• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Work With Me
  • Subscribe

Sweets by Elise

Home » Cookies

October 7, 2022 30 Minutes

Pumpkin Cheesecake Cookies

Jump to Recipe·Print Recipe

These Pumpkin Cheesecake Cookies are the softest, chewiest, one-bowl pumpkin cookies with a smooth and velvety 3-ingredient cheesecake filling. They're easy to make, have the best flavor, and are perfect for any fall gathering.

singular pumpkin cheesecake cookie with a bite taken out of it.
Contents hide
1 Why You'll Love This Recipe
2 Pumpkin Cookie Ingredients
3 Step by Step Process
4 Cheesecake Topping
5 Frequently Asked Questions
6 Expert Tips
7 Related Recipes
8 Pumpkin Cheesecake Cookies
8.1 Description
8.2 Ingredients
8.3 Instructions
8.4 Notes
8.5 Did you make this recipe?

I'm allllll about the fun fall treats, which is why I have a whole fall section on the blog! Some of my favorites are these Apple Pie Thumbprint Cookies, Pumpkin Banana Muffins, and Apple Cider Cookies!

If you're strictly into pumpkin, these super simple Pumpkin Cupcakes are so moist and flavorful, these White Chocolate Chip Pumpkin Cookies are a one-bowl and no-mixer recipe, and these Pumpkin Whoopie Pies are a unique and impressive treat for any gathering!

Why You'll Love This Recipe

  • chewy, thick pumpkin cookies with the perfect fall flavor
  • one-bowl cookie recipe, requiring no mixer
  • soft, velvety, 3-ingredient cheesecake filling
  • easy to make ahead and store
pumpkin cookie ingredients in glass bowls.

Pumpkin Cookie Ingredients

  • Unsalted Butter: You’ll use melted unsalted butter for flavor and moisture in every bite. Plus, using melted butter means these cookies do not require a mixer!
  • Light Brown Sugar & Granulated Sugar: Together, these sugars create a moist, chewy, and sweet cookie.
  • Pumpkin Puree: Pure pumpkin or pumpkin puree is where the cookies get their pumpkin flavor. Do not use pumpkin pie filling.
  • Vanilla Extract: Pure vanilla extract rounds out the flavor of the cookies.
  • All Purpose Flour: Regular, plain all purpose flour that is measured properly creates soft and chewy cookies. Read “Expert Tips” below on how to measure accurately.
  • Baking Soda & Baking Powder: Both of these leavening agents create a thick, domed cookie.
  • Salt: Salt brings out sweetness and enhances flavor.
  • Cinnamon & Nutmeg: Both of these spices create a fall flavor throughout.

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line metal baking sheets with parchment paper to ensure the cookies come off of the pan cleanly.

wet ingredients in a glass bowl.
mixing wet and dry ingredients together in a glass bowl.

STEP 2: In a large bowl, whisk melted unsalted butter, packed light brown sugar, granulated sugar, pumpkin puree, and vanilla extract together until smooth.

STEP 3: Pour properly measured all purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg into the bowl. Use a spoon or spatula to combine the ingredients together only until you see the dry ingredients disappear into the batter. Overmixing could lead to denser cookies.

cookie dough balls on a parchment-lined baking sheet.
cookie dough balls with indents in the center on parchment-lined baking sheets.

STEP 4: Divide the batter into 2 tablespoon (50-55g)-sized dough balls and place them at least 2 inches apart on your prepared baking sheet. Press additional chocolate chips, chunks, or chopped baking bar pieces into the tops of the dough balls before baking.

STEP 6: Bake the cookies for 8-10 minutes or until the tops are domed, edges are slightly firm, and tops are soft. Allow the cookies to cool on the pan for 5 minutes before using a spatula to transfer them to a wire cooling rack or a plate to finish cooling and firming up.

Cheesecake Topping

butter and cream cheese in a metal bowl.
mixed butter and cream cheese in a metal bowl.

STEP 1: In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter and room temperature cream cheese together on medium speed until smooth.

mixed butter and cream cheese with powdered sugar on top.
cheesecake filling.

STEP 2: Add the powdered sugar on low speed in small additions to avoid it spilling. Mix until smooth and creamy.

STEP 3: Transfer the cheesecake topping into a piping bag or zippable plastic bag with the corner snipped off for greater control. Fill each well with cheesecake filling with your piping bag, zippable “makeshift” piping bag, or a spoon and knife.

stacked pumpkin cheesecake cookies.

Frequently Asked Questions

How do I make soft cookies?

For soft and chewy cookies, make sure to measure flour correctly by using a kitchen scale or by spooning and leveling flour into measuring cups. Do not overmix when adding the dry ingredients to the wet ingredients to prevent dry and dense cookies. Make sure to only bake until the cookies are domed and slightly soft in the center.

How do I store these cookies?

Store the cooled cookies in an airtight container, tightly covered, or individually wrapped in the fridge for up to 5 days or in the freezer for up to 4 months.

Can I freeze these cookies?

Yes! You can freeze these cookies and serve later. Place the cookies on a sheet pan or plate, uncovered, and place in the freezer for 30 minutes. Then, individually wrap the cookies in cling wrap or stack them in an airtight container or bag. Freeze them for up to 4 months and place them in the fridge a few hours before serving to thaw.

overhead shot of pumpkin cheesecake cookies.

Expert Tips

Measuring Flour: Use a kitchen scale to measure out 210g exactly or use a spoon to transfer flour from its container to your measuring cups before using a knife to sweep across the top to level it.

Pumpkin Puree: Make sure to use pure pumpkin or pumpkin puree. Do not use pumpkin pie filling, as this will create a different taste and texture. The only ingredient in your puree should be pumpkin!

Room Temperature Ingredients: When creating the cheesecake filling, it is important that your butter and cream cheese are at room temperature for a smooth and creamy cheesecake filling. It will mix better together and also help avoid a big mess when mixing.

Related Recipes

PUMPKIN WHITE CHOCOLATE CHIP COOKIES
PUMPKIN BANANA MUFFINS
EASY SNICKERDOODLES
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cheesecake Cookies

★★★★★ 5 from 1 reviews
  • Author: Elise
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 15 cookies 1x
  • Category: Cookies, Pumpkin, Fall
  • Method: Bake
  • Cuisine: American
Print Recipe
Pin Recipe

Description

These Pumpkin Cheesecake Cookies are the softest, chewiest, one-bowl pumpkin cookies with a smooth and velvety 3-ingredient cheesecake filling. They’re easy to make, have the best flavor, and are perfect for any fall gathering.


Ingredients

Scale

For the Pumpkin Cookies

  • ½ cup (110g) unsalted butter, melted
  • ⅓ cup (80g) light brown sugar, packed
  • ⅓ cup (70g) granulated sugar
  • ⅓ cup (90g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 ½ cups (210g) all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg

For the Cheesecake Topping

  • 4 oz (113g) cream cheese, room temperature
  • ½ cup (110g) unsalted butter, room temperature
  • 2 cups (240g) powdered sugar

Instructions

For the Pumpkin Cookies

  1. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.
  2. In a large bowl, whisk melted unsalted butter, packed light brown sugar, granulated sugar, pumpkin puree, and vanilla extract together until smooth.
  3. Add properly measured all purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg to the bowl. Use a spoon or spatula to combine the ingredients together only until you see them disappear into the batter. Overmixing could lead to denser cookies.
  4. Divide the batter into 1 ½ tablespoon (40-45g)-sized dough balls and place them at least 2 inches apart on your prepared baking sheet. Use your thumb to press down into the center of each cookie to create a well.
  5. Bake the cookies for 7-9 minutes or until the tops are domed, edges are slightly firm, and tops are soft. Use your thumb to deepen the well in the center of each cookie. Allow the cookies to cool on the pan for 5 minutes before using a spatula to transfer them to a wire cooling rack or a plate to finish cooling and firming up.

For the Cheesecake Topping

  1. In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter and room temperature cream cheese together on medium speed until smooth.
  2. Add the powdered sugar on low speed in small additions to avoid it spilling. Mix until smooth and creamy.
  3. Transfer the cheesecake topping into a piping bag or zippable plastic bag with the corner snipped off for greater control.
  4. Fill each well with cheesecake filling with your piping bag, zippable “makeshift” piping bag, or a spoon and knife.
  5. Store the cookies in an airtight container, tightly covered, or individually wrapped in the fridge for up to 5 days or in the freezer for up to 4 months.

Notes

Pumpkin Puree: Make sure to use pure pumpkin or pumpkin puree. Do not use pumpkin pie filling, as this will create a different taste and texture. The only ingredient in your puree should be pumpkin!

Make Ahead: Place the cookies on a sheet pan or plate, uncovered, and place them in the freezer for 30 minutes. Then, individually wrap the cookies in cling wrap or stack them in an airtight container or bag. Freeze them for up to 4 months and place them in the fridge a few hours before serving to thaw them.

Keywords: Pumpkin Cookies, Cheesecake Cookies, Pumpkin Cheesecake Cookies, Fall Cookies

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

More Cookie Recipes

  • Strawberry Cheesecake Cookies
  • Peanut M&M Cookies
  • Lemon Raspberry Cookies
  • Mini Chocolate Chip Cookies

Reader Interactions

Comments

    Leave a Comment! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Maggie says

    October 08, 2022 at 11:37 pm

    Such a fun and easy fall recipe! They were a hit with my friends and I will definitely make them again!

    ★★★★★

    Reply
    • Elise says

      October 09, 2022 at 5:50 pm

      This makes me so happy to hear, Maggie! Thank you for trying them out!

      Reply

Primary Sidebar

Hi, friends! I'm Elise- a recent university graduate who loves all things sweet. I am the baker, recipe developer, photographer, and writer behind Sweets by Elise. I'm here to bring you easy, quick, and approachable recipes that are comforting and indulgent!

More about me →

Connect with Me!

  • Instagram
  • YouTube
  • Pinterest
  • TikTok

Popular

  • Healthy Banana Brownies
  • Triple Chocolate Muffins
  • Blueberry Cottage Cheese Muffins
  • Brookie Cookies

Mother's Day Recipes

  • Iced Peach Thumbprint Cookies
  • Mini Sugar Cookies
  • White Chocolate and Strawberry Muffins
  • Raspberry Cupcakes

New Recipes

  • Peanut Butter Cookie Bars
  • Chocolate Sour Cream Pound Cake
  • Peanut Butter Nutella Cookies
  • Strawberry Crunch Pound Cake

Footer

↑ back to top

About

  • ABOUT ME
  • PRIVACY POLICY

Keep in Touch

  • SUBSCRIBE TO THE NEWSLETTER
  • CONNECT ON INSTA
  • CONNECT ON YOUTUBE
  • CONNECT ON TIKTOK
  • CONNECT ON PINTEREST

Contact

  • CONTACT
  • WORK WITH ME

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Feast Plugin