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.
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
- 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.
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.
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
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.
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.
Frequently Asked Questions
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.
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.
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.
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
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Pumpkin Cheesecake Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 cookies 1x
- Category: Cookies, Pumpkin, Fall
- Method: Bake
- Cuisine: American
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
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
- 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.
- In a large bowl, whisk melted unsalted butter, packed light brown sugar, granulated sugar, pumpkin puree, and vanilla extract together until smooth.
- 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.
- 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.
- 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
- 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.
- Add the powdered sugar on low speed in small additions to avoid it spilling. Mix until smooth and creamy.
- 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.
- 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
Maggie says
Such a fun and easy fall recipe! They were a hit with my friends and I will definitely make them again!
★★★★★
Elise says
This makes me so happy to hear, Maggie! Thank you for trying them out!