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Pumpkin Cheesecake Cookies

  • 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


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.



For the Pumpkin Cookies

  • 1/2 cup (110g) unsalted butter, melted
  • 1/3 cup (80g) light brown sugar, packed
  • 1/3 cup (70g) granulated sugar
  • 1/3 cup (90g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (210g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

For the Cheesecake Topping

  • 4 oz (113g) cream cheese, room temperature
  • 1/2 cup (110g) unsalted butter, room temperature
  • 2 cups (240g) powdered sugar


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 1/2 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.


Pumpkin PureeMake 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