Decadent Pumpkin Cheesecake Cookies: Your Ultimate Fall Baking Delight
Experience the ultimate fall treat with these incredible pumpkin cheesecake cookies. Each bite offers a delightful contrast: perfectly crispy edges, a wonderfully chewy cookie base, and a luscious, creamy pumpkin cheesecake filling nestled in the center. The cookie dough itself is infused with delicate ribbons of graham cracker crumbs, adding an extra layer of flavor and delightful texture. Best of all, this recipe is remarkably easy to follow, coming together effortlessly in a single bowl without the need for an electric mixer, making it accessible for even novice bakers.
If you’ve enjoyed my easy strawberry cheesecake cookies or my soft and chewy blueberry cream cheese cookies, you’ll find this recipe shares a similar straightforward approach while delivering a distinctly autumnal flavor profile. Get ready to impress your friends and family with these irresistible seasonal sweets!
Why You’ll Absolutely Love This Pumpkin Cheesecake Cookie Recipe:
- Irresistible Pumpkin Cheesecake Filling: At the heart of each cookie lies a molten, creamy pumpkin cheesecake center. This rich and tangy filling perfectly complements the sweet, spiced cookie dough, creating a harmonious blend of flavors that captures the essence of autumn. It’s like a miniature pumpkin cheesecake, but in cookie form!
- Remarkably Easy to Make: Forget complicated steps and multiple appliances! The cookie dough for these delights is prepared using simple melted butter and requires no electric mixer, making cleanup a breeze. Unlike many stuffed cookie recipes, there’s no fussy sealing involved – you simply scoop the cheesecake mixture into pre-formed indents in the dough, making the process incredibly straightforward and yielding beautifully uniform cookies that resemble mini pumpkin cheesecake bites.
- Flavorful Graham Cracker Ribbons: To enhance both flavor and texture, graham cracker crumbs are delicately folded into the cookie dough. As the cookies bake, these crumbs create beautiful, subtle swirls and contribute a classic graham cracker crust taste that elevates the entire experience, reminiscent of a true cheesecake.
- Perfectly Balanced Pumpkin Spice: Both the cookies and the creamy cheesecake filling are gently spiced with just the right amount of pumpkin spice. This thoughtful balance ensures that the warm, aromatic notes of cinnamon, nutmeg, ginger, and cloves shine through without overpowering the natural sweetness and distinct flavor of the pumpkin. It’s autumn in every bite!
If you adore creamy pumpkin fillings, my pumpkin pie cookies are another must-try, offering a taste reminiscent of mini pumpkin pies in a convenient cookie package!
Essential Ingredients for Perfect Pumpkin Cheesecake Cookies
To ensure your pumpkin cheesecake cookies turn out perfectly, pay close attention to these key ingredients and tips.
You’ll find the full ingredient list and detailed steps in the recipe card below.
For the Cookie Dough
This cookie dough is designed for success, utilizing melted butter to achieve cookies with deliciously buttery, crisp edges and a wonderfully soft, chewy center. The melted butter also eliminates the need for an electric mixer, allowing you to easily combine everything with just a wire whisk.
This versatile one-bowl cookie dough is a staple in many of my recipes, including these delightful small batch chocolate chip cookies and my irresistible brown butter toffee cookies.
- All-Purpose Flour: For the most consistent and accurate results, I highly recommend weighing your flour using a kitchen scale. If you don’t have a scale, proper measurement is crucial: gently stir the flour in its bag to aerate it, then lightly spoon it into your measuring cup. Level off the excess with the flat edge of a knife, being careful not to pack the flour down into the cup. This prevents adding too much flour, which can lead to dry cookies.
- Graham Cracker Crumbs: Using pre-crushed graham crackers is a convenient shortcut, but you can easily make your own by crushing whole graham crackers in a zip-top bag with a rolling pin or in a food processor. If graham crackers aren’t available where you live, digestive biscuits or similar plain, sweet cookies make an excellent substitute, providing that classic crumbly texture and subtle sweetness.
- Pumpkin Spice + Cinnamon: The secret to that comforting fall flavor! The cheesecake filling incorporates a touch of pumpkin spice, while the cookie dough includes a hint of cinnamon. This combination creates a warm, aromatic profile that perfectly complements the pumpkin without being overwhelming. If you want to customize your flavors, you can easily make your own pumpkin spice mix at home.
For the Creamy Pumpkin Cheesecake Filling
This decadent filling is essentially a small, simplified batch of baked pumpkin cheesecake batter. It achieves a beautiful gooey consistency once baked into the cookies and maintains its delightful shape throughout the process.
- Cream Cheese: For the best and creamiest results, always opt for full-fat cream cheese. Low-fat varieties contain a higher water content, which can make your filling watery and negatively impact the cookie’s texture. Ensure your cream cheese is at room temperature before mixing; this makes it much easier to whisk by hand into a smooth, lump-free consistency.
- Pumpkin Puree: Whether you use store-bought canned pumpkin puree or make your own, the key is to ensure it is very thick, similar to the consistency of a thick hummus. If your puree seems watery, you can reduce it by simmering it gently on the stovetop or straining it through a cheesecloth to remove excess moisture. Don’t let leftover pumpkin puree go to waste! Use it to create other delicious treats like these no-bake pumpkin cheesecake bars or a cozy pumpkin cold foam.
- Egg Yolk: A single egg yolk plays a crucial role in the filling. It acts as a binder, helping the cheesecake mixture hold its shape beautifully as it bakes. Additionally, it contributes to the richness of the flavor and imparts a lovely golden hue to the finished filling.
Step-by-Step Guide: Crafting Your Pumpkin Cheesecake Cookies
Making these delightful cookies is a simple two-step process. First, you’ll prepare the cookie dough, portion it, and allow it to chill for a minimum of 45 minutes (or conveniently overnight, up to 48 hours). This chilling period is essential for flavor development and cookie structure.
Next, you’ll whip up the creamy pumpkin cheesecake filling. Then, instead of the often-fiddly process of stuffing cookies like with my biscoff stuffed cookies, you’ll simply scoop the filling into the prepared indents in the chilled cookie dough. This method is incredibly easy and results in gorgeous cookies that look just like mini pumpkin cookie cheesecakes!
Cookie Dough Preparation
Step 1: In a large mixing bowl, combine the melted and cooled butter with both brown and granulated sugars, and a pinch of sea salt. Whisk these ingredients together until the mixture is smooth, creamy, and visibly thickened. Next, add the large egg and pure vanilla extract, continuing to whisk until the mixture is thoroughly combined and smooth once more. This creates the rich, buttery base for your cookies.
Step 2: Directly into the same bowl containing your wet ingredients, sift in the all-purpose flour, baking soda, and ground cinnamon. Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Mix just until everything is incorporated and no dry streaks of flour are visible. Be careful not to overmix, as this can lead to tough cookies.
Step 3: Add the graham cracker crumbs to the dough. Fold the dough just a few times, allowing the crumbs to create beautiful, enticing swirls throughout the mixture without being fully incorporated. If your dough feels too soft to handle or scoop easily, pop it into the freezer for 7-10 minutes to firm it up slightly. This will make the next step much easier.
Step 4: Using a cookie scoop (approximately 3-4 tablespoons per scoop) or your hands, form 12 uniform cookie dough balls. Arrange them on a baking sheet lined with parchment paper, leaving adequate space between each. With the back of your scoop or your fingers, gently press down into the center of each dough ball to create a clear indent – this is where your delicious cheesecake filling will go. Once shaped, chill the portioned cookie dough in the refrigerator for at least 45 minutes, or for optimal flavor and texture, leave it overnight (up to 48 hours).
Pro Tip: This recipe yields 12 generously sized cookies. While you can certainly make smaller cookies, I find that the larger size provides the perfect proportion of creamy cheesecake filling to chewy cookie, making each bite truly satisfying.
Cheesecake Filling & Assembly
Step 1: On the day you plan to bake, prepare your luscious pumpkin cheesecake filling. In a clean bowl, whisk together the softened cream cheese, packed brown sugar, sea salt, and pure vanilla extract until the mixture is completely smooth and free of any lumps. Then, incorporate the egg yolk and pumpkin puree, whisking until the filling is uniformly smooth and creamy. Refrigerate the filling until you’re ready to use it, ensuring it stays firm.
Step 2: Preheat your oven to 355°F (180°C). Retrieve your chilled and scooped cookie dough balls from the refrigerator. Place them back on a parchment-lined baking sheet, making sure to leave at least 4 inches of space between each cookie, as they will spread significantly during baking. Using two spoons, carefully scoop a generous amount of the prepared pumpkin cheesecake filling into the indents you made in the center of each cookie dough ball.
Helpful Hint: Don’t be shy with the filling! Scoop it all the way to the top, and it’s perfectly fine if you slightly overfill the indents. As the cookies bake and expand, the dough will beautifully encase and contain the creamy filling, creating a perfect pumpkin cheesecake center.
Step 3: Bake the cookies for 12-14 minutes, or until their edges turn a beautiful, light golden brown. The centers may still appear slightly soft, which is perfect for that chewy texture. Immediately upon removing them from the oven, use the back of a spoon to gently push in any irregular edges, shaping the cookies into perfectly round discs. If desired, break a few extra graham crackers into pieces and press them gently onto the tops of the warm cookies for added crunch and visual appeal. You can also sprinkle with a little more pumpkin spice for extra aroma.
Step 4: Allow the baked cookies to cool on the baking sheet for about 5 minutes. This brief cooling period helps them set before they are carefully transferred to a wire cooling rack to cool completely. Repeat the process with any remaining cookie dough batches, ensuring each cookie receives the same care and attention.
Planning Ahead: Make-Ahead & Freezing Tips for Convenience
These pumpkin cheesecake cookies are perfect for preparing in advance, making your baking day much smoother. You can make and portion the cookie dough up to 48 hours before you plan to bake. This extended chilling time is not only convenient but also allows the flavors in the dough to deepen and meld beautifully, resulting in an even more delicious cookie. Furthermore, the firm dough will be much easier to handle and shape.
For a convenient freezer batch: Prepare and fill the cookies according to the instructions above. Once the cookies are assembled with their cheesecake filling, place them on a baking sheet in a single layer and freeze them until they are completely solid. Once frozen, transfer the individual cookies into an airtight container or a freezer-safe bag. This method prevents the dough from sticking together. When you’re ready to bake, simply take out the desired number of raw, frozen cookies, place them on a baking tray, and bake directly from frozen. You may need to add an additional 2-4 minutes to the baking time to ensure they cook through evenly.
Storage Solutions for Optimal Freshness
Due to their creamy cheesecake filling, these pumpkin cheesecake cookies require refrigeration to maintain their freshness and safety. Store them in an airtight container in the refrigerator. To prevent them from sticking together, especially if stacking multiple layers, place a sheet of parchment paper between each layer of cookies.
For longer storage, these cookies freeze beautifully! Place them in an airtight container or a freezer-safe bag, and they will keep well for up to two months. Simply thaw them in the refrigerator or at room temperature before serving.
Quick Tip: To recapture that freshly baked warmth and gooey center, gently warm stored cookies in a preheated oven for a few minutes or briefly in the microwave before serving. This revives their texture and flavor beautifully!
Common Questions About Pumpkin Cheesecake Cookies
Achieving that perfect chewy texture is easier than you think, even if you slightly overbake them, provided your flour is measured accurately. The most reliable method for consistent results is to weigh your flour with a kitchen scale. If you don’t have a scale, use the proper scoop-and-level technique: first, fluff the flour in its bag with a spoon, then gently spoon it into your measuring cup without packing it down. Finally, scrape off any excess with a flat knife. For an extra soft and chewy cookie, aim to underbake them just a touch – they should still look slightly soft in the center when removed from the oven.
If your cookie dough feels too soft to handle, don’t worry! This can happen, especially if your butter was very warm. Simply pop the entire bowl of dough back into the freezer for about 7-10 minutes to allow it to firm up. If you’ve measured your flour correctly (either by weight or the fluff-and-scoop method), you shouldn’t need to add any more flour. The dough is naturally quite soft right after mixing but will firm up considerably as it chills.
Absolutely, do not skip this crucial step! Chilling the cookie dough serves several important purposes. First, it allows the gluten to relax, which is essential for developing a tender, chewy texture in your baked cookies. Second, it gives the melted butter in the dough time to firm up again, preventing excessive spreading during baking and ensuring your cookies maintain a beautiful shape and thickness. You’ll notice a significant difference in both the appearance and taste of your cookies if you skip chilling. For even better flavor development and an enhanced texture, consider chilling the dough for longer than 45 minutes, or even overnight. The longer it chills, the deeper and more complex the flavors will become.
To achieve those bakery-worthy, perfectly round cookies, here’s a simple trick: as soon as the cookies come out of the oven and are still hot and pliable, use the back of a spoon or a round cookie cutter slightly larger than your cookies to gently push in any irregular edges. This technique works wonders to smooth out imperfections and helps to create a thicker, more uniformly round cookie. Remember, this only works while the cookies are still hot and soft!
More Delicious Fall Recipes to Explore:
For even more delightful autumn dessert ideas, be sure to check out my comprehensive list of the best pumpkin desserts.
- Pumpkin Chocolate Cake
- No Bake Pumpkin Cheesecake Bars
- Pumpkin Pie Cookies
- Salted Caramel Apple Pie Bars
Did you make this delightful recipe? I would absolutely love for you to rate it and share your thoughts in the comments below! Don’t forget to share your amazing creations on Instagram and tag @flouringkitchen. Follow me on Pinterest for endless recipe inspiration and to save your favorites!
Recipe Card
Pumpkin Cheesecake Cookies
Mary
Pin Recipe
Shop Ingredients
Equipment
-
cookie scoop
Ingredients
Cookie Dough
- 1 cup butter melted and cooled
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- ½ teaspoon sea salt
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 ⅛ cup all purpose flour 260g
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup graham cracker crumbs
- 2 graham crackers optional, for topping
Filling
- 5 oz cream cheese softened, full fat recommended
- 2 tablespoons brown sugar packed
- ⅛ teaspoon sea salt
- ½ teaspoon pure vanilla extract
- ½ teaspoon pumpkin spice
- 1 large egg yolk room temperature
- ¼ cup pumpkin puree room temperature, ensure it’s thick
Shop Ingredients on Jupiter
Instructions
Cookie Dough Preparation
-
In a large bowl, combine the melted and cooled butter, both brown and granulated sugars, and sea salt. Whisk vigorously until the mixture is smooth and visibly thickened. Incorporate the large egg and vanilla extract, whisking again until perfectly smooth.1 cup butter, ¾ cup brown sugar, ½ cup granulated sugar, ½ teaspoon sea salt, 1 large egg, 1 teaspoon pure vanilla extract
-
Sift the all-purpose flour, baking soda, and ground cinnamon directly into the wet ingredients. Gently fold with a rubber spatula until all dry streaks are just incorporated into the dough. Avoid overmixing.2 ⅛ cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon
-
Stir in the graham cracker crumbs, folding just a few times to create lovely swirls in the dough. If the dough is too soft to scoop, place it in the freezer for 7-10 minutes to firm up.½ cup graham cracker crumbs
-
Scoop or roll 12 uniform balls of dough (each about 3-4 tablespoons) and place them on a parchment-lined baking sheet. Using the back of the scoop or your fingers, create a clear indent in the center of each cookie to hold the filling. Chill the portioned dough in the refrigerator for at least 45 minutes, or ideally overnight for best results.
Filling & Assembly
-
On baking day, prepare the filling: whisk together the softened cream cheese, brown sugar, sea salt, vanilla, and pumpkin spice in a bowl until perfectly smooth. Add the egg yolk and thick pumpkin puree, whisking until the mixture is uniform and creamy. Keep refrigerated until needed.5 oz cream cheese, 2 tablespoons brown sugar, ⅛ teaspoon sea salt, ½ teaspoon pure vanilla extract, ½ teaspoon pumpkin spice, 1 large egg yolk, ¼ cup pumpkin puree
-
Preheat your oven to 355°F (180°C). Arrange the chilled cookie dough balls on a parchment-lined baking sheet, ensuring at least 4 inches of space between each (they will spread).
-
Using two spoons, generously scoop the cheesecake filling into the prepared indents in the center of each cookie. Fill them completely; a slight overfill is fine as the cookies will spread to contain the filling during baking.
-
Bake for 12-14 minutes, or until the edges are lightly golden. The centers of the cheesecake filling may still look a bit soft. Immediately upon removal from the oven, use a clean spoon to gently push in any irregular edges to help form perfectly round cookies. Break apart the reserved graham crackers and press pieces onto the warm cookies for garnish. Allow to cool on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool completely.2 graham crackers
Video
Notes
- Accurate Flour Measurement: Always measure your flour correctly. For the most precise results, use a kitchen scale. If measuring by volume, stir the flour to fluff it up, gently spoon it into your measuring cup, and then level off the excess with a flat edge of a knife without packing it in.
- Chill Soft Dough: If your cookie dough feels too soft to scoop or roll, place the bowl in the freezer for 7-10 minutes to firm it up.
- Room Temperature Cream Cheese: Ensure your cream cheese is very soft and at room temperature before mixing the filling. This is key to achieving a perfectly smooth, lump-free cheesecake filling.
Storage instructions: Because of the creamy cheesecake filling, these cookies must be stored in the refrigerator. Place them in an airtight container, using layers of parchment paper between cookies to prevent sticking. For extended storage, the cookies can be frozen in an airtight container or bag for up to two months.
To enjoy them as if freshly baked, gently warm refrigerated or thawed cookies in an oven or microwave until slightly softened.
Make-ahead convenience: You can prepare and portion the cookie dough up to 48 hours in advance. This not only saves time on baking day but also allows the dough to chill thoroughly, which enhances the cookies’ flavor and texture.
Freezing baked cookies: To freeze cookies with filling, prepare them as instructed and freeze them in a single layer on a baking sheet until solid. Transfer to an airtight container or freezer bag to prevent sticking. When ready to enjoy, bake directly from frozen, adding 2-4 minutes to the original baking time.