baking for a perfect balance of sweet and salty flavor.
These tips will help you achieve soft, thick, and chewy cookies every single time.
Common Mistakes to Avoid
Even a simple recipe like this can go wrong if you are not careful. Avoid these mistakes:
- Using cold butter or cream cheese makes the dough uneven.
- Forgetting to freeze the filling can cause it to leak out.
- Overmixing creates dense cookies instead of soft ones.
- Baking too long dries out the centers.
- Using pumpkin pie filling instead of puree changes the flavor and texture.
- Skipping cooling time makes the cookies break apart.
Pay attention to these small details, and your cookies will look picture-perfect and taste heavenly.
Storage and Reheating Instructions
Pumpkin Cheesecake Cookies are perfect for making ahead and storing for later.
| Storage Method | Duration | Tip |
| Room temperature | 2 days | Keep in an airtight container away from heat |
| Refrigerator | Up to 5 days | Helps maintain the cheesecake texture |
| Freezer (baked cookies) | Up to 2 months | Wrap each cookie individually |
| Freezer (unbaked dough) | Up to 3 months | Bake straight from frozen, add two extra minutes |
| Reheat | 10 seconds in the microwave | Makes the center soft again |
If you plan to serve them fresh, bake a few cookies at a time. The rest of the dough can stay frozen for quick future desserts.
Creative Variations and Twists
You can easily customize your Pumpkin Cheesecake Cookies for holidays or special occasions.
- Add mini chocolate chips for a chocolate pumpkin version.
- Swirl caramel into the cheesecake filling before freezing.
- Mix chopped pecans or walnuts into the dough for a nutty crunch.
- Dip half the baked cookie in white chocolate and sprinkle crushed graham crackers on top.
- Add a touch of ginger or clove to deepen the spice flavor.
- Turn them into mini cheesecakes by baking them in muffin tins.
These variations keep your cookies fresh, creative, and perfect for every event.
Frequently Asked Questions
Can I use homemade pumpkin puree instead of canned?
Yes, just make sure to drain any excess liquid before using it.
What makes these cookies similar to the Crumbl Pumpkin Cookie Recipe?
They share the same soft pumpkin texture and creamy center but are easier to make and more budget-friendly.
Can I make them gluten-free?
Absolutely. Use a 1:1 gluten-free baking blend, and they will come out just as delicious.
Are these Healthy Pumpkin Cookies Easy to make?
Yes, especially if you substitute lighter ingredients such as low-fat cream cheese and coconut sugar.
Do they stay soft after a few days?
Yes. Store them in an airtight container, and they will stay moist and chewy for several days.
Can I double the recipe?
You can easily double or even triple it. These cookies freeze beautifully, so make a big batch and enjoy them all fall.
Do they travel well?
Yes. Chill the cookies first and pack them in layers separated by parchment paper for safe transport.
Final Thoughts
Pumpkin Cheesecake Cookies bring together everything we love about fall desserts. They are soft, spiced, and creamy in the middle, the kind of cookie that disappears within minutes of being served. Whether you are making them for a weekend treat, a bake sale, or your Thanksgiving dessert spread, they are guaranteed to impress everyone.
These cookies deserve a special place in your Homemade Recipe Books. They are cozy, delicious, and simple enough for anyone to bake. So preheat your oven, grab that can of pumpkin, and enjoy the warm, sweet comfort of these irresistible cookies.
Save this recipe for later and share it with your friends. It is one of those Fall Baking Recipes that you will make again and again.
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